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Sorry there are no pictures, bells or whistles on this post. I'm quite busy right now, with the Thanksgiving, the mother in town, and this kid, that I have now. I guess I'll have him for a while now, so time is going to be short here, for a little (long) while. So here's my seitan roast for this year. Enjoy!
10 ounces russet potato, peeled and cubed
2 1/4 cup vital wheat gluten
2 tablespoons chickpea (garbanzo) flour
2 teaspoons chopped fresh rosemary
1/2 teaspoon dried sage
1 teaspoon smoked paprika
1/2 teaspoon granulated onion
1/4 teaspoons asafoetida (hing)
1/4 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon celery seed
4 tablespoons nutritional yeast
2 cloves garlic,chopped
1 1/2 cups vegetable stock of your choice, at room temperature
Place the cooled potatoes in a small food processor, along with the garlic and vegetable stock. Process until pureed and smooth. Add the potato mixture to the dry mix and fold together until combined. If the mixture is sticking to your hands add more wheat gluten flour. The dough should be a little tacky, but not completely sticking to your hands. Knead it for 3 to 5 minutes, until the dough is firm, but stretchy.
Loosely wrap the dough in a sheet of aluminum foil. Twist the ends, leaving a little empty space in the ends and all around. The seitan needs to be able to expand a little bit, or else it will be super rubbery. Using a steamer basket, steam the seitan for 1 hour. After an hour remove it from the steamer and let it get to room temperature. Wrap it in plastic and store in the refrigerator. To re heat, place it in a casserole, cover in foil, and bake at 350 for 15 minutes. Slice, cover with gravy and serve. For more super awesome tips, and how to get a crispy skin on your roast, listen to my latest podcast episode at the top of the page.