Recipe by Dora – La Cucina Vegana
INGREDIENTS FOR THE SEASONING:
1/2 cup nutritional yeast
1/2 tsp. sea salt
1/4 tsp. ginger
1/4 tsp. turmeric
1/2 tsp. black pepper
1/2 tsp. marjoram
1/2 tsp. tarragon
1/2 tsp. paprika
1/2 tsp. rosemary
1 tsp. sage
1 tsp. celery seeds
1 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder
INGREDIENTS FOR THE SEITAN (meatless meat)
1 cup water
2 tbsp. garbanzo flour
2 tbsp. seasoning (above)
1 package (6 1/2 oz.) of vital wheat gluten (Hodgson Mill)
INGREDIENTS FOR THE STOCK
Water – to cover the seitan
1/4 cup seasoning (above)
1/3 cup soy sauce
INGREDIENTS FOR THE GRAVY
1 cup of the stock in which the seitan is cooking
1 tsp Corn starch
1/4 tsp salt
PREPARATION
Seasoning: Blend together in a food processor for about 30 seconds all of the ingredients.
The Seitan:
- Mix together the dry ingredients and add water with a blender. When it gets sticky, knead the dough until the ingredients are thoroughly blended. Roll into a ball.
- Bake on a cookie sheet over parchment paper sprinkled with olive oil at 350 degrees Farenheit for 30 minutes. This will allow the ingredients to expand.
- Simmer in the stock (see ingredients above) for about 45 minutes to one hour.
The Gravy:
In a separate saucepan add the corn starch to the stock to reduce/thicken the stock over medium heat. Add salt to taste.
SERVE the Seitan in slices with gravy on top or as meat with your favorite recipe. To accompany this dish, consider cubed potatoes, oven baked, sprinkled with olive oil and salt.
