19 November: Seaman’s pot

Seaman’s pot, Sjömansbiff, is an easy dinner to make. The name originate from cooking aboard ships using only one pot. To be honest we found this dish a bit bland so maybe it should be spiced up a bit, at least the seitan. But since we are doing it the traditional way, the recipe will be as it should be. Oh, pickles would be very nice to serve with this and some crisp bread. The seitan recipe is a modified one of this.

seitan (4 cutlets)

1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp sage
2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

3/4 cup vegetable broth
1 tbsp soy sauce
2 tbsp tahini
( a grated garlic clove)

Mix all the dry ingredients in  a bowl. In a separate bowl mix the wet ones. Mix in the wet to the dry and make a dough. Knead the dough for 5-10 min. and then let it rest a bit.
Tear of 4 squares of tin foil. Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough. Steam the packets for 25 min. When done, open the packets and let the cutlets cool down before you use them.

Seaman’s pot (2 person)

2 seitan cutlets
4-5 medium potatoes
2 medium onions
1/2 bottle of Porter or other dark ale
2 cups vegetable broth

slice the potatoes and onions thin. Slice the cutlets into stripes. In some margarine brown the onions, then remove from pan and brown the seitan stripes. in a pot put a layer of potatoes to cover the bottom, add a layer of onion and the a layer of seitan. Repeat until you are all out of ingredients, the top layer should be potatoes. Pour over the porter/ale and fill up with vegetable broth so everything is covered. Let it slowly cook for 30 min.




  1. I love that picture! I just posted a similar dish on my blog, but mine is much less authentic–I found it on Martha Stewart’s website.

  2. Pingback: 20 November: Board Steak | Our life in Sandarna

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