Today we’re back on the seitan hype with this super straightforward, umami-rich, seitan roast. This is a tasty meat substitute that is absolutely gorgeous as a vegan roast centrepiece at your next Sunday lunch.
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That’s right – we’re returning to seitan. It’s been a revelation for me this year, in fact, the recipes for my vegan doner kebab and my take on vegan chorizo have actually been two of my most successful recipes in my inaugural blogging year.
I love experimenting with this “fake meat” and am super excited to carry on using it every which way possible. Today’s recipe is no exception, as I tried to recreate a vegan focal point for family gatherings, whether they be festive gatherings or just a regular Sunday afternoon roast. The initial plan was “vegan turkey” but actually, what we have here is a vegan roast, not a vegan turkey.
A quick rundown on seitan and vital wheat gluten
Seitan is a meat substitute, or “fake meat” made from Vital Wheat Gluten. “So what is vital wheat gluten” I hear you yell, well, it’s essentially pure gluten. It’s made by washing away all the starch from wheat.
You could theoretically make seitan meat by combining the gluten and water and kneading until a dough is formed. I wouldn’t recommend this course of action though, seitan without seasoning does not taste nice AT ALL.
Seitan is great for vegans with soy allergies, but absolutely awful for those with gluten intolerances, for obvious reasons. It is high in protein and minerals such as iron, but it’s a very highly processed food.
I’ve said it before, and I’ll repeat it, the ingredients list to make seitan meat always SEEMS daunting, but the process itself is a simple one. I’ve included links to ingredients that you may not have kicking about in your pantry, or be able easily to locate in the aisles of your local supermarket.
To make this seitan roast recipe you will need;
- 1 small onion – peeled and finely chopped
- Three sage leaves – finely chopped
- 2 sprigs of rosemary – leaves removed and finely chopped
- 3 cloves of garlic – crushed and finely chopped
- 270 grams of Vital Wheat Gluten – plus another 30 – 50 grams for kneading and dusting.
- 40 grams of Pea Protein – you can substitute this for unflavoured soy protein or chickpea flour.
- 3 tablespoons of Nutritional Yeast
- 50 grams of Soya Mince – also known as “textured vegetable protein” or “TVP.”
- 1 tablespoon dried sage
- Half a tablespoon of dried thyme
- 1 teaspoon white pepper – ground black pepper is fine too.
- Half a tablespoon of salt
- 1 tsp of liquid smoke
- 1 tablespoon of brown rice miso
- 375ml of mushroom stock – made using one stock cube. Alternatively, you could use vegetable stock.
How to make seitan meat?
Making seitan for a vegan roast dinner isn’t as much as a faff as the ingredients list makes out, like I said, the list is daunting, the process is not.
Let’s break the making of this seitan roast meat, or dough, into three simple stages. Stage one is fry, stage two is combine, and finally, stage three is knead.
For the first stage sweat your finely chopped onion in a frying pan with about a tablespoon of oil, over medium heat. Sweat for approximately 10 minutes, add finely chopped garlic, sage and rosemary leaves. Cook the minutes for about 4 minutes until fragrant and set aside.
Begin stage two by adding the onion mixture to a large mixing bowl, add all remaining ingredients except the vital wheat gluten and stir to combine thoroughly. Gradually add the vital wheat gluten to the bowl, stirring with a rubber spatula as you go, once all the gluten has been added to the bowl a dough will form. Knead this dough, in the bowl, for a couple of minutes.
For the final stage, kneading, liberally dust your countertop with extra vital wheat gluten, turn the dough out and knead for 8 – 10 minutes.
Once your kneading time is up form the dough into a large log, and wrap tightly in tin foil. Twisting the ends of the tin foil firmly to tighten.
How to cook seitan?
There are three ways to cook seitan – you can steam it wrapped in foil, or roast it, also wrapped in foil. You can also do both, steam it first wrapped in foil and then roast it with a basting juice.
For this seitan roast recipe, we’re going to roast it wrapped in foil. First, preheat your oven to 180 Celsius. Place the tightly wrapped seitan sausage onto a baking tray and roast in the centre of the oven for 50 minutes, turning halfway through. Allow the “meat” to cool slightly before unwrapping, carve and serve.
What to serve with seitan roast dinner?
You should serve your tasty vegan meat with the usual trimmings, roast potatoes, broccoli, some honey roast carrots perhaps (switch out the honey for maple syrup to make them vegan). This fake meat goes particularly well with my festive red cabbage and cranberry sauce.
Serve with lashings and lashing of gorgeous vegan gravy – I’m a particular fan of this one from The Minimalist Baker, which is one of my favourite food blogs.
How to use leftover roast seitan?
We used most of the remainder of our seitan log in toasted sandwiches layered between mustard and vegan blue cheese acquired from the AWESOME La Fauxmagerie over in Shoreditch, London. I’d highly recommended that as a course of action, who doesn’t love a grilled cheese?
You could also chuck the seitan into a seitan portobello stew like this one from “Well Vegan”, or maybe, just maybe you could turn it into some Seitan Fried Chicken??? There’s a recipe for that coming in January 2021 – sorry to be a tease.
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That’s it for today I hope you enjoy your seitan vegan meat feast, and all the trimmings that go along with it.
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- 1 small onion finely chopped
- 3 sage leaves finely chopped
- 2 sprigs of rosemary
- 3 cloves of garlic finely chopped
- 40 g pea protein
- 3 tbsp nutritional yeast
- 50 g Soy Mince
- 1 tbsp dried sage
- 1/2 tbsp dried thyme
- 1 tsp white pepper
- 1/2 tbsp salt
- 1 tsp liquid smoke
- 1 tbsp brown rice miso
- 375 ml mushroom stock or vegetable stock
- 270 g Vital Wheat Gluten + extra for dusting and kneeding
- Pre-heat oven to 180°C
- Add finely chopped onion to a frying pan with about one tablespoon of oil, cook over medium-low heat for 10 minutes until soft and translucent.
- Remove leaves from rosemary and finely chop. Finely chop the garlic and sage. Add all three to the onion and cook for another 3 – 4 minutes until fragrant.
- Add the onion mixture to a large mixing bowl along with all remaining ingredients except the Vital Wheat Gluten. Mix throughly to combine.
- Gradually add the Vital Wheat Gluten to the bowl, stirring with a rubber spatula as you go, once all the gluten has been added to the bowl a dough will form. Knead this dough, in the bowl, for a couple of minutes
- Dust your surface with vital wheat gluten, turn the dough out onto the side and knead for 8 – 10 minutes.
- Shape the seitan meat into a large sausage shape, or log, and wrap tightly in kitchen foil. Twist the ends of the foil to tighten.
- Place the wrapped seitan onto a baking tray in the centre of the oven for 50 minutes, turning half way through.
- Allow the seitan to cool slightly before unwrapping and carving, serve immiediately.