Roasted Seitan Food

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!

THE ULTIMATE SEITAN ROAST

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.

ROASTED SEITAN

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.

ROASTED SEITAN AND WINTER VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Lightly brown cubed seitan in a pan on medium heat using 1/2 tablespoon of olive oil.
• Put vegetables and browned seitan in a 9x13 glass baking dish and toss with 1 tablespoon olive oil.
• Add thyme, peppers, salt, garlic and vegetable broth and mix.
• Cover with foil and bake for 25 minutes.
• Carefully remove from oven and drain liquid,.
• Bake for an addtional 15-20 minutes.

ROASTED VEGETABLE SEITAN SALAD

Steps:

• Peel the shallots and cut in half.
• Cut the peppers in half, remove seeds, and place on a baking sheet cut side down with the shallots and the onion that have been peeled and cut in half. Brush with a bit of oil, and place under the broiler until the skins of the peppers turn black. (you can also just place on a grill, turning until the skins are blackened.
• Place all the vegetables in a bowl and cover with plastic wrap for about 15 minutes and then peel the skins off the peppers, and Tomato.
• Chop all the vegetables up and put in a bowl.
• Drain the seitan, and heat some oil in a small frying pan. Fry the seitan on all sides until lightly golden brown. Slice the larger chunks of seitan and add all the seitan to the bowl of chopped vegetables.
• Add the rest of the ingredients and mix well.
• Chill at least 2 hours to let the flavors to mix.
• Serve either chilled or at room temperature.

OVEN-ROASTED SEITAN

Steps:

• Preheat oven to 350°F (175°C).
• In food processor, combine pinto beans, garlic, soy sauce, liquid smoke (if using) and olive oil. Process until smooth.
• In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, fennel seed (is using) 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 two logs, approximately 10 inches (25 cm) long. 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.