Seitan brisket
Serve on its own, or minced, or shredded in other recipes as a 'meat' substitute.
Recipe credited to Chad Sarno, www.rawchef.com © Chad Sarno
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.
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.