Pot Roast Of Seitan Aunt Gloria Style Food

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ROASTED SEITAN



Roasted Seitan image

Roast store-bought or homemade seitan for a crisp crust. Try out different marinades and oils (toasted sesame oil is my favorite).

Provided by RGVeggie

Categories     Lactose Free

Time 45m

Yield 4 serving(s)

Number Of Ingredients 2

1 -1 1/2 lb seitan (if homemade, this is the amount of seitan you get from 1 cup of vital wheat gluten flour)
2 tablespoons vegetable oil (or any other oil or marinade of your choice)

Steps:

  • Preheat the oven to 400°F.
  • Divide the seitan in 4 pieces and brush the oil or marinade on the seitan.
  • Place the seitan on a roasting rack in a large pan.
  • Roast for 40 minutes, turning the seitan halfway through.

Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9

SEITAN ROAST WITH SHITAKES AND LEEKS (VEGAN)



Seitan Roast With Shitakes and Leeks (Vegan) image

This recipe is straight from the Post Punk Kitchen: http://www.theppk.com? Creator Isa Chandra Moskowitz is a genius! This is a stunning centerpiece ideal for Thanksgiving or any other meal where you want to impress.

Provided by Wish I Could Cook

Categories     Grains

Time 1h40m

Yield 1 Roast, 8 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
6 ounces shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half moons
1/2 teaspoon salt
fresh black pepper
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice
3 garlic cloves
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 fennel seed, crushed
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
3 dashes fresh black pepper

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.

Nutrition Facts : Calories 153.6, Fat 7.9, SaturatedFat 1.1, Sodium 558.8, Carbohydrate 16.4, Fiber 5.2, Sugar 1.9, Protein 6.9

CROCKPOT SEITAN ROAST WITH VEGETABLES



Crockpot Seitan Roast With Vegetables image

A super moist and flavourful Seitan roast that will satisfy vegetarian and non-vegetarian alike. Adapted from The Vegetarian Times.

Provided by Morrisseyist

Categories     Vegan

Time 8h

Yield 8 serving(s)

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil
1 lb seitan, divided into 2 pieces
12 ounces small red potatoes
1 cup baby carrots
1 onion, quartered
1 tablespoon unbleached all-purpose flour
1 1/4 cups wine or 1 1/4 cups water
1/4 cup tomato paste
2 teaspoons tamari or 2 teaspoons soy sauce
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary

Steps:

  • Combine salt, paprika, and pepper in a small bowl.
  • Heat olive oil in a nonstick skillet over medium heat.
  • Rub the salt mixture onto each piece of seitan and place into hot skillet. Cook, turning so that all sides have a chance to brown for a total of 10 minutes. Place the seitan into a greased crockpot.
  • Player the potatoes, carrots and onions on top of the seitan.
  • Combine the remaining ingredients well and pour into crockpot.
  • Cook on high for 8 hours.
  • To serve, place vegetables into a serving dish. Take out seitan and thinly slice using a serrated knife. Spoon gravy onto seitan or place on table so guests can help themselves.

Nutrition Facts : Calories 84.9, Fat 1.9, SaturatedFat 0.3, Sodium 1767.8, Carbohydrate 13.9, Fiber 2.4, Sugar 3.1, Protein 4.2

"POT ROAST" OF SEITAN, AUNT GLORIA-STYLE



_**Editor's note:** The recipe and introductory text below are excerpted from Crescent Dragonwagon's book [](http://astore.amazon.com/epistore-20/detail/1563057115)_[Passionate Vegetarian](http://astore.amazon.com/epistore-20/detail/1563057115). _Dragonwagon also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ This is fast and seriously good. Weird as it sounds, try it once and you'll come back to it. Children are thrilled with it too. It's virtually instant to put together, but it does need to simmer for 15 minutes. If you get really crunched, forgo sautéing the onion. Now to the recipe's provenance. I'll bet my Aunt Gloria-my father's sister-is going to be astonished that I still have the recipe for the meatballs with the totally bizarre but inexplicably delicious cranberry-and-tomato sauce that she gave me back in 1969, and that that self-same recipe has been converted, to surface again almost 30 years later with seitan. You end up with a sweet-sour sauce, given attitude by the horseradish. It's still a wildly improbable combination, still easy, still infinitely better than it has any right to be. Serve over pasta or any cooked grain or with mashed potatoes.

Provided by Crescent Dragonwagon

Yield Serves 3 or 4

Number Of Ingredients 10

Cooking spray
2 teaspoons mild vegetable oil, such as corn, canola, or peanut
1 large onion, thinly sliced
1 1/2 cups tomato sauce, commercial or homemade
1 can (16 ounces) jellied cranberry sauce
1 tablespoon prepared horseradish
1 teaspoon dry mustard
3 tablespoons red wine vinegar
1/4 cup dark vegetable stock (see tip, below) or commercial mushroom stock, or 1 tablespoon tamari or shoyu soy sauce plus 3 tablespoons red wine
16 ounces (2 packages) traditional-style seitan, well drained and sliced about 3/8 inch thick

Steps:

  • 1. Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray. When hot, add the oil and onion and sauté over medium heat for about 5 minutes, or until the onion starts to soften.
  • 2. Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock. Raise the heat and bring the sauce to a hard boil. Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.
  • 3. Add the seitan. Lower the heat to a simmer and cook, covered, for 15 minutes more. Serve hot, or refrigerate overnight, reheat, and serve the next day.

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