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Saturday, January 5, 2013

Matti's Slow-Cooker Seitan Roast Recipe-- So Good You'll Want to Slap Yo Momma!

Imagine the taste of tender, flavourful, succulent roast. Remember that? Amazing, isn't it? Just because you're vegan, that doesn't mean you have to give up eating your Sunday roast. You just have to make it animal-free. Seitan, aka "that amazingly versatile stuff made with vital wheat gluten" can be very tricky for the newbie vegan. Don't fret! This simple, no-fuss recipe will be sure to please everyone (yes, even the die-hard carnivores).

Note: You can seriously throw in whatever you have on hand when you make seitan. Mix it up a bit!

For the Seitan:

2 1/2 cups vital wheat gluten

For the stock:

2 cups of water
1/3 cup steak marinade (I like Lawry's)
1/3 cup barbecue sauce ( I use Emeril's Sweet Molasses)
1/3 cup Bragg's Liquid Aminos
3 vegan beef-flavoured stock cubes (try Edward&Sons)
1 tbs Marmite or any other yeast extract
2 tsp liquid smoke, preferably mesquite flavoured
2 tsp crushed garlic
1 1/2 tsp onion powder
2 tsp Mrs Dash or Spike Seasoning

Kicked up version (thank you Emeril)

Sub spicy barbecue sauce
Instead of Mrs Dash and onion powder, substitute cayenne pepper and chili powder


Now let's put it all together!

1) Mix all stock ingredients in a large bowl.  Divide stock in half. Mix one half of the stock with the gluten, making sure all ingredients are well combined. Use your hands and knead for 5-10 minutes. (If you have a stand mixer, the bread hook will do all the work for you!)

2) Place the seitan into the slow-cooker and cover with remaining stock. Add a little more water if necessary. Let it cook on high for 3-4 hours (depending on how tender you want it).

That's it. Seriously. When it's done, you can carve it up and serve with whatever sides you desire. I like to top mine with steak sauce and eat it with salad and French fries.

Bon appetit! *burp*






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