Vegan seitan
Prep Time:
30 minutes
Cooking Time:
50 minutes
Servings:
6
To minimize the recipe, eliminate the stuffing if desired or you can use any stuffing recipe that you want! The rice paper is also optional.
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Ingredients
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1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning
⅓ cup nutritional yeast
1 teaspoons garlic powder
1 teaspoon onion powder 1 teaspoon salt
2 teaspoons crushed fennel seeds optional
2-3 cups water for boiling
1 serving vegan stuffing
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting
For the herb rub:
½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing
Directions
In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain.
Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep mixing until it all comes together into a tight ball.
On a piece of parchment paper, form the mixture into a rectangle roughly 8x10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed.
Place the loaf on top of a steamer basket.
Bring a pot or skillet of water to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy.
