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This recipe was shared by Awesome Vegan Dad in the Seitan Appreciation Society Facebook group.


Image © Copyright Awesome Vegan Dad

Ingredients

WET
 100 g extra hard tofu, quick-pressed*
 50 g pickled beetroot
 4 tbsp oil
 2 tbsp light soy sauce
 2 tsp white wine vinegar
 1 tbsp tomato puree
 1 tbsp miso
 1 tsp liquid smoke
 1 tsp dijon mustard
 1 tsp Marmite (9 g)**
 11 g nutritional yeast
 2 tsp garlic powder
 2 tsp onion powder
 1 tsp smoked paprika
 1 tsp MSG***
 1.50 tsp red yeast rice, finely ground mortar powder****
 1 tsp white pepper
 1 tsp black pepper
 1 tsp salt
 1 tsp sugar
 0.50 tsp cayenne
DRY
 250 g Vital Wheat Gluten Powder

Directions

1

Mix it thoroughly to a smooth sauce.

2

Weigh the gluten into a large bowl and pour over the wet. Use a lollipop to remove everything from the container and stir until you have a dough.

3

Knead dough in food processor (or similar machine kneading) for 9 minutes, until dough is soft, warm, slightly sticky and stretchy.

4

Tear off a layer of extra hard aluminum foil and place over the dough. Form into a ham / steak and fold tightly on all sides. Run in the middle of the oven at 180 degrees for 70 min.

5

Take a saucepan and boil 2 liters of water together with a vegetable broth dice, 2 tablespoons dark Chinese soy and 2 teaspoons sugar.

6

Carefully open the foil packet and use a barbecue tongs or similar to coat the roast in the boiling water.

7

Lower the heat and simmer for 30 minutes. The water should not boil! The boil is just before it boils. Little bubbles are no danger.

8

Remove the pan from the plate and let everything cool for about 2 hours.

9

Use a cast iron skillet and fry the roast beef in plenty of oil and margarine on all sides until it has a little surface. Remove from the plate and pour over some light soy sauce and season with black pepper. Let cool.

10

Wrap in and refrigerate for at least 8 hours.

11

Notes:
* Squeezed tofu means you use paper towels and squeeze out as much water as you can without breaking tofu.

** marmite is a British sandwich order made on leftovers from beer making. Does not sound asgott but is full of umami and gives a deep flavor in the seitan (and much more). Available among foreign products in major grocery stores or online.

*** MSG (or glutamate as it is also called) is pure umami and gives cruelly great taste. You can find it in all Asian grocery stores or online.

**** Red yeast rice is fermented rice which is used to give a beautiful red color in various Chinese dishes. It is available in major Asian grocery stores or online. If you do not get it, just exclude it.
(If you live in Sthlm you will find it on the shelf at the store oriental supermarket at Hötorget)

Oven - I have a conventional oven, ie upper and lower heat. If you have a hot air oven then switch off the fan and reduce the heat by 10 degrees. That is what it says in the seitan Bible "seitan and beyond" but I do not know for myself whether it works. Please tell me if you try!

One tip is to double the recipe and freeze one roast beef. It does not take much longer to make two instead of one and you will find it is so cruel that you want more! Double the recipe, split the dough in two (way so they get exactly the same size) and follow the recipe as usual.

Ingredients

WET
 100 g extra hard tofu, quick-pressed*
 50 g pickled beetroot
 4 tbsp oil
 2 tbsp light soy sauce
 2 tsp white wine vinegar
 1 tbsp tomato puree
 1 tbsp miso
 1 tsp liquid smoke
 1 tsp dijon mustard
 1 tsp Marmite (9 g)**
 11 g nutritional yeast
 2 tsp garlic powder
 2 tsp onion powder
 1 tsp smoked paprika
 1 tsp MSG***
 1.50 tsp red yeast rice, finely ground mortar powder****
 1 tsp white pepper
 1 tsp black pepper
 1 tsp salt
 1 tsp sugar
 0.50 tsp cayenne
DRY
 250 g Vital Wheat Gluten Powder

Directions

1

Mix it thoroughly to a smooth sauce.

2

Weigh the gluten into a large bowl and pour over the wet. Use a lollipop to remove everything from the container and stir until you have a dough.

3

Knead dough in food processor (or similar machine kneading) for 9 minutes, until dough is soft, warm, slightly sticky and stretchy.

4

Tear off a layer of extra hard aluminum foil and place over the dough. Form into a ham / steak and fold tightly on all sides. Run in the middle of the oven at 180 degrees for 70 min.

5

Take a saucepan and boil 2 liters of water together with a vegetable broth dice, 2 tablespoons dark Chinese soy and 2 teaspoons sugar.

6

Carefully open the foil packet and use a barbecue tongs or similar to coat the roast in the boiling water.

7

Lower the heat and simmer for 30 minutes. The water should not boil! The boil is just before it boils. Little bubbles are no danger.

8

Remove the pan from the plate and let everything cool for about 2 hours.

9

Use a cast iron skillet and fry the roast beef in plenty of oil and margarine on all sides until it has a little surface. Remove from the plate and pour over some light soy sauce and season with black pepper. Let cool.

10

Wrap in and refrigerate for at least 8 hours.

11

Notes:
* Squeezed tofu means you use paper towels and squeeze out as much water as you can without breaking tofu.

** marmite is a British sandwich order made on leftovers from beer making. Does not sound asgott but is full of umami and gives a deep flavor in the seitan (and much more). Available among foreign products in major grocery stores or online.

*** MSG (or glutamate as it is also called) is pure umami and gives cruelly great taste. You can find it in all Asian grocery stores or online.

**** Red yeast rice is fermented rice which is used to give a beautiful red color in various Chinese dishes. It is available in major Asian grocery stores or online. If you do not get it, just exclude it.
(If you live in Sthlm you will find it on the shelf at the store oriental supermarket at Hötorget)

Oven - I have a conventional oven, ie upper and lower heat. If you have a hot air oven then switch off the fan and reduce the heat by 10 degrees. That is what it says in the seitan Bible "seitan and beyond" but I do not know for myself whether it works. Please tell me if you try!

One tip is to double the recipe and freeze one roast beef. It does not take much longer to make two instead of one and you will find it is so cruel that you want more! Double the recipe, split the dough in two (way so they get exactly the same size) and follow the recipe as usual.

Mind-Blowing Roast Beaf