Truffled Seitan

 the “meat alternative” that gets omnivores asking for more (I know; I have served it to hundreds of meat eaters). They have described it as akin to certain things I dare not repeat here, but it is succulent, tender, flavorful, deeply delicious. And did I mention versatile? You can serve it thinly filleted, in large chunks in stews, or grind it for Bolognese sauce or stuffing mushrooms – or even better, Duxelles. Most recently, I’ve been serving it either as an entree or appetizer as a rollatini, wrapping around roasted red bell peppers stuffed with my Smoked Provolone cheese (from Artisan Vegan Cheese). The combination of smoky, melty cheese, the sweet pepper, and the savory seitan redolent of mushrooms is stellar. This is the type of thing you’ll want to usethis holiday season to transport your guests to gastronomic heights!  


Truffled Seitan

Recipe Type: Entree or Appetizer

Cuisine: French, Italian, Vegan

Author: Miyoko Schinner

Prep time: 1 hour

Cook time: 2 hours

Total time: 3 hours

Serves: 12-48

Whether served as an appetizer or entree, this highly versatile and delicious seitan is a hit with everyone. Depending on its use, this will serve 12 to 48 people. Yes, it makes a bunch, but you might as well, as leftovers can be frozen, thawed, and used whenever a succulent special meal is desired.

Ingredients

• 6 cups mushrooms (mixed crimini and shiitake or just crimini), roughly chopped
• 1/3 cup olive oil (optional)
• ½ cup soy sauce
• ½ cup red wine
• 3 – 4 cloves garlic
• 2 ½ cups water or stock
• 5 cups vital wheat gluten to make soft dough (1 lb. 6 oz., 1 bag of Bob’s Red Mill)
• Marinade and Sauce:
• 2 ½ cups red wine
• 1 ¼ cup mirin (sweet sake)
• 1 cup soy sauce
• 1/2 cup olive oil (optional)
• 3 – 4 tablespoons Truffle oil
• 1 bulb minced garlic
• Truffle Sauce:
• 2 cups marinade above
• 3 tablespoons cornstarch or arrowroot

Instructions

1. Puree the mushrooms with the oil, soy sauce. wine and garlic in a blender until creamy. Whisk in the water or stock, then mix in the vital wheat gluten until a very soft dough appears. It will not be as firm or stretchy as bread dough, but more like biscuit dough. Divide into 5 loaves and bake at 350 degrees for 30 minutes. Meanwhile, bring to a boil a large pot of water. After baking, transfer the seitan loaves to the pot and simmer for about an hour. Allow to cool before removing from the pot. Squeeze as much water out of the loaves as possible.
2. Make the marinade by combining all of the marinade ingredients in a large bowl or container. At this point, the seitan can be sliced, cut into chunks, or left whole, and marinated overnight in the truffle marinade, or refrigerated for 2 – 3 days before marinating. You can also freeze in the marinade for several months.
3. To make the rollatini or fillets as in the photograph, slice thinly (less than 1/4”). Marinate overnight or for up to one week in the marinade (or as mentioned before, in the freezer for longer periods). When ready to cook, heat a griddle, then coat lightly with oil. Sear the fillets on both sides until beautifully browned, then use to make the rollatini, or serve with the truffle sauce.
4. To make the sauce, put about two cups of the truffle marinade into a saucepan and add the mushroom juice from the duxelles. Simmer for about 30 minutes until slightly reduced and extremely flavorful. Dissolve the cornstarch in a few tablespoons of water and whisk into the pot to thicken slighty and render a sauce that coats the back of a spoon.
5. To Assemble Truffle Seitan Roulade with Duxelles:
6. In a large skillet, heat a couple of tablespoons of oil. Over fairly high heat, sear the seitan fillets on both sides quickly. Remove from the pan. You will need 2 fillets per serving.
7. Place two fillets next to each other. Towards one end, place a spear or two of asparagus and 2 – 3 tablespoons of Duxelle filling. Roll up from that end into a roll. Place on a greased baking sheet. Repeat this nine times to make ten rolls. Cover baking sheet in aluminum foil. This can be prepared up to one day in advance. When ready to serve, bake at 350° for about 20 minutes until hot. Serve with a few tablespoons of truffle sauce poured over.