Adapted from a recipe posted online by Mark X
"Chicken" Roast
Preheat oven to 325 F.
In a large bowl, mix together:
2 cups vital wheat gluten flour (1 box arrowhead mills)
1 Tbs nutritional yeast
2 Tbs powdered vegan chicken broth or bouillion
2 tsp garlic powder
2 tsp onion powder
1/8 tsp pepper (optional)
1/4 tsp of turmeric (optional, but it gives the roast a yellowish hue, reminicent of real chicken!)
Gluten liquid
In separate bowl mix together:
1 Tbs olive oil (optional-for those McDougallers out there!)
1 + 1/2 cup of water
Pour into flour mixture.
Stir/knead until is a dough ball
(add additional water or gluten flour if needed to get proper consistency. All of the flour should be well incoporated but the dough should be firm and not tacky to the touch).
Knead vigorously for additional 1 minute
Basting liquid
Whisk together in measuring cup:
2-3 Tbs of chicken broth powder
1 Tbs of olive oil (optional)
then add enough water to make 3/4 to 1 cup (see below for precise measurement) total liquid
Set aside basting liquid
Spray a bread loaf pan with cooking spray:
Stretch gluten ball into a loaf and place in loaf pan (ensure it has room to expand in the pan). Pour basting liquid over the gluten loaf (loaf should be 1/3 to 1/2 submerged in the liquid (no more). Baste over the loaf.
Cover with foil and bake in oven for 1 hour and 30 minutes. Baste every 20 minutes or so.
Beef variation:
Eliminate turmeric. Substitute beef flavored broth for chicken broth throughout recipe. Add 2 tbls of soy sauce to gluten liquid, reducing water by same. Add 1 tbls of A1 sauce and 1 tablespoon of vegan worcestershire to basting liquid and reduce the amount of water accordingly.
Ham variation:
Eliminate turmeric. Substitute ham flavored broth for chicken broth throughout recipe. Add 1 tbls soy sauce and 1/2 to 1 tsp of liquid smoke to gluten liquid and reduce water by same amount. Add 2 tbls of soy sauce, 1 tsp of liquid smoke and 1 tsp of brown sugar to the basting liquid. Reduce water accordingly.
Basic seasoned gluten roast:
Eliminate turmeric. Substitute vegetable broth powder in lieu of chicken broth throughout recipe. Omit nutritional yeast. After gluten and basting liquid are in the loaf pan add a cup or so (depending on size of loaf pan, but allow room for seitan to expand) of the any of the following vegetables: Carrots, onions, leeks, celery, garlic, or other vegetbles appropriate for a pot roast. You can then eat the veggies when the roast is done, but they are pretty soft.
Traditional Asian Gluten roast:
Though not truly traditional, because in Asia they usually simmer the gluten.
Omit all spices. Add only vital wheat gluten flour to water. for basting liquid, add 2T of soy sauce to the basting liquid, reducing water accordingly, and add several strips of sea vegetable (kombu, wakame, hijiki, nori, or whatever you got).
Your Customized Seitan roast.
You can really monkey with this however you want. You could try to make a fish roast, if you could get some seafood broth to substitute for the chicken broth. You can also have mexican roast, by adding in chili powder, red pepper, cumin, and adding some dashes of hot sauce to the basting liquid. You can also make a curry loaf, adding in a table spoon or two of curry powder in lieu of the chicken broth. I also like mixing in some paprika, and cumin and red pepper to the ham variation, and adding some ketchup (2T) the gluten liquid to get kind of a pepperoni type of roast.
For an Italian sausage roast:
Go with the ham variation. Omit turmeric. Substitute red pepper for black pepper. Add 1 T of sage and another of thyme to the dry ingredients. Eliminate brown sugar in basting liquid. 2 tsp of Italian seasoning mix (basil oregano). Be sure to include oil.
