Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
miss_v, 12/24/08
Seitan Holiday RoastIngredients (use vegan versions): 2 cups vital wheat gluten flour
1/4 cup nutritional yeast
2 tablespoons unbleached flour
3 tablespoons thyme, sage & rosemary mix
1 1/2 cups veggie broth
1/2 cup soy sauce
2 tablespoons vegan Worcestershire sauce
1-2 cloves garlic, minced
1/2 celery stalk, minced
1/8 small onion, minced
Broth Ingredients:
2 cups veggie broth
1/2 cup soy sauce
2 tablespoons vegan Worcestershire sauce
1 tablespoon liquid smoke
3 tablespoons thyme, sage & rosemary mix
1/2 celery stalk, minced
1/8 small onion
Directions:To make the roasts, mix up the the first four dry ingredients. For the spice mix, just throw in whatever tastes good - I used thyme and sage as they remind me of thanksgiving flavours. Mix the rest of the wet ingredients in a separate bowl. I used a magic bullet to mince up the onion and celery as i didn't want large chunks in my roast. slowly combine the wet into the dry ingredients, kneading as you go. Knead for at least 2 minutes, and then divide into two small roasts.
Put the roasts into a 1.5 quart baking dish. If you want, cut up the baby potatoes to bake with the roasts. Mix up the broth ingredients, and pour half into the baking dish with the roasts. Bake at 350 degrees Fahrenheit for about 25 minutes. At this point, most of the broth will have evaporated. Pour in the second half of the broth and bake for about 20-25 minutes at 325 degrees Fahrenheit. serve warm.
As a side note, i cut my roasts into slices before i baked the second time. This allowed the juices to really get in and marinade the roast. But that's completely optional.
Source of recipe: i opted to get my hands wet and create a homemade 'faust' this year for the holidays. it was the first time i ever worked with seitan, and i think it turned out pretty well.
Makes: 2 small roasts (serves about 4), Preparation time: 35 minutes, Cooking time: 40-50 minutes
