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Mock Beef Recipe

by Christina Julia

This version of homemade seitan is extra hearty and filled with umami and flavor boosters. The bouncy strands of gluten in the mix cook to a chewy, porous texture that has been standing in for meat for hundreds of years in China.

Mock Beef Recipe

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 large dried
  • mushrooms, such as
  • button or portobello
  • 6 garlic cloves, halved
  • 1 in/2.5 cm fresh ginger,
  • chopped
  • 4 black tea bags
  • ¾ cup/180 ml shao xing
  • rice wine
  • 7 tbsp/105 ml dark miso
  • ½ cup/150 g cooked
  • chickpeas
  • ¼ cup/60 ml tamari or
  • soy sauce
  • 2 tbsp tahini paste
  • 2 tbsp tomato paste/puree
  • 1 tbsp toasted sesame oil
  • 2 tsp Kitchen Bouquet/
  • Browning Sauce
  • 2 cups/255 g gluten flour
  • ½ tsp onion powder
  • ½ tsp granulated garlic

Instructions

  • In a 2-qt/2-L pot, combine 8 cups/2 L water, the mushrooms,
    garlic cloves, and ginger. Bring to a simmer and cover; cook
    on low heat for 20 minutes to make a stock. Uncover, remove
    from the heat, add the tea bags, and let them steep for
    4 minutes. Discard the tea bags. Measure out 1 cup/240 ml
    of the liquid and set it aside to cool to room temperature.
    Whisk the wine and 3 tbsp of the miso into the remaining
    stock and mushrooms and cover to keep warm.
  • In a blender, pulse the chickpeas to mince them, then add
    the remaining ¼ cup/60 ml miso, the tamari, tahini, tomato
    paste/puree, sesame oil, and Kitchen Bouquet. Process until
    smooth. Add the cup of cooled stock gradually to make a smooth
    puree. In a large bowl, mix together the flour, onion powder,
    and granulated garlic. Dump in the contents of the blender
    and stir to mix. It will quickly become a dough; knead it for
    about 5 minutes, until springy and spongy.
  • Divide the dough
    into 16 pieces. Pull and flatten as much as you can to form
    4-in-/10-cm-long pieces before dropping them into the warm
    stock with the mushrooms. Bring to a very low simmer, preferably not bubbling except around the edges, watching carefully that it doesn’t boil. Cover and cook for 1 hour, until firm.
  • 3 Take the pot off the heat and let the contents cool
    completely, then refrigerate the seitan in the cooking
    liquid for up to 1 week. To use, wring out each piece
    and slice or chop as needed

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