This versatile recipe can be made as one big roast or as chunks of stewed beef. It can be simmered on the stovetop, cooked in a slow cooker, or pressure-cooked in an Instant Pot. Once it’s done, you can cut it into chunks and use it for a stir fry or a stew, or you can grind it up to make pretty great ground beef.
Yield: 2 ½ pounds • Mixing time: 15 minutes, cooking times vary by method
For the seitan
2 cups vital wheat gluten
¼ cup tapioca flour
¼ cup chickpea flour
1 teaspoon onion powder
1 ½ cups water
¼ cup mock beef-flavored broth powder (such as Frontier Natural Products)
2 tablespoons extra virgin olive oil
2 tablespoons tamari soy sauce
1 tablespoon tomato paste
For the broth
Stovetop:
8 cups water
1 teaspoon Kitchen Bouquet
2 dried mushrooms
Instant Pot:
2 cups water
½ teaspoon Kitchen Bouquet
1 dried mushroom
Slow cooker:
2 cups water
½ teaspoon Kitchen Bouquet
1 dried mushroom
Make the seitan: In a large bowl, whisk together the vital wheat gluten, flours, and onion powder.
In a medium bowl, whisk together the water, broth powder, oil, tamari, and tomato paste until smooth. Pour the wet mixture over the dry mixture and stir them together. Once the dough becomes stiff, knead it with your hands. Form the dough into a 9-inch-long log.
Stovetop preparation method: Combine the stovetop broth ingredients in a 4-quart pot or Dutch oven with a lid over medium-high heat. Add the dough log. Ensure the log is completely covered with the liquid; if needed, add more water. Bring to a boil.
Reduce the heat to low; the liquid should be at a low simmer, just bubbling but not boiling. Cover and cook for 2 hours, turning the seitan over midway through the cooking time. The internal temperature of the seitan should reach 180°F. Remove from the heat.
Instant Pot preparation method: Combine the Instant Pot broth ingredients in the Instant Pot.
To prepare in chunks, tear or cut the dough log into bite-sized pieces, dropping them into the cooker as you go. Secure the lid and made sure the steam vent is set to “Sealing.” Set to pressure cook on high pressure, and use the manual setting to set the timer for 20 minutes. When the time is up, let the cooker release the pressure naturally for 10 minutes.
Remove the seitan from the cooker and drain, reserving the broth for other uses. Set aside to cool completely and then separate the pieces.
To prepare as a roast, place the dough log in the cooker. Secure the lid and made sure the steam vent is set to “Sealing.” Set to pressure cook on high pressure, and use the manual setting to set the timer for 40 minutes. When the time is up, let the cooker release the pressure naturally for 10 minutes.
Remove the seitan from the cooker and drain, reserving the broth for other uses.
Serve hot.
Slow cooker preparation method: Place the broth in the slow cooker. Add the dough log and cook on low for 6 hours.
Remove the seitan from the cooker and drain, reserving the broth for other uses.
Serve hot.
. . . . . . . . . . . .
Note: Make the roast into ground seitan by cutting it into chunks and then grinding it in the food processor, pulsing on and off until a ground beef-type texture is achieved. To use it for stir-frying, rip the roast into pieces, making pieces that resemble meat.
Chicken breasts are the most popular type of meat consumed in the United States; chicken consumption surpassed beef in 2008, and its popularity continues to rise. These plant-based beauties are tender and succulent and work well in recipes where the breast is left whole and grilled or coated or sauced. You can even wrap them in a yuba “skin” (page 30) if you want to go all the way with the illusion.
Yield: 8 pieces (2 pounds) • Mixing and shaping time: 30 minutes, cooking time: 1 hour
2 cups vital wheat gluten
½ cup chickpea flour
¼ cup mock chicken-flavored broth powder
1 tablespoon arrowroot powder
1 tablespoon onion powder
1 teaspoon organic granulated sugar
½ teaspoon ground sage
½ teaspoon salt
10 ounces extra-firm tofu
2 tablespoons canola oil plus 2 tablespoons or ¾ cup more for frying
2 cups water
1 teaspoon rice wine vinegar
1 tablespoon mock chicken-flavored broth powder (page 19)
In a large bowl, whisk together the vital wheat gluten, chickpea flour, broth powder, arrowroot powder, onion powder, sugar, sage, and salt. Set aside.
In the bowl of a food processor fitted with the “S” blade, crumble the tofu and puree until smooth. Scrape down the sides and add 2 tablespoons of the oil and puree again, scraping down and repeating until the tofu is very smooth. While the food processor is running, gradually drizzle in 1 cup of the water and the vinegar, making a smooth emulsion.
