Seitan Roast


The last few years we have had a Tofuky Roast for Thanksgiving and well, I know it isn't the holiday season but the heart of the holidays lives on here at our place!

I think just because it's spring we shouldn't celebrate family and friends! So, I made a roast for my kids to remember the holidays and no not what they got as presents but what we ate, what we talked about and what we did together as a family.

This time of year it is really hard to find a grocer who has a Tofurky in stock, so what did I do? Wait til thanksgiving? Nope, I Googled it and it turns out making your own Tofurky is simple, easy and was done quick!

After looking though a few sites I found The Vegan Dad and felt his recipe was the best! Though his recipe called for a more classic stuffing recipe, I went for fast-n-easy and just made a simple wild rice stuffing!

Stuffing Ingredients:

3/4 cup wild rice, cooked
1 tbsp margarine
1/4 cup water
1 tsp salt
freshly ground white pepper
1 tbsp flour
you may want to add a some bread cubes to help hold it all together (I added 1/2 cup)
Cook wild rice as usual. Once cooked, add the remaining ingredients, mix well and set aside to cool.

Seitan Ingredients:

1 1/2 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp poultry spice
1 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
3/4 cup water
1/2 cup almond milk
2 tbsp oil
1/4 tsp apple cider vinegar


Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add

to dry. Mix with a spoon into a tacky dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.

Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.

Put stuffing in a line straight across the center of the dough. Compress the stuffing in your hands so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle Seal the ends and seam as best you can.

Transfer the roll to a piece of extra wide, extra strength aluminum foil, and tightly roll up twisting the ends like a tootsie roll.

Steam for 30 mins, turning over after 15 mins. Preheat oven to 350 degrees during the last 10 muintes of steaming.

Next, place roast in a loaf pan and bake for 20-25 minutes.

Let roast stand for 15 minutes before unwrapping and slicing with a cutting knife.

Serve with your favorite gravy or Veganiese and ketchup which is my kids favorite!


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