Unturkey Seitan Roast

Recipe Ingredients

1 cup	62g / 2.2oz	Diced onion
		= (or shallots)
2 tablespoons	30ml	Safflower oil - plus
		Additional for oiling pan
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Minced ginger
4 cups	948ml	Vegetable stock
		= (or water)
2/3 cup	157ml	Nutritional yeast flakes
1/4 cup	59ml	Tamari
		= (or soy sauce)
1 tablespoon	15ml	Toasted sesame oil
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Rubbed sage
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
4 1/2 cups	1066ml	Vital wheat gluten
3/4 cup	46g / 1.6oz	Unbleached flour
		Golden Onion Gravy - (see recipe)

Recipe Instructions

In a non-stick skillet, saute the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned. Add the garlic and ginger and saute an additional 2 minutes. Remove the skillet from the heat.

Transfer the sauteed onion mixture to a blender or food processor. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2 to 3 minutes or until smooth. Transfer half of the wet ingredients to a small bowl and set aside.

In a large bowl, place the vital wheat gluten and flour, and stir well to combine. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough. Using your hands, knead the dough in the bowl for 2 minutes.

Using a little safflower oil, lightly oil (or spray with a fine mist) a 9- by 5- by 3-inch loaf pan. Stretch the dough slightly and then press it into the loaf pan. Pour the half of the reserved wet ingredients over the top of the roast. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast.

Reduce the oven temperature to 325 degrees and return the roast to the oven. Bake an additional 20 to 25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly.

Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness. Transfer the slices to a large platter for service. Serve with Golden Onion Gravy.

This recipe yields one 9- by 5- by 3-inch roast.

Source:
The Vegan Chef at http://www.veganchef.com

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