Seitan Roast
Sure, you could easily go fight for the last vegan roast at Trader Joe's. But if you’re on the hunt for a holiday centerpiece guaranteed to steal the spotlight, this meaty seitan roast basted in a savory broth—flavored with rosemary, mushroom bouillon, Marmite, and brown sugar—is worth the extra effort.
MAKES 1 ROAST
For the seitan:
1 (10.5-ounce) package silken tofu
1⅓ cups raw beets, peeled and cubed
3 tablespoons vegetable oil
3 tablespoons English or Dijon mustard
2 tablespoons mushroom bouillon powder
1 tablespoon onion powder
2 tablespoons nutritional yeast
1 tablespoon rice, white wine, or apple cider vinegar
1 teaspoon black molasses
3 tablespoons dark soy sauce
2 teaspoons salt
3¾ cups vital wheat gluten
For roasting:
4 teaspoons black peppercorns
1 teaspoon mustard seeds
3 bay leaves
4 thyme sprigs
4 rosemary sprigs
1 tablespoon mushroom bouillon powder
3 tablespoons dark soy sauce
2 teaspoons Marmite (see Ingredient Insight)
2 tablespoons light brown sugar
1 garlic bulb, sliced in half across middle
1 yellow onion, quartered
1 carrot, quartered
2 celery stalks, quartered
1 teaspoon salt
4 cups boiling water, plus more as needed
1. For the seitan, into a high-speed blender, add tofu, beets, oil, mustard, bouillon powder, onion powder, nutritional yeast, vinegar, molasses, soy sauce, and salt, and blend until smooth. Place a fine mesh sieve over a bowl and pour mixture through.
Return mixture to blender and add vital wheat gluten.
