Mélanger tous les ingrédients avec :
1 c. à table de poudre d’oignon
2 c. à thé d’ail granulé ou en poudre
2. à thé de paprika fumé
1 c. à thé de sel et de poivre frais moulu
Une fois bien mélangé, ajouter
- 1 1/2 tasses d’eau froide (ou un peu plus jusqu’à 2 tasses)
- 2 c. à table de sauce soya
- 1c. à table d’huile de sésame
- 1 c. à table de fumée liquide (pas plus)
Faire cuire à la vapeur dans une cocotte ou dans un autocuiseur de riz pendant 60-80 minutes.
Pendant la cuisson, préparer la sauce aux champignons :
Laisser bouillir à feu moyen pendant 30 minutes et passer au mélangeur.
Faire chauffer une c. à souper d’huile d’olive et ajouter 1 à c. à thé de farine. Faire brunir pendant 1 minute sans cesser de remuer. Ajouter un peu de vin rouge (au goût), 1/3 de tasse de levure nutritionnelle et ajouter le bouillon aux champignons. Laisser épaissir quelques minutes.
Voir la recette des Patates Hasselback.
Voici la recette originale en anglais que m’ont fait découvrir Valéry Giroux et Jean-Philippe Royer
Smoky Seitan Roast
(source: The Vegan Dinner)
2 cups vital wheat gluten
½ cup nutritional yeast flakes
¼ cup chickpea flour
1 tablespoon granulated onion or onion powder
1 tablespoon pocini mushroom powder, optional
2 teaspoons granulated garlic or garlic powder
2 teaspoons smoked paprika
1 teaspoon fine sea salt
½ teaspoon ground white pepper
½ teaspoon coarsely ground lack pepper
2 cups cool water, plus more as needed (a bit too much for my taste, I use 1 1/2 cup)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon liquid smoke
In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, granulated onion, porcini mushroom powder, granulated garlic, smoked paprika, salt, and white and black peppers. In a large measuring cup or pitcher, whisk together the cool water, soy sauce, sesame oil, and liquid smoke, and gently stir into the dry ingredients. The dough should be moist. If it’s dry, add another tablespoon of water as needed. Stir just until ingredients are mixed.
Shape the dough into a roast shape, about the size of a loaf pan, and wrap in a damp tea towel. Tie up the ends with white cotton string. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the top of the steamer, cover and steam for 45 to 50 minutes or until firm. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath. Uncover the pot and let stand 5 minutes. Alternatively, you can wrap the roast in a large piece of aluminium foil, twisting the ends well to seal. Although you want to wrap it well, don’t cover in too many layers of foil or else the steam won’t penetrate the roast. If steaming the roast in foil, steam for 60 minutes, open foil and steam again for an additional 5 minutes or until fairly firm to the touch.
Carefully remove roast from the steamer to a cutting board. Unwrap the roast from the tea towel or foil. Let roast cool on the board and refrigerate in a covered container (or zip-top bag) until ready to use.
Source : Vegan Diner: Classic Comfort Food for the Body and Soul By Julie Hasson
Tags: bourguigon, champignons, Seitan