Homemade Seitan Roast
Student Cuisine
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Cook Time
48 h 35 min
Servings
3
Difficulty
Medium
Prep Time
20 Min
Description
Hearty vegan roast made from seitan, perfect as a main course or for meal prepping.
Ingredients (11 ingredients)
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250 g Gluten
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250 g Water very cold
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1 tbsp Soy sauce
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1 tsp Sea salt
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1 tsp Sweet paprika powder
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1 tsp Turmeric
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1 tsp Hot curry powder
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0.25 tsp Garlic granules
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1.7 Liter Vegetable broth preferably yeast-free
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0.5 Tube/n Tomato paste approx. 100 g
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4 tbsp Soy sauce
Preparation (6 steps)
Mix dry ingredients
Put 250 g gluten, 1 tsp sea salt, 1 tsp sweet paprika powder, 1 tsp turmeric, 1 tsp hot curry powder and 0.25 tsp garlic granules into the mixing bowl and mix for 10 sec/speed 4.
Add liquid ingredients and knead
Add 250 g very cold water and 1 tbsp soy sauce to the dry ingredients in the mixing bowl and knead for 2 min/kneading stage to form an elastic mass. If necessary, add a little more cold water if the mass is too crumbly.
Prepare cooking stock
Put 1.7 liters of vegetable broth, 0.5 tube of tomato paste (approx. 100 g) and 4 tbsp of soy sauce into the mixing bowl and heat for 10 min/100°C/speed 1.
Shape seitan and add to cooking stock
Bring the seitan into the desired shape, e.g. cut into cubes or slices. Not too big, as they are about twice as big after cooking. Add the seitan pieces to the hot cooking stock in the mixing bowl and stir once with the spatula so that they do not stick together and the stock gets to all sides of the seitan.
Cook seitan
Put on the mixing bowl lid and let the seitan simmer for 30 min/100°C/speed 1.
Fill and preserve seitan
Distribute the still hot seitan with the stock to about 3 large screw-top jars, filling them to the brim, close tightly and turn upside down for 5 minutes. It is best to leave it in the refrigerator for 1-2 days before using it for the first time. If necessary, you can of course use the seitan immediately.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Soybeans
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