The Seitan Vegan

A Seasonal Sensation 
for a Meat Free Monday

Seitan Stew

Seitan - pronounced 'say-tan' - is the Japanese word for wheat gluten. Called 'mock meat' in China, seitan is similar to the look and texture of meat when it's cooked, making it a popular meat substitute. Try it in this stew of courgettes, mushrooms and noodles.

You'll need:

• 140 g vital wheat gluten flour
• 3 tbsp nutritional yeast flakes
• 125 ml cold vegetable stock
• 1 tsp of fennel seeds (ground)
• 1/2 tsp of ground cumin
• 2 tbsp soy sauce
• 1 tbsp of Stokes Brown Sauce
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 grated garlic cloves

Here's how:

Combine the gluten and yeast in a large bowl with the fennel and cumin and it set aside. Separately, mix the stock, soy sauce, brown sauce, lemon juice, olive oil and garlic. Pour this into the gluten and combine everything well together. Knead the combination for 5 minutes or so, stretching it to an elastic dough and let rest for 5 minutes.

Divide the dough and roll it into sausages, about the size of thick German salami and cut it into generous slices. Make and boil a vegetable broth  - water, stock bouillon, Stokes Tomato Ketchup and Brown Sauce and season to taste. Add the gluten pieces and simmer very very gently with the lid on for 45 minutes.

Lift the seitan sausage slices from its cooking broth and set it aside, or add it straight to 'beef up' your other vegetables as they simmer in their own broth.

Stuffed Seitan Roast

Following every step above until you have rested the gluten after kneading it, you can now use it as a 'wrap' encasing a succulent filling before roasting.

Here's how:

For example, a risotto of wild mushrooms, seasoned with generous teaspoon dots of Stokes Creamed Horseradish Sauce and our Cranberry & Orange Sauce.

Spoon the seitan onto aluminium foil and roll it into about a 14" by 12" rectangle. If it resists, let it rest for a few minutes then try again. 1/3 of the way from the bottom of the rectangle, spread your filling out across the long edge of the seitan, leaving about 1" at each end. Now dot it generously with Stokes Condiments.

Fold the bottom of the seitan over the filling, then fold the top over. Pinch the ends of the seitan and the seam to seal, then roll tightly in the foil, twisting the ends of foil like a Christmas Cracker. Place the foil wrapped seitan on a baking tray and bake for 1 hour and 20 minutes to 1 hour and 40 minutes at 180°C/gas mark 4, rotating the roast every 20 minutes. It should be firm to the touch when ready, rest and enjoy.

 Seitan Made Better

Order your 'Christmas Flavours' - HERE

More foodie thoughts for the week:

 


Party Food - 
Finger Food Favourites whether bought in or home made are the centerpiece of great parties - here.







Gourmet Gifting - 
Fill friends', family's and your own larder with the ultimate sauce, condiment & relish Christmas Collection - here.




 

Festive Flavours - 
More delicious ideas from @meat&honey on the busy build up to Christmas - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150