Vegan Seitan Roast Recipes

THE ULTIMATE SEITAN ROAST

Steps:

• Preheat your oven to 180˚c/350˚f (fan oven).
• Combine the chickpeas, garlic, onion, soy sauce, liquid smoke and olive oil in a food processor. Whizz into an even paste.
• In a large mixing bowl combine all the dry ingredients: the wheat gluten, nutritional yeast, sage, thyme, paprika and cumin.
• Mix in the chickpea paste into the dry ingredients. Then pour over the vegetable stock and combine into a wet dough. Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet.
• Roll the dough into a log about the thickness of a bunched fist. Wrap the log in grease proof baking paper and then tin foil. Place on a baking tray and put in the oven. Cook for 1 hour, turning the seitan onto the opposite side halfway through.
• Once baked remove the baking paper and foil. Use a sharp knife to slice into thick ovals. Serve with generous lashings of gravy.

VEGAN SEITAN ROAST (INSTANT POT OR BAKED)

Steps:

• Plan: If cooking in an Instant Pot, make sure it's large enough to hold the roast, which is approx 9 inches long. I use this 6 quart model. If cooking in the oven, locate a high-sided baking dish that can hold the roast plus about an inch of broth, and that can be tightly covered with foil. Preheat oven to 375 degrees F (190 C).
• Place vital wheat gluten in a large mixing bowl, and set aside. In a blender combine the beans, walnuts, garlic, onion powder, poultry seasoning, rosemary, sage, salt, pepper, 1 ½ cups broth (354 ml), vinegar, mustard, maple syrup, and liquid smoke. Blend on high speed until smooth.
• Pour wet ingredients into vital wheat gluten, and stir until a dough forms. Move dough to a flat surface and knead by hand for 4 to 5 minutes. The dough will continue to firm up as you knead, and you'll see the gluten strands forming. *Alternatively, you can use a stand mixer with a dough hook attachment to do the kneading. Let it run on low (speed 2) for 3 to 4 minutes.
• On a flat work surface use your hands to shape the dough into a log approximately 9 inches long x 3 ½ inches wide. Note, this will barely fit in a 6 Qt. Instant Pot; for the IP you can make it a bit shorter and wider if needed.
• In a small bowl, combine the dry ingredients for the herb rub. Coat the outside of the roast with oil, then apply the rub. Let the seitan rest for a few minutes.
• Cut a piece of cheesecloth large enough to wrap around the roast several times and with enough overhang on the ends to be securely folded underneath (the entire roast should be contained). Refer to photos above if needed. Wrap the roast, then tightly fold the ends underneath. Optional: wrap with 3 to 5 pieces of twine to create a "tied roast" appearance.
• Instant Pot instructions: place trivet inside the insert, and add just enough of the remaining broth to reach the bottom of the trivet. Place wrapped roast on trivet, close and secure the lid. Cook on high pressure for 65 minutes. Allow pressure to naturally release for 10 minutes, then quick release remaining pressure. Carefully remove Instant Pot lid. Let roast cool for a few minutes, then lift out by trivet handles and place on counter to cool. Oven instructions: place wrapped roast in baking dish and add remaining 2 cups of broth. Flip the roast a couple of times so that the cheesecloth gets saturated with broth. Cover dish tightly with foil, crimping the edges. You want to contain as much of the steam as possible to keep the roast moist. Bake for 1 hour and 45 minutes, flipping the roast at the 1 hour mark.
• To test for doneness, use tongs to press the center of the roast. It should feel very firm. It's okay if it feels slightly less firm than the ends, but if the center feels at all squishy, cook for another 5 minutes in the Instant Pot or 10 minutes in the oven. Remove the cheesecloth once cool enough to handle.

