Spicy Vegan Beet Seitan | Recipe by Mary's Test Kitchen

This spicy seitan gets it's red color from beets. The combination of spices in this recipe are similar to those you might find in pepperoni, giving this seitan a hearty, smoky flavour that is great in sandwiches, stir fries, and other savory dishes. Like my beefy beefless seitan, this seitan is meant to be a starting point to make even more delicious foods. You can enhance the seitan by adding sauces or glazes and baking it further, sauteing, or frying. BUY VITAL WHEAT GLUTEN: http://amzn.to/297MdAt ********************************************************************* Links mentioned in this video: Pinterest board of vegan cookbooks: https://www.pinterest.com/marystestktchn/vegan-cookbooks-i-have/ Green Onion Pancakes: https://www.youtube.com/watch?v=BVx1Fnqimmo&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=30 Mushroom Dumplings: https://www.youtube.com/watch?v=J4TwlMg3fhM&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=28 DIY Wonton Wrappers: https://www.youtube.com/watch?v=phYxNe-PnqM&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=27 Vegan "Honey" Garlic Cauliflower: https://www.youtube.com/watch?v=HrCiUYF4uq8&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=24 ********************************************************************* SPICY VEGAN BEET SEITAN Printable recipe: http://www.marystestkitchen.com/spicy-vegan-beet-seitan-vegan-recipe/ SPICY BEET SEITAN (Baked or Steamed) INGREDIENTS (US) 1 cup cooked beans, any kind 1 beet, peeled and chopped (about 4.25oz weight) 1 cube or 1 teaspoon mushroom/vegetable bouillon powder 2 cloves garlic 2 tablespoons maple syrup (or other liquid sweetener) 1 tablespoon balsamic vinegar 1 teaspoon ginger powder 1 teaspoon poultry seasoning (marjoram, sage, thyme, rosemary, etc) 1 teaspoon onion powder 1 teaspoon red chili flakes 1/2 teaspoon ground coriander 1/4 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teaspoon cardamon 1/4 teaspoon cumin 1/4 teaspoon liquid smoke 1 cup vital wheat gluten 3/4 cup hot water INGREDIENTS (Metric) 150g cooked beans, any kind 1 beet, peeled and chopped (about 120g) 1 cube or 5cc mushroom/vegetable bouillon powder 2 cloves garlic 30ml maple syrup (or other liquid sweetener) 15ml balsamic vinegar 5cc ginger powder 5cc poultry seasoning (marjoram, sage, thyme, rosemary, etc) 5cc onion powder 5cc red chili flakes 2.5cc ground coriander 1cc black pepper 1cc white pepper 1cc cardamon 1cc cumin 1cc liquid smoke 120g vital wheat gluten 175ml hot water DIRECTIONS Blend all the ingredients EXCEPT for the vital wheat gluten in a blender until fairly smooth. Transfer the puree to a large mixing bowl and add the vital wheat gluten. Mix until it forms a dough . With clean hands, knead for one to two minutes. This step develops the gluten strands which creates texture in the final product. Steam or bake the seitan as below. TO STEAM Shape the dough into a log shape and wrap in parchment paper. Simply roll it up in the parchment and fold the two ends under the loaf. Steam over high heat for one hour and fifteen minutes if you are cooking the whole batch in one loaf. For a half batch, steam for only one hour. Remove from heat, remove the parchment and let cool until just warm. Then cool completely in the refrigerator before slicing or cutting into cubes. This seitan is now ready to eat or use in other dishes. TO BAKE Divide the dough into two pieces. Prepare a sheet of aluminum foil by oiling the shiny side. Leave a couple inches at the side un-oiled. One piece of dough in the middle and roll it up in the foil. Fold the two sides under the roll and the edges to seal. Repeat with the other half of the dough. Bake in a preheated oven at 350F or 180C for one hour on the middle rack, turning every 20 minutes to ensure even cooking. Remove from the oven and let cool for a half hour. Then place in the fridge to cool completely. Unwrap the foil before slicing or pulling apart to create chunky pieces. This seitan is now ready to put into stir-fries or toss with glaze and bake again to make the seitan a little crispy. NOTES This seitan is intended to be a starting point. Once you've prepared this, you can fry it, saute, glaze and bake or use another method to enhance it. For maple glazed seitan "bacon," slice the seitan into strips. Then fry it in a little oil over high heat. Before flipping the pieces, brush on a thin layer of glaze made from one part maple syrup and one part barbecue sauce. Cook until browned or as crispy as you desire. ****************************************************************** Connect with me! Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com

Comments

beth f: Mary? You are truly creative and ahhh-mazing!!!! 👏🏼

Kristina Wetterich: ooo this looks so yummy!!! i can’t wait to try this! check out the seitan video i just posted on my channel!

Lollloll Koko: Hi there. Is ur blender made of glass.

Victoria Robersohn: Mary! Have you seen this video https://youtu.be/tAgF-HkrEx8? i thought you had lost it!

Ms Zavala: Yay! Subbed!

Hope Hutchinson: COOL AND INTERESTING...^5 THANKS FOR SHARING 😊

Georgina Quek: Hi Mary! Just wondering can I use tomato paste instead of the beet? :)

Dianne Lopez: Hi Mary! I know this vid is an older one but i was hoping you would share which method did you prefer? Steamed or baked? I'm going to def make this! My girls would love this in a spicy stir fry! Lots of 💜 from CT, USA.

Eden Chang: I’m gonna add some diced fat cubes and bake then smoke it

Bajan Mum: Oh my goodness, this is the bomb.com, the dog's balls and the bee's knees all rolled into one. I don't know why it took me so long to make it, but Mary you are a seitan making genius. Guys, you have got to make this it's so tasty.

Bajan Mum: I know it's been a while, but which version did you prefer? Do you remember? I'm just about to make this myself.

Larry Brown: I was an avid meat eater, and getting something with a similar chew/mouth feel helps keep me on this new "straight & narrow". Recipe turned out great so thank you

lase se: It's look like turkish sucuk 😍

J Hancock: woah, I'm making this right now and the redness of this is crazy! and the smell is insane! very excited to see the final results! :D

Laurie Ramsey: Are the beets cooked or raw?

Cat: Ive said this before but I love your vids..you are the best vegan cook on YouTube

Luca Sansone: Hi. I'm Italian and I'm communicating using a translator. I do not speak English. I managed to create your recipe and it came really good. Compliments. But I wonder if you can keep it in the fridge and if you can freeze it? Thank you.

Grace West: The recipe looks tasty. You may want to wrap the seitan in parchment paper before wrapping it in aluminum foil. It is much healthier if the aluminum foil does not touch the food. Thanks for another food project......

Shawnee11759: This is the best seitan video I have seen.

Vanessa Cardoso: Hi Mary! Thank you for all your great recipes. I really appreciate it that you also use metric measurements and that you write down the ingredients on the description instead of just putting a link to a blog or website like many other YouTubers do (I find that soooo lazy!). I just tried this recipe, but I did my seitan beforehand because I have no idea what vital wheat gluten is nor where I could find it here. So... I just wasted 500g of flour, a can of beans and an innocent beet :-( Is there another way to do this if the seitan if already prepared? Thanks in advance and greeting from France

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