THE ULTIMATE SEITAN ROAST
A vegan roast that you can actually carve! This seitan roast is smoky, tender and full of flavour. It's the perfect addition to any roast or festive occasion.
Provided by hugo
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat your oven to 180˚c/350˚f (fan oven).
- Combine the chickpeas, garlic, onion, soy sauce, liquid smoke and olive oil in a food processor. Whizz into an even paste.
- In a large mixing bowl combine all the dry ingredients: the wheat gluten, nutritional yeast, sage, thyme, paprika and cumin.
- Mix in the chickpea paste into the dry ingredients. Then pour over the vegetable stock and combine into a wet dough. Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet.
- Roll the dough into a log about the thickness of a bunched fist. Wrap the log in grease proof baking paper and then tin foil. Place on a baking tray and put in the oven. Cook for 1 hour, turning the seitan onto the opposite side halfway through.
- Once baked remove the baking paper and foil. Use a sharp knife to slice into thick ovals. Serve with generous lashings of gravy.
Nutrition Facts : Calories 262 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 1 g, Sodium 803 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SEITAN ROAST RECIPE BY TASTY
Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
- In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
- Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
- Once thick enough, use your hands to knead dough.
- Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
- Bake for 1 hour, flipping roast every 20 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve with vegetarian gravy.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams
SEITAN ROAST WITH SHITAKES AND LEEKS (VEGAN)
This recipe is straight from the Post Punk Kitchen: http://www.theppk.com? Creator Isa Chandra Moskowitz is a genius! This is a stunning centerpiece ideal for Thanksgiving or any other meal where you want to impress.
Provided by Wish I Could Cook
Categories Grains
Time 1h40m
Yield 1 Roast, 8 serving(s)
Number Of Ingredients 22
Steps:
- First prepare the filling:.
- Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
- Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
- Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
- Prepare the roast:.
- Preheat oven to 350°F In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.).
- In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
- Now we're going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
- On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don't worry about it, just use a pinch of dough from the ends to repair any holes.
- Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
- Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it's in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn't have to be perfect, it will snap into shape when baking.
- Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.
- * I may update the time in this recipe because I've gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn't, then bake further.
- Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.).
- NOTES FROM ISA:.
- ~For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn't seasoned then add a teaspoon or so of salt to it.
- ~You'll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you're going to be coating it in gravy, too. But the broth is a nice touch. If you're slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can't have too much juice, here!
- ~This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!
- ~Use a steak knife for the easiest slicing.
- ~I used storebought breadcrumbs but if you use homemade, use 3/4 cup.
- ~This makes enough for 6 hungry people. If it's not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.
Nutrition Facts : Calories 153.6, Fat 7.9, SaturatedFat 1.1, Sodium 558.8, Carbohydrate 16.4, Fiber 5.2, Sugar 1.9, Protein 6.9
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