Friday, 4 June 2010

Seitan Burgerz

Seitan Burgerz, originally uploaded by Vegan Year.

As the days get warmer everywhere except the BC lower mainland BBQ's are brought out of hiding, and cleaned of their winter leaf accumulation in preparation for some summer grilling. While I made these indoors due to our wet weather they really are a perfect BBQ Burger.
They are thick and chewy, great for serving alongside mashed potatoes, smothered in gravy, onions, and mushrooms, or on a bun with lettuce, tomato, and pickles. They are firm, yet maintain their moistness after grilling, perfect burgers for the BBQ!

Seitan Burgerz
Makes 8 to 10
Depending on how usable your end pieces are and how thinly you slice them.

¾ Cup Boiling Water
¼ Cup Tomato Paste
1 Tablespoon Liquid Smoke
1 Tablespoon Maple Syrup
2 Tablespoons Soy Sauce
2 cloves Garlic, minced

½ Cup TVP Granules

¼ Cup + 1 Tablespoon Vegetable Stock

½ Cup Nutritional Yeast
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Paprika, smoked preferably
½ teaspoon White Pepper
½ teaspoon ground Sage
½ teaspoon dried Thyme
¼ teaspoon Salt

1 ½ Cups Vital Wheat Gluten

Preheat oven to 325°F and have ready a baking sheet and a large (14” long or so) piece of tinfoil.
In a large bowl combine the boiling water through garlic. Whisk to combine. Add in the TVP granules, cover and stand 15 minutes.
Add the vegetable stock and mix well.
Add the nutritional yeast through salt and stir to combine.
Then add the vital wheat gluten and combine, kneading in the bowl to work in the gluten as required. Turn onto a clean board and knead for 2 to 3 minutes to activate the gluten.
Shape into a log about 5” long and 4” in diameter. Wrap in the tinfoil, tucking in the ends then place on the baking tray, bake for 90 minutes, and turn after 45 minutes to help maintain a round shape, until firm to the touch and very aromatic.
Cool so able to be comfortably handled and unwrap. Allow to cool completely.
At this stage the log can be refrigerated in one piece for up to 3 days.
When ready to grill, slice into ½” to ¾” thick slices, and cook each side over medium high heat for 3 to 5 minutes until browned.
Sliced burgers can be individually wrapped in cling film and frozen for up to a month. Thaw completely prior to cooking.


DJ Karma (VegSpinz) said...

Been wanting to make a good burger!

Carla said...

Try these and let me know how you get on!

Amanda said...

I had to star this recipe, it really does look summer grill worthy! Will let you know if I make it! :)