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For recipes calling for Dark meat. Ken Chaney again. He uses this with his basic dough recipe. The flavors are going to be
rich, savory and a bit of smoke.
SERVES 4 , 1 1/2 pounds
2 tablespoons olive oil
2 tablespoons red miso
2 tablespoons molasses
2 tablespoons tomato paste
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon balsamic vinegar
4 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons salt
1 teaspoon peppercorns
1 teaspoon onion powder
1/4 teaspoon cayenne powder
1 cup port wine or madeira wine
5 cups vegetable stock
5 cups water
1 1/2 lbs uncooked seitan
1. Note make sure your port is Vegetarian or Vegan.
2. In bowl mix the first 7 ingredients to paste. Add the next 6 stir to blend and set aside. It should still be a paste
after mixing in the onion powder.
3. In large nonreactive pot combine wine, stock and water. Boil. Ladle about 1 cup of the hot liquid into paste. Stir
until well incorporated. Now put it into the pot and bring back to boil.
4. Place wrapped [or not] seitan in pot. Reduce to simmer and cook for 1 hour partially covered.
5. Using tongs turn so all sides are exposed to broth. Cook for an hour to an hour and half.
6. The longer you cook the firmer it will be. After 1 1/2 hours of cooking remove from pot and start checking firmness
and taste. When you reach your desired taste, stop cooking.
7. IF the liquid evaporates and more than 1/2 of the seitan is exposed add about 1 to 2 cups stock.
8. It will be firm after this but continue to firm up overnight.
9. Cool, remove wrap if using, slice into rounds 1/2 inch or any shape desired. Cook with recipe of your choice.
10. Store this in refrigerator, completely immesed in brasing liquid and well sealed for up to 3 days.
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