Seitan Pot Roast

By mamadukemi

serve with no-beef gravy

serve with veggies and spoon excess juices over top

Ingredients

• 1 cup vital wheat gluten
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/8 tsp pepper
• 2 tbsp vegan Worcestershire sauce
• 3-4 cups no beef broth, divided
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 medium russet potatoes
• 4 large carrots, peeled and chopped
• salt to taste
• pepper to taste

Preparation

Step 1

1. In a large bowl, whisk VWG with spices until well combined. Add Worcestershire sauce and 1 cup of no beef broth and stir. Dough should form instantly.

2. Knead dough (seitan) in the bowl for about a minute to remove any bubbles.

3. Give the dough a good squeeze so it releases any extra water and set aside. Dough should be in the shape of a ball of dough, but son't fuss about the shape; any somewhat round mass will do.

4. Line the center of a large pot with onion and garlic, lightly seasoning them with salt and pepper. Place the seitan on top of the onion then surround the seitan with potatoes and carrots, lightly seasoning them with salt and pepper. Pour any left over cooking liquid over top.

5. Pour 2 cups of broth over the seitan and veggies adding more if necessary. The seitan and veggies should be sitting in broth. (better too much than too little).

6. Cover and cook over low heat for 1 hour or until the veggies are tender and seitan has expanded.

7. Meanwhile, preheat your oven to 350 F. Grease a cookie sheet and set aside. Once seitan and veggies are cooked, bake seitan on the cookie sheet for 20 to 25 minutes, or until the outside is firm and lightly browned. Mean while make no beef gray.