| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan |
8 |
6oz steaks |
INGREDIENTS
| 2 1/2 |
lb |
Raw Seitan (2 boxes Seitan Quick Mix) |
| 1/2 |
ga |
Water |
| 1 1/2 |
c |
Tamari soy sauce |
| 1 |
|
7-inch strip kombu (sea vegetable) |
| 6 |
sl |
Fresh ginger (thin slices) |
|
|
Sauce (such as Bordelaise or Miso sauces) |
INSTRUCTIONS
Prep time: 30 minutes
Place Seitan in an 8-inch square cake pan. Allow to rest until it takes
the shape of the pan. Place this pan inside a second, larger pan that is
half-filled with water. Cover the larger pan. Bake in a pre-heated oven
at 375 F. for 1 hour. When Seitan is done, remove from the pan. Divide
into eight equal pieces. To 1/2 gallon water, add tamari, kombu, ginger,
and Seitan steaks. Cover pot, bring to a simmer, and cook for about 45
minutes. (If you are using a pressure cooker, reduce liquid by one half
and cook for 20 to 25 minutes). You may leave steaks in the stock for
several hours, if you wish. Remove steaks from stock and drain. Brush
with a little sauce, and broil so they will be lightly browned. Serve
steaks hot with additional sauce.
This recipe has been developed by Bro. Ron Pickarski as part of his work
toward being a participant and finalist in the Culinary Olympics held in
Frankfurt, Germany.
Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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