If you're looking for a recipe that promises to impress even the most discerning palates during your Christmas or New Year's dinner, the Vegan Seitan Roast is the perfect choice. Today I'm sharing with you a recipe that goes beyond a simple meal and becomes the center piece of your festive table.
Why try this unique recipe? The Seitan Roast challenges stereotypes and provides an alternative to meat that pleases vegans and non-vegans alike. In addition to being a healthy and plant-based option, it offers an inclusive gastronomic experience, ensuring that everyone can enjoy a delicious and memorable meal during the holiday season. This recipe celebrates the diversity of flavors at the table, providing a unique and surprising gastronomic experience.
Now, let's go through the step-by-step process of this culinary wonder. In a food processor, combine tofu, nutritional yeast, water, miso paste, vegetable bouillon cube, garlic powder, salt, thyme, and sage to create the base of the Seitan. The secret lies in steaming, followed by an irresistible glazing in the oven. The result is a Seitan Roast golden on the outside, juicy on the inside, ready to be shared and enjoyed by everyone at the table.
Video Recipe:
Transform your dinner with this recipe that, besides being delicious, reflects the spirit of celebration and sharing. Appreciate the diversity of flavors at the table with the Vegan Seitan Roast and celebrate Christmas and New Year's in a memorable and cruelty-free way. For the detailed step-by-step instructions and the complete list of ingredients, check below:
Gluten, the Great Villain? The main ingredient of this recipe is Gluten, and contrary to what most people believe, Gluten is not the villain of the 21st century. At least not for the majority of people. To learn more about it, click here.
But if you are a person with celiac disease or gluten intolerance, I have a recipe for Lentil Roast that is also perfect for your end-of-year dinner.
Both Lentil Roast and Seitan Roast go great with the Vegan Wine Sauce that I posted last year.
For more Christmas recipes, click here.
Ingredients:
Roast:
1 package of firm tofu, drained but not squeezed, 390g
3 teaspoons of garlic powder
1 vegetable bouillon cube
1 tablespoon of miso paste
3 tablespoons of nutritional yeast
2 tablespoons of water
½ teaspoon of salt
½ teaspoon of dried thyme leaves
¼ teaspoon of sage powder
1 ½ cups of vital wheat gluten
Glaze:
2 tablespoons soy sauce
1 tablespoon cane molasses
1 teaspoon apple cider vinegar
2 tablespoons vegan margarine or butter
1 teaspoon dried thyme leaves
1 large Vietnamese rice paper sheet
Modo de Preparo:
Add tofu, nutritional yeast, 2 tablespoons of water, miso paste, vegetable bouillon cube, garlic powder, salt, thyme, and sage to a food processor. Process until smooth.
Add vital wheat gluten and continue processing until the mixture is well combined and forms a ball in the food processor. If it doesn't form a ball, make sure the ingredients are well mixed and manually shape the dough into a ball.
Place the gluten ball on a piece of aluminum foil and wrap it tightly.
Fill a large pot with a steamer basket with water and bring it to a boil. Once boiling, add the wrapped seitan to the steamer basket, cover, and steam for 1 hour without opening.
If you have a meat thermometer, check that the center of the seitan reaches at least 160°F (71°C) after 1 hour.
After steaming, remove the seitan and let it cool. For the best texture, let the seitan cool overnight in the refrigerator. You can store the covered seitan in the refrigerator for up to 3 days or freeze it for later use.
In a small bowl, add all the glaze ingredients except the rice paper and microwave until the margarine melts.
Remove the foil from the cooled seitan and place it in a baking dish. Place the rice paper on a plate and drizzle it with the glaze, allowing it to soften.
Meanwhile, brush the glaze over the entire seitan and place it in the oven for 15 minutes.
Place the rice paper over the seitan and brush the glaze over the rice paper to secure it to the seitan. The rice paper will continue to soften with moisture and heat.
Bake the seitan for an additional 15 to 25 minutes until the exterior is golden brown. Brush with the glaze mixture, then return to the oven and continue baking.
Let it cool for 5 minutes before slicing.
Enjoy and tag me on Instagram to share these special moments together. Celebrate the end of the year with flavor and compassion! 🌱✨