Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2013 > 09 > 20130917_204307_balsamic-broccoli-and-seitan.html
Balsamic Broccoli and Seitan
/posts/2013/09/20130917_204307_balsamic-broccoli-and-seitan.html
You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=ad141888 to a URL.
See the help page for more information.
I made my [roughly] regular Balsamic Broccoli recipe (most recently perfected here[@rev]). I basically followed that recipe more or less for the balsamic sauce (minor changes, including the whole bottle of dressing and hot banana peppers). I had to microwave steam the broccoli since there was so much!
The real star was the seitan. It was again based on when I did the same thing[@rev]except I made it more chickeny. I actually doubled the dough and 1.5 times the sauce (since you don't need an exact double). I did it a bit differently. I used 1 tbsp of liquid aminos for the_double_ and I added 1.5 tbsp of chardonnay. I also included the Osem but_not_ the worcestershire
I made the sauce out of 3 cups water, 2 Tbsp Osem, 1/4 cup wine and 1 Tbsp liquid aminos. I pressure cooked it for 30 minutes. The dough balls really grew and kind of stuck together making them have a strange shape. However, the texture was pretty good. Not totally evenly cooked. Some areas were more dense than others but overall, it was still really good.
I feel like I am really dialing in on a seitan recipe.
Original WP Post ID: 6635
Original WP Pub Date: 2013-09-17_204307