Monday, April 1, 2013

Seitan Mushroom Roast


Dry ingredients:
  • 2 cups vital wheat gluten flour
  • 2/3 cup chickpea flour (garbanzo bean flour)
  • 1/2 cup nutritional yeast
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Wet ingredients:
  • 2 cloves garlic, minced
  • 8 oz package sliced bella mushrooms
  • 1 2/3 cups vegetable broth
  • 3 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp liquid smoke


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together dry ingredients.  Set aside.
  3. In a food processor, pulse garlic cloves a few times then add the mushrooms.  Pulse until the mushrooms are small pieces, about 1/4 inch.  
  4. Pour the mushrooms and garlic into a small bowl and add the other wet ingredients.  Mix to combine.
  5. Pour the wet ingredient mixture into the dry ingredients and use a wooden spoon to mix them together as much as possible.  Once the mixture is very thick, use your hands to knead the dough until it forms a ball.
  6. Set out 2 pieces of aluminum foil, about 16-18 inches long, on a baking sheet.  Lay them out so that one overlaps the other, horizontally, by about 5-6 inches.  Lightly spray the foil with non-stick spray.  Place the dough ball onto the foil and use your hand to roll it into a log shape, about 12-13 inches long.
  7. Fold each side of the foil over the top of the long until it is tightly wrapped.  Fold over the ends so the roast is tightly sealed.
  8. Bake in the oven for 60-70 minutes, rotating the roast 3-4 times while cooking to ensure that it cooks evenly.  After 60-70 minutes, use a fork to test if the roast is done.  It will be done when it feels firm.  Allow to cool for about 10 minutes before slicing and serving.

I recommend serving this with a mushroom gravy.

Recipe source:

No comments:

Post a Comment