Seitan Roast "Beef" Joint

5 from 1 vote

My Seitan Roast "Beef" Joint is a fantastic vegan alternative to a Sunday roast. It has an amazingly meaty texture and a peppercorn crust.

Prep Time1

Cook Time2

Total Time3

Course: Dinner, lunch

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: agar agar, cocoa powder, porcini mushrooms, seitan, silken tofu, vital wheat gluten

Servings: people

Calories: 212.25kcal

Equipment

large frying pan
cheesecloth
kitchen twine
cassrole dish with lid

Ingredients

For the seitan roast "beef"

300 grams silken tofu
10 grams dried porcini mushrooms soaked in 225ml of boiling water
4 tbsp soy sauce
1 tbsp red wine vinegar
3 tbsp miso red or brown
2 tsp onion powder
2 tsp garlic powder
1 tsp cocoa powder
1 tsp dried rosemary
1 tsp dried thyme
0.25 tsp ground black pepper
250 grams vital wheat gluten
25 grams chickpea flour
2 tbsp nutritional yeast
2 tsp rice flour or potato starch or tapioca flour
1 tsp agar agar dissolved in 4 tsp water
2 tbsp wholegrain mustard
1 tbsp crushed peppercorns

Cooking stock

750 ml vegetable stock
3 shallots halved
1 carrot peeled and roughly chopped
2 turnips quartered
4 cloves garlic peeled
1 sprig fresh rosemary

Metric - US Customary

Instructions

Pre-heat your oven to 150 C / 300 F / gas mark 2.
Place the silken tofu, mushrooms (including the water used to soak them), red wine vinegar, miso paste, onion powder, garlic powder, cocoa powder, herbs and pepper into a blender and blitz on high until smooth.
In a large bowl, mix together the vital wheat gluten, chickpea flour, nutritional yeast and rice flour.
Pour the wet ingredients (including the dissolved agar agar) into the dry ingredients in the bowl and mix well until it has formed a dough.
Next, knead the dough (either by hand or using a stand mixer) until it is stretchy and elastic and all of the ingredients are well combined.
Roll the dough out into a fat sausage shape.
Heat a little oil in a large heavy bottomed frying pan, add the sausage to the pan and cook for 5 minutes until it has formed a crust. Roll the sausage around and cook until you have an even crust all over.
In the meantime, add the ingredients for the cooking stock to a large casserole dish.
Lay a cheesecloth out on your counter, place the cooked sausage in the middle and wrap it up, using kitchen twine to seal.
Place the wrapped sausage into the stock (it should be at least half covered by the stock), add the lid to the casserole dish and cook for 1.5 hours, flipping it over halfway.
Unwrap the roast beef joint and place back in the pot of stock.
Mix together the wholegrain mustard and crushed peppercorns then spread over the top of the beef roast. Cook for a further half an hour.
Once cooked, remove from the oven, unwrap and serve sliced while still hot.

Nutrition