Monday, February 21, 2011

Seitan Roast by Rohini

In a large bowl mix together;
2 cups vital gluten
1/2 cup high protein flour or whole wheat flour
3/4 cups soy flour
1/4 cup nutritional yeast flakes
1/2 cup ground walnuts, OR pecan meal OR almond meal OR unhulled sesame seed meal
1 cup finely chopped, minced, sauteed celery
1/2 t hing
1 tablespoons of paprika, a little cayenne ...pepper, ground
2 tablespoons of butter

Make a well in the center and add all at once:
2 cups water (part pureed asparagus for a more chicken-y flavor)
1/4 cup soy sauce
1/4 cup oil
1 t salt

Stir, then knead well- at least 15 minutes. To let the gluten develop, cover and set aside 15-20 minutes (or overnight in the refrigerator, covered or in a large plastic baggie.) Then knead again.

I used the bread machine on the pizza dough cycle. So much easyer, and did a good job. You could probably use a mixer. It needs to be kneaded real well. Let rest for half an hour, cut into 3-4 pieces, stretch them VERY VERY thin, place on a baking sheet and bake at 450 F for ten minutes. Put sauce on top, lower the oven temperature to 375 and bake till sauce is thickened and it looks good. (I know, I am a regular cookbook author :o) )
Sauce recipe:

You can use any sauce you like, we like this one:

Half can crushed tomatoes
1/4 C brown sugar
cayene pepper
1-2 T balsamic vinegar
1 teaspoon ground coriander
3/4 teaspoon allspice
1 teaspoon dried basil

mix, spread all on the seitan pieces.
crushed pineapples are really good in it, too

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