Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
Julie’s Herb Seitan Lunchable Loaf
Here’s a great recipe for a sliceable roast for sandwiches or just to serve with mashed potatoes and gravy. We make a roast about once a week, so it’s ready to go for sandwiches or quick dinners. You can even dice up the roast and throw it in a stir-fry.
- Category: Roast
- 2 cups vital wheat gluten
- 1/2 cup nutritional yeast flakes
- 1/4 cup chickpea flour
- 2 tbsp Bill’s Chicknish seasoning, optional
- 1 tbsp dried rubbed sage
- 1 tbsp granulated onion
- 2 tsp granulated garlic powder
- 1 tsp fine sea salt
- 1/2 tsp coarsely ground pepper
- 1/2 tsp dried ground rosemary
- 1/4 tsp ground white pepper
- 1/4 tsp dried thyme
- 2 cups cool water
- 2 tbsp olive oil
- 1 tbsp soy sauce
- In a large bowl, mix together all of the dry ingredients. Whisk together the water, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed.
- Shape the dough into a roast shape and wrap in a damp tea towel. Place in a steamer and steam for 45 to 50 minutes or until firm. Uncover pot and let stand 5 minutes.
- Carefully remove roast from the steamer to a cutting board. Unwrap the roast from the tea towel. Let roast cool on the board and thinly slice and serve. Alternately, let cool and refrigerate in a covered container (or zip top bag), slicing as necessary for sandwiches.
Tip: The seitan will firm up further after being refrigerated overnight. If you let the roast cool too long before unwrapping it, the cloth will stick, causing the roast to rip. If you find this happening, simply moisten the towel with water, which should help prevent the ripping.
Copyright © 2009 Julie Hasson