The Instant Pot makes seitan simple. And Dan making BBQ Ribs meant we could make the seitan ahead of time and he could do the oven magic during dinner prep later in the day. But the real kick to the seitan was the roasted portabella mushrooms that we had left over from last nights VLTs (Veggie Lettuce & Tomato sandwiches.) Weekend meals made easy.
Roasted Portobello Mushroom Seitan
Ingredients
Instructions
Roasted Portobello
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Slice mushrooms thin and roast in 400° oven for 15-20 minutes or until done
Prepare Seitan
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Rough chop the onion and place in food processor with roasted mushrooms and pulse until finely chopped. Add seasoning and butter and continue to mix until well combined. Continue to mix as you add the water, scraping down the sides as needed. Add ALL OF THE GLUTEN at once and process for five minutes.
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Take the seitan out of the processor bowl and kneed by hand a few times to make a smooth loaf. Place in the instant pot and cover with enough water so that the entire seitan is submerged. Cover with carrots, celery, onion -- which serve to hold down the seitan during cooking. Then place the instant pot on pressure cook for 1 hour. You may serve as is, or slice and fry for a cripsy texture. Or ask Dan to make a BBQ sauce and cook it in the oven as he's cooking the rest of the dinner :D
