There’s a seitan for every occasion! Sometimes we add garbanzo beans for a wonderful tear apart texture, or we have tried a yam base, or egg whites . And each has it’s distinct flavor and texture that works for whatever we were trying to create. But tonight I wanted something super easy that didn’t involve a lot of prep time, so I looked at the pantry and grabbed a can of mushrooms and since onions are still recalled for salmonella I used some leeks and the result was a wonderful mild flavored seitan that we used tonight for juicy sandwiches.
Easy Instant Pot Seitan Steak Sandwiches
Ingredients
Cooking Broth
Instructions
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Slice the leek lengthwise and float in water to clean all of the dirt/grit. Then place your drained canned mushrooms with the leek and butter in your food processor and puree until smooth. Add your water and continue to blend until combined. Next add your gluten and remaining seasonings and process 1 to 2 minutes to activate the gluten.
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Divide into two balls and kneed each another minute or two.
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Place your cooking veggies in the instant pot with your two gluten roasts and cover with water. Make sure the seitan is covered with the water, weighing them down with veggies if necessary. Add your seasonings and set to high pressure for 1 hour.
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Before serving, slice the seitan as desired and saute in a cast iron pan with a little olive oil to get a nice crunchy texture on the outside. We used the veggies in the cooking broth in our vitamix to make a lovely gravy and served our steak sandwiches on a hogie bun with cheese.
