Seitan Roast With Shitakes And Leeks Vegan Recipes

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!

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.

SEITAN ROAST WITH SHITAKES AND LEEKS (VEGAN)

Steps:

• First prepare the filling:.
• Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
• Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
• Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
• Prepare the roast:.
• Preheat oven to 350°F In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.).
• 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.
• Now we're going to roll out the seitan and form the roast. 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, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don't worry about it, just use a pinch of dough from the ends to repair any holes.
• Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
• Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it's in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn't have to be perfect, it will snap into shape when baking.
• 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*. Rotate the roll every 20 minutes for even cooking.
• * I may update the time in this recipe because I've gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn't, then bake further.
• Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.).
• NOTES FROM ISA:.
• ~For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn't seasoned then add a teaspoon or so of salt to it.
• ~You'll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you're going to be coating it in gravy, too. But the broth is a nice touch. If you're slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can't have too much juice, here!
• ~This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!
• ~Use a steak knife for the easiest slicing.
• ~I used storebought breadcrumbs but if you use homemade, use 3/4 cup.
• ~This makes enough for 6 hungry people. If it's not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.