Posted by Kroocrew on Thursday, January 28, 2010
This is an excellent meat substitute recipe, a good alternative to tofu and tempeh and cost effective. The "steaks" will freeze indefinitely. The meat can be shaped variably such as into balls and is not limited to flat "steaks"
- 80 ml (1/3 cup) *Tamari
- 2 T rice wine vinegar
- 80 ml (1/3 cup) maple syrup
- 480 ml (2 cups) onion, chopped
- 2 cloves garlic, smashed
- 480 ml (2 cups) Chinese celery, chopped (or chopped celery leaves)
- 1900 ml (8 cups) water
- 1 tsp. ginger, minced
- 2 tsp. browning seasoning
- 2" piece of kombu
- 2 tsp. marmite yeast extract (optional)
- 240 ml (1 cup) soy milk
- 1 tsp tamari
- 3 T chickpea flour
- 2 T nutritional yeast
- 1/2 tbsp dried shiitake mushroom, ground to a powder
- 240 ml (1 cup) vital gluten flour
- Combine broth ingredients in an oven-safe pot and bring to a boil.
- Lower heat and simmer 20 minutes. Allow broth to cool.
- Meanwhile, combine all dry ingredients for the dough mixture.
- Place the wet ingredients in a bowl and slowly work in the dry ingredients with a fork until you end up with a rubbery ball of dough.
- Fold the dough over itself again repeatedly and continue to knead the dough for about 10 minutes until it becomes extremely taut and firm. Let rest for 30 minutes.
- Preheat oven to 160C (325F).
- Roll the dough into a cylindrical log and cut into twelve equal pieces.
- Flatten each piece into a small "patty". Heat some oil in a pan and, a few at a time, sauté each patty until browned on both sides (this tightens the gluten and keeps it from ballooning when cooked in the stock).
- Place browned patties into the broth (make sure the broth has completely cooled, you need to heat the gluten slowly to avoid the aforementioned "ballooning") and place in oven for 4 hours, occasionally turning the steaks over in the broth. They should at least double in size during the cooking process.
- Remove steaks from broth and use immediately or freeze.
- You may reserve the broth for other uses.
Tags: celery mushroom