This roast can be stuffed or left unstuffed – up to you. If you choose NOT to stuff this non-bird, you may slice it thin and use it for mock deli-meat sandwiches after the holidays. Drool. Or cube it for stir-fries, jar salads, or eggless omelettes. DROOL. Click those pink links (words) by the way and get lost in the madness ….
* So Many Rad Plantastic Recipes to try out, experiment with, and of course, devour!
– 2 3/4 cup vital wheat gluten
– 1 cup red kidney beans (gives the loaf a nice dark colour)
– 2 cups salted vegetable broth
– 1/4 cup tamari or soy sauce
– 1/4 cup cold pressed organic olive oil
– 2 tbsp onion powder
– 2 tbsp nutritional yeast
– 2 tsp paprika
– 1 tsp garlic powder
– 1/4 tsp turmeric
– 2 tsp fennel seeds
– 2 tsp ground sage
– 1 tsp dried thyme
Get water steaming in your steamer.
1) Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.
2) If you are not stuffing the roast, proceed to Step #4
3) Place a large sheet of cling-wrap under and over the dough, then roll out with a rolling pin into a rectangle shape. Not too thin though!
4) Remove top layer of cling-wrap and place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Use as much or as little stuffing as you wish – and any recipe you see fit. I stuffed my loaf (that sounds perverted) with a whole grain rice mixture, bok choy, mushrooms, and carrot ribbons, with a variety of spices.
6) Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
7) Let stand for 15 minutes before slicing and serving. Top with broth as well as gravy as it’s easy for this type of loaf to dry out. We want it hella juicy, so be generous with your topping (but don’t drown the thing…. geez.) Use a serrated knife, and slice THICK! MMM.
2 tbsp veganomical butter 😉
1 small yellow onion, diced
3/4 cup mushrooms , roughly chopped
2 tbsp flour
2 cloves of garlic, minced
1 1/2 cups vegetable broth
2 tbsp soy sauce
1 tbsp nutritional yeast
1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
Heat the butter over medium heat in a large skillet and sauté the mushrooms, onion and garlic until browned (about 5 minutes or so).
Add the vegetable broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
Add the nutritional yeast, seasoning and soy sauce and reduce heat. Cook for one more minute, stirring.
Pour over holiday seitan
* you may omit the flour and cornstarch and just replace with more nutritional yeast