Vegan Seitan Pot Roast
makes 8 to 10 servings
I combined several different recipes to come up with this one. My non-veg family members and friends seem to like seitan. I think the word "gluten" does't sound very appetizing, but once it’s made into seitan, it’s good.
Seitan (pronounced "SAY-tan" is a protein-rich food made from wheat gluten. Wheat gluten is the protein from wheat with the starch removed. Seitan is gluten which has been cooked in a broth, usually with soy sauce. It is easy make seitan from vital wheat gluten, which is available inexpensively at natural food stores. Ready-made seitan can be expensive. Do not confuse vital wheat gluten with high gluten flour which would not work to make seitan.
For the Gluten:2 cups vital wheat gluten
½ cup all purpose wheat flour (Whole wheat pastry flour also works. I thing the flour makes the seitan less chewy)
2 tablespoons soy sauce
3/4 cup vegetable stock
½ cup water
4 drops liquid smoke (optional)
Combine the flours in one bowl, and the liquid ingredients in another bowl, then mix them together, all at once.
Knead a minute to make sure the ingredients are well mixed, and form into an oval roast. Let rest for about 15 minutes.
Lightly oil the bottom of a large oven roasting pan that has a tight-fitting cover (I use a Dutch oven).
Place the gluten in the roasting pan.
Preheat the oven to 350 degrees F.
For the cooking broth:Mix together:
5 cups water
2 tablespoons olive oil
2 tablespoons soy sauce
Pour the broth over the gluten, and cook in the oven, uncovered, for 30 minutes. Remove the pan from the oven and turn the roast over.
Surround the roast with:
8 potatoes cut into quarters
6 carrots, cut into 2-inch chunks
3 medium onions cut in halves
Baste the vegetables with the broth, cover the roasting pan, return to the oven and bake for another hour, basting the roast once or twice.
If you wish, you can brown all sides of the roast in a griddle on the stove top.
Place the roast on a platter with the vegetables.
To make gravy:Mix together until smooth:
1 tablespoon arrowroot or cornstarch
2 tablespoons cold water
Slowly add 2 or 3 cups cooking broth. Stir over medium heat until the broth thickens and bubbles.
You can use leftover roast in other recipes.
