Braised seitan with tomato and onion recipe

Braised Seitan with tomato & onion



Braised Seitan with tomato & onion
Recipe type: Mains
  • 100 grams roughly chopped cremini mushrooms
  • 1 ½ tablespoons soy sauce
  • ½ cup vegetable stock + 2 litres of vegetable stock
  • 40 ml red wine (can substitute with orange juice)
  • 1 ½ teaspoons crushed garlic
  • 1 ¼ cups wheat gluten
  • Oil to spray
Braised seitan with tomato and onion
  • 1 seitan patty (from recipe above), finely sliced
  • Oil for frying
  • 2 brown onions, thinly sliced
  • pinch of salt
  • 6 tomatoes, roughly chopped
  • 2 teaspoons crushed garlic
  • ¼ cup water
  • 3 tablespoons Worcestershire sauce
  • ¼ cup tomato paste
  • ½ teaspoon all spice
  • 2 tablespoons rice malt
  • 2 tablespoons apple cider vinegar
  1. In a food processor combine mushrooms, soy sauce, ½ cup vegetable stock, red wine & garlic. Process until combined. Add wheat gluten and process until a soft dough has been formed (about 30 seconds)
  2. Divide dough into 3 portions and pat each into a patty shape about 2cm thick. On a non-stick frypan spray with oil & fry patties over a medium heat until brown on both sides
  3. In a LARGE pot (as they double in size), add the 2 litres of vegetable stock and bring to a boil. Add patties, cover, reduce heat to low and simmer for 1 hour
  4. Use tongs to remove patties and set aside in a colander to drain
Braised seitan with tomato and onion
  1. In a large fry pan heat the oil & cook the onion with salt until translucent
  2. Add the garlic & tomatoes & cook for 1-2 minutes
  3. In a small jug combine water, Worcestershire, tomato paste, all spice, rice malt & vinegar. Mix well
  4. Add the seitan to the pan & pour over the wet ingredients
  5. Stir together & bring the mixture to a boil. Cover & reduce to a slow simmer for 30 minutes
  6. Serve with rice
The seitan recipe will make 3 'steaks'. You can freeze 2 for future use.
Patties can be made the day before and kept in the fridge or freezer.

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