Tuesday, November 5, 2013

Beef(less) and Broccoli

Lets be honest, when most of us think of Chinese food, we are referring to the Americanized, greasy crap that you get from take out down the street.  Not to say that is always a bad thing.  I admit to have those cravings and greasy, fried spring rolls and sauce-y mu shu.  I'm only human, geez!  Stop judging me.

But, this recipe is not only delicious, but it really tastes like the real thing.  Meat eaters would truly be in awe that this is seitan.  By cooking the seitan a bit longer in the oven than usual, gives it that nice, crispy outside, while still having the meaty consistency in the middle.

Clearly, if you have celiacs are gluten intolerant, skip the seitan.  Instead, cut up some extra firm tofu and add it to the mix!

Beef(less) and Broccoli

for the seitan:
1 c vital wheat gluten
2 tbsp nutritional yeast
1 tbsp mesquite seasoning or soul food seasoning (optional)
2 tsp paprika or cayanne pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp tamari (or soy sauce)
1/2 tbsp liquid smoke
3/4 c water
1 tsp salt

remaining ingredients:
1 tbsp evoo
1 head broccoli cut into florets
1 tbsp minced ginger
1/4 c tamari
2 tbsp brown sugar
1 tsp cornstarch

Preheat oven 350.  In a bowl, mix the ingredients together for the seitan together.  If it feels a bit wet, don't worry- it is supposed to be that consistency.  In an 8x8 baking dish, spread the seitan out so that it is evenly covering the bottom of the dish and just about 3/4 in thick.  Bake for about 35 minutes.  It may stick on the baking dish, but don't worry- no biggie!  Cut into chunks.
Heat evoo in wok and saute ginger and broccoli for about 4-5 minutes.  Add in tamari, brown sugar and cornstarch and toss in "beef" chunks.  Add more tamari or soy sauce if need be.  Serve with steamed rice!

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