Friday, April 26, 2013

Sweetly Spiced BBQ Seitan Burger

BBQ Seitan Burger with Slaw
Home made seitan recipe below

This home made seitan recipe is great for steak style and sauté not for sausage rolling. I adapted this recipe from Isa Chandra’s basic seitan recipe. You can visit her beautiful site for the original and adapt it to your liking but below is my version with spice and sweetness.
Seitan is gluten and referred to as wheat meat. It has the texture of chicken or thin steak and can be used anywhere in place of animal meat. Making seitan at home is cheap and not complicated and can be seasoned to your taste. This recipe calls for a sweet spice flavor and will work for many recipes but feel free to substitute. I tried seitan for the first time two years ago and love it, if your looking to make the transition to a more plant based lifestyle you’ll find the texture and taste surprisingly wonderful.

With this recipe I made seitan burgers and used both burger buns and rolls, I prefer a soft bun or English muffin rather than the one pictured here. I topped it with my BBQ sauce and cabbage slaw with creamy dressing.

Alternative - Pre Packaged Seitan
If you don’t have time to make seitan at home it’s available pre made at health food stores and some really good markets, it’s located in the fridge section along with the tofu and tempeh, It’s usually packaged in water so be sure to drain and pat dry before frying it.
I like the West Soy brand

Home Made Seitan
1 ½ cup vital wheat gluten flour – I use Bob Red Mills brand
4 tablespoons + 1 tsp nutritional yeast flakes
1 ½ tsp cumin
½ tsp paprika
1 tsp oregano
¼ red pepper flakes
 ¾  cup cold vegetable broth
3 tbsp soy sauce

3 tablespoons fresh lemon juice

1tbsp + 1 tsp olive oil

1 Tbsp + 1 ½ tsp Molasses
1 Tbsp + 1 ½ tsp Maple Syrup

Simmering Broth for Seitan
6 cups vegetable broth
2 garlic cloves sliced
2 tbsp soy sauce

1. Heat the broth with garlic and soy sauce in a large pot.

Instructions for Seitan
1. In a large bowl add the vital gluten, nutritional yeast, cumin, paprika, oregano, pepper flakes and whisk well to combine.

2. In a separate bowl combine the ¾ cup cold vegetable broth, soy sauce, lemon juice, olive oil, molasses, and maple syrup

3. Add the wet ingredients to the dry and mix well with a large spoon, then use your hands to really work the dough. Knead the dough for 3 minutes the dough will be stretchy.  Divide the dough into 4 pieces and stretch each one out a bit without tearing it – if it tears no big deal. Let it rest for 5 minutes.

4. While the dough is resting bring the simmering broth ingredients to a boil, then add the seitan pieces to it, bring the water to a simmer and partially cover the pot to allow the steam to exit. Turn the seitan over every 10 minutes while it’s cooking. Cook for a total of 45 minutes. When done remove the seitan from the broth and drain on paper towels on large plate. The seitan will look like large steaks.

5. Seitan for the burger is  best cooked in a frying pan with a little oil. I like to brown it on each side for 3 minutes using a spatula to press down on it while cooking. If using seitan in a sauté recipe  - slice them and brown.

Assemble the Burger
Heat buns at 350 for 3 minutes or until toasted
Add your favorite slaw or topping
BBQ Sauce – click for recipe  or used pre made

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