Stuffed Seitan Roast

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In case you missed this about us, we’re Food Network junkies. Yea, yea, it’s true that they aren’t especially veg-friendly. But have a little imagination. If you try, you can find vegan eats in the most unusual recipes. Like Guy Fieri’s Zing-Zang Steak. Guy has a lot of personality, and so do his recipes. Personality goes a long way. And – he often talks about his vegetarian sister – and even throws in veg-friendly recipes from time to time. But something about this steak recipe said… convert me… make me a delectable vegan meal… So we did. And it is off the hook, as Guy would say.

This isn’t a weeknight recipe. You’re going to need to plan and devote the time to marinating and roasting this seitan. It’s worth it though. Just look at that… mmm. We served it to guests for a dinner party and again as warm-ups to another friend for lunch. Rave reviews! The recipe isn’t complex, but make it on a day when you can work on it.  You can even prepare it for an elegant Mother’s Day or Father’s Day main course.

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Stuffed Seitan Roast

Homemade Seitan ~

2 cups vital wheat gluten (we use Arrowhead Mills)

1/2 cup nutritional yeast (add up to 3/4 cup if you really love it!)

1 Tbl. dried oregano

1 Tbl. dried basil

2 cloves garlic, minced

1 Tbl. vegan Worcestershire sauce (we use Annie’s)

1 Tbl. ketchup

2 cups vegetable broth

1/2 cup Braggs Liquid Aminos (you can use light soy sauce instead)

1 Tb. olive oil

Marinade for Seitan ~

4 Tbl. olive oil

3 cloves garlic, minced

1 tsp. ground black pepper

1 Tbl. fresh thyme leaves

1 Tbl. fresh oregano leaves, chopped

Cooking Liquid for Seitan ~

1  1/2 cup water or vegetable broth

1 Tbl. nutritional yeast

Roast Stuffing ~

1 small yellow onion or shallot, about 1/2 cup, chopped

1 Roma tomato, thinly sliced

1/4 cup vegan pesto (try our recipe!)

6 to 10 fresh basil leaves

1 tsp. red pepper flakes

3 Tb. panko bread crumbs

1/4 cup mozzarella Daiya (or your favorite vegan mozzarella shreds)

Homemade Seitan ~

In a large bowl, combine vital wheat gluten, nutritional yeast, dried oregano and dried basil. In a second bowl, mix minced garlic, Worcestershire sauce, ketchup, vegetable broth, Braggs Liquid Aminos and olive oil. Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Knead by hand for one minute, but do not overwork or the seitan will become tough. Allow to rest in bowl while you make the marinade, about 5 minutes.

Marinade ~

In a standard, 9×12 over-safe baking dish, combine olive oil, minced garlic, black pepper, thyme leaves and chopped oregano. Transfer the seitan dough to the baking dish and shape into a long, flat roast, about one or two inches high and 10 inches long. Massage marinade into both sides of the seitan. Cover and chill in the fridge for one to four hours. The longer you marinade it, the tastier it will be!

Cooking Liquid ~

After the marinade is complete, preheat your oven to 375. Mix nutritional yeast into water or vegetable stock and pour over the seitan roast. Bake uncovered for about 60 minutes, until edges are crispy. Check every 15 to 20 minutes, making sure the seitan stays moist. When it’s done, the liquid is all cooked away and the edges are crusty. Allow to cool on the counter while you make the Stuffing.

Roast Stuffing ~

Chop onion or shallot and saute until carmelized; set aside. Slice Roma tomato as thinly as possible; set aside. When the seitan is cool enough to handle, slice it lengthwise, as you would to open a sandwich roll. A serrated bread knife works well for this task. Flip your seitan open and smear with vegan pesto sauce. Layer roast with sauted onion/shallot, sliced tomatoes, basil leaves, red pepper flakes, panko and top with Daiya shreds. Close the seitan roast as you would a sandwich.

Heat a large grill pan or panini pan (with or without “grill” marks!) and lighly oil. Carefully lift your stuffed seitan onto the pan and cook about 10-12 minutes per side, until Daiya is melty and roast is crisp with brown grill marks. Rest for 5 minutes before slicing.

To serve, slice carefully into 1-inch-wide pieces, lengthwise. One roast will serve 5 to 7 people, depending on how thick you make the slices.

And just like that, we veganized Guy’s Steak! Thanks for the inspiration, Guy Fieri! Serve with rice, couscous or greens for a full meal.

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