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ELLEN'S KITCHEN

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Ellen's Best Unchuck Roast: Rooiboos-simmered Seitan/ Gluten Here are other gluten and seitan recipes on Ellen's Kitchen:
New Unbeef and Unchicken gluten seitan steaks A great starter recipe, with tips about improving the texture of homemade wheat meat or gluten
Basics About Gluten Roast
History of Gluten as a Food
Quick Homemade Wheatmeat Cutlets
Favorite Gluten Roast
Crockpot Gluten Roast
Gluten Lunchmeats and sausages Pastrami for your sandwiches or pizzas!
Worthington-style PeanutSoyWheat Loaf An easy low salt seitan variation with a mild flavor, simmered in a vegan corn or butternut soup. Deliciously similar to the expensive commercial canned loaf, with a vaguely meatloafy texture, this slices without crumbling and makes great sandwiches whether sliced thin or thick.
Debbies Gluten Satay BBQ Kabobs Brilliant, make ahead grilling skewers- can be frozen- delicious!

Ellen's Best Unchuck Roast

This recipe is a personal best. It is is vegan and low cholestral, has a balanced protein, and is both easy and cheap to make ($2 a pound in 2004). So whether you are looking for great taste, better health or just a balanced budget, give it a try.

Because of the amount of kneading and resting and the cooking temperature, the texture on this is very meaty: it shreds and slices like a chuck roast and the color is beefy. Even though there are several textured ingredients, the roast ends up with a uniform texture.
This recipe has a 38%CHO/35%Pro/28%Fat breakdown for zone users.

Ellen's Best Unchuck Roast: Rooiboos-simmered Seitan/ Gluten

makes about a 4 pound piece- 16 to 20 servings
Make dough on the dough cycle of a sturdy large automatic bread machine.
Cook covered in 6 quart crockpot on low approximately 6-8 hours. Doubles in size as it cooks.

Place in the bread machine in this order:
2 1/4 cups vital wheat gluten
1/2 cup sesame butter, unhulled (4 ounces)
1/2 cup minute tapioca
1/2 cup Kal nutritional yeast flakes
1/3 cup dried onion flakes
1/2 cup soy flakes (not grits) OR flake tvp/tsp
2 tablespoons Italian herb blend
Mix together and pour on:

1/3 cup vegetarian mushroom oyster sauce
2 cups water
1 tablespoon tamari soy sauce
1 tablespoon rice syrup, OPTIONAL
Simmering broth for crockpot:

4-5 cups warm rooiboos tea may substitute Chinese black tea
1/2 cup vegetarian oyster sauce
1 tablespoon tamari soy sauce, OPTIONAL
1/4 cup nutritional yeast flakes

Fill the mixing bowl of the bread machine with the dry ingredients, blend and pour on the wet mix and run the dough cycle- two kneads with a long rest in between. When complete, turn out the rather soft dough and knead by stretching and folding at least 6 times, until the piece has strong smooth edges and is the size of the bottom of the 6 quart crock pot- for best cooking and flavor, it should start about 1 inch thick or a little less. Mist with oil spray and let rest while you prepare the crock pot.

Mist the inside of the crockpot with non-stick oil spray. Mix the simmering broth, pour about 1 cup into the pot. Place the roast, pour on the rest of the broth. It should just cover the roast, if not make a little more broth using the same proportions.

Cover and simmer on low about 6 hours, up to 8 if you started cold or it is an old crock pot. Turn once if you are up (I make mine overnight). When done, there is no stretch to the edges, almost all the broth is absorbed.

Cool in the remaining broth, store in a zippered plastic bag with the remaining broth for up to a week. Good hot or cold, can be sliced very thin for sandwiches, pepper steak or fajitas, or cut into chunks for "stewing", or diced or ground for hash, burgers,etc.

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BRYANNA GROGAN’S NEW HOMEMADE CHINESE VEGETARIAN MUSHROOM “OYSTER” SAUCE (ALSO KNOWN AS “VEGETARIAN STIR-FRY SAUCE”)


Makes 18 liquid oz., or about the same as a commercial bottle. I sent Bryanna a basic substitute, she sent back a great homemade recipe for this sometimes hard to find condiment. Chinese oyster sauce is a favorite flavoring, thick, rich-tasting, and slightly sweet.

Bryanna says, "This recipe differs from the one in my Chinese cookbook in that you don’t need mushroom bouillon cubes, which are expensive and sometimes difficult to find. I wanted to make one that would be cheaper and would use easily available ingredients.

You can find commercial vegetarian versions, made with mushrooms, in some Asian groceries and large supermarkets. Sometimes it is labeled "vegetarian oyster sauce" or "mushroom oyster sauce". It is also marketed as "vegetarian stir-fry sauce". It keeps for a long time in the refrigerator. However, it can be difficult for pople in some areas to find.

ABOUT DRIED MUSHROOMS: For the dried mushrooms, you don’t need expensive shiitakes (unless that's all you can get)— just use the inexpensive dried Chinese mushrooms that are easily available. Snap off the stems and discard them, then grind the mushrooms to a powder in a DRY blender or coffee/spice grinder (well-cleaned).

ABOUT CHINESE BROWN BEAN SAUCE: This is a very common Chinese ingredient and should be available wherever Chinese foods are sold. It is also known as “brown bean paste”, “yellow bean paste or sauce", “soybean condiment”, “Yuan Shai Shih” or “Mo Yuen Shih”. If, however, you can’t find it, substitute a mild brown miso, mixed with a bit of water to make a softer mixture, sort of halfway between a sauce and a paste.
1 1/2 cups boiling water
6 tablespoons ground dried Chinese mushroom (see note above)
OR wild mushroom powder
6 tablespoons Chinese brown bean sauce (see note above for alternate names and substitute)
6 tablespoons soy sauce Ellen's note: I used reduced sodium soy sauce
scant 1/2 cup dark unbleached or brown sugar, or Sucanat
1 tablespoon cornstarch, dissolved in
1 tablespoon cold water

Blend all the ingredients EXCEPT the dissolved cornstarch in a blender (leave the plastic thing out of the center hole in the blender lid and cover with a folded towel, so that the hot liquid doesn’t explode) until as smooth as possible. Pour into in a medium saucepan and heat to boiling over high heat. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar or bottle in the refrigerator. Since it is quite salty and sweet, it should keep for several months.

Microwave: You can microwave the mixture, with the cornstarch, in a medium bowl and cook on HIGH for 1 minute, then whisk. Repeat until thickened.

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