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Seitan brisket


Chef Chad Sarno

Serve on its own, or minced, or shredded in other recipes as a 'meat' substitute.

Recipe credited to Chad Sarno, www.rawchef.com © Chad SarnoSeitan brisket

WATCH CHEF CHAD SARNO COOKING IN PLANEAT


Ingredients:

¼ cups shoyu
2 ½ cups low sodium vegetable stock
3 tablespoons date paste (or maple syrup)
1 cups marsala wine
½ cups tomato paste
4 cloves garlic fine minced

Whisk all above ingredients well, In separate bowl mix the dry batch:

½ tablespoon chipotle powder
2 tablespoons onion powder
1 tablespoon garlic powder
2 cups gluten flour
¼ cups nutritional yeast


Method:

Once you have the wet and dry batches mixed separately and thoroughly, then and mix both batches together. Knead for 3 minutes until it is all is mixed and elastic in texture, like a very firm dough. With your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.Now you¹re ready to bake it. For the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a baking pan. Place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it, baste with liquid and continue to bake for 20 more minutes. Continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. Allow it to sit and firm up before use.


To try some more of Chef Chad Sarno’s recipes click here.

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Comments

  • Posted by Heather on 17-11-11

    Where can I buy a seitan brisket???
  • Posted by Michelle on 24-04-12

    I cannot wait to try your recipes!!
  • Posted by Connie Fletcher on 05-05-12

    Has anyone else had trouble with this recipe? I followed it exactly and had to add lots more gluten, as well as chickpea flour and soy flour.
  • Posted by Connie Fletcher on 06-05-12

    Help!!! I just tried this recipe, the flavor is stunning, but the consistency.....not so stunning. I feel like I must have done something wrong. Is the ratio of wet to dry ingredients correct? It was sooooo smooshy... Help, please. I really want to make this.
  • Posted by Cindy Paulits on 08-05-12

    Can this be made wheat free with just garbanzo flour? Should I add Xanthem and how much? Thanks.
  • Posted by eatlivetoday on 20-07-12

    Trying this recipe right now. As for problems...the "dough" was definitely looser than described. I added more gluten flour and little more nutritional yeast. I did get it to slide into the braising liquid and I will write more after the cooking and tasting.
  • Posted by Or on 21-07-12

    Hi eatlivetoday, thank you for your comment. I hope it all worked out in the end. You are not the first to comment about it. It would be great if you share with us how much flower and nutritional yeast you used, so we can update the amount. Thanks! Or
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