Seitan Vegan Roast Recipe from Tracey’s Kitchen – Healthy Food for Busy People
I started making this seitan vegan roast recipe after trying a similar store-bought one that was only available for Thanksgiving. It was so yummy and satisfying that I went searching for a way to make my own all year round because, as a vegan person who also weight lifts and is physically very active, getting enough tasty protein is sometimes a bit tricky.
I have certain rules about what I eat; besides being animal-free I want my food to be as fresh as possible, preferably made at home, easy to prepare, nutritious and delicious. It’s come to a point now where I prefer eating at home over going to restaurants. Mostly I prepare a lot of food on one day and store it in the refrigerator to be re-heated (not micro-waved) or eaten cold throughout the busy week.
Surprisingly, the recipe is very easy to make. I put together this video for you to follow along with. It has all of the ingredients and how to make the recipe but I have included it in writing as well in case that’s easier for you to follow.
This recipe is NOT gluten-free.
Seitan Vegan Roast Recipe
DRY INGREDIENTS
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 tsp each: paprika, onion flakes, dried thyme, dried sage, black pepper
WET INGREDIENTS
6 cloves garlic
1.5 cups vegetable broth
2 tbsp olive oil
1 can drained pinto or black beans
3 tbsp miso paste
METHOD:
Place all dry ingredients in a mixing bowl and combine.
Place all wet ingredients into a blender and blend until garlic is chopped.
Combine wet and dry ingredients until a dough ball is formed. Place the dough on aluminum foil, wrap, place of a baking tray and cook in the oven at 375 degrees Fahrenheit for about 60 minutes (test by touching the middle of the roast, it should be springy, not soft and gushy).
