Vegan Seitan Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE ULTIMATE SEITAN ROAST



The Ultimate Seitan Roast image

A vegan roast that you can actually carve! This seitan roast is smoky, tender and full of flavour. It's the perfect addition to any roast or festive occasion.

Provided by hugo

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

125 g Cooked Chickpeas
4 Cloves Garlic (peeled)
1 Medium Onion (peeled and halved)
3 Tablespoons Soy Sauce
2 Tablespoons Olive Oil
1 Teaspoon Liquid Smoke (you can use marmite if you don't have liquid smoke)
260 g Vital Wheat Gluten
45 g Nutritional Yeast
1 Teaspoon Fresh Sage (finely chopped)
1 Teaspoon Fresh Thyme (stems removed and finely chopped)
1 Teaspoon Smoked Paprika
1 Teaspoon Cumin
340 ml Vegetable Stock

Steps:

  • Preheat your oven to 180˚c/350˚f (fan oven).
  • Combine the chickpeas, garlic, onion, soy sauce, liquid smoke and olive oil in a food processor. Whizz into an even paste.
  • In a large mixing bowl combine all the dry ingredients: the wheat gluten, nutritional yeast, sage, thyme, paprika and cumin.
  • Mix in the chickpea paste into the dry ingredients. Then pour over the vegetable stock and combine into a wet dough. Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet.
  • Roll the dough into a log about the thickness of a bunched fist. Wrap the log in grease proof baking paper and then tin foil. Place on a baking tray and put in the oven. Cook for 1 hour, turning the seitan onto the opposite side halfway through.
  • Once baked remove the baking paper and foil. Use a sharp knife to slice into thick ovals. Serve with generous lashings of gravy.

Nutrition Facts : Calories 262 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 1 g, Sodium 803 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

PERFECT VEGAN ROAST



Perfect Vegan Roast image

This tender seitan-based vegan roast is surprisingly simple to make and perfect for dinner and even special occasions like parties and holiday meals.

Provided by Terri Edwards

Categories     Dinner Recipes

Time 1h15m

Number Of Ingredients 14

2 cups vital wheat gluten
1/3 cup nutritional yeast flakes
1 teaspoon garlic powder
1 tablespoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon smoked paprika
salt & pepper to taste
3/4 cup cooked beans (navy, great northern, cannellini, pintos)
2 cloves garlic
3-4 tablespoons soy sauce
1/2 teaspoon liquid smoke
1.5 cups vegetable broth

Steps:

  • Begin by preheating your oven to 350°F (175°C).
  • In a large mixing bowl, add the vital wheat gluten, nutritional yeast, garlic and onion powder, sage, rosemary, thyme, smoked paprika, salt, and pepper. Whisk together well and set to the side.
  • Next, add the beans, garlic cloves, soy sauce, veggie broth, and liquid smoke to a blender or food processor and blend well.
  • For the beans, I like to use white beans like Great Northern or cannellini beans. Pinto beans are another great option.
  • Add the bean mixture that has been blended to the larger bowl with the dry ingredients and stir well to combine. Once it's mixed as well as you can get with a spoon, it is time to get your hands into it and begin kneading. If it seems a little too dry, it's okay to add a splash of veggie broth. Knead for about 3 minutes or so. The longer you knead it, the chewier the finished product will be.
  • Form the dough into a log that is about the size of a roast, around 10 inches by 5 inches.
  • Place it on the parchment paper and roll up tightly and tuck the ends underneath. Photos above to help you visualize.
  • Next, take the log that is in parchment paper and wrap it up in foil to help hold in the moisture. Tuck the foil ends under as well.
  • Place the vegan roast on a baking sheet or pan and pop it into the preheated oven. Bake for approximately 1 hour, flipping it every 20 minutes to ensure that it cooks well on all sides.
  • Remove from the oven and let it cool for about 15 minutes before slicing and serving.

