Grilled Seitan with Mushroooms
I drank my first beer when I was about five years old. You know, nothing cuts the heat and ash from a Weber grill like and icy cold Pabst Blue Ribbon. Yep, it was steak night in our house, and my father and I were on the patio cooking dinner. Now maybe it was the beer? Maybe it was the scent of the charcoal and smoke? Maybe it was the lingering flavor of lighter fluid on each steak? I can’t say for sure, but my love of grilling began at the tender age of five.
There is just something special about the flavor a raw flame gives to food. Fire was invented to cook stuff. And, as I mentioned in my Cedar Planked Tofu post, “if I can grill it, it will be grilled.” So recently, the first real day of spring left me hankering for a cold beer and something to put on the Weber. Surprisingly, my inspiration for dinner came from a tapas restaurant we had frequented the night before. I took their mushroom dish, made a few changes, and came up with GRILLED SEITAN CUTLETS WITH ROASTED MUSHROOMS.
This recipe is great for a number of reasons. First, you get to fire up the grill. Second, you can make the seitan the day before saving you time. Third, there will be some left overs which make awesome mushroom / Swiss burgers. Fourth, did I mention you get to fire up the grill?? Grab a beer, some charcoal and head out to the patio. Dinner is a few flame- kissed moments away. And just to be clear, I didn’t actually drink an entire beer. My dad gave me one sip, and when he was tending to the flames, I stole another one. But that is another story. Happy grilling…
Ingredients
- 2 Cups Vital Wheat Gluten
- 2 Tbs AP Flour
- 2 Tsp Garlic Powder
- 1 Tsp Onion Powder
- ½ Tsp Smoked Paprika
- ¼ Cup Nutritional Yeast
- ½ Tsp Kosher Salt
- 1 Cup Water
- ¼ Cup Soy Sauce
- ¼ Cup Worcestershire Sauce
- 8 Cups Vegetable Broth
- 1 Lrg Onion (chopped)
- 5 Garlic Cloves (crushed)
- 1 Cup White Wine
- 1 Tbs Liquid Smoke
- 1 Tbs Montreal Steak Seasoning
- 1 ½ Lbs Assorted Mushrooms (chopped)
- ¼ Cup Onion (diced)
- 4-5 Garlic Cloves (minced)
- 10-12 Fresh Thyme Sprigs
- ¼ Cup White Wine
- 2 Tbs Olive Oil
- Salt and Pepper to your taste
Instructions
In a mixing bowl, add the gluten, flour, garlic and onion powders, paprika, and nutritional yeast. Stir to combine and then make a well in the middle of this mix. Add in your water, soy sauce, and Worcestershire sauce. Stir to combine, making a soft dough. From here you can knead the dough by hand for 3-5 minutes or you can use a stand-up mixer and the paddle attachment. The longer you knead the dough, the chewier the seitan will become. When you done kneading the dough, make 8 equal sized balls that you can flatten out into cutlet shapes. Then let these cutlets rest for 10 minutes.
As your cutlets relax, add the broth, wine, onion, garlic, and liquid smoke to a large stock pot. Bring the liquid to a boil, submerge your cutlets in the liquid, reduce the heat to a slow simmer (just a few bubbles), cover and cook for 30-45 minutes or until the cutlets are floating. Then remove the cutlets from the liquid and allow to cool on a wire rack to 15-20 minutes. Next liberally coat each cutlet with the steak seasoning and grill over medium high heat for 3 minutes a side.
While the seitan is simmering, preheat your oven to 425 degrees. In a shallow baking dish, combine the mushrooms, onions, garlic, thyme, wine, and oil. Stir to make sure everything is mixed well and all the mushrooms are evenly coated. Roast the shrooms for 30-40 minutes stirring every 10 minutes to ensure even cooking. Your mushrooms are done when they are nicely browned on the edges.
http://www.grassfedcarnivore.com/seitan-with-mushrooms/
Thyme and Mushrooms
Bring the grilled cutlets in from outside and serve immediately with the roasted mushrooms. I finished the dish with some mashed potatoes and wilted kale, but anything will work with this dish. It is simple enough to serve on a weeknight and just fancy enough to serve to company on the weekends. There will just not be any leftovers. So be sure to double the recipe. And if you are going to grill with young children, keep them a safe distance from the hot grill and put your beer someplace where they can’t reach it. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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