Scrape the tofu mixture into the bowl containing the dry mixture. Stir the mixture together and then knead the dough until it is firm.
Turn out the dough onto a floured work surface and roll it into an even, flattened log. Slice the log into eight equal portions. Form each portion into a breast-like shape, cupping your hand over it to make the sides slope downward like a breast fillet. Once each piece is shaped, flatten them to a 1-inch thickness (if using for sandwiches, flatten them into a round patty shape).
In a deep, 12-inch skillet with a lid or two smaller skillets with lids over medium-high heat, warm the remaining ¾ cup of the oil (use the smaller amount if you desire less browning). After the oil starts to bubble, add the chicken breasts, reduce the heat to medium-low, and cook, turning every 2 minutes, for 6 to 8 minutes, or until evenly browned on all sides. Remove from the heat and remove the chicken breasts to a plate lined with paper towels to drain. Drain the oil into a bowl.
Return the chicken breasts to the skillet over medium-low heat and add the remaining water and broth powder. Cover and cook at a gentle steaming simmer, not a boil, for 40 minutes. Remove from the heat.
Remove the chicken breasts from the skillet and serve hot.
Chicken Skins (Yuba or Tofu Sheets) (GF)
Yuba is fun to make, if you have a little time and patience. It’s like a little miracle, watching the skin form over the surface of the hot soy milk. If you don’t have the patience, try it with dried or frozen tofu sheets.
Yield: About 6 • Cooking time: 40 minutes
For the yuba
6 cups unsweetened soy milk (store-bought or homemade) or 6 dried soy milk sheets
6 prepared Chicken Breasts (page 28)
For finishing
3 tablespoons canola oil
2 tablespoons apple juice
1 tablespoon freshly squeezed lemon juice
2 teaspoons tamari soy sauce
1 teaspoon ground sage
Make the yuba using the soy milk: Spread a smooth-textured kitchen towel over a baking sheet, and ready two chopsticks for lifting the finished sheets from the pan.
Place one or two 10-inch sauté pans on the stove (if you have two pans, you can make two sheets at once to save time). Pour the soy milk into the pan or pans and turn the heat to medium. Watch closely; when the soy milk starts to bubble, reduce the heat enough to maintain the gentlest of simmers. Do not stir or disturb the soy milk; as it cooks, a skin will form on top. The surface will begin to turn yellow as the skin forms.
Once the skin, or yuba, has formed, run a paring knife around the edges of it to loosen it from the pan. Big bubbles may form under the skin; you can carefully lift the edges to release the air.
When there is a solid sheet, with no gaps, across the surface of the pan, loosen the edges one more time. Insert a chopstick under the middle of the sheet and lift it straight up, letting the soy milk drain off it and back into the pan for a few seconds. Place the sheet on the prepared baking sheet, and as it cools slightly, use your fingertips to pull it out flat. Use the towel to blot away any extra soy milk on the sheet. Repeat until all the soy milk is used up and you have six yuba sheets.
To wrap your chicken breasts, blot any extra oil or liquid from the chicken breast with a towel. As you finish each yuba, place 1 chicken breast, rounded side down, on the yuba and wrap the yuba around it.
Tear off a 10-inch piece of plastic wrap and place it on the counter. Place the chicken breast on the plastic wrap and pull it tightly around it, pressing the yuba tightly to the chicken breast. Continue until you have applied all of the yuba to the chicken breasts.
Chill immediately; store the wrapped chicken breasts in the refrigerator for up to 2 days before finishing.
Make the yuba using the dried soy milk sheets: Soak each yuba sheet just until flexible and then place them on a smooth-textured kitchen towel. Place a chicken breast, rounded side down, on each yuba sheet and cut the sheet carefully, making a piece that perfectly wraps around the chicken breast. Tightly wrap the chicken breast in the yuba. Continue until you have applied all of the yuba to the chicken breasts.
To finish: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place 1 inch of water in a large roasting pan. Place a smooth-textured kitchen towel on the counter next to the roasting pan. Have your chicken breasts thawed (if frozen) and ready to go.
In a medium bowl, stir together the oil, juices, tamari, and sage. Baste each yuba-wrapped chicken breast with the mixture and place them on the prepared baking sheet.
Bake for 25 minutes, or until the skin is crispy and brown. Remove from the oven.
Serve warm with a knife for carving.
There are two versions of chicken breast in this book; this one is firmer and has the texture of drumstick meat. You’ll pull and roll the firm dough, pulling the gluten strands in one direction for a muscle-fiber look as you tear it into strips.
