Shreddable texture. Slather in BBQ sauce, serve as a pot roast simmered with vegetables and rosemary in a roux-based gravy, or pull it apart to make tacos or beef barley soup.
Cheap Worcestershire sauce tends to be vegetarian (but check it for anchovies). Browning sauce can be found in the gravy aisle.
I think we should add some yellow mustard powder next time. Maybe in the dry rub?
This seitan recipe uses the Instant Pot, and its results are more consistently good than I've gotten from baking, boiling or steaming.
| Ingredients | Step |
|---|---|
| 180 g (1½ c.) vital wheat gluten | Measure into large bowl. Set aside. |
| 140 g (5 oz.) tofu, wrung dry ½ c. dark beer or water ½ c. water 3 T. tamari 2 T. olive oil 2 T. miso paste 4 t. onion powder 2 t. garlic powder 2 t. Worcestershire sauce 2 t. browning sauce |
Whiz together in food processor until smooth and creamy, scraping down as needed. |
| Scrape tofu mixture into gluten. Stir together until dough forms. Let rest 15 minutes to hydrate. | |
| Process in food processor for 2-4 minutes, until the dough is sticky, stretchy, glossy, and slightly warm. | |
| 2 t. smoked paprika 2 t. sweet paprika 2 t. onion powder 1 t. celery salt 1 t. black pepper 1 t. thyme yellow mustard powder? |
Lay down a 18-inch-long sheet of heavy-duty foil on the counter. Top it with a similarly sized sheet of parchment (just so the aluminum doesn't touch the acidic food for hours). Measure the ~3 T. of dry rub spices onto the parchment, then stir the spices together. |
| Form the dough into a loaf-like shape that will fit in your pressure cooker, then plop it on top of the spices and roll it around so all sides are covered in the dry rub. | |
| Tightly wrap the dough in parchment and then in foil, locking the ends tight. Then use a second 18-inch sheet of aluminum foil to wrap the loaf even more securely. | |
| Place trivet in the bottom of the Instant Pot. Add water to just underneath the height of the trivet. Place the package on top of the trivet, and pressure cook on high for 90 minutes, then natural release the pressure for 30 minutes. | |
| Remove the package from the Instant Pot after 90 NR 30, and let it cool on the counter until it can be handled comfortably. Refrigerate overnight as a loaf if you want to use it whole, or shred it immediately (shredding warm is easier). |
Source: Skye Michael Conroy's Crafting Seitan: Creating Homemade Plant-Based Meats