rants & recipes

Evin’s Pork Seitan for Pulled Pork BBQ

Posted by trktos on 8-November-2008

Ingredients:

  • 4 cups wheat gluten (480 grams)
  • 1/2 cup nutritional yeast (48 g)
  • 4 tbsp all-purpose flour (30 g)
  • 2 cups water with 1-2 vegetable broth cubes
  • 1 cup reduced-sodium soy sauce
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 4 cloves garlic, grated
  • 1 tbsp marmite
  • 2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • scant 1/2 tsp each: cumin, ground corriander, ground fennel
  • broth: 6-7 cups water(1600g), 2/3 cup reduced sodium soy sauce(100-200g), 3 to 4 vegetable cubes

Instructions:

  1. Mix all but broth ingredients until combined.
  2. Knead gluten to form into loaves.
  3. Place in broth and bring to low boil.
  4. Reduce heat, cover, simmer for 1 hour.
  5. Cool and smoke, if desired.

Notes:

  • This was a combination/adaptation of seitan from Veganomicon plus spices for the “pork rub” part from Alton Brown.
  • After boiling/simmering/etc, we smoked it in our clay pot smoker for 1.5 to 2 hours. We pulled it, and served it with coleslaw and an eastern NC vinegar/tomato-free sauce – we had way too much of this sauce and the “pork” didn’t soak it up as well as I would have liked. I also hope to take photos of our smoker, the next time we use it.
  • This made a lot more than we wanted to eat over a few days, so we froze some. I didn’t think it froze very well, after smoking – it seemed a little ashy or something. Next time, we’ll make less or freeze some, unsmoked.
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