seitan slider stack
I went to two grocery stores (in two states, no less) looking for slider buns, but they seem to have disappeared. I don't know if Pepperidge Farm took them off the market (although their website still lists them) or if there was a run on slider buns in New England, maybe in time for today's championship games or some giant cocktail party I didn't hear about. Anyway, I was forced to buy dinner rolls instead, which are really pretty much the same. Once you steam them, they're almost exactly the same. And on the plus side, they're square like Krystal and White Castle buns. Now if only I had little paper boxes saying "The Vegetarian Carnivore" in bright letters ...
Steaming: that's the real secret to making seitan sliders that are just like their meaty cousins. Steam the buns, I mean, not the seitan. (Although I think Krystal and White Castle "steam-grill" the meat as well, which might account for it's gray color.) And make sure you've got some finely minced white onion and hamburger pickle chips on hand. And yellow mustard.
Since we were eating these as our dinner, I also made some collard greens and butternut squash fries, even though part of me just wanted to scarf down a half-dozen sliders on their own.
So, slice the seitan and sear it in a pan before assembling your sliders. Then, yum!!
This is a really tender seitan roast, so it works best sliced for sandwiches, as pan-seared steaks or baked in puff pastry for wellington. I don't think it would hold up as well for stir-fries, although I have not tried that ... I just suspect it might fall apart. On the other hand, it marinates well, so maybe I'm wrong. Onto the next experiment, then ... Next time: Chinese Pepper Steak!
Dry ingredients:
2 cups vital wheat gluten
1/2 cup rolled oats
1/4 cup nutritional yeast
2 tsp onion powder
2 tsp garlic granules
Wet ingredients:
1 14oz box firm tofu
1/3 cup water
1-2 tsp Marmite
1 Tbsp vegetable stock paste - I like Better than Bouillon
2 Tbsp Worcestershire sauce - Annie's Naturals is vegetarian
1/4 cup steak sauce - fantastic: Good Housekeeping Good Food Mushroom Marsala
2 Tbsp ketchup - I like Heinz organic
2 Tbsp extra virgin olive oil
2 Tbsp browning liquid - I like Kitchen Bouquet
few shakes liquid smoke
Boiling liquid:
10 cups vegetable broth
1/3 cup low sodium soy sauce
1/2 cup red wine
1 Tbsp browning liquid
several shakes each liquid smoke and Worcestershire sauce
1) Combine dry ingredients in a bowl, or if possible, a KitchenAid mixer
2) Blend together wet ingredients and add to dry. Mix together and kneed by hand, or if you have a mixer, allow it to kneed for several minutes. Let it rest for a few minutes while you put together the boiling liquid. Before adding, divide the seitan into four pieces and wrap each ball in cheesecloth or muslim. Tie with kitchen string.
3) Boiling liquid should be cold to start, so blend together but don't heat until you put the bundled seitan in. Bring to a boil, immediately turn down to very low and let simmer for an hour. Towards the end, preheat the oven to 325.
4) Remove the seitan from its cheesecloth and place in an oiled pyrex dish. Add a little of the liquid (not too much, maybe half a cup to a cup), cover with foil and place in oven for an additional 45 minutes to an hour. Turn occasionally.
Some people store their seitan in its cooking liquid, but I just toss these in a ziploc bag, sans liquid, and they keep for about a week in the fridge.
Sliders? I don't even know what they are >_< but the roast looks great, I have to try this. After finding your blog I ordered a kilo of wheat gluten! Thx for the inspiration.
ReplyDeleteYou're most welcome - I hope you enjoy experimenting!
ReplyDeleteSliders are kind of like mini-hamburgers, but not quite. The buns are steamed, as is the meat (which is pressed really flat, rather than shaped into a patty), usually on a bed on minced onions. I've heard that the name referred to their ability to slide down the eater's throat ... I don't know about that, but I do know that some people eat lots at a time. There are two fast food chains in the US famous for them: White Castle and Krystal's. My friends would go to Krystal's and order something like a dozen.
The fake ones are pretty good, though!
Would you say they are comparable to White Castle?
ReplyDeleteI've never had WC or Krystal's and been a vegetarian for 10 years but after the infamous stoner hits of Harold and Kumar, I've been very intrigued. My boyfriend grew up on Krystal's and swears by it, and I'd really like to try something that is similar.
I found this recipe after googling "vegetarian white castle recipes" and am thinking of giving it a try. :D
What a disappointment. Sorry, but I had high hopes for this seitan. What I have is a meatloaf type texture. Not chewy, just mushy. Bummer.
ReplyDeletedid you knead the dough long enough to activate the glutens? very important that the loaf has some bounce to it before wrapping it tightly in cheese cloth, make sure you emerse the loaf into the poaching liquid while it is cold, not hot or you will end up with it mushy
ReplyDeleteThe proper boiling is key. I find you can skip the boiling for a quicker and less messy meal. Just wrap in tin and bake longer. The consitancy should not be mushy and hasn't been for me
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