Spicy Vegan Beet Seitan | Recipe by Mary's Test Kitchen

• published: 17 Apr 2015
• views: 952

This spicy seitan gets it's red color from beets. The combination of spices in this recipe are similar to those you might find in pepperoni, giving this seitan a hearty, smoky flavour that is great in sandwiches, stir fries, and other savory dishes. Like my beefy beefless seitan, this seitan is meant to be a starting point to make even more delicious foods. You can enhance the seitan by adding sauces or glazes and baking it further, sauteing, or frying. ********************************************************************* Links mentioned in this video: Pinterest board of vegan cookbooks: https://www.pinterest.com/marystestktchn/vegan-cookbooks-i-have/ Green Onion Pancakes: https://www.youtube.com/watch?v=BVx1Fnqimmo&list;=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index;=30 Mushroom Dumplings: https://www.youtube.com/watch?v=J4TwlMg3fhM&list;=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index;=28 DIY Wonton Wrappers: https://www.youtube.com/watch?v=phYxNe-PnqM&list;=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index;=27 Vegan "Honey" Garlic Cauliflower: https://www.youtube.com/watch?v=HrCiUYF4uq8&list;=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index;=24 ********************************************************************* SPICY VEGAN BEET SEITAN Printable recipe: http://www.marystestkitchen.com/spicy-vegan-beet-seitan-vegan-recipe/ SPICY BEET SEITAN (Baked or Steamed) INGREDIENTS (US) 1 cup cooked beans, any kind 1 beet, peeled and chopped (about 4oz weight) 1 cube or 1 teaspoon mushroom/vegetable bouillon powder 2 cloves garlic 2 tablespoons maple syrup (or other liquid sweetener) 1 tablespoon balsamic vinegar 1 teaspoon ginger powder 1 teaspoon poultry seasoning (marjoram, sage, thyme, rosemary, etc) 1 teaspoon onion powder 1 teaspoon red chili flakes 1/2 teaspoon ground coriander 1/4 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teaspoon cardamon 1/4 teaspoon cumin 1/4 teaspoon liquid smoke 1 cup vital wheat gluten 3/4 cup hot water INGREDIENTS (Metric) 150g cooked beans, any kind 1 beet, peeled and chopped (about 120g) 1 cube or 5cc mushroom/vegetable bouillon powder 2 cloves garlic 30ml maple syrup (or other liquid sweetener) 15ml balsamic vinegar 5cc ginger powder 5cc poultry seasoning (marjoram, sage, thyme, rosemary, etc) 5cc onion powder 5cc red chili flakes 2.5cc ground coriander 1cc black pepper 1cc white pepper 1cc cardamon 1cc cumin 1cc liquid smoke 120g vital wheat gluten 175ml hot water DIRECTIONS Blend all the ingredients EXCEPT for the vital wheat gluten in a blender until fairly smooth. Transfer the puree to a large mixing bowl and add the vital wheat gluten. Mix until it forms a dough . With clean hands, knead for one to two minutes. This step develops the gluten strands which creates texture in the final product. Steam or bake the seitan as below. TO STEAM Shape the dough into a log shape and wrap in parchment paper. Simply roll it up in the parchment and fold the two ends under the loaf. Steam over high heat for one hour and fifteen minutes if you are cooking the whole batch in one loaf. For a half batch, steam for only one hour. Remove from heat, remove the parchment and let cool until just warm. Then cool completely in the refrigerator before slicing or cutting into cubes. This seitan is now ready to eat or use in other dishes. TO BAKE Divide the dough into two pieces. Prepare a sheet of aluminum foil by oiling the shiny side. Leave a couple inches at the side un-oiled. One piece of dough in the middle and roll it up in the foil. Fold the two sides under the roll and the edges to seal. Repeat with the other half of the dough. Bake in a preheated oven at 350F or 180C for one hour on the middle rack, turning every 20 minutes to ensure even cooking. Remove from the oven and let cool for a half hour. Then place in the fridge to cool completely. Unwrap the foil before slicing or pulling apart to create chunky pieces. This seitan is now ready to put into stir-fries or toss with glaze and bake again to make the seitan a little crispy. NOTES This seitan is intended to be a starting point. Once you've prepared this, you can fry it, saute, glaze and bake or use another method to enhance it. For maple glazed seitan "bacon," slice the seitan into strips. Then fry it in a little oil over high heat. Before flipping the pieces, brush on a thin layer of glaze made from one part maple syrup and one part barbecue sauce. Cook until browned or as crispy as you desire. ****************************************************************** Connect with me! Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com