Ingredients
- Vegan Roast:
- 1 ½ cups Vital Wheat Gluten
- ¼ cup All Purpose Flour
- 2 tablespoon Nutritional Yeast
- 1 ¼ teaspoon Ground Sage
- 1 teaspoon Dried Thyme
- 2 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- ½ cup Silken Tofu
- 1 teaspoon Liquid Smoke
- 3 tablespoon Soy Sauce
- 2 tablespoon Tomato Paste
- 1 tablespoon Apple Cider Vinegar
- ½ cup Vegetable Broth
Maple Glaze:
- 1 tablespoon Soy Sauce
- 1 tablespoon Olive Oil
- ¼ cup Maple Syrup
- 1 teaspoon Liquid Smoke
Instructions
- Add the vital wheat gluten, all purpose flour, nutritional yeast, and all the spices to a bowl and combine. In a food processor or blender add the silken tofu, soy sauce, tomato paste, apple cider vinegar, liquid smoke, and the vegetable broth. Blend until smooth.
- Combine the wet mixture in to the dry. Mix with hands until no dry flour is visible. Continue to knead for 1 minute. Roll the seitan in to a short log and wrap it in foil.
- Boil half pot of water. Place loaf in a steamer basket and steam for 45 minutes.
- Remove from steamer and let cool for about 10 minutes.
- Preheat oven to 375F. Then, unwrap and remove from the foil. Score the loaf by slicing diagonal one way then the other way creating squares. Place loaf on to a baking tray and brush with ⅓ of the glaze.
- Surround the loaf with largely chopped seasoned vegetables like potatoes, carrots, cauliflower, and onion. Cover tray with foil and bake for 1 hour.
- After 1 hour, remove foil and brush with half of the remaining glaze.
- Now, this second bake depends on your oven. The loaf should be very firm. If it's still soft, bake for 20-30 more minutes without the foil. If it's firm, bake for 10 more minutes without the foil. Brush the loaf with the remaining glaze.
- Thinly slice and serve & enjoy! *I cut mine thick for the photo but I highly recommend cutting them in to thinner slices.
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