It’s been 22 days since my last post! I finally feel like I’m back in my routine after being on vacation and then celebrating Thanksgiving in Vermont!
I had some exciting cooking “firsts” happen for me while I’ve been away . . . I cooked two Vegan Thanksgivings and made homemade seitan! So proud of myself 🙂 I told you guys making my own seitan was on my cooking bucket list and I can now cross that off.
Since the holiday season is just getting started, I will be sharing my recipes with you this week in hopes that one or more will make it onto your table! Get ready for: Stuffed Seitan Roast, Cauliflower Pot Roast, Mashed Potatoes & Gravy, and Green Bean Casserole.
Stuffed Seitan Roast
Ingredients – Seitan Dough
-1/2 Cup vital wheat gluten
-1/3 Cup nutritional yeast
-1 Tablespoon tamari
-1/2 teaspoon ground pepper
-1/2 teaspoon paprika
-1 Cup cold vegetable broth
-1 teaspoon dijon mustard
Ingredients – Stuffing
-2 Tablespoons olive oil
-2 garlic cloves, diced
-1 medium carrot, diced
-1 stick celery, diced
-1 1/2 Cups firm tofu
-3/4 Cup ground mixed nuts – I used walnuts & almonds –
-1/2 teaspoon ground pepper
-1 teaspoon sage
-1 teaspoon parsley
-1/2 teaspoon oregano
Ingredients – Glaze
-2 Tablespoons olive oil
-2 Tablespoons maple syrup
-1 Tablespoon dijon mustard
Directions
-Preheat oven to 400°F
-Mix together the vital wheat gluten, nutritional yeast, pepper, & paprika in a bowl. In a separate bowl whisk together the vegetable broth, mustard, & tamari, then add to the dry ingredients. Mix together with your hands to firm the seitan dough & knead for 4 minutes
-Rollout dough to a 10 x 8 inch rectangle on top of a sheet of greaseproof paper. Lightly grease the top & place either a flat baking sheet or cutting board on top & place a saucepan on top to weigh it down. Leave the dough to flatten while you prepare the stuffing
-Heat olive oil in a saute pan & add the diced onion, garlic, carrot, & celery. Cook for about 5 minutes until softened
-Mash up the tofu in a mixing bowl then stir in the remaining stuffing ingredients (don’t forget the spices & nuts . . . I did the first time I made this!) , including the cooked vegetables. Mix well until combined
-Take the cutting board/baking tray off of the top of the seitan dough & place the stuffing mix along the center, longways. Pull up the sides of the dough & fold over the stuffing until all of the stuffing is enclosed inside the dough
-Whisk up the glaze ingredients. Make a few slices across the top then brush half of the glaze across the top
-Cover loosely with greaseproof paper, place on a baking tray, & roast for 30 minutes. Remove from oven, brush on remaining glaze, & return to the oven for another 30 minutes, until golden
-Remove from the oven & let seitan roast sit for 5 minutes before slicing & serving
XOXO
I definitely have some work to do with my seitan making. Although it tasted good, it didn’t really make a nice, cut – able loaf. The bottom of the first one I made burned, but the second one was definitely better! I think this is one of those foods that takes time to master ❤
