Seitan roast: the recipe for a tender and tasty vegan second course

L’seitan roast it’s a second dish, tasty and very tasty, excellent to bring to the table in place of meat, thanks to its particular consistency and good protein content, on the occasion of an evening with guests vegetarians oh vegans.

To prepare it, we start with homemade seitan: a somewhat long and laborious operation, but not at all complicated. Simply mix Manitoba flour, which is richer in gluten than 00, with water. Once a smooth and homogeneous paste is obtained, proceed to the washesalternating hot and cold water, until the liquid is completely transparent.

Next, the seitan, well pressed and shaped into a cylinder, is wrapped in a cotton cloth, then cooked in the vegetable broth, flavored with the soya sauce and a piece of salary combo. Finally, the roast is cooked in the traditional way, tying the seitan with kitchen twine and browning it in a pan with extra virgin olive oil, carrot, onion, rosemary and rehydrated dried mushrooms. The result will be a tender and appetizing dish, to be cut into slices and served with its cooking liquid, for any type of dish. breakfast oh cena family, accompanied by a portion of baked potatoes or a vegetable side dish.

If you wish, you can complete the preparation with herbs and mushrooms cooked in small pieces, as we have done, or you can purée them in a blender and let the resulting mixture thicken over high heat with a pinch of flour: this will give you a sauce soup to season the roast.

Notably high in protein, and low in fat, seitan is obtained from the gluten of soft wheat or other cereals, such as spelled or khorasan. Also perfect for those who do not follow a diet without animal derivatives, it is only contraindicated for celiacs or those who prefer a gluten-free diet.

Find out how to prepare seitan roast by following the step-by-step procedure and tips. If you liked this recipe, also try the seitan stew, seitan burger or seitan stew risotto.

How to prepare roasted seitan

To make this recipe we first start with the preparation of the seitan, then we proceed to the cooking of the roast and finally we baste everything with the cooking juices.

Prepare the seitan

Collect the sifted flour in a bowl 1.

Pour water 2.

Mix well with a wooden spatula 3.

Transfer the dough to a cutting board 4.

Work vigorously with your hands 5while continuing to knead for at least ten minutes: time essential for the gluten mesh to form.

At the end you will have to obtain a smooth and soft brick 6but not sticky.

Transfer the dough to a bowl filled with cold water 7.

Cover with a sheet of cling film 8 and let sit for at least two hours.

After the resting time, wash: drain the seitan and cover it with hot water 9.

Repeat the wash, this time in cold water ten.

Do this, alternating cold and hot liquid, until the water runs clear 11.

Drain the seitan, squeeze it and transfer it to a clean cotton towel 12.

Wrap it with the tea towel, giving it the shape of a roast, and close it like a candy with kitchen twine 13.

Prepare the vegetable broth: place the herbs, rosemary and a piece of kombu seaweed in a saucepan with cold water 14.

Pour the soy sauce 15.

Add silk wrapped in a towel 16.

Leave to cook for about 1 hour, then let the seitan cool in its cooking liquid 17.

Take the now cooked seitan and free it from the cotton cloth 18.

Tie it with kitchen twine 19.

Cook the roast

Heat 2 tablespoons of oil in a frying pan, arrange a chopped carrot and onion, flavor with 1 sprig of rosemary, and let sauté for a few minutes 20.

Put the seitan in the pan 21 and let brown well on all sides.

Mix dried mushrooms 22previously soaked and well pressed.

Continue cooking for a few minutes, turning the roast occasionally. 23.

Prepare the accompanying sauce

Moisten with a few ladles of vegetable broth or hot water 24 and cook over medium heat for about 40 minutes, adding more liquid if necessary. When finished, season with salt and pepper and remove from heat.

Let the roast soften for a few minutes, then remove the kitchen twine and cut it into slices 25.

Bring the seitan roast to the table and serve it with its cooking juices 26.

storage

Seitan roast can be stored in the refrigerator, in an airtight container, for 2 days massive.