Happy St. Patrick’s Day!
Happy St. Patrick’s Day. . . Well, yesterday at least.
When I was in high school, I remember St. Patrick’s Day was a holiday that all of my friends envied me for. To start with, I went to a Catholic high school, and because it was run by Irish Catholic brothers, we had off on St. Patrick’s Day. A number of students went to the parade in Manhattan, but not me. I just enjoyed being the only one at home when all my friends were in school.
Secondly, I’m Irish, and my mother is an amazing cook, so the dinner was always well made corned beef and cabbage on St. Patrick’s Day. Not that most peopel like the fatty cut that is supposed to eb used, but it’s the way it falls apart that always appealed to me.
I admit, i always looked forward to the holiday for the food as much as anything else.
This year, we spent St. Patrick’s Day with the in-laws, and so I figured I’d make some corned seitan to go along with the holiday. A little work would pair it nicely with cabbage and potatoes, or some thin slicing and I would happily put it on a sandwich with Daiya’s new Swiss cheese, some sauerkraut, a little Russian dressing, and viola, a terrific Reuben sandwich for lunch.
So I give you, in honor of St. Patrick driving the snakes from the Emerald Isle, I give you my version of “corned” seitan (modified from JL Goes Vegan).
1.5 c. Vital Wheat Gluten
1/4 c. non-wheat flour (Chick pea is preferred, but I used corn in this recipe)
2 Tbsp Nutritional yeast
1 Tbsp paprika
2 tsp garlic powder
2 tsp black pepper
1/2 tsp anise
1/2 tsp mustard seed
1/4 tsp clove
salt to taste
1 c Vegetable broth
1 tsp olive oil
1 tsp molasses
1 Tbsp soy sauce or Bragg’s Amino Acids
1 Tbsp water (Or an additional Tbsp soy sauce if using low sodium)
1 Tbsp Worcestershire sauce
1 Tbsp Dijon or Brown mustard
3 c vegetable broth
3 c water
1.5 tsp salt
1 Tbsp peppercorns
Mix together all of the dry ingredients in a medium bowl.
Once all of your dry ingredients are mixed together, create a hollow in the middle of the bowl. Mix together all of the wet ingredients, and add them to the dry ingredients.
Mix all the ingredients together, incorporating them fully.
Form the wet dough into a loaf, and then wrap it tightly with double-thick cheesecloth, and tie the ends tightly, either in a knot or with twine.
Bring the cooking liquid and spices to a pressure cooker and bring to a slow boil, on medium high heat.
Add the loaf of seitan to the gently boiling liquid, and cover the pressure cooker, bringing it to pressure.
Once the cooker comes to pressure, cook for 30 minutes, and then remove from the heat, letting the pressure come down on its own.
Alternatively, if you don’t have a pressure cooker, fill a tray with about 1.5″ water, and preheat the oven to 350*.
Place the wrapped loaf into the tray and cover the tray tightly, and place it into the oven for 1:45, or until the loaf is very dense and fairly bursting at the seams.
In both instances, remove the seitan from the liquid and let it finish out of the liquid.
Slice thin with a good carving knife, and serve hot, or let cool and make sandwiches. Either way, it’s pretty darn good, if I do say so myself.
Now just wait until I make Italian sausage. . .