Vegan london broil
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Seitan, uncooked |
| 8 | cups | Water |
| 1½ | cup | Tamari |
| 2 | cups | Peanut oil |
| 1 | cup | Water |
| 2 | tablespoons | Apple cider vinegar |
| 2 | tablespoons | Tamari |
| 1 | 7\" strip kombu | |
| 6 | Thin slices fresh ginger | |
| 1 | cup | Miso sauce |
| 1 | tablespoon | Honey |
| 1 | cup | White miso |
| ¼ | cup | Onions, chopped |
| 8 | ounces | Firm tofu |
Directions
MISO SAUCE
DIRECTIONS
Preheat the oven to 375 F.
Place seitan in an 8" square cake pan. Allow to rest until it spreads to fill the pan. Place pan inside a second, larger pan. Bake for one hour.
Divide seitan into 8 equal pieces.
In a large saucepan, combine water, tamari, kombu, ginger and seitan.
Cover and simmer for about 45 minutes. (If using a pressure cooker, reduce liquid by ½ and cook for 20 to 25 minutes.) You may leave the seitan in the stock for several hours for added flavor, if you wish.
Remove seitan from stock and drain. Brush with a little Miso Sauce, and broil until lightly browned.
Serve hot with additional sauce.
Miso sauce:
Place all ingredients in a blender and blend until smooth. If sauce begins to separate, add more tofu.
Pour sauce into a saucepan and simmer gently for 5 minutes or until heated through.
Bro. Ron Pickarski earned a bronze medal in the 1984 Culinary Olympics in Frankfurt, Germany, for this dish.
From _Friendly Foods_, by Bro. Ron Pickarski, reprinted in _Vegetarian Gourmet_, Winter, 1992.