Seitan Roast

Finally, a great roast that’s full of flavor, has great texture and is completely versatile. It works as a main course, roasted with veggies and a side of cranberry sauce or sliced for a sandwich. Best part, it’s really not that hard to make!

Ingredients

10 to 12 Mushrooms ( baby bellas or cremini)

2 1/4 C Vital wheat gluten

1/2 C Quick oats

1/4 C Nutritional yeast

1.5 t Fresh sage, minced

1.5 t Fresh thyme, minced

1.5 t Fresh rosemary, minced

1 t Garlic powder

1 t Onion powder

1/2 t Salt

1 1/2 C Veggie broth + 1 C for baking

2 Cloves garlic

1 T Crunchy peanut butter

2 T Aminos or soy sauce

Directions

Finely chop mushrooms in a food processor and set to the side.

In a large bowl, mix all dry ingredients and spices and together. Set aside.

In your food processor, add 1/2 cup of broth, garlic, aminos and peanut butter and purée.

Add peanut butter mix, mushrooms and the other cup of broth to the dry mixture and use a wooden spoon to stir together. I end up using my hand part way to get everything really mixed so there’s nothing dry.

Let that sit while you preheat your oven to 400.

Grab a piece of parchment and place the dough in the center. Start to form a log. Use the parchment to help you roll the dough into a nice shape and keep it wrapped.

If you have cooking twine, tie three sections. I like the way it looks and it keeps the parchment together.

Place the roast in a baking dish and bake for 30 minutes.

Rotate the roast and add that last cup of broth then bake for another 30 minutes. Repeat once more: turn roast, bake 30 minuets.

That’s it! Half way in, you can add some veggies or cool the roast and cut into thin slices for sandwich meat.