Best Damn Seitan I've Ever Had PERIOD!

On Christmas Day 2010, which seems like a lifetime ago, I made Seitan Filet Mignon au Jus for the first, but definitely not the last time.  It was on this website address:

http://aveganfordinner.blogspot.com/2008/04/best-damn-seitan-ive-ever-had-period.html.

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!

Cooked Filets

So ... here goes ... and again, I want to make it clear this is NOT my recipe.  I don't know who the creator is as I can't look at the website to give you her name.  The website was inactive for at least 2 years when I ran across this recipe and the entire website was deleted 2 to 3 years ago (at least ... maybe longer).

Seitan Filet Mignon au Jus
Serves 5-6

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

Remove the steaks from the pan, keeping the liquid for later or reheating the steaks.  If storing for later, let steaks cool for 10 minutes (at least) before putting in a sealed container or wrapping for longer term storage (think freezer ... I've frozen these and used them in soups and sandwiches months after I cooked them).

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!