This particular recipe is originally a creation of Kourtney's though I have made alterations to the flavor profile and texture. The original seitan recipe was a tad tough and chewy for our tastes until we discovered that lentils are a terrific filler and they also change the texture in a very pleasant way. This particular version of the recipe is a moist chewy seitan with a spicy and slightly tangy BBQ sauce. The cut of the seitan, combined with sauce is a bit reminiscent of boneless ribs, and as such corn on the cob, mashed potatoes, coleslaw, and fresh sauteed green beans are recommended to go with this dish.
* please note that as the lighting did not want to cooperate when I tried to photograph this I had to use a stock photo.
Ingredients
Seitan:
3/4 of a small box of vital wheat gluten
1 cup of cooked lentils (a slightly overcooked lentils works even better)
1/8 TSP of onion powder
1/8 TSP of garlic powder
1/4 TSP of veggie stock powder
1/8 TSP of poultry seasoning
1/4 TSP of soy sauce
1 cup warm water
BBQ sauce
1/4 cup of Sweet baby ray's BBQ sauce
3 TBS of ketchup
1/2 TSP of Chinese hot mustard
1/4 TSP of chili paste
1/4 cup of sherry
3 finely minced cloves of garlic
1 TSP of sugar
1/4 cup of olive oil
If you are using dried lentils, you will need to boil them for at least 45 minutes to have the correct texture for this recipe. You can also buy precooked lentils which will also work well. As this will take the most time, make sure your lentils are ready before you start making the seitan. Take the wheat gluten and place in a large mixing bowl. Add all of the dry ingredients to the flour. Lightly stir the dry ingredients while mixing in the lentils. Add the water and the soy sauce to the bowl. Now comes the somewhat icky part. You need to hand mash all of it together. You need to squish up the lentils until they completely mix with the wheat gluten. The more you squish it up with your hands the better mixed it will be. After about 2-3 minutes of really working at it, it should be ready. It might be necessary to add a little extra wheat gluten to get rid of some excess moisture. Once done, roll out the dough on a nonstick cooking pan. DO NOT USE OIL!! Try to roll it out as thin as you can, it'll fight you to ball back up, but just keep working at it. Now is the best time to choose the shape of your finished product and score the dough for that shape. This will make it much easier to cut up before you fry or grill it. Bake in a 375 degree oven for roughly 15 minutes. You don't want to cook it to much or it gets very tough. When you take it out it should be a little crispy on the bottom and slightly pliant on the top. Cut the seitan into the desired shape.
To make the sauce simply mix all of the ingredients in a bowl, whisking it till it is finely blended. For a smokier flavor brush with the BBQ lightly and cook on a grill. For a moister and chewier texture take a large frying pan and heat to med high temperature. Lightly oil the pan and place the seitan in it. After a minute add the BBQ sauce to the pan. Stir frequently. The seitan will be done when it has absorbed all of the sauce.
Eat and enjoy!
No comments:
Post a Comment