| Title: | Baked Seitan Roast |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Vegan Food for the Soul |
| Ingredients: |
1 c onions- finely diced
2 T olive oil
3 T garlic- minced
2 T ginger- peeled and grated
4 c vegetable stock or filtered water
1/2 c nutritional yeast flakes
1/3 c tamari or nama shoyu
2 T toasted sesame oil
1 T onion powder
1 T garlic powder
1 t dried thyme
1 t rubbed (dried) sage
3/4 t sea salt
3/4 t black pepper
4 1/2 c vital wheat gluten
3/4 c whole wheat flour
|
| Directions: | 1. Preheat oven to 350F. Saute onions in olive oil in a skillet over low heat for 7 minutes or until lightly browned. Add garlic and ginger, and saute an additional 2 minutes. Remove the skillet from heat, and allow to cool slightly. 2. Transfer sauteed onion mixture to a blender or food processor. Add vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, onion powder, garlic powder, thyme, sage, sea salt, and black pepper; process for 2 minutes or until smooth. Divide wet ingredients, transferring 1/2 to a small bowl, and set aside; use other 1/2 to mix seitan. 3. In a large bowl, add vital wheat gluten and whole wheat flour, and stir well to combine. Add a little of wet ingredients to dry ingredients and stir well to combine. Continue to add additional liquid, as needed, to form a firm dough. Using your hands, knead dough in the bowl for 2 minutes. 4. Using olive oil, lightly oil a 9x5x3-inch loaf pan. Stretch dough slightly and then press it in the pan. Pour 1/2 of reserved wet ingredients over top of seitan roast. 5. Bake for 45 minutes. Remove pan from oven, and pour remaining reserved wet ingredients over roast. Reduce oven temperature to 325F, bake roast an additional 20 to 25 minutes or until all liquid is absorbed and roast is very firm to the touch. Allow to cool 10 minutes in the pan. 6. Remove roast from pan. Use a sharp knife to cut roast into slices, and transfer the slices to a large platter for serving. Dice or cut leftover seitan roast strips and add to soups, stews, casseroles, salads, pasta, rice and grain dishes. Or use it as a filling for sandwiches or wraps. |
| Makes: | 1 roast or 4 to 6 servings |