potroast of nauga

Picture follows the recipe.

My very first solo attempt to make seitan pot-roast. I used what I have learned from a myriad of recipes baked, boiled, simmered, steamed, etc. and had the goal of making something which resembles pot-roast. The look and taste are exactly what I wanted, the texture not so much.

This recipe has already been adjusted to lower the water, and removed some of the kneading to hopefully “chew it up” a little.

I will write later if the adjustments are better or worse :)

I could have neglected to turn the water down quickly enough so I adjusted the turning down as soon as the roast is submerged.


MMMMM----- Recipe via Meal-Master (tm)

Title: potroast of nauga
Yields: 1 roast
Categories: meat replacement, protein

--------------------------------STOCK--------------------------------
water, to cover seitan log while simmering
soy sauce, dark to taste
vinegar, balsamic to taste

-------------------------------DRY TEAM-------------------------------
250 gr flour, vital wheat gluten

-----------------------------SPICES 77 GR-----------------------------
6 gr salt, rosemary blend
6 gr salt
6 gr soy sauce, dark
8 gr dill, dry
10 gr vinegar, balsamic
42 gr water
2 gr chai masala
5 gr garlic granules, dry

-------------------------------WET TEAM-------------------------------
230 gr water



* mix spices, cover tightly and let sit at room temperature for an
hour or so to soak up the moisture and reconstitute **the goal is a
not quite wet paste**

* preheat pan of water/stock/etc. to simmering. Today I used
water+soy sauce until it was just salty+balsamic until the stock was
just starting to get tangy, remember there is some of both in the
seitan.

* add spices to the liquid

* In a large mixing bowl mix dry ingredients. make a well for the
liquid.

* pour the liquid into the well and stir around the edges until all of
the liquid is absorbed.

* depending on your stock you may be a little short on moisture add
VERY slowly and massage into the log.

* knead to make sure you have all of the dry pockets moistened., then
knead some more to agitate the gluten.

* let rest for 15 minutes or so

* knead some more

* let rest again

* turn boiling pan up and get it boiling while the log rests.

* as soon as you put the log in the pan (it should be fully covered by
liquid) turn the heat down so it simmers

* simmer for 2 hours.


Source: my head

v 1.0.0 20100213

I think I added a bit too much water originally as my end product is a
little too soft


MMMMM