Ingredients:
Beef Style Seitan
Brisket Seitan Dough
- 1 1/2 cups Vital Wheat Gluten
- 1 1/2 cups Water
- 1 tsp Better Than Bouillon No Beef Broth paste (not diluted in H20)
- 3 TBSP Unsweetened MimicCreme
Brisket Seitan Broth
- 8 cups prepared Better Than Bouillon No Beef Broth (8 tsp paste diluted in 8 cups water)
- 6 dried Shittake Mushrooms
- 1/8 cup Tamari
- 1 Portobella Mushroom Cap, chopped
- 1 TBSP Garlic Powder
- 2 tsp Onion Powder
- 2 Bay Leaves
First, add all of the Seitan Broth ingredients to a large pot and bring to a boil. While it's heating up, using a stand mixer, mix together all of the Seitan Dough Ingredients. Don't over-mix...just let the mixer go until it's all combined. The dough should be softer seitan than usual. Using your hands, mold the dough into a large ball. Flatten the ball out on a cutting board, and use kitchen shears to cut into six pie wedge shaped pieces. Drop into the boiling broth. Let it cook for 1 hour 15 minutes, stirring every 10-15 minutes. Using tongs, remove the "beef" from the broth, and place in a colander to drain. Don't discard the broth. Once the broth has cooled, place the seitan "beef" into an air-tight container, and cover with broth. Let it marinate as long an you can...overnight is ideal. 2-3 hours should be your minimum.
Dijon Crusted "Beef" Tenderloin Medallions
- 6 pieces Seitan Beef
- Olive Oil, for searing
- Dijon Mustard, for coating
- 1 cup Plain Bread Crumbs
- 1/2 tsp Fresh Rosemary, chopped
- 1 tsp Fresh Thyme, chopped
- 3 TBSP Melted Earth Balance
- Salt and Pepper, for seasoning
Preheat Oven to 350 degrees.
Cut each of the 6 pieces of Seitan Beef into 2-3 inch medallions, and season them with a bit of Salt and Pepper.
Heat Olive Oil in a large saute pan over medium-high heat, and sear the medallions well on each side, about 3 minutes, until brown. Place on a plate to cool.
Once cool enough to touch, mix together Bread Crumbs, Rosemary, Thyme, melted Earth Balance and touch of Salt and Pepper.
Coat the largest sides of the medallions generously with Dijon Mustard, then press the mustard covered sides of the medallions firmly into the Bread Crumb mixture. Place the medallions on a baking sheet, and place into the oven for 14 minutes, or until golden brown, flipping the over after 7 minutes.
Vegan Bernaise Sauce
1/2 cup White Wine
2 TBSP Tarragon Vinegar
2 tsp Shallots, chopped
4 White Peppercorns
1 sprig Fresh Tarragon
1 cup Vegan Egg Yolk Mix (recipe follows)
1 cup Earth Balance
2 TBSP Fresh Tarragon, chopped
Salt and Pepper, to taste
2 TBSP Unbleached All Purpose Flour
Heat the Earth Balance in a medium sauce pan over low heat until it browns, about 20-25 minutes. Set aside.
In a separate sauce pan, place White Wine, Tarragon Vinegar, Shallots, Peppercorns and Tarragon Sprig. Bring to a boil, then cook until reduced by half in volume.
Place the "Egg Yolk" mixture into a bowl, and strain the reduced Wine/Vinegar mix in while whisking continuously. Slowly whisk into the sauce pan with the browned Earth Balance, add the chopped Tarragon, and cook over medium heat. Add the flour, and cook while whisking vigorously until the sauce has the consistency of Veganaisse. If the sauce isn't thickening well, try adding 1 TBSP Cornstarch mixed with Cold Water. You will have to whisk extra hard to incorporate it. Keep warm until ready to use.
Vegan Egg Yolk Mix
For 4 Yolks. Divide recipe by 4 for 1 Yolk replacement.
- 1/2 cup Unsweetened MimicCreme
- 8 tsp Parmesan Blend
- 1/2 tsp Turmeric
- 1/2 tsp Yellow Mustard Powder
Blend all ingredients together well. Allow to sit in the refrigerator at least 1/2 hour before serving.
Roasted Eggplant and Garlic Smashed Potatoes
- 5 Medium Baking Potatoes, peeled and cut into 1/8ths
- 1 Large Eggplant, Roasted
- 1 Head Garlic, Roasted
- 1/2 cup Unsweetened MimicCreme
- 4 TBSP Earth Balance
- 1 tsp Salt
- 1/4 tsp Pepper
Preheat the oven to 350°F. Pierce the eggplant in several places, drizzle on and rub it with Olive Oil, and roast it whole and unpeeled on a baking sheet until it's soft and starting to collapse, about an hour. Allow it to cool, then scoop out the flesh and place into bowl. Set aside.
Increase the oven temperature to 400°F. Peel away the outer layers of the garlic bulb skin, making sure to leave the skins of the individual cloves intact. Cut off 1/4 to of the top of cloves to reveal the individual cloves of garlic. Place the garlic head on a sheet of aluminum foil, drizzle and rub well with olive oil, then wrap the foil around the garlic head. Bake on a baking sheet at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow to cool, then squeeze the roasted cloves into the bowl with the roasted eggplant. Season the mixture with a touch of salt and pepper, and set aside.
Cook potatoes in enough boiling water to cover, about 15 minutes or until tender. Drain well, and mash. Stir in Milk, Eggplant/Garlic mix and remaining ingredients. Serve.
