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Just cause it's vegan doesn't mean it can't be beefy, spicy, juicy, and delicious! This Italian beef seitan made from washed flour will be a hit at your next party or potluck.
Ingredients
Directions
If making the Giadiniera, start with it the same day you wash your flour, or even a day before to give the flavors more time to come together.
Start by adding about 2 1/2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed to the cloudy water stage. I try to wash as much starch out as I can because I'm aiming for good shreds, but washing to clear water could make it a bit rubbery.
Once washed, drain your ball of gluten for at least 20-30 minutes. While it's draining, start heating up your broth in the slow cooker with the garlic, black pepper, and seasonings. If following this recipe, you can add all the ingredients for the vegetable base and beaf variation directly to your slow cooker.
Give your drained gluten a good squeeze to remove any excess water, add it to a food processor or blender along with all of the seitan ingredients through the Marmite and blitz. If you don't have a processor you can use a knife or kitchen scissors to cut the mixed seasonings into the gluten. Place the seasoned gluten on a cutting board with grooves or in a place it can drain a little more and let it rest like this until it is strong enough to stretch, usually about 30 minutes to 1 hour.
Once the seitan has rested, stretch, twist, and tie it in several knots. I like to tie up two or three sections to make it easier to flip. Heat the 1/4 cup of oil on medium heat, and add the knotted seitan. You're looking for the dough to start to brown, but you want it to actually absorb the oil, not crisp up too much.
Add the fried gluten to the hot broth in the slow cooker. I had mine set to high, which produces a low simmer, but all slow cookers vary so keep an eye on yours that it does not bubble too much. If using an Instant Pot, set the slow cooker function to normal and do not tightly close the lid or it might get too hot. Cook this way for 2-3 hours, occasionally flipping in the broth. The seitan should feel pretty firm when fully cooked.
Let the slow cooker come to room temperature. I find it easier to shred while the seitan is still a little warm. Store the shreds out of the liquid, covered in the fridge overnight, but save the "juice" for topping or dipping your sandwich. When ready to eat, heat the shreds in a pan with a little oil, if necessary. Top your sandwich with Giardiniera, and serve with warm "juice" on the side.
Save that starch water to make this amazing provolone cheese. It's the perfect addition to this sandwich!
More Beaf & Washed Flour Recipes
Ingredients
Directions
If making the Giadiniera, start with it the same day you wash your flour, or even a day before to give the flavors more time to come together.
Start by adding about 2 1/2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed to the cloudy water stage. I try to wash as much starch out as I can because I'm aiming for good shreds, but washing to clear water could make it a bit rubbery.
Once washed, drain your ball of gluten for at least 20-30 minutes. While it's draining, start heating up your broth in the slow cooker with the garlic, black pepper, and seasonings. If following this recipe, you can add all the ingredients for the vegetable base and beaf variation directly to your slow cooker.
Give your drained gluten a good squeeze to remove any excess water, add it to a food processor or blender along with all of the seitan ingredients through the Marmite and blitz. If you don't have a processor you can use a knife or kitchen scissors to cut the mixed seasonings into the gluten. Place the seasoned gluten on a cutting board with grooves or in a place it can drain a little more and let it rest like this until it is strong enough to stretch, usually about 30 minutes to 1 hour.
Once the seitan has rested, stretch, twist, and tie it in several knots. I like to tie up two or three sections to make it easier to flip. Heat the 1/4 cup of oil on medium heat, and add the knotted seitan. You're looking for the dough to start to brown, but you want it to actually absorb the oil, not crisp up too much.
Add the fried gluten to the hot broth in the slow cooker. I had mine set to high, which produces a low simmer, but all slow cookers vary so keep an eye on yours that it does not bubble too much. If using an Instant Pot, set the slow cooker function to normal and do not tightly close the lid or it might get too hot. Cook this way for 2-3 hours, occasionally flipping in the broth. The seitan should feel pretty firm when fully cooked.
Let the slow cooker come to room temperature. I find it easier to shred while the seitan is still a little warm. Store the shreds out of the liquid, covered in the fridge overnight, but save the "juice" for topping or dipping your sandwich. When ready to eat, heat the shreds in a pan with a little oil, if necessary. Top your sandwich with Giardiniera, and serve with warm "juice" on the side.
Save that starch water to make this amazing provolone cheese. It's the perfect addition to this sandwich!
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