We have made Seitan many ways, but prefer this roast method. We slice it thin and have it with stuffing, mashed potatoes and vegan gravy. You can slice it really thin and use it for sandwiches. Anywho, just a basic wheat meat loaf.
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 teaspoon paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
black pepper to taste
The How To:
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.
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 to 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 a thicker roast. Rotate the roll every 20 minutes for even cooking.
This recipe was adapted from a Post Punk Kitchen recipe.
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***See my note on three things help you make great homemade seitan. You can find the post here.***