By Popular Demand I am posting this. I don't plan to do a lot of recipes as we have so many posted on our other sites but lots of folks from SQ1 asked; so here you are! Oh, BTW, I have been kicked out of the FB Square One Support Group for some reason. Maybe for posting recipes? I have not idea.
Chef Nancy's Seitan Brisket
Seitan Brisket - NO OIL, NO Cholesterol!
3 cups low sodium vegetable stock (I used oil free brand)
¼ cup Organic Tamari Sauce (GF low sodium) or Bragg’s Liquid Aminos
3 T. maple syrup
1 cup Marsala wine
½ cup tomato paste
4 cloves of garlic minced
Mix all of these ingredients into a bowl and set aside.
2 Cups of Bob’s Red Mill Vital Wheat Gluten Flour
¼ cup nutritional yeast
½ T. chipotle powder (do not leave this out makes a wonderful flavor)
2 T. onion powder
1 T. Garlic powder
Directions: preheat oven 375 degrees
Only add 2 cups of the liquid ingredients to the flour mixture SETTING ASIDE 1 CUP of the liquid, which will be used in the baking pan when roasting the brisket.
Mix your 2 cups of WET ingredients TO YOUR DRY INGREDIENTS, adding gradually, until you start to form the dough and with your hands (set timer) knead the dough mixture for 3 minutes. Using a 9x11 casserole dish (I added a little oil to bottom of dish so it would not stick to the dish when going to turn the seitan during baking process) stretch or flatten out the dough (it should be about 1 inch thick) (remember when baking the dough will increase in size) add the 1 cup of liquid to the baking dish. Bake for 20 minutes and then flip and bake again for 20 minutes. Continue baking for 1 1/2 -2 hours turning the brisket freqently in the sauce. Seitan is done when firm to the touch.
You want the liquid in casserole dish to thicken into a sauce, however, watch the liquid in pan doesn’t dry up (add a little water if necessary) you just want the liquid to form a sauce that you can baste over the seitan as its baking. The brisket will form a nice crust on the outside, Place the Seitan in a freezer bag and place in your refrigerator overnight. This will firm up the seitan
Chef Nancy will be making a new video, how to make this delicious brisket in the near future.