Dark Meat Seitan
- 2 tablespoons olive oil
- 2 tablespoons red miso
- 2 tablespoons molasses
- 2 tablespoons tomato paste
- 1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 4 garlic cloves, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon peppercorn
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne powder
- 1 cup port wine or 1 cup madeira wine
- 5 cups vegetable stock
- 5 cups water
- 1 1/2 lbs uncooked seitan
- Note make sure your port is Vegetarian or Vegan.
- In bowl mix the first 7 ingredients to paste. Add the next 6 stir to blend and set aside. It should still be a paste after mixing in the onion powder.
- In large nonreactive pot combine wine, stock and water. Boil. Ladle about 1 cup of the hot liquid into paste. Stir until well incorporated. Now put it into the pot and bring back to boil.
- Place wrapped or not seitan in pot. Reduce to simmer and cook for 1 hour partially covered.
- Using tongs turn so all sides are exposed to broth. Cook for an hour to an hour and half.
- The longer you cook the firmer it will be. After 1 1/2 hours of cooking remove from pot and start checking firmness and taste. When you reach your desired taste, stop cooking.
- IF the liquid evaporates and more than 1/2 of the seitan is exposed add about 1 to 2 cups stock.
- It will be firm after this but continue to firm up overnight.
- Cool, remove wrap if using, slice into rounds 1/2 inch or any shape desired. Cook with recipe of your choice.
- Store this in refrigerator, completely immesed in brasing liquid and well sealed for up to 3 days.
olive oil, red miso, molasses, tomato paste, braggs, balsamic vinegar, garlic, basil, oregano, paprika, salt, peppercorn, onion powder, cayenne powder, port wine, vegetable stock, water, seitan
Taken from www.food.com/recipe/dark-meat-seitan-228375 (may not work)