Nutrition Facts : Calories 272 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 49 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sugar 2 grams sugar, TransFat 0 grams trans fat

VEGAN SEITAN ROAST (INSTANT POT OR BAKED)



Vegan Seitan Roast (Instant Pot or Baked) image

An impressive yet easy homemade seitan roast! This generously sized vegan roast is perfect anytime, from Thanksgiving dinner to weekly meal prep (leftovers make awesome sandwiches)! With Instant Pot pressure cooker instructions.Soy-free, nutritional yeast-free, with a nut-free option.Note: Equipment needed depends on the cooking method you choose. Read through the instructions first to make sure you're prepared.Yield: makes one 2 lb. roast; serves 7 to 10, depending on the occasion and appetites!Inspired by and adapted over the years from Isa's seitan roast on the PPK.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories     Entree

Time 2h5m

Number Of Ingredients 23

2½ cups vital wheat gluten
¾ cup Cannellini beans, rinsed and drained (Or sub pintos or other white bean.)
⅓ cup raw walnut halves (For nut-free, sub 2 Tbsp olive oil.)
5 cloves garlic
1½ teaspoons onion powder
1½ teaspoons poultry seasoning
1½ teaspoons dried rosemary (Not powdered. )
¼ teaspoon ground sage
1½ teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
3 to 3½ cups vegetable broth, divided (1½ cups are for the roast, the rest is for cooking.)
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard
1½ tablespoons maple syrup
1 teaspoon liquid smoke
1½ teaspoons dried parsley
½ teaspoon dried thyme
½ teaspoon paprika, sweet or smoked
¼ teaspoon sea salt
freshly cracked black pepper
1 teaspoon oil (I like to use refined/deodorized coconut oil for this step, but any neutral oil will do.)
1 tablespoon olive oil, divided
1 tablespoon maple syrup

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.

Nutrition Facts : Calories 188 kcal, Fat 4 g, ServingSize 96 g, Carbohydrate 11 g, Protein 27 g, Sodium 478 mg, Sugar 2 g, Fiber 2 g, SaturatedFat 1 g

SEITAN ROAST RECIPE BY TASTY



Seitan Roast Recipe by Tasty image

Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

¾ cup pinto bean
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon pepper
1 ½ cups vegetable broth

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!

Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams

VEGAN SEITAN ROAST



Vegan Seitan Roast image

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

¼ cup olive oil
½ pound mushrooms, finely chopped
1 ½ large onions, finely chopped
2 cloves garlic
¾ cup pinto beans, rinsed and drained
3 tablespoons soy sauce
½ teaspoon white truffle oil
salt and ground black pepper to taste
2 cups vital wheat gluten
1 cup nutritional yeast
1 tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon lemon pepper seasoning
1 cup cold water
½ cup red wine
1 tablespoon molasses
¼ teaspoon liquid smoke flavoring
2 tablespoons olive oil, or as needed

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

More about "vegan seitan roast recipes"

VEGAN BEEFY SEITAN ROAST - THE VIET VEGAN
vegan-beefy-seitan-roast-the-viet-vegan image
2020-09-30 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 …
From thevietvegan.com
Reviews 33
Category Dinner
Cuisine Vegan
Total Time 2 hrs
  • 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.


VEGAN SEITAN ROAST | DAD GOES VEGAN
vegan-seitan-roast-dad-goes-vegan image
1/2 cup carrot, diced. 1/4 onion, diced. Instructions. Preheat the oven to 350. Mix all the dry ingredients in a mixing bowl. Add the oil and veggie broth (or bullion and water.) …
From dadgoesvegan.com


SEITAN POT ROAST [VEGAN] - ONE GREEN PLANET
seitan-pot-roast-vegan-one-green-planet image
2013-12-02 1 pound seitan, cut into chunks 1/2 cup, plus 3 tablespoon chickpea flour, divided 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder 2 tablespoons …
From onegreenplanet.org
Estimated Reading Time 3 mins
Calories 1847 per serving


15 SEITAN RECIPES - THE PERFECT MEAT ... - ELEPHANTASTIC …
15-seitan-recipes-the-perfect-meat-elephantastic image
2021-09-02 Seitan is a vegan meat alternative. You can use seitan in any dish in which you want to substitute meat. Seitan is especially great for steaks, schnitzel, sausages, …
From elephantasticvegan.com
Estimated Reading Time 4 mins


