Usually when I make seitan I aim to achieve firm and chewy texture, as opposite to all foods that I usually consume. But this time I wanted to create something different. Seitan roast that I’m sharing with you here is soft, but not spongy or mushy. It has incredible flavor and is absolutely irresistible!
With less vital wheat gluten in seitan base it doesn’t need lots of spices to overpower its specific taste. But I’ve also made an incredible pungent pink peppercorn glaze that takes it to the next level of deliciousness!
The leftover roast can be sliced and fried on a skillet just until it’s slightly browned and added to whatever dish you’re having. Have fun!
To make seitan base blend all ingredients except vital wheat gluten in a high speed blender until smooth. Add wheat gluten into a bowl of a stand mixer with dough hook attachment. Pour the wet mixture in.
Start mixing on low speed to incorporate and then increase the speed and mix for about 12 minutes.
Take the dough out and give it couple of punches. Form a ball, cover with kitchen towel and let it rest for 20-30 minutes.
In a large sauté pan mix all broth ingredients and bring to a boil. Flatten your seitan ball and give it a desired shape. Place into the broth, cover and let it simmer for 20 minutes.
Very carefully turn seitan and cook for another 20 minutes.
After 20 minutes remove it from the pan and let it cool. At this time you can wrap it in cling film and put in a fridge overnight.
Preheat oven to 355°F (180°C).
Blitz all glaze ingredients in a blender or food processor.
Line a baking dish with parchment paper so it can cover the sides too. Place seitan in a middle and put garlic halves, onion and rosemary sprigs around it. Spread some of the glaze on top and put in the oven.
Roast for 1 1/2 hours, adding more of the glaze mixture every 20-30 minutes.
Enjoy!
PrintSeitan Roast with Pink Peppercorn Glaze
Epic soft seitan roast with pungent pink peppercorn glaze.
- Prep Time: 40 min
- Cook Time: 2 hours 10 min
- Total Time: 2 hours 50 minutes
- Category: Main course
- Cuisine: Vegan
Ingredients
Scale
For seitan base:
- 150g vital wheat gluten
- 150g form tofu
- 200g cooked kidney beans
- 40g beetroot
- 5g dried porcini mushrooms
- 1 tsp miso paste
- 1 tbsp tomato paste
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried sage
- 1/4 tsp cayenne pepper
- pinch of Garam Masala
- pinch of ground nutmeg
- 1/2 C vegetable stock
- 2 tbsp soy sauce
- 2 tbsp neutral oil
For the broth:
- 1 1/2l vegetable stock
- 2 tbsp soy sauce
- 1 sprig sage
- 1 sprig rosemary
For the glaze:
- juice of 1/2 small lemon
- 1/4 C olive oil
- 1 garlic clove
- 1 tbsp soy sauce
- 1 tsp miso paste
- 1 tsp agave or maple syrup
- 1 tsp pink peppercorns
- 1/2 tsp sweet paprika
- black pepper to taste
To assemble the roast:
- 1 garlic bulb, halved
- 1 onion, quartered
- 2 sprigs rosemary
Instructions
- To make seitan base blend all ingredients except vital wheat gluten in a high speed blender until smooth. Add wheat gluten into a bowl of a stand mixer with dough hook attachment. Pour the wet mixture in.
- Start mixing on low speed to incorporate and then increase the speed and mix for about 12 minutes.
- Take the dough out and give it couple of punches. Form a ball, cover with kitchen towel and let it rest for 20-30 minutes.
- In a large sauté pan mix all broth ingredients and bring to a boil. Flatten your seitan ball and give it a desired shape. Place into the broth, cover and let it simmer for 20 minutes.
- Very carefully turn seitan and cook for another 20 minutes.
- After 20 minutes remove it from the pan and let it cool. At this time you can wrap it in cling film and put in a fridge overnight.
- Preheat oven to 355°F (180°C).
- Blitz all glaze ingredients in a blender or food processor.
- Line a baking dish with parchment paper so it can cover the sides too. Place seitan in a middle and put garlic halves, onion and rosemary sprigs around it. Spread some of the glaze on top and put in the oven.
- Roast for 1 1/2 hours, adding more of the glaze mixture every 20-30 minutes.
