garlic or garlic powder
2 teaspoons smoked paprika
1 teaspoon fine sea salt
½ teaspoon ground white pepper
½ teaspoon coarsely ground black pepper
2 cups cool water, plus more as needed
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon liquid smoke
In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, granulated onion, porcini mushroom powder, granulated garlic, smoked paprika, salt, and white and black peppers. In a large measuring cup or pitcher, whisk together the cool water, soy sauce, sesame oil, and liquid smoke, and gently stir into the dry ingredients. The dough should be moist. If itâs dry, add another tablespoon of water as needed. Stir just until ingredients are mixed.
Shape the dough into a roast shape, about the size of a loaf pan, and wrap in a damp tea towel. Tie up the ends with white cotton string. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the top of the steamer, cover and steam for 45 to 50 minutes or until firm. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath. Uncover the pot and let stand 5 minutes. Alternatively, you can wrap the roast in a large piece of aluminum foil, twisting the ends well to seal. Although you want to wrap it well, donât cover in too many layers of foil or else the steam wonât penetrate the roast. If steaming the roast in foil, steam for 60 minutes, open foil and steam again for an additional 5 minutes or until fairly firm to the touch.
Carefully remove roast from the steamer to a cutting board. Unwrap the roast from the tea towel or foil.Let roast cool on the board and refrigerate in a covered container (or zip-top bag) until ready to use.
Tip: The seitan will firm up further after being refrigerated overnight. If you let the roast cool too long before unwrapping, the towel will stick, causing the roast to tear. If you find this happening, simply moisten the towel with water, which should help prevent the tearing.
Pastrami-Style Seitan Roast
Who says you canât have vegan pastrami? This recipe proves
you can! The brilliant idea of flavoring the roast with caraway and fennel is thanks to the creative mind of cookbook author and friend Brian P. McCarthy, whose Seitan Corned Beef inspired this recipe.
MAKES 1 LARGE ROAST
2 cups vital wheat gluten
½ cup nutritional yeast flakes
½ cup chickpea flour
2 tablespoons granulated onion or onion powder
1 tablespoon paprika
2 teaspoons granulated garlic or garlic powder
1 tablespoon fennel seeds, finely ground
1 tablespoon caraway seeds, finely ground
2 teaspoons fine sea salt
2 cups cool tap water
3 tablespoons olive oil
2 tablespoons red wine vinegar
About 1 tablespoon coarsely ground pepper, or as needed
In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, granulated onion, paprika, granulated garlic, ground fennel, ground caraway, and salt. In a large measuring cup or pitcher, whisk together the water, olive oil, and red wine vinegar, and gently stir into the dry ingredients. The dough should be moist. If itâs dry, add another tablespoon or two of water as needed. Stir just until ingredients are mixed.
Shape the dough into a roast shape, sprinkle with coarsely ground pepper, coating lightly, and wrap in a damp tea towel. Tie up the ends with white cotton string. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the top of the steamer and steam for 45 to 50 minutes or until firm. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath. Place the roast in the steamer, cover and steam for 50 minutes or until firm to the touch. Uncover the pot and let stand for 5 minutes. Alternatively, you can wrap the roast in a large piece of
2 teaspoons smoked paprika
1 teaspoon fine sea salt
½ teaspoon ground white pepper
½ teaspoon coarsely ground black pepper
2 cups cool water, plus more as needed
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon liquid smoke
In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, granulated onion, porcini mushroom powder, granulated garlic, smoked paprika, salt, and white and black peppers. In a large measuring cup or pitcher, whisk together the cool water, soy sauce, sesame oil, and liquid smoke, and gently stir into the dry ingredients. The dough should be moist. If itâs dry, add another tablespoon of water as needed. Stir just until ingredients are mixed.
Shape the dough into a roast shape, about the size of a loaf pan, and wrap in a damp tea towel. Tie up the ends with white cotton string. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the top of the steamer, cover and steam for 45 to 50 minutes or until firm. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath. Uncover the pot and let stand 5 minutes. Alternatively, you can wrap the roast in a large piece of aluminum foil, twisting the ends well to seal. Although you want to wrap it well, donât cover in too many layers of foil or else the steam wonât penetrate the roast. If steaming the roast in foil, steam for 60 minutes, open foil and steam again for an additional 5 minutes or until fairly firm to the touch.
Carefully remove roast from the steamer to a cutting board. Unwrap the roast from the tea towel or foil.Let roast cool on the board and refrigerate in a covered container (or zip-top bag) until ready to use.
Tip: The seitan will firm up further after being refrigerated overnight. If you let the roast cool too long before unwrapping, the towel will stick, causing the roast to tear. If you find this happening, simply moisten the towel with water, which should help prevent the tearing.
Pastrami-Style Seitan Roast
Who says you canât have vegan pastrami? This recipe proves
you can! The brilliant idea of flavoring the roast with caraway and fennel is thanks to the creative mind of cookbook author and friend Brian P. McCarthy, whose Seitan Corned Beef inspired this recipe.
MAKES 1 LARGE ROAST
2 cups vital wheat gluten
½ cup nutritional yeast flakes
½ cup chickpea flour
2 tablespoons granulated onion or onion powder
1 tablespoon paprika
2 teaspoons granulated garlic or garlic powder
1 tablespoon fennel seeds, finely ground
1 tablespoon caraway seeds, finely ground
2 teaspoons fine sea salt
2 cups cool tap water
3 tablespoons olive oil
2 tablespoons red wine vinegar
About 1 tablespoon coarsely ground pepper, or as needed
In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, granulated onion, paprika, granulated garlic, ground fennel, ground caraway, and salt. In a large measuring cup or pitcher, whisk together the water, olive oil, and red wine vinegar, and gently stir into the dry ingredients. The dough should be moist. If itâs dry, add another tablespoon or two of water as needed. Stir just until ingredients are mixed.
Shape the dough into a roast shape, sprinkle with coarsely ground pepper, coating lightly, and wrap in a damp tea towel. Tie up the ends with white cotton string. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the top of the steamer and steam for 45 to 50 minutes or until firm. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath. Place the roast in the steamer, cover and steam for 50 minutes or until firm to the touch. Uncover the pot and let stand for 5 minutes. Alternatively, you can wrap the roast in a large piece of
Similar Books
