Holiday Seitan Roast Recipes
HOLIDAY SEITAN ROAST
A rich, dense 'roast' for the holidays that slices into festive medallions. I serve this like a roast, garnished with mushrooms and baby potatoes. Mushroom gravy is also delicious with this.
Provided by pho1962
Categories Everyday Cooking Vegan
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Heat butter and oil in a skillet over medium heat. Add onions and mushrooms. Cook and stir until very brown, 10 to 15 minutes. Drizzle truffle oil on top and season with salt and pepper. The filling should paste-like. Set aside to cool while you make the seitan.
- Measure vital wheat gluten into a large bowl. Add garlic powder, onion powder, and lemon-pepper seasoning.
- Mix cold water and wine together in a separate bowl. Stir in molasses and liquid smoke until dissolved. Add liquid mixture to vital wheat gluten and stir to a dough-like consistency. Separate dough into 2 rolls and knead each for a few minutes, until dough feels similar to pizza dough. Stretch each portion into an 8x10-inch oblong, being careful not to create holes in the dough.
- Spread cooled mushroom mixture equally onto each dough oblong 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 water to a boil. Add aluminum-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.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 20.7 g, Cholesterol 10.2 mg, Fat 9.2 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 3.1 g, Sodium 124.4 mg, Sugar 4.7 g
VEGAN SEITAN ROAST
This is a veganized version of the Holiday Seitan Roast found on this website.
Provided by Pat
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h55m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 36.6 g, Fat 15.4 g, Fiber 8 g, Protein 39.9 g, SaturatedFat 2 g, Sodium 656.3 mg, Sugar 5 g
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VEGAN HOLIDAY ROAST WITH SQUASH AND MUSHROOM FILLING
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Estimated Reading Time 8 mins
- First, prepare the filling. Preheat the oven to 350°F and grease a medium baking dish with oil or vegan butter. Place all of the ingredients for the filling into the baking dish and mix it together until uniform. Place into the oven for 40 minutes, mixing halfway through. Remove from the oven and cool for 10 minutes.
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- In a large bowl, add the vital wheat gluten, nutritional yeast, garbanzo bean flour, garlic powder, onion powder, poultry seasoning, fresh herbs, salt, and black pepper. Whisk together until uniform, and then pour in the bean mixture. Using a wooden spoon or spatula, combine until a dough-like consistency is reached. If it is too moist, add in more vital wheat gluten 1 tablespoon at a time until it becomes a dough. Switch to using your hands to knead the dough until it becomes soft and stretchy, anout 5 minutes. Set aside.
- Place two large pieces of foil (about 18 inches long) horizontally in front of you. The sheets should overlap one another in the middle by about 6 inches. Then place a large piece of parchment paper over the foil (as long as both combined). Place the seitan dough on top of the parchment paper and using either your hands or a rolling pin, spread it out into a 12 x 10″ rectangle. Don’t worry about any rips or tears, just simply grab a piece of dough from another area and fill in the gap.
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- For the seitan roast base, in a mixing bowl, whisk together vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper. In a smaller bowl, vegetable broth, tamari, olive oil, and tomato paste, whisking until smooth. Add wet mixture to dry and knead for 3 minutes, or until seitan is springy and slightly firm.
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