Beefy Shiitake Seitan

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Tonight’s dinner was the delicious Irish Stew with Potatoes & Seitan from Appetite for Reduction. This book saved my tastebuds during my big weight loss drive of 2011, and I’ll be looking to it again in the coming weeks as I try to eat a little healthier for 2013!

The recipe calls for seitan, and I’ve made a nice beefy seitan before. However, I gave it another go today, and was really pleased with the result – sometimes I find seitan to be a little rubbery and I wanted to move away from that. This is lovely in a stew, or anything that calls for a tender beefy texture! Obviously, it worked particularly well in this tremendous recipe.

As always, make sure your stock is cool, if not ice cold, before you use it! I made mine earlier in the day and left it in the fridge.

Ingredients

  • 1 pint stock (made with 1 stock cube & 4 tbsp onion bisto granules)
  • 1 cup shiitake mushrooms, chopped finely in a processor
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 cups wheat gluten
  • 1/4 cup gram flour

Instructions

In one bowl, whisk together the wheat gluten and gram flour. In a separate bowl, combine all the other ingredients starting with 2 cups of the stock and whisk thoroughly. Add the dry ingredients to the wet and mix until completely combined. You may want to add a little more of the stock, depending on how firm you want the seitan to be. My dough used around 2 and 1/4 cups of stock and wasn’t too firm.

Form the dough into ‘steaks’ and wrap tightly in tin foil. Steam the steaks for around 45 mins.

For best results, allow the seitan to cool thoroughly before using in a recipe.

Perfect for a nice, rich hearty stew like this one!

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