Asian beef-style seitan “roast veef”

Vegan savoury Veganised

United Kingdom

Prep: 30 minutes

Cook: 35 min

Difficulty: Intermediate

High-protein

New Asian-style seitan recipe! The other one (see here) gives a airier texture to be customised pork- or chicken-style, when this new one gives a more compact texture like beef has. Ideal just grilled, with a sauce, declined in Asian street food, or to be used in skewers!

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Ingredients

Metric

U.S.

To delight 6 people

200 ml water

1 càc Marmite

2 càs Vegcester sauce

3 càs tomato purée

1 càs olive oil

1 càs soy sauce (tamari for gluten-free)

150 g wheat gluten

50 g chick pea flour

25 g nutritional yeast

1 càs oregano

1 càs paprika

1 càc garlic powder

1 càc cumin

1 càc ground pepper

liquid smoke

Directions

Step 1

Dissolve the marmite into boiling water and whisk with the tomato paste, Vegcester sauce (vegan Worcester – see my recipe), olive oil and soy sauce. Set aside.

Step 2

In a large bowl, stir together the gluten with the dry ingredients. Form a well and pour in the wet mix. Add in a couple of liquid smoke sprays and stir with a spatula until the dough ball sticks together.

Step 3

Knead for 2 minutes. This will activate the gluten. Then transfer to a chopping board and shape as a rectangle. Leave to rest for 10 minutes.

Step 4

Knead for another minute, then slice your rectangle into 4 equal loaf pieces. Wrap them into aluminium foil leaving room to expand but completely sealed. Steam for 35m.

Step 5

Let cool for 30 minutes, then transfer to fridge and leave to rest for at least 1 hour before using. On the photo is one loaf, sliced and just grilled, served with herbs and BBQ sauce.