Grilled Seitan with Mushroom Gravy

Happy New Year!! I know a lot of people are going to try Veganuary this year and I wanted to make sure that you all would have a 'meaty' alternative to satisfy any cravings that come your way. The dish you see below was kind of a game changer for me, I've made seitan several times, and every time I'm like, "I could do better...", well this time, I did better. ;) Seriously ya'll this stuff was out of this world good! I was going for a steak, but it ended up tasting more like a grilled chicken breast which I was definitely not upset about. I served the seitan with roasted carrots, broiled Brussels sprouts and super fluffy creamed potatoes with mushroom gravy.

This recipe may take some time, but it's well worth the effort!

Interesting in trying Veganuary? Get more info!

Wet Ingredients: ½ of a 12 oz. box of firm silken tofu 3/4 C cold water

2 Tbsp ketchup 1 Tbsp oil

1 Tbsp Steak Sauce 1½ Tbsp Soy Sauce 1 tsp vegan Worcestershire sauce 1/4 tsp black pepper

1/4 tsp liquid smoke ½ tsp Italian seasoning 1/4 tsp sage 1 tbsp nutritional yeast 2 cubes of beef-less bouillon (I use Edward & Sons)

Add all ingredients into a high powered blender and blend until smooth, set aside.

Dry Ingredients: 1½ Tbsp chickpea flour 1½ C vital wheat gluten (+)

Whisk together in a large bowl Add tofu mixture to gluten mixture and mix well using a solid wooden spoon, turn mixture out onto a clean counter top and begin to knead, as you knead slowly add additional wheat gluten until it is no longer sticky, up to 1/2 cup. knead for 5 minutes. Transfer ball of dough back into the large bowl, cover and allow to rest for 1 hour. Once your hour is up, turn dough out onto the counter top dusted with wheat gluten and use a rolling pin to roll the dough out to be about 1" thick. This takes some time because the gluten will want to shrink back into it's ball form. Have patience and keep rolling, you'll eventually get there. Cut dough into desired shapes, I went simple and just did one slice down and one slice over, making triangles.

Broth:

5 C cold water

6 dried shiitake mushrooms

1 stalk celery

1 carrot's worth of shavings 1 cube beef-less boullion 1½ Tbsp oil 2 tsp vegan Worcestershire sauce 2 Tbsp Soy Sauce

1 tsp steak sauce ½ tsp black pepper ½ tsp garlic powder ½ tsp onion powder

1/4 tsp liquid smoke

While the broth is still cold add the seitan pieces, give them enough room so that they don't touch too much. Cover with a lid and bring to a rolling boil, reduce heat to simmer for 1 hour, turning seitan every 20 minutes. Once the hours is up, remove seitan and allow them to cool/drain on a rack.

Brush each piece of seitan with grape seed oil and then rub them down with sea salt and pepper. Now it's time for the grill! I don't have access to an outdoor grill, so I opted to use a cast iron grill on my stove, but by all means if you have a grill please use it! Turn your stove to high and coat your grill lightly with oil, place seitan onto grill and wait about 2 minutes, flip and brush the now top side with steak sauce, after 2 minutes turn again and do the same step for the now top side. I did this four times total to achieve a crisscross pattern. Brush again with steak sauce and enjoy with your favorite sides!

My husband and I found that these are even better the next day served cold on salad, they would also do great thinly sliced on a sandwich. Get creative with it and tell me what you think!

*For the mushroom gravy I pureed the boiling broth until smooth.

**This recipe was adapted from an unknown online blog that has been discontinued.

Happy Grilling!

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