November 17, 2011

savory seitan roast

This savory seitan is drenched in herb-infused marinade and baked in the oven. Rosemary, sage and thyme are used here to make a Thanksgiving roast. Feel free to experiment with different herbs.

Ingredients (makes enough for one 8" X 8" Pyrex dish)
2 cups vital wheat gluten
2 TBS unbleached white flour
1/4 cup nutritional yeast
1 TBS dried rosemary
1 TBS dried sage
1 TBS dried thyme
1 3/4 cups vegetable stock
1/4 cup shoyu
2 TBS vegan Worcestershire sauce (I make my own but if you don't have any, you can add more shoyu or omit it)
1-2 cloves of garlic, minced or crushed with a garlic press

marinade
1 1/2 cups vegetable stock
3 TBS shoyu
2 TBS vegan Worcestershire sauce
2 tsp dried rosemary
2 tsp dried sage
2 tsp dried thyme
  1. Preheat oven to 350 degrees. Prepare the marinade by mixing all the ingredients.
  2. Mix vital wheat gluten, white flour, nutritional yeast and the herbs in one bowl.
  3. Mix the rest of the ingredients in another bowl.
  4. Add (3) to (2) and mix with your hands. The dough will become pretty glutenous.
  5. Press the dough into a Pyrex dish. Pour half of the marinade on top and bake at 350 degrees for 30 minutes.
  6. Pour the rest of the marinade on top and bake for another 20 to 25 minutes until the most of the marinade is gone.
  7. Remove from oven and set aside to cool. Take the seitan roast out of the dish and slice.

How about using the seitan to prepare a wellington, a great main dish for Thanksgiving? See here.