If you’ve tried the legendary recipe for the super-quick seitan stew, making a seitan roast with ready-made gluten flour will be just as easy. In the seitan roast recipe with gluten flour we’ll use a Mediterranean seasoning that will let you use the roast in various ways.
I always recommend making seitan by combining wheat gluten flour with other flours to soften it and reduce that characteristic rubbery texture that seitan can take on after cooking.
Reference ratio is: 100 g wheat gluten x 50 g of other flours (for reference: 100 g ≈ 3.5 oz or about 5/6 cup of gluten; 50 g ≈ 1.8 oz or about 1/3 cup of other flour — whole, soy, cereal, rice, etc., as you prefer, even mixed)
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 2/3 cups vital wheat gluten flour
- 3.5 oz mixed flours (about 3/4 cup total (50 g whole wheat, 50 g all-purpose))
- to taste aromas and spices (garlic and onion powder, chopped rosemary, chili pepper, sweet paprika)
- 1 tbsp tomato paste (dissolved in water)
- 2 tbsp olive oil
- 1 tsp fine salt (dissolved in water)
- 1 1/4 cups water for mixing (adjust according to the flours' humidity)
- 12 1/2 cups vegetable broth (carrot, celery, onion, parsley, a sprig of rosemary, two sage leaves, a tomato and a potato cut into pieces, a strip of kombu seaweed, 1 tbsp tomato paste, 1 tbsp salt to adjust the broth's seasoning)
Preparation
1 – Put the wheat gluten flour in a bowl and add the other flours, mixing them well.
2 – Dissolve the tomato paste in half of the water, add the oil and spices, then pour it over the flours and start kneading.
3 – At this point add the remaining half of the water and continue kneading until the flour has absorbed it all.
4 – Work the dough well until it becomes a soft and elastic mass.
5 – The water needed to knead the seitan can vary depending on the flour’s humidity and how much it absorbs; roughly for this amount you’ll use about 1 1/4–1 1/2 cups.
6 – Let the seitan dough rest for about 10 minutes while you prepare the vegetable broth.
7 – In a large pot pour 3 liters of water (about 12 1/2 cups / 3 quarts) and add the mixed vegetables, the kombu, and 1 tbsp of salt according to your taste.
8 – Take the dough and shape it into a large sausage. Place it on a cotton cloth, wrap it and tie the ends with a string, like a candy.
9 – When the broth starts to boil, lower the seitan roast into it and cook for about 45 minutes over medium-low heat.
10 – When the cooking is finished, take it out of the broth, drain it and remove the cotton cloth. Slice it and serve as you prefer.
11 – I usually don’t throw away the broth vegetables, but blend them with an immersion blender directly in the broth and serve this sauce over the slices of seitan roast.