VEGAN ROAST - A VIRTUAL VEGAN
2019-10-12 A simple, easy, rustic and hearty Vegan Roast that's sliceable, ultra tender and full of flavour. Just perfect for serving with copious amounts of gravy, roast potatoes and all the trimmings. …
From avirtualvegan.com
5/5 (53)
Calories 205 per serving
Category Entree
  • To a food processor add the beans, artichoke hearts, garlic, nutritional yeast, tamari or soy sauce, black pepper, sage, rosemary, thyme, Better Than Bouillon No Chicken Base and water. As it's a paste you don't need to dissolve it in the water. Just throw it all in. See notes for alternatives to the Better Than Bouillon.
  • Turn the food processor on and process until well combined and smoothish. It doesn't have to be super smooth. Very small lumps are ok. (see my pictures in the post above to see exactly how it should look).
  • Add the vital wheat gluten to the food processor and pulse until a dough is starting to form then tip out onto a clean surface. Bring it together with your hands and knead for 7 minutes. You can knead in a stand mixer if you prefer not doing it by hand, but don't use your food processor to knead. By the time you have finished kneading, the dough should be starting to look fibrous. See my picture in the post above as a guide. If it isn't, knead for a few minutes more.


STUFFED SEITAN ROAST - VEGAN YACK ATTACK
2020-05-05 Instructions. Preheat your oven to 375F, and prepare a baking sheet by lining it with parchment paper or a silicone mat. Toss the potatoes, onion, mushrooms, carrot, celery, olive oil, salt …
From veganyackattack.com
4.3/5 (4)
Category Dinner
Cuisine American
Total Time 1 hr 50 mins
  • Preheat your oven to 375F, and prepare a baking sheet by lining it with parchment paper or a silicone mat.
  • Toss the potatoes, onion, mushrooms, carrot, celery, olive oil, salt and pepper together in a mixing bowl.
  • Put the quinoa and vegetable broth into a large sauce pan, cover with lid and heat to a boil at medium heat. Once boiling, reduce to low-medium heat, simmer for 18-20 minutes.


EASY SEITAN ROAST – VEGAN ROAST DINNER – THE ACCIDENTAL CHEF
2020-12-18 To make this seitan roast recipe you will need; 1 small onion - peeled and finely chopped Three sage leaves - finely chopped 2 sprigs of rosemary - leaves removed and finely chopped 3 …
From theaccidentalchef.co.uk
Cuisine Meat Substitute, Roast
Total Time 1 hr 25 mins
Category Main
Calories 235 per serving
  • Add finely chopped onion to a frying pan with about one tablespoon of oil, cook over medium-low heat for 10 minutes until soft and translucent.
  • Remove leaves from rosemary and finely chop. Finely chop the garlic and sage. Add all three to the onion and cook for another 3 - 4 minutes until fragrant.
  • Add the onion mixture to a large mixing bowl along with all remaining ingredients except the Vital Wheat Gluten. Mix throughly to combine.


THANKSGIVING VEGAN HOLIDAY ROAST RECIPE • VEGGIE SOCIETY
2020-08-24 How to Make a Vegan Holiday Roast. Make the dough – Combine all the ingredients except those for the crust, in a food processor.; Knead the dough – Transfer the mixture to the counter …
From veggiesociety.com
5/5 (2)
Calories 74 per serving
Category Main Course
  • To the bowl of food processor add the cannellini beans, tomato sauce, tamari, nutritional yeast together with all the spices, herbs, wheat gluten and 1/2 cup of water. Process until a dough is form. Carefully transfer to your kitchen counter or a pastry board.
  • Knead the dough (sprinkling with more wheat gluten as need not to stick) for a few minutes until a fibrous texture is visible. Three to five minutes is all it takes. Form the sienna into a loaf.
  • Meanwhile bring a pot of water to a boil and add a pinch of salt. Transfer the roast to the boiling water and turn down the heat if needed so a gentle but constant simmer is achieved. Boil for 25 minutes keeping an eye on the pot so it doesn’t boil over. Transfer to a plate.


VEGAN TURKEY ROAST (SEITAN ROAST) - VE EAT COOK BAKE
2019-10-29 Vegan Turkey Roast - a recipe that should not be missed as a main course during your Thanksgiving or Christmas dinner. This turkey seitan is juicy and full of flavor and strongly …
From veeatcookbake.com
4.6/5 (15)
Total Time 2 hrs 15 mins
Category Dinner
Calories 330 per serving
  • First, you make the spice mixture. You just take all the ingredients and mix them in a high-performance mixer until you have a powder. You can now pour it into a sealable container.
  • Now we prepare the seitan. Mix the moist ingredients together. Use all ingredients except the gluten powder. I also like to use my high-performance mixer to a creamy consistency without lumps.
  • You pour the mix into a mixing bowl. I use the bowl from my food processor and mix all the ingredients. Now knead with the dough hook of a food processor for approx. 10 min. The outside should be shiny and stretchy and should not stick to the bowl. The dough is still relatively moist. But we want it that way.


