corned “beef” seitan

17 May

As with all the gluten recipes, measuring out the spices is the most difficult part. Substitute as you will, or if you make it often, make a bulk spice mix.

Makes enough for at least 16 Reubens.

Dry:
1 1/2 cup dry TVP granules
5 cups vital wheat gluten (1 bag Bob’s Red Mill is 5 cups)
1 cup nutritional yeast

Spices:
12 dried juniper berries (optional – I got them in bulk at Whole Foods)
4 T dehydrated chopped onion
2 T granulated garlic
2 Tbsp regular paprika
1 Tbsp smoked paprika
1 Tbsp pepper
1 Tbsp seasoned salt
1 Tbsp mace
2 tsp ground mustard
2 tsp ground coriander


Wet Mix

3 1/2 cups cold water
1- 6 oz can tomato paste
1/4 cup sesame oil
1/4 cup soy sauce
4 tsp Marmite yeast extract

Put the TVP and juniper berries in the food processor and grind until they are powder. Put the rest of the dry ingredients & spices in a food processor and pulse until uniform, then put in a separate bowl and create a well in the middle. Whisk wet ingredients together in another bowl until Marmite and tomato paste are completely dissolved. Add wet ingredients to dry ingredients and squish with your hands until combined. Get water going in a pot with steamer tray. Divide into 4 pieces and shape each into a mound on a big cloth or cheese cloth. Roll up like tightly and tie the ends (like a tootsie roll). Steam for an hour and a half, let cool and unroll.

When cool enough, slice into thin pieces.

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