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August 20. 2014
S p rc id l E d itio n
Seitan Porcini Beef Stew
Ingredients:
• 1 tablespoon olive oil
• 1 large onion, quartered and
thickly sliced
• 4 cloves garlic, minced
• 3 medium carrot, peeled, sliced on
a bias, 1/2 inch thick
• 1 cup red wine
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground fennel or
crushed fennel seeds
• Fresh black pepper
• 1 teaspoon salt
• 1 oz dried porcini mushrooms
• 3 cups vegetable broth
• 1 1/2 pounds potatoes (any type), lazily peeled, cut
in 1 1/2 inch chunks
• 1/4 cup all purpose flour
• 1/2 cup water
• 2 tablespoons tomato paste
• 3 vegan sausages, sliced into chunky half moons
• Chopped fresh parsley for garnish (optional)
Preperation:
1. Preheat a 4 quart pot over medium high heat.
2. Saute onions and a pinch of salt in oil until until
translucent, 4 to 7 minutes. Add garlic, for about a
minute, until fragrant.
3. Add carrots, wine, rosemary (crushed in your
fingers), thyme (crushed in your fingers), paprika,
fennel, fresh black pepper and salt and bring to a boil.
The liquid should reduce in about 3 minutes.
4. Add porcinis and vegetable broth, cover and bring
to a full boil for 5 minutes or so, to quickly cook the
procinis. Now add the potatoes, lower heat and bring
to a simmer (not a full boil). Let the potatoes cook just
until fork tender, about 15 minutes.
5. In a measuring cup, mix the flour into the water with
a fork until no lumps are left. Slowly add the broth/flour
to the pot, mixing well. Mix in the tomato paste. Let
thicken for 5 minutes or so. Add the sausages and
continue to cook. In about 5 more minutes it should be
perfectly thick but still smooth. Taste for salt and
seasonings, and serve! Sprinkle individual servings
with fresh parsley if you want to be 70s food chic
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Jaspers’ Steamed
Seitan Field Roast
This steamed seitan field roast makes a substantial and delicious
main course fo r those with a hearty appetite. By omitting the
heavy ingredients contained in other roasts, it remains healthy
and 100% vegan.
Ingredients:
• 3 cups vital wheat gluten
• 1/2 cup nutritional yeast
• 1/2 cup chickpea flour
• 1 tablespoon porcini mushroom powder, optional
• 1 tablespoon granulated onion
• 1 teaspoon granulated garlic
• 11/2 teaspoon fine sea salt
• 3/4 teaspoon ground white pepper
• 2 teaspoons poultry seasoning
• 3 cups cool water
• 2 tablespoons olive oil
• 1 teaspoon martnite
Preparation:
1. Fill a very large steamer (or stockpot with steamer insert) with about
12-16 cups of water. Heat the water to boiling.
2. In a large bowl mix in the dry ingredients.
3. In a large measuring cup, dissolve the marmite in a small amount of
hot water. Add cold water to reach 3 cups. W hisk in the olive oil.
4. Stir the wet ingredients into the dry. Thoroughly mix it with a large
spoon or your hands.
5. Shape the dough into a domed round roast on a damp tea towel. Fold
the long sides over the roast and twist each end and tie with cotton
twine.
6. Place the roast in the steamer basket, cover, and steam for two hours.
Until you know just how much water to use, check periodically so the
pan doesn't run dry.
7. Carefully remove the wrapped roast from the steamer, cut the strings
off, unwrap the roast and place it on a rack until cool.
Note: for a beefy style roast, eliminate the poultry seasoning, decrease
nutritional yeast to 1/4 cup, increase the garlic and onion to 4 teaspoons
each, and the marmite to 2 tablespoons, replace the white pepper with
black, and be sure to use the porcini mushroom powder. Store in a
covered container or sealed zipper bag.
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