But in actuality it's not! Instead, Mica Sivah, who wrote the new cookbook Nosh, Plant Forward Recipes Celebrating Modern Jewish Cuisine, says it's based on celery root. Mica admits it's an ugly vegetable by itself, but with a little work, it actually becomes a very usable substitute for the venerable meat which has been in Jewish Deli cases for decades. It's a great, heart healthy idea where you won't miss the taste at all!
- Celery Root
- ⅓ cup nutritional yeast
- 1 tbsp black pepper, freshly ground
- 1 tsp coriander, ground
- ½ tbsp coriander seeds, whole
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 3 tbsp soy sauce
- 1 ½ tbsp olive oil
- ¾ cup beet juice
- ⅔ cup water
- In a medium bowl combine root, nutritional yeast, black pepper, coriander, paprika and garlic powder.
- In a small bowl, whisk the mustard, maple, soy sauce, olive oil, beet juice and water. Pour into dry mixture to combine.
- Transfer dough to a sheet of kitchen foil, and roll into a log, twisting both ends.
- Place in a steamer basket, and steam, with the lid on, for 60-70 minutes.
- Preheat the oven to 350F. Remove seitan from foil, and place on a cooling rack ontop of a baking tray. Bake for 30-40 minutes or until the outer layer has hardened slightly.
- Let cool, and thinly slice.
- Enjoy!
