Mushroom & Beetroot Seitan Recipe

I love making seitan, and since I had some spare beetroot I thought it would go well as an ingredient. Beetroot provides colour and a mild sweetness which gives the seitan a greater depth of flavour. I use the pressure cooker method as it is the easiest and quickest but you can bake it or just simmer it (see notes below). The choice is yours, but the ingredients will provide you with a tasty and rich mock meat which is high in protein and low in fat.

Mushroom & Beetroot Seitan Recipe
Yield: 6 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

For the seitan

  • 1 cooked beetroot
  • 125 g vital wheat gluten flour
  • 75 g chickpea (gram) flour
  • handful of dried porcini mushrooms
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • ½ onion
  • 100 ml water
  • 2 tsp yeast extract (marmite)
  • 2 tsp miso paste

For the cooking liquor

  • 1¾ litres vegetable stock
  • 1 tsp yeast extract (marmite)
  • 1 tsp miso paste

For the seitan

  • 1 cooked beetroot
  • 1 cup vital wheat gluten flour
  • ⅔ cup chickpea (gram) flour
  • handful of dried porcini mushrooms
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • ½ onion
  • 6½ tbsp of water
  • 2 tsp yeast extract (marmite)
  • 2 tsp miso paste

For the cooking liquor

  • 7 cups of vegetable stock
  • 1 tsp yeast extract (marmite)
  • 1 tsp miso paste

Instructions

  1. Add the beetroot, porcini mushrooms, garlic and onion in a food processor and give it a good blitz.
  2. Add to a bowl and add the rest of the ingredients for making the seitan, including the water. It really doesn’t matter in which order you do it. Mix well with your hands and it will quickly form a dough which may seem mushy but will come together when cooked. Knead the dough for about 3-4 minutes to activate the gluten.
  3. Prepare the cooking liquor in a pressure cooker and put on a medium-high heat while you roll out the seitan.
  4. Take the seitan dough and place on a cheesecloth. The cheesecloth is not really necessary but I find that it helps give the seitan a smooth appearance. Roll out the seitan or make it into the shape of a big fat sausage and wrap tightly in the cheesecloth. Tie at each end with a piece of string.
  5. Put in the pressure cooker which should now be at simmering point making sure it is covered in the cooking liquor. Cover and seal, following the cooker’s instructions and cook for 30 minutes on a medium-high heat. (See notes if not using a pressure cooker)
  6. After that time take off the heat and allow it to cool until the cooker is safe to open. You can use straight away or preferably allow to cool completely.

Notes

If you don’t have a pressure cooker you can always simmer the seitan. Close the lid of the pan and simmer on a medium heat for 60 minutes, which is twice as long as the time indicated for the pressure cooker. Turn the seitan over half way through.

Also, it is not essential to use a cheesecloth but it is recommended in order to maintain a nice shape. If you don’t have one a cloth made from muslin will do, as will a clean tea towel.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 5.00 from 2 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.

Leave a comment

avatar