Seitan Roast with Yeast Gravy
This makes the perfect centerpiece for a holiday meal, or any meal if you care to make this roast.
This recipe will yield a two pound roast, so if you want more, use your high school math to double or triple the recipe.
basic seitan until the part where it is supposed to be put in water. This is where you will put it in the oven in a loaf pan or a nice deep caserole dish.
Preheat oven to 350˚
While the seitan is "relaxing" in a bowl, prepare enough gravy to cover it in the caserole and for serving afterward.
- Follow recipe for
- Olive oil, at least one cup
- One cup of large flake nutritional yeast (not baking yeast, this stuff is yellow and can be purchased in most natural food stores, it is supposedly made from wood or molasses, I never checked for sure, but it is loaded with B vitamins)
- Quarter cup of whole wheat flour
- Giant amounts of fresh pressed garlic (get a nice garlic press, the jar stuff produces halitosis and is not as nicely flavored).
- Half a cup of good Tamari or Soya sauce
- Boil water in your tea pot so you got a lot to work with
- Sprigs of fresh rosemary and maybe some fresh thyme also
- Several stalks of green onions, chopped fine
- Favorite mushrooms sliced thin or chopped or whole if you like (this is your gig)
- "first you make a roux" is a Cajun saying on basic soup and sauce and gravy making. This means to take a large heavy skillet and pour a whole lot of olive oil in it.
- Heat the oil, adding enough yeast to stir into a paste with a bit of ww flour to create more body
- Stir stir stir - don't let it burn - a wisk is best
- Slowly add boiling water and stir quickly with a WISK until it is a good consistency you like for gravy, not soupy.
- Add crushed garlic and tamari to improve flavor. Add green onions and mushrooms now.
- Please taste to see that it is not too salty or needs more garlic.
- Fresh herbs are tastier and have nicer eye appeal
- If you use it all to fold into the raw roast for the oven, just make some more, it is always eaten up!!!!
Now you are ready to put the raw seitan into a caserole. Fold enough of the gravy so it is moist
- Put in the oven at 350˚ and wait for about an hour. Take it out and poke it to see if it is hard like a turkey breast; you don't want it soft.
- When it is ready decorate with sprig of rosemary.
- Extra gravy is welcome at the table with individual servings and also good if you serve mashed potatos.
Enjoy!! If you freak out and are expecting company for dinner, go ahead and call me if you wish:
Constance (541) 997-5301 (unlisted and unpublished)
Home Kitchen page basic seitan page