Dec 17, 2008

Seitan Roast #3

This is the latest seitan roast (although it's not roasted, but steamed). I was very pleased with the texture-the right amount of chewy vs. tender! The flavor was good, but could use a bit more seasoning... excellent with gravy! The BEST thing is that it didn't take me hours and hours to make, with a similar outcome to the roast from Bryanna's recipe. Like her's, I mixed in pureed tofu to make it less chewy. What I've been finding, is that no matter how bland or chewy your seitan turns out, DO NOT throw it out! Grind it up and make a fantastic meatloaf or meatballs out of it by adding minced veggies, seasonings, breadcrumbs, etc. So, even if your roast isn't the best, it'll be a good excuse to get creative with it afterwards...I'm definitely gettin' closer though!!

2 C. vital wheat gluten
1/3 C. nutritional yeast
2/3 C. soy protein powder
1 T. onion powder

2 cloves garlic, minced (about 1 T.)
1/2 C. blanched almonds
1 block frozen extra firm tofu (thawed and drained)
1/2 C. fresh mushrooms
1 C. water
1/2 C. soy sauce
1 T. hoisin sauce
2 tsp. agave nectar
1 T. sugar
1/4 tsp. liquid smoke

1 T broth powder*
1/2 C. hot water
1 tsp. salt*
*I make my broth powder without the salt so I can add it to recipes and adjust the salt later, so if you're using broth powder with the salt in it, leave the extra salt out- and taste and adjust by adding more water or more powder.


Mix all the dry ingredients in a bowl. In a food processor, pulverize the almonds and garlic cloves until fine and grainy. Add the thawed tofu (after squeezing the excess water out of it) and mushrooms, as well as all the other wet ingredients. Puree until smooth. Add the wet to the dry and mix until a dough forms -get in there with your hands! Make the broth - if you haven't made Bryanna's broth powder- DO IT! It's fantastic! Take two good sized sheets of foil and make a double layer. Form the dough into a rectangular shape and place into the center of your foil. Carefully fold up the foil to create a "bowl," and pour the broth over the roast. Close up the top, twist up sides, and put into your steamer for 30 minutes. I put mine on a wire rack inside of a big covered wok, with water just below the rack, turning down to a low-medium temperature after coming to a boil. Check periodically to make sure water hasn't evaporated. Then, carefully open the foil and flip the roast over with good utensils, re-seal, and steam for another 30 minutes. Unwrap, set on a platter, and brush the top with some olive oil (optional), or pour excess broth over it.

I also made this incredible "Challa Bread" from the post punk kitchen. It makes two gigantic loaves, so you may want to cut the recipe in half if you don't have a lot of people. This bread is tender and slightly sweet, faintly tasting of bananas (one of the ingredients). Delicious!

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