Vegan Beef

My family and I are Plant Based. That being said, WE LOVE FOOD! I love to cook and experiment and "Veganize" recipes. I'm 60 years old and feel fantastic. I live with my Daughter and Son in Law and Granddaughter. I do ALL the cooking. ♥♥

subheading: For the Seitan:

300 g silken tofu

200 g cooked beetroot from a jar or plastic packet

55 g vegetable oil or melted vegan butter

30 g English mustard or dijon

1 tablespoon vegan beef stock powder see ingredient notes below

2 tablespoon nutritional yeast

1 ¼ tablespoon fine sea salt

1 tablespoon rice vinegar white wine vinegar or apple cider vinegar

2 tablespoon dark soy sauce

440 g vital wheat gluten

120 g vegetable suet (see ingredient notes below)

subheading: For the Broth:

1 teaspoon black peppercorns

1 teaspoon mustard seeds

3 bay leaves

4 sprigs of fresh thyme

4 sprigs of rosemary

1 ½ litres vegetable stock boiling hot

1 tablespoon vegan beef stock powder (see ingredient notes below)

3 tablespoon dark soy sauce

1 teaspoon fine sea salt

2 teaspoon marmite or alternative yeast extract

2 tablespoon light brown sugar

1 head of garlic sliced in half

1 onion quartered

1 carrot quartered

2 stalks celery quartered

Directions at schoolnightvegan.com

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