VEGAN STUFFED SEITAN ROAST - DIETITIAN DEBBIE DISHES
2015-11-26 This recipe is a homemade version of the vegetarian “celebration” roast from the Field Roast company that is available around the holidays. If you haven’t heard of it, this loaf is made from …
From dietitiandebbie.com
5/5 (2)
Category Main Dish
Cuisine Vegan
Total Time 1 hr 25 mins
  • To make the butternut squash, peel and cut it into 1/2″ cubes, toss in olive oil and bake for 1 hour at 350 degrees Fahrenheit or until tender when poked with a fork. Set aside.
  • In a large skillet, heat 1 tablespoon olive oil and add the onion, celery, and carrot. Cook until the onion is translucent, about 5 minutes. Stir in the mushrooms and cook another 2 minutes. Add in the kale and garlic. Cook until the kale is wilted. Toss in the butternut squash, cranberries, oregano, and thyme. Cook another 1 minute. Turn off the heat and stir in the breadcrumbs, salt and pepper. Transfer stuffing to a food processor and pulse 10-12 times just until stuffing starts to stick together. Set aside.


HOW TO MAKE THE PERFECT SEITAN ROAST (VEGAN) - SWOONTASTIC ...

From swoontastic.com
Estimated Reading Time 7 mins
  • Add the following dry ingredients, which are the base of your seitan meat, to a large mixing bowl
  • Put 2 tablespoons of oil on a breadboard, and use this to knead your dough. This kneading process activates the gluten which makes your ‘meat’ sinewy.
  • Make a broth to simmer your seitan. You can create a broth from scratch using all the ingredients below, or you can add only the starred wet ingredients to store-bought vegan beef stock.
  • Add seitan dough to pot and reduce heat to a low simmer immediately or the meat will get tough. Simmer seitan on a very low bubble for 45 – 50 minutes.
  • Remove seitan roast from pot and allow to cool, then remove wrapping. Move onto step 10 if serving same day, or store in a container in the fridge with the strained broth, overnight.
  • Season seitan roast with salt and pepper, rub in oil then roll in 1/2 cup of of flour and fresh herbs of your choice. I used a 1/2 a cup each of the following fresh herbs, chopped, with 2 tablespoons of freshly ground black pepper


SLOW COOKER SEITAN ROAST - VEGAN YACK ATTACK
2020-11-22 2 cups (475 ml) vegan beef broth or vegetable broth 2 tablespoons (30 ml) tamari 1 cup (80 g) shiitake mushrooms 1 cup (150 g) large chop carrots, peeled 1 cup (140 g) large chop yellow onion …
From veganyackattack.com
5/5 (1)
Total Time 4 hrs 15 mins
Category Holiday
Calories 381 per serving
  • 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.
  • Form the seitan into a “roast” shape – oblong and roughly 3 inches (7.5 cm) in diameter. Wrap it in cheesecloth, tying the ends with cooking twine, to create a candy wrapper effect.
  • To assemble, set seitan in the middle of a 4-quart (3.8 liter) slow cooker, then pour water, broth, and tamari, around it. Place vegetables all around the seitan, and tuck the herbs into them.
  • Turn slow cooker on low, and cook for 4 to 6 hours, or until seitan is firm and vegetables are cooked through. Once cooked, unwrap the seitan and slice it to serve. Divide slices and vegetables between 4 plates, and sprinkle coarse salt over the vegetables. Or, if you want the extended version, read on.


VEGAN ROAST BEEF (EASY RECIPE) - CARLO CAO | VEGALICIOUSLY
2021-04-13 300 ml white wine (1 ½ cups) 250 ml vegetable broth (1 cup) 1 onion halved 1 carrot peeled and chopped 2 garlic cloves Oil for frying Instructions put wheat gluten and all spices up to and …
From carlocao.com
4.9/5 (35)
Category Lunch, Main Course
Cuisine Italian
Total Time 2 hrs 5 mins
  • Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.