Yield: 1 pound (6 cups) • Mixing and shaping time: 20 minutes, cooking time: 1 hour; best when served the next day
1 ½ cups vital wheat gluten
1 tablespoon mock chicken-flavored broth powder
2 teaspoons onion powder
1 teaspoon organic granulated sugar
1 teaspoon salt
¾ cup water
¼ cup tahini
1 tablespoon white miso paste
1 tablespoon canola oil
½ teaspoon rice wine vinegar
½ cup prepared mock chicken-flavored broth for storing
Fold over a sheet of cheesecloth so it is doubled. Cut a 12-inch-by-10-inch piece and prepare twist ties or kitchen string for tying the ends.
Set up a steamer (page 23).
In the bowl of a food processor fitted with the plastic kneading blade, mix together the vital wheat gluten, broth powder, onion powder, sugar, and salt.
In a cup, mix together the water, tahini, miso, oil, and vinegar. Pour the wet ingredients into the processor, secure the lid, and process until well combined. Once a dough forms, knead in the processor for 1 minute.
Turn out the dough onto a floured work surface and press it together, flattening it and rolling it over on itself. Tuck and roll the dough into a cylinder, stretching the dough as you tuck and roll so it forms a linear grain. Form the dough into a 4-inch-wide roll with a visible seam where it comes together. Wrap the roll in the cheesecloth, rolling it up and twisting the ends. Bind the twisted ends with the twist ties or string.
Place the roll in the steamer, cover, and steam for 1 hour, or until the internal temperature reaches 180°F. Remove from the heat.
Remove the roll and set aside to cool completely.
Refrigerate the roll overnight.
To use, unwrap the roll and start tearing it into strips (it’s easiest if you start at the seam). Tear the roll into stir fry–sized chunks or smaller pieces if using for chicken salad.
Use in recipes or store in a heavy zip-top bag in the refrigerator with the prepared broth poured over it for up to 1 week or in the freezer for up to 2 months.
This deli-style ham is meant to be sliced for use in sandwiches or chopped up for use in the Ham and Veggie Potpies (page 163). Depending on how you want to serve it, you can try adding chopped green olives, making an olive loaf, or pimientos, making an old-school pimiento loaf. Either way, it’s got a smoky flavor and a tender chewiness that is just hammy enough.
Yield: 2 pounds • Mixing and Shaping Time: 20 Minutes, Cooking Time varies; best when served the next day
2 cups vital wheat gluten
½ cup chickpea flour
¼ cup tapioca flour
¼ cup nutritional yeast
3 tablespoons organic granulated sugar
2 tablespoons onion powder
1 tablespoon smoked salt
½ cup drained chopped green olives or pimientos (optional)
2 cups water
2 tablespoons refined coconut oil
2 tablespoons red miso paste
1 tablespoon plus 1 teaspoon beet powder
1 teaspoon rice wine vinegar
1 teaspoon liquid smoke
Set up a steamer (page 23). Fold over a sheet of cheesecloth so it is doubled. Cut a 12-inch-by-10-inch piece and prepare twist ties or kitchen string for tying the ends.
In a large bowl, whisk together the vital wheat gluten, flours, nutritional yeast, sugar, onion powder, and smoked salt. If adding olives or pimientos, stir them into the dry mixture.
In a medium bowl, whisk together the water, oil, miso, beet powder, vinegar, and liquid smoke until the beet powder is completely incorporated and no lumps remain. Stir the wet mixture into the dry mixture; when the dough is all mixed together, knead it by hand for 3 minutes. The dough will be soft.
Turn out the dough onto a floured work surface and form it into a 4-inch-wide cylinder. Wrap the cylinder in the cheesecloth, rolling it up and twisting the ends to tightly hold the dough. Bind the twisted ends with the twist ties or string.
Place the roll in the steamer, cover, and steam for 1 hour, or until the internal temperature reaches 180°F. Remove from the heat.
Remove the roll and set aside to cool completely.
Refrigerate the roll overnight.
Use immediately or store in the refrigerator for up to 1 week, tightly wrapped.
. . . . . . . . . . . .
Note: To cook this recipe in a slow cooker, wrap the roll in parchment paper and then foil and place it in a slow cooker with 1 cup water. Cook on low for 6 hours, or until the internal temperature reaches 180°F. Follow the same use and storage instructions.
To cook this recipe in an Instant Pot, wrap the roll in parchment paper and then foil and place it on a rack inside an Instant Pot with 2 cups water. Pressure cook for 50 minutes, or until the internal temperature reaches 180°F. Follow the same use and storage instructions.
Mixed Charcuterie with Salami and Merguez