For this recipe I used only my second ever batch of homemade seitan. It turned out pretty good, tastier than the first one. I still think it requires some further marination or frying with spices, but it is perfectly good straight out of the broth.
I’ve got a huge batch of seitan ingredients now — I ordered four 22oz packs of Bob’s Red Mill Vital Wheat Gluten and two 22oz packs of their Garbanzo Bean Flour. These were just $35 altogether with postage included and they will make a MASSIVE amount of seitan. I’m estimating eight or so batches, each of which will make maybe five or six meals for two people. That’s pretty cheap! The seitan you can buy from stores is generally flavourless, has inferior consistency, and costs about $5 for a pack which makes maybe two meals, so there’s no contest here. Plus you get to experiment with the spicing of course.
I used the same proportions of wheat gluten and gram flour (i.e. chickpea/garbanzo bean flour) as I did before, namely 2:1, and roughly the same amount of liquids. The spicing was slightly different, although I did use chipotle again. The chipotle was supplemented with some applewood smoked salt and some of the liquid was replaced with a mixture of tamari, mirin, and miso. The broth was quite similar to the one I used before. Another obvious deviation from my previous batch was that I also formed some steaks from the seitan mass (before boiling it). Anyway, since I’ve already posted a seitan recipe, I’m just going to assume that you’re using ready-made seitan for the purposes of this one.
4 Seitan Steaks (previously prepared)
3-4 Potatoes (large)
Black Pepper from Grinder
Earth Balance (or other vegan margarine)
Serves two. The amount of Earth Balance and soy milk needed depends on how much potato mass you end up with and what kind of consistency you’re looking for. It might be in the range of a tablespoon of margarine and a cup of soy milk. The side of curried cauliflower is of course entirely optional, we just happened to have some handy. Broccoli would go quite nicely as well. You could also prepare some sort of a brown sauce or gravy for these, but I don’t think it’s necessary. I would’ve decorated the mashed potatoes with some fresh coriander or other fresh herbs, but we didn’t have any in the house when cooking this, so this is what you get.
Time required: ~50min
-Peel and dice the potatoes (fairly small), boil until soft.
-Mash the diced potatoes when soft, adding margarine and soy milk in small quantities until desired consistency is reached.
-Heat some oil in a pan, fry the seitan steaks on both sides, about 5-8min each side or until nicely browned.
-Add black pepper from grinder to taste to both sides of the seitan steaks towards the end.
-Chop the cauliflower into chunks.
-On a separate pan or on the side of the previous pan, heat some oil and fry the cauliflower chunks in curry powder until nice and brown.
Another hearty meal! Long ago as a kid, when I was a meat eater, I liked peppered steaks — not so much because of meat, but because of the pepper! The peppered seitan steaks take care of that childhood memory, except that they’re tastier and certainly healthier. The consistency turned out very nice and chewy, but not gummy. I used quite a lot of pepper for these, so I couldn’t quite tell how the seitan was until I tried some of it from the same batch without the pepper; I guess that this would be a good dish even if your seitan turns out to be a bit flavourless. I made some extra steaks as well, some of which were eaten as burgers on homemade molasses-oatmeal-carrot rolls with mustard.