The Fluffiest, Juciest Gluten Steaks You've Ever Tasted
Broth:
2 quarts hot water
3 onions, sliced, not chopped
3/4 cup soy sauce
1/4 cup brown sugar, molasses or other sweetner of your choice
3 cloves garlic, minced
Gluten:
1 cup water
1 cup vital gluten flour
oil, for frying, if desired
1. Place broth ingredients in 4 to 6 quart kettle. Bring to a rolling boil.
2. Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth. Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball. Set aside.
3. Continue with remaining mixture until all the water has been squeezed out of the entire batch. Put the balls together to form a log, smooth and shape about 3" across. Slice and flatten each steak, drop into boiling broth. Reduce heat, cover and simmer for 30 to 45 minutes.
4. Remove steaks and bread and fry or bake. If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in. Pouring the broth over all to moisten.
These make wonderful, juicy steaks for sandwiches or eating alone. If not fried, these may be chopped and put in casseroles or ground and used in place of hamburger. I know this sounds almost too simple to be true, try them before making a judgment call on them, though, they are wonderful!
SO HOW'D IT GO?
Also, how am I supposed to store these things? In the broth?
So, I just made these. I think they turned out ok as far as the flavor goes, but the texture is way way way off. They are incredibly wet. Are you suposed to dry them off? I just pulled one out of the simmering broth and sauteed it in some olive oil to see how it was bare bones. Incredibly wet. Incredibly. Any tips here would be appreciated. It tases like the seitan I get at the local veggie cafe in my town but I sure don;t know how to use them as is, with the current texture.
I have been using a recipe very similar to this for over 10 years. I absolutely love it. I only ever stop at stage 3 after simmering for 30 mins. I then put them through a mincer and use as you would for regualr mince. Fantastic. The possibilites are endless!!! Nachos, tacos, spag bol, shepards pie, mince meat pies using a traditional recipe (even my meat eating friends love these pies). I usually make a double batch and freeze the extra mince for cooking later. I have found that you can pretty much follow any "traditional mince meat" recipe using this and have wonderful results.
These were pretty good, but I had way too much simmering broth after I was done simmering and frying the seitan. I may use less water next time and vary up the seasonings, but the texture was definitely fluffy and juicy.
Usually I microwave leftovers, but with the seitan steaks, I'm frying them.
Would definitely make again.
I'm back again. :) I've already made these 2 more times since my last review. I'm still loving the recipe. The kiddos give it 2 thumbs up. I'm happy. My husband is happy. Great recipe.
I made some today and baked them in homemade BBQ sauce. The "rib" sandwich that I mentioned last time turned out great. Go make one!
Oh, and save the broth it's cooked in. I use it, instead of water, to cook beans in the crockpot.
I'm not exaggerating when I say I want to kiss the poster of this recipe! :>
This is the 2nd seitan recipe I've tried and the 1st one that requires boiling it. I was very skeptical, but curious! It was super easy and SUPER delicious! Mine were very juicy. I used most of them for fajitas. After boiling, I sliced them and let them marinade with the veggies. OH MY GOODNESS! Best fajitas EVER! I also saved a few to fry up. After they finish cooking, I threw on some BBQ sauce. I paired it with some crockpot great nothern beans and my husband was a happy man! The possibilites are endless with this recipe.
Next up: "Rib" sandwich!
I didn't like these. They had no flavor and the texture was disgusting. I ended up just tossing it all.
Would this go with cranberry sauce?
never had or made seitan before,cant wait tomake and try them.
Omg. I was skeptical because I've never done anything like this and quite honestly, I suck at tofu recipes! Also, we call it 'gluten flour' here, and it's really hard to find.
this recipe was soo easy, came out perfectly and tasted amazing. My partner say they taste like chicken! For reference, I used chicken stock powder ( veg of course) in the water I mixed the gluten with, and just cooked in 8 cups of water with the same powder.
Thankyou thankyou thankyou!!!
Pages