Tuesday, November 20, 2012

Seitan Roast

This roast is delicious! Surprisingly easy to make and inexpensive. It is similar to the tofurkey roast and chris says it even tastes better. I followed the recipe (http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/ ) almost exactly I just didn't have leeks so I substituted yellow onion.

Ingredients for the stuffing:
2 tablespoons oil
6 oz shiitake mushrooms, thinly sliced
1/2 yellow onion, diced
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice

Ingredients for the roast:
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce 
2 tablespoons olive oil
2 cups vital wheat gluten (flour)
1/3 cup nutritional yeast
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper

Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and onions 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.

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.
Roll out the dough on a flat surface. The recipe says to make a square but I couldn't get a shape other than circle.
Place the filling in the center and roll dough around filling making a log. I had trouble with mine holding together so my filling ended up more on the side but it didn't fall out so whatever works for you.
Wrap the log in foil and bake for an hour, rotating every 20 minutes. It should feel firm when done.

Allow to cool before serving. Enjoy!

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