Braised Seitan with tomato & onion
Author: Nikki
Recipe type: Mains
Ingredients
Seitan
- 100 grams roughly chopped cremini mushrooms
- 1 ½ tablespoons soy sauce
- ½ cup vegetable stock + 2 litres of vegetable stock
- 40 ml red wine (can substitute with orange juice)
- 1 ½ teaspoons crushed garlic
- 1 ¼ cups wheat gluten
- Oil to spray
Braised seitan with tomato and onion
- 1 seitan patty (from recipe above), finely sliced
- Oil for frying
- 2 brown onions, thinly sliced
- pinch of salt
- 6 tomatoes, roughly chopped
- 2 teaspoons crushed garlic
- ¼ cup water
- 3 tablespoons Worcestershire sauce
- ¼ cup tomato paste
- ½ teaspoon all spice
- 2 tablespoons rice malt
- 2 tablespoons apple cider vinegar
Instructions
Seitan:
- In a food processor combine mushrooms, soy sauce, ½ cup vegetable stock, red wine & garlic. Process until combined. Add wheat gluten and process until a soft dough has been formed (about 30 seconds)
- Divide dough into 3 portions and pat each into a patty shape about 2cm thick. On a non-stick frypan spray with oil & fry patties over a medium heat until brown on both sides
- In a LARGE pot (as they double in size), add the 2 litres of vegetable stock and bring to a boil. Add patties, cover, reduce heat to low and simmer for 1 hour
- Use tongs to remove patties and set aside in a colander to drain
Braised seitan with tomato and onion
- In a large fry pan heat the oil & cook the onion with salt until translucent
- Add the garlic & tomatoes & cook for 1-2 minutes
- In a small jug combine water, Worcestershire, tomato paste, all spice, rice malt & vinegar. Mix well
- Add the seitan to the pan & pour over the wet ingredients
- Stir together & bring the mixture to a boil. Cover & reduce to a slow simmer for 30 minutes
- Serve with rice
Notes
The seitan recipe will make 3 'steaks'. You can freeze 2 for future use.
Patties can be made the day before and kept in the fridge or freezer.
Patties can be made the day before and kept in the fridge or freezer.
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