Vegan Beef
Author:Mouthwateringly good vegan beef that's perfectly tender and simple to make. Use this versatile beef seitan recipe to make a classic vegan beef roast with all the trimmings, use as a substitute for beef in your favourite recipes, or slice it like deli-meat for sandwiches.
Ingredients
- 1½ cups (1 x 15 oz can) black beans , drained and rinsed (1 x 400g can in the UK)
- ½ cup (120 ml) red wine , (can use good quality stock instead but "beef won't be as tasty or the same color)
- ⅓ cup (80 ml) tomato ketchup
- ¼ cup (60 ml) water
- 3 tablespoons (45 ml) soy sauce , or Tamari
- 2 tablespoons (30 ml) Better Than Bouillon No Beef Base , or Marmite/Vegemite
- 2 tablespoons (30 ml) olive oil , omit for oil-free and add 2 tablespoons more water
- 1 tablespoon garlic powder , or 2 cloves fresh garlic
- 1 tablespoon onion powder
- 1¼ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika , or 1½ tsp chipotle powder
- 1¼ teaspoons dried thyme
- 2 cups (256 grams) vital wheat gluten
INSTRUCTIONS
Please note that seitan is best and meatier, when made in advance and refrigerated overnight.
- Preheat oven to 400 °F (200°C).
- To a food processor add everything except the vital wheat gluten. Process until pretty much smooth. You will still see some little tiny lumps of black beans in there and that's fine. If you don't have a food processor you can do this in a blender instead.
- If you used a food processor, add the vital wheat gluten to the food processor and process for a minute or so until a ball forms. Once you see the ball flopping around inside, turn off the food processor. If you used a blender instead of a food processor, pour the blended mixture out and into a large mixing bowl, making sure to scrape every last bit out with a spatula, then add the vital wheat gluten. A blender won't be able to handle the dough. Give it a good stir to combine everything then bring it together into a dough with clean hands.
- Tip the dough out onto a clean surface and knead for 4 minutes (5 minutes if you did not use a food processor to make the dough). I find that I don't need to flour my surface, but if it gets a little sticky you can sprinkle a little vital wheat gluten on it to make it easier. As you knead you will feel the dough getting tougher to handle and visibly see it becomes more fibrous.
- Shape the dough into a log shape roughly 8½ inches long and 4 inches wide.
- Cut a generously sized piece of foil (about 20 inches long) and grease the centre of it (where you'll sit the seitan) lightly with some oil. Pick up your seitan and put it in the middle of the foil then wrap it thoroughly but not too tightly as it will expand as it cooks. Try to have all edges sealed up so it traps the steam in as it cooks. Once done, wrap it again in another piece of foil. This protects it and stops it getting too brown while baking.
- Sit the wrapped seitan on a small baking tray and place in the centre of the oven. Bake for 70 minutes, flipping once half way through the cooking time.
- Leave in the foil and allow to cool. Seitan is best and meatier, when made in advance and refrigerated overnight.
NOTES
Store vegan beef in an airtight container in the fridge for up to 7 days. It also freezes well for up to 3 months.
Enjoy cold in salads and sandwiches or cut into chunks/strips and added to your favorite recipes. When adding beef chunks to sauces like curry, stews etc add them in the last few minutes of the cooking time so they don't get too soft.
To serve hot - Slice it up super thin, and cover with hot gravy/sauce. The heat from the gravy/sauce will warm it through. Or microwave individual slices for around 30 seconds. If serving as a whole joint, remove from the fridge and let it come to room temperature. To reheat, preheat oven to 325 °F (160 °C), wrap the vegan beef in foil, and bake for about 25 minutes until heated through. Or sear it in a hot pan while basting with vegan garlic butter or your favorite sauce/marinade. Once golden and gorgeous, pop the skillet in the oven for 15 minutes on 325 °F (160 °C) just to heat the vegan beef through to the centre.
NUTRITION
Serving: 1of 8 servings | Calories: 188kcal | Carbohydrates: 14g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 210mg | Fiber: 3g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg
