I came across a recipe for a slow cooked seitan roast on Kreeli’s Tasties and have been itching to make it ever since. With thanksgiving being this weekend I figured now was as good a time as any to give it a shot. The seitan is wrapped in cheese cloth, tied with twine and cooked in a slow cooker overnight, and as Kreeli says, the longer the better. I cooked mine for about 21 hours and it came out really tender and juicy, the texture was very similar to meat, not exactly of course but the closet I’ve seen yet.
Although I like to have it every now and then, I’m not s huge fan of seitan. It seems like no matter how good the texture is or how many spices you had there always seems to be that gluteny taste. Maybe I’m doing it wrong or maybe I’m just overly sensitive to it but there just seems to be no hiding that flavour. This roast was no exception, I did find it was the best seitan I’ve had yet but there still seemed to be that taste that lingers in your mouth. We just cut off slices of the roast and had it with gravy, but I think it would be much better pan fried with some caramelized onions. The roast comes out much darker then any other seitan recipe I’ve tried and is a bit better texture wise the next day, definitely makes a pretty kick as roast seitan sandwich.
I changed a couple things from the original recipe but they were pretty minor changes. I didn’t want to mess around with a whole lot since I had no idea how it would turn out, so I just added in some extra spices and used a “beef” broth instead of regular vegetable stock.
SLOW COOKED SEITAN ROAST
- 3 cups vital wheat gluten
- 1 cup quick oats
- 1 cup finely ground walnuts
- 1/3 cup nutritional yeast
- 1/4 cup tapioca starch or arrowroot powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 tablespoon paprika
- 2 cloves garlic, minced
- 3 cups water or vegetable stock
- 1 tablespoon vegan “beef” bouillon
- 1/2 cup soy sauce
- 2 tablespoons prepared horseradish or Dijon mustard
- 10 cups vegetable broth
- 3/4 cup soy sauce
- 2 yellow onions, sliced
- 3 bay leaves
- Mix together gluten, oats, walnuts, nooch, tapioca and spices. Dissolve “beef” bouillon in water/broth and add to dry mixture along with garlic, soy sauce and horseradish or Dijon. Using a stand mixer with a dough hook, or bread machine on the dough setting, knead for 10 – 15 minutes. Let rest for 30 minutes, then knead again for 10 minutes.
- While kneading, place all marinade ingredients in a large pot with a lid. If you want to simmer this overnight in a crockpot/slowcooker, bring the marinade to a full boil. If you are going to be cooking this on the stove top, don’t turn the heat on the broth until you’ve added the seitan roast.
- After kneading, place the seitan into a large double-layered square of cheesecloth. Wrap the cheesecloth up tight around the seitan and tie it, tightly, with kitchen twine. Submerge this in the broth. If cooking on the stove top, bring to a full boil, then turn the heat as low as it will go while keeping the seitan simmering. If you are cooking in a crockpot, pour the boiling broth into the slowcooker and set the temperature to medium. Cook the roast, covered, for at least 6 hours; the longer the better. It’s best when the seitan roast is simmered for a full 24 hours. Just remember to check the broth levels occasionally and top up with more broth if necessary.
- When finished cooking, remove seitan from pot, let cool slightly then cut off slices. Don’t throw out the cooking broth! Save it to make a delicious onion soup or gravy.