Basic Seitan Recipe: The Perfect Vegan Christmas Roast

13th November 2018

Vegans get a lot of flack for meat substitutes. “If you want to eat meat, then just have it” or “why don’t you just enjoy PROPER vegan food like salad and vegetables”. The reality is sometime we miss that chewy savoury texture but don’t want to have to kill an animal to have it. That’s the gap that this basic seitan recipe fills for me.

This recipe is incredibly versatile and can be used as the basis for a number of recipes containing meat. Slice it to put in sandwiches, chop it finely with some vegan cheese for a philly cheese steak or stuff it with some vegan stuffing and have it as your Christmas centre piece. If you would rather a simpler recipe, you can just boil the seitan ball in the broth for an hour once you have brought it tougher or you can do a seitan roast. The latter is perfect for any roast dinner but will need at least double the recipe. 

If you’re roasting, serve with some tofu bacon, mushroom gravy and stuff with vegan stuffing.

Print Recipe
Basic Roast Seitan
Course Side
Prep Time 10 minutes
Cook Time 1 hour
Servings
medium portion
Ingredients
For the Seitan
  • 100 grams vital wheat gluten
  • 4 sprigs thyme removed from stems and finely chopped
  • 3 sprigs rosemary removed from stems and finely chopped
  • 2 vegetable stock cubes crushed - oxo or similar work best
  • 1 clove garlic minced
  • 2 tbsp nutritional yeast
  • 1/2 tsp pepper
  • 100 ml cold water
For the broth:
  • 1 litre boiling water
  • 2 vegetable stock cubes
To add before roasting:
  • 200 g vegan stuffing
Course Side
Prep Time 10 minutes
Cook Time 1 hour
Servings
medium portion
Ingredients
For the Seitan
  • 100 grams vital wheat gluten
  • 4 sprigs thyme removed from stems and finely chopped
  • 3 sprigs rosemary removed from stems and finely chopped
  • 2 vegetable stock cubes crushed - oxo or similar work best
  • 1 clove garlic minced
  • 2 tbsp nutritional yeast
  • 1/2 tsp pepper
  • 100 ml cold water
For the broth:
  • 1 litre boiling water
  • 2 vegetable stock cubes
To add before roasting:
  • 200 g vegan stuffing
Instructions
  1. Add the vital wheat gluten to a bowl.
  2. In another bowl, mix the thyme, rosemary, crushed stock cube, nutritional yeast, garlic and pepper.
  3. Add the cold (very important that it's cold or the gluten will immediately go sticky) water to the dry stock, yeast and herbs and stir well until combined.
  4. Slowly pour the liquid into the wheat gluten, stirring as you pour. Continue to stir until it has formed a ball - add a small bit more cold water if necessary. Knead lightly if necessary to bring the ball together.
  5. Preheat oven to 200°C.
  6. Lay out a sheet of baking paper and place the seitan on top of the paper.
  7. Flatten the seitan as much as you can into a large rectangle.
  8. Using the baking paper, roll the seitan into a roulade and continue until it’s fully wrapped in baking paper.
  9. Wrap the roulade tightly with tin foil.
  10. Fill the saucepan with the boiling water and stock cube (the broth), add the seitan to the pan and boil for 40 minutes.
  11. Remove the seitan from the pan.
  12. Once cooled enough to handle, remove the tin foil and baking paper. There should be a cavity created big enough to fill with stuffing. Pack in as much as you can then place stuffing side down on a baking tray.
  13. Drizzle with a little olive oil and roast for 15-20 minutes until starting to brown and serve immediately.

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