Vegan Beefy Seitan Roast
User Reviews
0
0 reviews
Unrated
Vegan Beefy Seitan Roast
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
For the seitan
- 3 cups vital wheat gluten 750 mL
- 1 tsp ground white pepper 5 mL
- 2 tbsp onion powder 30 mL
- 2 tbsp garlic powder 30 mL
- 1 tsp rosemary dried, rubbed, 5 mL
- 1 tbsp thyme 15 mL fresh rubbed or 1 tsp dried rubbed
- 2 1/4 cups water 560 mL + 2 tbsp mushroom broth powder or 2 1/4 cups vegetable broth
- 1/4 cup tamari 60 mL
- 1 tsp marmite 5 mL
- 2 tsp Worcestershire sauce vegan, 5 mL
- 1 tsp blackstrap molasses 10 mL
- 1/4 cup oil 60 mL
For the simmering broth
- 10 cups water 2.5 liters
- 2 onion peeled and quartered, medium
- 2 parsnip roughly chopped, medium
- 2 carrot roughly chopped, medium-large
- 3 celery ribs roughly chopped
- 1/4 cup tamari 60 mL
- 1 tbsp blackstrap molasses 15 mL
- 1 tbsp mushroom broth powder
- 1 tsp black peppercorn 5 mL
- 1 tbsp nutritional yeast 15 mL
For the gravy
- 1 tbsp corn starch 15 mL per 1 cup (250 mL) liquid; about 3 tbsp used
Instructions
For the seitan:
- Preheat oven to 325F (or 300F if your oven runs hot like mine does)
- In a large bowl, combine gluten, white pepper, onion powder, garlic powder, rosemary and thyme and stir to combine.
- In another bowl, combine water, mushroom broth powder, tamari, marmite, worchestershire sauce, blackstrap molasses and oil and stir to combine.
- Add wet ingredients to the dry mixture and stir until a wet dough forms.
- Turn onto a clean surface and knead aggressively (I basically punched it multiple times) for about 5-10 minutes until it stretches before it tears apart.
- Roll the dough into a log, tucking in the edges as best as you can. Try to shape it so it will fit inside your simmering pot. Place on a lined, thick-bottomed baking sheet, seam down. Bake for 45-50 minutes until bottom is golden.
For the simmering broth:
- Combine all ingredients in a pot and simmer, covered for 45 minutes. Once 45 min have passed, skim the larger veggies from the broth and add the baked seitan. Cook for 45+ minutes (you can cook for up to 1 1/2 hours) on a very low simmer. Not so low that it's just hot water, but a low, steady simmer with bubbles barely breaking the surface.
To finish the seitan roast:
- Once cooked, remove the seitan and chill, with 1 cup of broth for 6-8 hours for optimal meaty texture. BUT if you just want to continue cooking to serve, instead place seitan on a baking dish with 1 cup of broth and braise/baste at 325F for 15-20 minutes (30-25 minutes if you're braising a chilled roast) until a light crust forms. Ensure you're basting every 5-10 minutes or so to keep the roast tender and moist.
- Remove from oven and slice to serve.
For the gravy:
- Meanwhile, use the strained simmering broth and add 1 tbsp cornstarch per 1 cup of liquid.
- Cook on medium heat until thickened. Serve gravy with the thinly sliced seitan!
Nutrition Information
Show Details
Serving
1g
Calories
2984kcal
(149%)
Carbohydrates
320g
(107%)
Protein
266g
(532%)
Fat
57g
(88%)
Saturated Fat
8g
(40%)
Sodium
6889mg
(287%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 2984 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 2984kcal | 149% |
| Carbohydrates | 320g | 107% |
| Protein | 266g | 532% |
| Fat | 57g | 88% |
| Saturated Fat | 8g | 40% |
| Sodium | 6889mg | 287% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