SEITAN ROAST WITH BREAD STUFFING RECIPE | ELEPHANTASTIC VEGAN
2019-11-26 1 teaspoon caraway seeds 1/2 teaspoon salt Instructions Prepare the bread stuffing: In a mixing bowl, add the white bread and pour over the plant-based milk. Mix. Let it sit for about 5-10 …
From elephantasticvegan.com
3.3/5 (3)
Total Time 1 hr 30 mins
Category Main Course
Calories 909 per serving
  • Prepare the bread stuffing: In a mixing bowl, add the white bread and pour over the plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer. Heat a little bit of canola oil in a pan and add the diced onion, minced garlic, chopped parsley, and caraway seeds. Cook until the onions are soft. Then add the onion-garlic-mixture and salt to the bread cubes and stir.
  • For the seitan roast: In your food processor (preferably with a dough blade), combine the vital wheat gluten, flour, herbs and spices for the seitan. Then add the soy sauce, liquid smoke, and water. Let it knead until it's well combined. Then transfer the seitan onto a cutting board and knead it by hand until it forms a ball. Roll the seitan with a rolling pin into a rectangle - this is the hardest part - just do your best and take your time.
  • Press the stuffing in the middle of the seitan and roll it in. Press together the edges. Then roll it in parchment paper and aluminum foil.


21 VEGAN ROAST RECIPES (LUNCH & DINNER IDEAS) • PLANT ...

From plantbasedfolk.com
Reviews 1
Published 2020-11-20
Estimated Reading Time 6 mins


STUFFED SEITAN VEGAN HOLIDAY ROAST - VERY VEGAN VAL
2019-12-16 Let the seitan rest for 10 minutes, and then use a rolling pin to roll a large rectangle, about 16x8 inches. Preheat the oven to 400°F (200°C) and move on to the stuffing. Heat the olive oil in a large skillet, before adding the mushrooms and onions. Sautee for …
From veryveganval.com
Servings 1
Total Time 1 hr 50 mins
Estimated Reading Time 6 mins


SAVORY SEITAN ROAST - VEGAN PETITE
2015-10-25 CategoryDinnerHolidaysVegan Recipes Persons 12 Notes Recipe adapted from Amanda Eats SLC . Ingredients 2 cups vital wheat gluten 2 Tbsp. unbleached all-purpose flour 1/4 cup nutritional yeast 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dried sage 1 tsp. Italian seasoning 1 1/2 cups cold water scant1/2 cup low-sodium soy sauce
From veganpetite.com
Servings 12
Category Dinner


SEITAN POT ROAST [VEGAN] - ONE GREEN PLANET
2017-12-14 Mix up all of the seitan ingredients in a bowl and knead for approximately three minutes, until elastic and holding together nicely. Then coat with additional tsp of olive oil and sprinkle with 1/4...
From onegreenplanet.org
Estimated Reading Time 2 mins


VEGAN SEITAN ROAST RECIPE | TASTY VEGAN - YOUTUBE
Welcome to my Tasty Vegan Channel where I hope you will find recipes that will demonstrate how easily you can prepare healthy low-fat dish at home :)You can ...
From youtube.com


VEGAN SEITAN TURKEY RECIPES - TURKEE - SEITAN SOCIETY
Turkee is a collection of delicious vegan turkey recipes made from seitan or utilizing vital what gluten. Find the perfect turkey roast from famous vegan chefs and bloggers like Chef Skye Michael Conroy’s Succulent Roast Turky and Miyoko Schinner’s UnTurkey with Stuffing and Gravy. The vegan turkey deli slices from 86eats are amazing! The collection also includes videos for creating the ...
From seitansociety.com


JUICY VEGAN SEITAN ROAST BEEF – MY PLANTIFUL COOKING
2021-10-09 Shape the dough into a roast and wrap it in foil. Place it on a baking sheet and bake for an hour, flipping your roast halfway through. Let vegan roast beef cool down for at least 30 minutes before removing foil and slicing into it. Helpful tips Do add a splash of water if …
From myplantifulcooking.com


VEGAN SEITAN KORMA RECIPE | ALLRECIPES
Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your...
From thebestrecipefood.netlify.app


VEGAN SEITAN ROAST RECIPE | ALLRECIPES
Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your...
From aalrecipesonline.netlify.app


Related Search