Seitan Holiday Roast
[u]Seitan Roast[/u]
2 cups vital wheat gluten
2 tablespoons unbleached flour
1/4 cup nutritional yeast
1 tablespoon rosemary, or to taste
1 tablespoon sage, or to taste
1 tablespoon thyme, or to taste
1-1/2 cups vegetable broth
1/2 cup soy sauce
1/2 celery stalk, minced
1/8 small onion, minced
2 tablespoons vegan Worcestershire sauce
1 to 2 cloves garlic, minced [u]Broth[/u]:
2 cups vegetable broth
1/2 cup soy sauce
1/2 celery stalk, minced
1/8 small onion
2 tablespoons vegan Worcestershire sauce
1 tablespoon rosemary, or to taste
1 tablespoon sage, or to taste
1 tablespoon thyme, or to taste
1 tablespoon liquid smoke
1. Seitan Roast: In a bowl, combine the vital wheat gluten, flour, yeast, rosemary, sage, and thyme. In another bowl, combine the vegetable broth, soy sauce, celery, onion, Worcestershire sauce, and garlic.
2. 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 1-1/2 quart baking dish.
3. Broth: In a bowl, whisk together the vegetable broth, soy sauce, celery, onion, Worcestershire sauce, rosemary, sage, thyme, and liquid smoke. Pour half of the broth into the baking dish with the roasts.
4. Bake at 350 degrees Fahrenheit for 25 minutes. At this point, most of the broth will have evaporated. (I cut my roasts into slices before i baked the second time. This allowed the juices to really get in and marinade the roast.)
5. Pour in the second half of the broth over the roast and bake 20 to 25 minutes at 325 degrees Fahrenheit. Serve warm.
Variation: Cut up baby potatoes to bake with the roasts.
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.
SO HOW'D IT GO?
So I initially gave this recipe 3 stars because it was way too salty for me, but it is so good refrigerated! I plan to make this a lot just to eat it cold by itself or as a cold sandwich. I would give it 5 stars, but considering it is being presented as a holiday roast and it is not something I would make for my picky carnivore family members, I decided to give it a 4.
Ok so I used Braggs Liquid Aminos instead Soy Sauce. I halved the amount, using 1/4 C Braggs and 1/4 C water in both the roast and the broth. The veggies I baked with the roast (potatoes, onion, celery, and carrots) were fabulous, but the roast was a bit too salty for me as well. My bf loved it, though. I think I will serve the leftovers with some bbq sauce and coleslaw on bread so that it doesn't go to waste.
As soon as I saw this recipe I put it in my recipe box. I finally got around to making it today. I did make a few modifications however:
- I subbed in herb de provence instead of thyme, sage and rosemary (they would be equally lovely though)
- 1/2 cup of soya sauce seemed like a bit too much so I only used approximately two tablespoons (two for the actual gluten preparation and two for the broth)
- To compensate for the reduction of liquid due to minimal soya sauce use I just added in more water
- I only used 1/2 a tablespoon of liquid smoke. That stuff is hella potent :D
I have had problems with gluten being overly watery/rubbery before so to brown it up and create a real "roast" quality to it I cooked it a bit longer at the same temperature - 350 F. I covered it for 25 minutes, took the lid off and continued for another 20 minutes. I took the author's suggestion and sliced it up. Once one side of the slice had browned up (5-10 minutes), I flipped it and allowed the other side to become roasted as well (an additional 5-10 minutes).
This roast came out so savory and moist, as did the roasted veggies I placed around it. My mother, who usually runs when I break out the gluten flour, was basically fighting me to get as many cutlets as she could. The broth in this recipe really makes it something special. Thank you so much for posting this recipe! :)>>>
This was really good!! I am going to use half as much soy sauce next time because it was WAY TOO salty for everyone at my house. The texture and flavor was perfect. It made great sandwiches the next day. ;)b
i'm not sure if this will make a difference in the saltiness factor, but i did use low-sodium soy.
This was really good!! I am going to use half as much soy sauce next time because it was WAY TOO salty for everyone at my house. The texture and flavor was perfect. It made great sandwiches the next day. ;)b
wow, this was REALLY good. way more flavorful than the other "turkey" seitan recipes i've made. my only complaint is that i found it too salty, and that's coming from a salt fiend :P next time i'll decrease the soy sauce i think. i did a few things differently--i made it into only one loaf and stuck it in a loaf pan, i didn't use all of the broth because it wasn't evaporating very well and after 40 minutes i just poured it all off. i baked it probably a total of 2 hours because it was a bit moist. i think it probably cooked differently because of the pan i used. at any rate, thank you for this wonderful recipe!
that's funny that you found it salty, because i absolutely hate salty things. i wonder if the broth is what it more salty for you? either way, i appreciate the feedback. also, it helps to know how to cook it differently if you make one roast instead of the two smaller ones. :)
wow, this was REALLY good. way more flavorful than the other "turkey" seitan recipes i've made. my only complaint is that i found it too salty, and that's coming from a salt fiend :P next time i'll decrease the soy sauce i think. i did a few things differently--i made it into only one loaf and stuck it in a loaf pan, i didn't use all of the broth because it wasn't evaporating very well and after 40 minutes i just poured it all off. i baked it probably a total of 2 hours because it was a bit moist. i think it probably cooked differently because of the pan i used. at any rate, thank you for this wonderful recipe!
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