rants & recipes

Ingredients:

• 362g wheat gluten
• 33g nutritional yeast
• 1 tsp ground fennel
• 1 tsp ground coriander
• .5 tsp black pepper
• 1 tsp paprika
• 8 oz package mushrooms less half a mushroom thieved, diced
• 1.5 tsp marmite
• 4 cloves garlic, grated
• 1 medium carrot, grated
• 65g red wine
• 4 tbsp olive oil
• 3 tbsp tomato paste
• 1 tbsp lemon juice
• 1 vegetable bouillon cube
• 1 tbsp sesame oil
• 207g water
• 112g reduced sodium soy sauce

Instructions:

1. Cook mushrooms in half the olive oil
2. Mix dry ingredients
3. Mix wet ingredients
4. Combine and mix in machine
5. Knead by hand to form
6. Put in slow cooker
7. Add extra (reduced sodium) soy sauce, water, garlic cloves, and bouillon cube to almost cover
8. Cook on high until bubbly, turn down to low and cook for 3 hours, flipping halfway through

Notes:

• This seitan was really good! We had to add more liquid during the cooking process to completely and also found the middle had a hard time getting done. Next time, we will form two or more loaves, and use more broth from the start.
• We will probably increase the wine, decrease the soy sauce - dice the mushrooms even smaller and maybe decrease the ground coriander to 3/4 tsp.