Vegan London Broil
|Quick mix||12 Ounce (Seitan)|
|Water||1 9⁄10 Liter (8 Cups)|
|Tamari soy sauce||355 Milliliter (1.5 Cups)|
|Kombu sea vegetable strips||355 Milliliter (1 1/2 Cups, 7 Inch Strips)|
|Fresh ginger slices||6 (Thin Slices)|
|Bordelaise sauce/Miso sauce||1⁄2 Cup (8 tbs)|
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, large pan that is half-filled with water.
Cover the larger pan.
Bake in a preheated oven at 375°F (190°G) for 1 hour.
When the seitan is done, remove from the pan.
Divide into 8 equal pieces.
To 8 cups of water, add tamari, kombu, ginger and seitan steaks in a pot.
Cover, bring to a simmer and cook for about 45 minutes.
You may leave the cooked steaks in the stock for several hours, if you wish.
Remove steaks from stock and drain.