PERFECT VEGAN ROAST

Steps:

• Begin by preheating your oven to 350°F (175°C).
• In a large mixing bowl, add the vital wheat gluten, nutritional yeast, garlic and onion powder, sage, rosemary, thyme, smoked paprika, salt, and pepper. Whisk together well and set to the side.
• Next, add the beans, garlic cloves, soy sauce, veggie broth, and liquid smoke to a blender or food processor and blend well.
• For the beans, I like to use white beans like Great Northern or cannellini beans. Pinto beans are another great option.
• Add the bean mixture that has been blended to the larger bowl with the dry ingredients and stir well to combine. Once it's mixed as well as you can get with a spoon, it is time to get your hands into it and begin kneading. If it seems a little too dry, it's okay to add a splash of veggie broth. Knead for about 3 minutes or so. The longer you knead it, the chewier the finished product will be.
• Form the dough into a log that is about the size of a roast, around 10 inches by 5 inches.
• Place it on the parchment paper and roll up tightly and tuck the ends underneath. Photos above to help you visualize.
• Next, take the log that is in parchment paper and wrap it up in foil to help hold in the moisture. Tuck the foil ends under as well.
• Place the vegan roast on a baking sheet or pan and pop it into the preheated oven. Bake for approximately 1 hour, flipping it every 20 minutes to ensure that it cooks well on all sides.
• Remove from the oven and let it cool for about 15 minutes before slicing and serving.

VEGAN SEITAN ROAST

Steps:

• Heat 1/4 cup olive oil in a pan over medium-high heat. Add mushrooms, onions, and garlic; saute until browned, about 10 minutes. Add pinto beans, soy sauce, truffle oil, salt, and pepper; mix well.
• Transfer mixture to the bowl of a food processor and process until smooth; the filling should be paste-like. Set aside to cool while you make the seitan.
• Combine wheat gluten, yeast, garlic powder, onion powder, and lemon pepper in a medium mixing bowl.
• Mix cold water and wine together in a separate bowl. Stir in molasses and liquid smoke until dissolved. Add liquid mixture to wheat gluten mixture and stir to a dough-like consistency.
• Separate dough into 2 rolls and knead each until dough feels similar to pizza dough, 3 to 4 minutes. Stretch each portion into an 8x10-inch oblong shape, being careful not to create holes in the dough.
• Spread cooled filling equally onto each piece of dough and roll up tightly, like a jelly roll. Wrap each roll with aluminum foil and twist ends closed tightly.
• Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring to a boil. Add foil-wrapped seitan rolls, cover, and steam for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Unwrap steamed seitan rolls and place in a roasting pan. Baste with olive oil.
• Bake in the preheated oven until browned, about 20 minutes.

VEGAN ROAST BEEF (SEITAN)

Steps:

• Preheat the oven to 375° and set aside a 8 x 11 casserole dish with high sides.
• Make the seitan dough: Add mushrooms to your food processor and pulse until tiny. They should still have texture, be moist and slightly mushy. Remove to a large glass mixing bowl.
• Now add the rest of ingredients to the food processor - EXCEPT VITAL WHEAT GLUTEN- and blend until smooth. Scrap out with a spatula into the mixing bowl with the mushrooms. Mix everything together.
• Add the wheat gluten and mix with your hand until it comes together. Place dough on your work surface and knead for 2 minutes. You should see strands forming in the dough when you pull it, that is the gluten being activated. It will look fibrous. Form into a roast shape. Season both sides with a little salt and pepper
• Sear the roast: Heat a non-stick skillet over medium high heat with a drizzle of oil. Sear roast for a minute or two on all sides to develop a nice crust. Remove to a cutting board to rest while you make the simmering broth (at this point if you want a more uniform denser roast roll up in a layer of cheesecloth twist the ends and fold underneath)
• Cook the roast: add all the broth ingredients to the casserole dish you set aside earlier and whisk together. Place the roast in the middle of the dish (with or without cheesecloth) and cover the dish tightly with tin foil or lid. Bake for 1 and 1/2 hours, gently flipping the roast half way through cooking.
• Serve: Once cooked, carefully remove roast from baking dish to a cutting board and loosely tent with foil and let rest for 30 minutes. Strain and reserve cooking broth (au jus) or puree it all for onion gravy. (feel free to sear the roast again like in step 5 before serving to crisp up) Slice and serve the roast with broth or gravy and all the fixings! Enjoy!
• For a firmer texture, cover and store the roast in the fridge for at least 3 hours or overnight, reheat on parchment in a covered dish for 30-40 minutes and serve. Slice the leftover roast thinly for deli meat For step by step photos, FAQ, Tips and serving suggestions see above post.

SEITAN ROAST RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
• In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
• Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
• Once thick enough, use your hands to knead dough.
• Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
• Bake for 1 hour, flipping roast every 20 minutes.
• Remove from oven and let rest for 10 minutes before slicing.
• Serve with vegetarian gravy.
• Enjoy!