Seitan Roast

Ingredients:

3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained.
1 1/2 cup vegetable broth
3 Tbs. soy sauce
2 Tbs. olive oil
2 cups vital wheat gluten
1/3 nutritional yeast
1 tsp paprika
1 tsp. dried thyme, crushed between your fingers
1 tsp. dried sage, crushed between your fingers
black pepper to taste

Instructions:

Preheat oven to 350 F.  In a food processor, pulse the garlic until well chopped.  I just minced it.  Add the beans, broth, olive oil and soy sauce and puree until mostly smooth.  It's okay to have some pieces of beans.

In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices.  Make a well in the center and add the bean mixture.  Stir with a wooden spoon until the mixture starts coming together to form a ball of dough.  Knead until everything is well incorporated.  ( I kneaded mine too long, and it was tough)

For roasting the seitan, place two pieces of tin foil (about 18 inches long) horizontally in front of you.  The sheet further
from you should overlap the closer sheet by about 6 inches.  This way you have enough foil to wrap around the whole roast.

On a separate surface, form the seitan into a log shape.  If you want, you can roll it out with a rolling pin, then roll it up like a jelly roll.

Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped.  Transfer to a baking sheet and bake for an hour for a thinner roast, or 90 minutes for thicker roast.  Rotate the roll every 20 minutes for even cooking.

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