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From: Deborah (
Subject:         Seitan Roast
Date: October 27, 2012 at 9:59 pm PST

In Reply to: Re: Seitan-HELP!! posted by susan on October 27, 2012 at 8:20 am:

Here's one that is cooked in the oven:


Note part about "breadiness'.

For a "Turky" flavor, use 2 parts "chicken" flavoring
and 1 part "beef" flavoring.

Slice carefully with a serrated knife.

Use pan juices (if any) to make gravy.


I recommend, when trying new recipes (new to you),
that you make a test one for practice!


Gluten/Seitan Roast

In a large bowl, mix together:
2 cups vital wheat gluten flour
1 Tbs nutritional yeast
1 Tbs vegetarian "chicken" or "beef" bouillon powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coriander
1/8 tsp pepper

In a bowl, mix:
1 Tbs corn oil
1 tsp Kitchen Bouquet
1/2 tsp Liquid Smoke
1 cup water

Pour into flour mixture.
Knead into a ball
(add additional water or flour if needed to get proper consistency).

In another bowl, mix:
2 cups water
2 Tbs vegetarian "chicken" or "beef" bouillon powder
1/2 tsp coriander
1/2 tsp cumin
1 clove garlic, peeled and minced
1 Tbs oil

Flatten gluten ball slightly, and put into a greased baking pan (with
room around and above gluten for liquid).
Pour mixture over gluten.

Cover pan with foil.
Roast in a moderate oven for 2 - 3 hours,
or in a low oven for even longer.
Slow cooking at a low temperature makes gluten moist and 'meaty'
(High temperature for short time gives you "meaty-flavored bread"!).
Replenish water as needed, or the gluten will burn.
Check for doneness occasionally.

When done, cool roast slightly.

Slice for sandwiches, or use as desired.

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