VEGAN SEITAN ROAST (INSTANT POT OR BAKED)
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
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
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
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
SEITAN AND MUSHROOM STROGANOFF
A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!
Provided by Brooke Elizabeth
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
- Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.
Nutrition Facts : Calories 534 calories, Carbohydrate 82.3 g, Cholesterol 72.3 mg, Fat 5.2 g, Fiber 5.1 g, Protein 40.9 g, SaturatedFat 1.3 g, Sodium 765.6 mg, Sugar 17 g
SEITAN, MUSHROOM & VEGETABLE POT ROAST
Steps:
- 1. Heat the oven to 450 degrees. In a mixing bowl, toss the seitan, mushrooms, vegetables, shallots, garlic, rosemary herbs and spices with the oil, salt and pepper. Per serving (based on 4): 296 calories, 7 grams protein, 26 grams carbohydrates, 6 grams sugar, 17 grams fat, no cholesterol, 169 milligrams sodium, 3 grams dietary fiber. 2. Spread the mixture in a baking dish. Add the stock and wine. Cover tightly with aluminum foil and bake at 450 for 45 minutes. 3. Carefully peel back the foil. Taste and adjust seasonings as desired. Use the liquid to baste the seitan and vegetables. Return the dish to the oven to cook, uncovered, for 10 to 15 minutes more.
SEITAN AND MUSHROOM STROGANOFF (VEGAN)
This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!
Provided by Enjolinfam
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
- Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
- Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
- Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
- Season the stroganoff with ground pepper. Serve at once over egg-free noodles.
Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 0.7, Sodium 767.1, Carbohydrate 10.7, Fiber 2.1, Sugar 1.9, Protein 5
INSTANT POT® SEITAN LOAF
Basic seitan "wheat meat" recipe for the Instant Pot®.
Provided by Nilla
Categories Vegetarian Main Dishes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk wheat gluten, bean flour, nutritional yeast, thyme, oregano, and salt together in a medium bowl.
- Whisk 1 cup broth, tamari, liquid smoke, and sesame oil together in a small bowl. Add to dry ingredients and stir until well combined. A dough will start to form.
- Knead for 5 minutes, then form into a log shape about 2 inches in diameter and 8 inches long. Wrap with cheesecloth.
- Place in a multi-functional pressure cooker (such as Instant Pot®) with remaining broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove seitan and let cool slightly before slicing and serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 27.8 g, Fat 4.2 g, Fiber 2.6 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1024.8 mg, Sugar 1.9 g
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- 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.
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