However, A Veg*n for Dinner has been gone for a LONG time, years in fact. The owner deleted the blog and along with it, some GREAT recipes. I didn't get all of the recipes I wanted off of the blog, but I did get a couple choice recipes. One being the recipe for the Best Damn Seitan I've Ever Had Period! Another is for Seitan Turkey with Dressing.
I decided to share the Filet Mignon recipe with you. If the creator of this recipe ever sees this blog, I hope it sparks you to reconsider sharing your FABULOUS recipes!
Seitan Filet Mignon au Jus
Add the following to a blender and blend until smooth:
½ of a 12 oz. box of firm silken tofu
3/4 c. cold water
1½ tbsp. ketchup
1 tbsp. oil
1½ tbsp. Braggs Liquid Aminos or Soy Sauce
½ tbsp. steak sauce
1 tsp. vegan Worcestershire sauce
1/4 tsp. black pepper
½ tsp. Italian seasoning
1/4 tsp. sage
1 tbsp. nutritional yeast
2 tbsp. beef-style bouillon
In a large bowl, mix well (with a whisk):
1½ tbsp. cornmeal
1½ c. (180 grams) vital wheat gluten
Add the tofu mix to the gluten and mix well. While mixing, add enough additional wheat gluten to form a firm ball (up to another ½ cup or 60 grams); just enough so it's not sticky while kneading (adding too much will make the dough hard and difficult to work with). Knead for about 5 minutes; cover and let sit for 1 hour.
Roll out the dough on a surface dusted with vital wheat gluten flour until it's 2" thick. Cut into 5 steaks; use a biscuit cutter or glass. (I cut mine into 6 steaks.)
In a large skillet (12") or multi-cooker add the following. (I use a 6 quart electric multi-cooker with a rack on the bottom to keep the steaks from burning.)
3 c. cold water
3 tbsp. beef-style bouillon (or can use 3 c. no-beef veggie stock)
1½ tbsp. oil
2 tsp. vegan Worcestershire sauce
2 tbsp. Soy Sauce
½ tsp, black pepper
½ tsp. garlic powder
½ tsp, onion powder (optional)
Put steaks in the pan before turning on the heat (so liquid is cold); cover. Bring it to a boil over medium heat. When starts boiling, turn temp to low. Simmer for about an hour and 15 minutes, turning every 10-15 minutes. (If cooking on a rack, you can wait a little longer ... 15 minutes at least.) If not using a rack, watch to make sure steaks don't stick to the pot and burn.
|Steaks cooking in the 6 qt. multi-cooker|
You can use the au Jus to reheat the steaks and serve them with a little of the juice. I made gravy and served mine with mushroom gravy. I've also made a Port Wine gravy and served them with that. VERY TASTY!