Vegan London Broil
Yield
8 steaksPrep
15 minCook
1 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
seitan (wheat-meat)
|
* |
| ½ | gallon |
water
|
*
|
| 1 ½ | cups |
soy sauce, tamari
|
*
|
| 1strip |
kombu
|
* | |
| 6 | slices |
ginger
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
seitan (wheat-meat)
|
* |
| 1.9 | l |
water
|
*
|
| 355 | ml |
soy sauce, tamari
|
*
|
|
kombu
|
* | ||
| 6 | slices |
ginger
fresh |
|
Directions
Place Seitan in an 8-inch square cake pan. Allow to rest until it takes the shape of the pan.
Place this pan inside a second, larger pan that is half-filled with water.
Cover the larger pan. Bake in a pre-heated oven at 375℉ (190℃). for 1 hour. When Seitan is done, remove from the pan. Divide into eight equal pieces.
To ½ gallon water, add tamari, kombu, ginger, and Seitan steaks.
Cover pot, bring to a simmer, and cook for about 45 minutes. (If you are using a pressure cooker, reduce liquid by one half and cook for 20 to 25 minutes).
You may leave steaks in the stock for several hours, if you wish.
Remove steaks from stock and drain. Brush with a little sauce, and broil so they will be lightly browned.
Serve steaks hot with additional sauce.
