Slow-cooked red seitan
August 30, 2015 I've hit my seitan stride this year and it's high time I blogged my preferred recipe. It comes from Steen and Noyes' Vegan Sandwiches Save The Day , with only the most minor adaptations from me. Originally called 'moo-free seitan', it's clearly aimed at replacing red sandwich meats and has tomato paste, tamari and smoked paprika worked into the dough. Besides these reddening agents, there's also garlic, onion, nooch and liquid smoke to reinforce that savoury flavour. I also like that this recipe makes use of my oft-neglected slow cooker. It's little trouble to rustle up the requisite ingredients, submerge a couple of dough loaves in broth, and allow them to slowly simmer over the course of 8 hours. Once done, that's one loaf for the fridge, one for the freezer, and a couple litres of stock as a bonus. I've found that the seitan slices brown and crisp up nicely in a frypan while remaining juicy (and even pink!) in the centre. They...