- 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
- 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
- Preheat oven to 350F.
- In a large bowl, whisk together dry ingredients. Set aside.
- 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.
- Pour the mushrooms and garlic into a small bowl and add the other wet ingredients. Mix to combine.
- 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.
- 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.
- 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.
- 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: http://keepinitkind.com/seitan-mushroom-roast-2/