Seitan Vegan Meat

Debs the Brit

Vegan Meat

MEAT

1 cup Vital Wheat Gluten (VWG)

2 tblsp Mushroom Powder

2 tblsp Chickpea Flour

1tblsp Caribbean/Jerk Powder or Chinese 5 Spice

2 tblsp Agar Agar

1 tsp salt

½ tsp pepper

1½ tsp maple syrup

¾ cup soy milk

4 tblsp Olive Oil

BROTH

5 whole garlic cloves

1 tsp olive oil

3 tblsp Chick-on powder or Mushroom Powder

2 tblsp brown sugar or maple syrup

1 inch sliced ginger

¼ cup soy sauce

1 stem fresh rosemary & 4 bay leaves

1½ tsp salt

½ tsp pepper

1 tblsp jerk seasoning

1 tblsp mustard seeds

1 tblsp beef-less seasoning

Add all ingredients & mix well

Slowly add soy milk until form a dough ball that picks up dry ingredients

Add the oil to the board & knead & stretch dough flat(ish) for minimum of 10 minutes till firm(ish) Add drop more oil on counter when kneading if needed) and sprinkle beefless powder, pickling spice & chilli flakes or red roast pork seasoning

To make meat red ADD ½ cup water & med beet blended

BROTH - Add water to pan & add all broth ingredients

Boil Broth then reduce to almost no simmer & put flattened dough & cook for an hour until NO more jelly consistency inside meat

If meat is encrusted in herbs wrap in muslin before placing in broth - MUST NOT BOIL only low simmer or 2 hours in slow cooker

Rest meat and cover in maple syrup or brown sugar, mustard then fry in olive oil till brown & rest

Can pull off small pieces of meat & roll flat & then add to Broth

Meat should be a firm but spongy consistency

Can be used for all types of replacement meat products e.g. sandwich steak, breaded cutlets, blend into minced meat for chilli etc

Store meat in container sitting in broth with garlic cloves & ginger & will last several days & meat is always better day after

This recipe is courtesy of Connie Rawsome Kitchen ❤ who IS awesome on YouTube

Mushroom Powder is made from dried Shitake Mushrooms

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