If you have tried the legendary recipe for the very quick seitan stew, making the seitan roast with ready-made vital wheat gluten will be just as easy. In the seitan roast recipe using vital wheat gluten we will use a Mediterranean seasoning that allows you to enjoy the roast in various ways.
I always recommend making seitan by combining wheat gluten with other flours to soften it and reduce the characteristic rubbery texture that seitan can take on after cooking.
Reference ratio is: 3.5 oz (100 g) of wheat gluten per 1.75 oz (50 g) of other flours (whole wheat, soy, cereals, rice, etc., alone or mixed)
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 7 oz vital wheat gluten
- 3.5 oz mixed flour (1 3/4 oz whole wheat, 1 3/4 oz all-purpose)
- to taste seasonings 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 humidity of the flours)
- 12 3/4 cups vegetable broth (carrot, celery, onion, parsley, a sprig of chopped rosemary, two sage leaves, a tomato and a potato cut into pieces, a sheet of kombu seaweed, 1 tablespoon tomato paste, 1 tablespoon salt to adjust the broth seasoning)
Preparation
1 – Put the vital wheat gluten 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 this mixture over the flours and begin to knead.
3 – At this point add the remaining water and continue to knead until the flour is fully incorporated.
4 – Work the dough well until it becomes a soft and elastic mass.
5 – The amount of water needed to knead the seitan can vary depending on the humidity of the flour and how much it absorbs; for this amount you will use about 1 1/4–1 1/2 cups (300–350 ml) as a guideline.
6 – Let the seitan dough rest for about 10 minutes while you prepare the vegetable broth.
7 – In a large pot pour 3 liters (about 12 3/4 cups) of water and add the mixed vegetables, the kombu, and one tablespoon of salt according to your taste.
8 – Shape the dough into a large sausage. Place it on a cotton cloth, wrap it and tie the ends with string, like a candy.
9 – When the broth begins to boil, place the seitan roast into it and cook for about 45 minutes over medium-low heat.
9 – When the cooking is finished remove it from the broth, drain and take off the cloth. Slice and serve as you prefer.
10 – I usually don’t discard the broth vegetables, but blend them with an immersion blender directly in the broth and serve this sauce over the seitan roast slices.
