This recipe is so simple to put together. And. An be made in advance so you have more time to enjoy your holiday!
The original recipe is from Tasty. I’ve swapped out some ingredients and changed ratios a bit to fit my taste. I’ve also added a super simple mushroom gravy that goes perfectly with all the herbiness in the roast.
Savory, satisfying, and full of plant based protein. This holiday flavored seitan roast is sure to please!!
To make-
Whisk together dry ingredients
2 cups vital wheat gluten
1/2 cup nutritional yeast
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1 teaspoon black pepper
In a separate container add all wet ingredients
1 and 1/2 cup vegetable broth
3 tablespoons olive oil
3 tablespoons soy sauce
1 small white onion chopped
4 cloves garlic chopped
3/4 cup canned pinto beans
Blend in food processor or blender until smooth
Mix all ingredients and then knead dough until it springs back at you (about 5 minutes)
Place dough on a sheet of parchment paper and form into a loaf shape. Roll in paper then roll in aluminum foil so it looks like a big burrito.
Bake directly on the oven rack at 350 degrees for 120 minutes flipping roast every 20 minutes.
Let rest for 10 minutes before slicing.
I’d roast is a little wet still- you can place it uncovered in a 300 degree oven for about 20 more minutes to dry it out a bit.
The seitan will firm you’re as it sits.
Top with mushroom gravy, walnuts, and pomegranate seeds if desired.
Makes a lovely sandwich as well!
Keep in fridge for up to a week. Or freeze until needed