Vegan Roast “Beast”
3 cups gluten flour
1 cup quick oats
1 cup finely ground walnuts or sunflower seeds
1/3 cup nutritional yeast
¼ cup tapioca starch or arrowroot powder
1/2 tbsp each basil and paprika
3 cups water or vegetable stock
½ cup soy sauce or braggs liquid aminos
2 tbsp prepared horseradish or Dijon mustard
10 cups water
¾ cup soy sauce or Braggs liquid aminos
2 onions, sliced
2 bay leaves
Mix dry ingredients. Add wet. Using a stand mixer with a dough hook, or bread machine on the dough setting, knead for 10 – 15 minutes. Let rest for 30 minutes, then knead again for 10 minutes. While kneading, place all broth ingredients in a large pot with a lid. If you want to simmer this overnight in a crockpot/slowcooker, bring the broth to a full boil. If you are going to be cooking this on the stovetop, don’t turn the heat on the broth until you’ve added the seitan roast.
After kneading, place the entire lump of seitan into a large double-layered square of cheesecloth. Gather the cheesecloth up tight around the lump and tie it, tightly, with kitchen twine. Submerge this in the broth. If cooking on the stovetop, bring to a full boil, then turn the heat as low as it will go while keeping the seitan simmering. If you cooking in a crockpot, pour the boiling broth into the crock and set the temperature to medium. Cook the roast, covered, for at least 6 hours; the longer the better. My favourite seitan roast is simmered a full 24 hours. Just remember to check the broth levels occasionally and top up with more water if necessary.
Serves 8 - 10. You can cut this recipe in half, and halve the cooking time, if you want.
This comes out very much like roast beef; the longer you simmer it, the more meat-like the texture becomes and the darker it will be. So serve it with all the trimmings: mashed potatoes, roasted carrots and onions, gravy, brussel sprouts, etc. And prepare for the traditional food coma-like nap after this meal, too...just cuz yr a veg'head doesn't mean you get off the hook for that.