Melt In Your Mouth (MIYM) Cold Cuts from Seitan
The other day we bought a wonderful Seitan cookbook (Seitan & beyond) on Amazon. We love making seitan for dinner or sandwiches in our house, and this book gave us some amazing tips! Cold Cuts from Seitan was one of the first recipes we tried. We didn’t (as usual) follow the recipe entirely, but made our one version out of it. And it came out really well! It’s pretty much a basic seitan recipe like 1 out of 1000 in the internet so it’s not that special, but you can vary it like crazy with all the spices you like, or crushed garlic, bbq-sauce, mashed beetroot, miso and other stuff added to the wet mixture.
It always comes out delicious, but remember – the taste gets a little weaker while it bakes in the oven, so don’t be sky with the spices. Use a lot! Salt too, ham should be a bit salty so use a little more than you think you should. Or don’t. Up to you. 🙂
This Roastveef (homemade cold cuts) recipe makes a BIG “sausage”, should be enough for 10 people for dinner at least. Probably more. But as we have 5 hungry kids in our household, we often need to double this recipe. Still, we end up making this several times a week, as it mysteriously “dissapears” from the fridge before we know it …
- 500 ml water
- 2 tbsp oil, neutral flavor
- 2 tbsp white miso (can be left out, but it gives a nice umami flavor)
- 2 tsp liquid smoke
- 2 tbsp beet root powder or mashed cooked or pickled beet root (for color only, so you can leave it out)
- 500 ml vital wheat gluten
- 70 ml chickpea flour or wheat flour
- 3 tbsp nutritional yeast
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tsp smoked paprika powder
- 2 tsp sea salt
- 1/2 tsp ground ginger (or fresh, minced, even better, but add it to the wet mixture)
- 1 tsp freshly ground pepper
- 2 tbsp brown sugar (we use coconut sugar)
This is how you do it:
- Set the oven to 350 F (180 C) and tear up 3 large pieces of aluminium foil.
- Mix together the dry and the wet ingredients in separate bowls. Stir the wet into the dry and mix well. Knead for a minute or so, but it should be soft to the touch. Let the dough rest for 10 minutes.
- Place the dough, shaped as a large sausage, onto one of the foil sheets. The sausage will expand a lot during baking, and it will be very firm. Roll the foil around it like a bonbon, twist the sides to close it. Place it onto the 2nd sheet and repeat. Do it with the 3rd sheet also. It’s important to use 3 sheets because the sausage expands in the oven and you don’t want seitan all over the place, trust me!
- Now it’s ready to be baked. Place it on a baking sheet in the middle of the oven. Bake it for 2 hours (yes, it’s a long time but watch television or knit or call your mother or something). Then take it out and let it cool down to room temperature, before placing it in the fridge to cool completely. Preferably overnight, but if you can’t wait, just dig in.
- When it’s cold, it’s very easy to cut thin, delicate slices. Use them for sandwiches, or cut for dinner. It makes a great facon too. Cut it in strips, marinate and fry! Or cut it in cubes or something, marinate and use instead of beef. Yummy!