Seitanroast with delicious cream sauce: perfect New Year’s Eve dinner!
Seitan is so versatile! You can make burgers, sausages, roast and sandwich slices out of it. Isn’t it amazing that you can make your own “meat” out of flour? I just love it.
Gunnar can’t stop eating whenever I make this roast. And the sauce, it’s divine! Even though I have always made great sauces, it’s the first time I use proper homemade stock like this. If you make the roast and don’t want to make the sauce, just freeze the stock for another time.
Ingredients for 2 medium roasts:
- 400 ml vital wheat gluten
- 100 ml nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp sage
- 1 tbsp paprika powder
- 2 tbsp vegetable buillion powder (or 1 tbsp salt)
- Fresh ground pepper
- 350 ml water
- 3 tbsp soy sauce
- 1 tbsp tomato purée
- 2 cloves garlic, mashed
- 4 litres of water
- 200 ml soy sauce
- 5-6 cloves garlic, chopped
- 2 large onions, chopped
- 1 thumb fresh ginger, chopped
- 2 dices vegetable buillion
- Lots of freshly ground pepper
- Couple of chopped carrots (can be left out)
- 50-100 grams vegan butter
- The spices left in the casserole from when you brown the roasts (see recipe below)
- 4-5 tbsp wheat flour
- The stock from cooking the roasts
- Cranberry jam (can be left out), salt & pepper
- Vegan cream, about 100 ml
This is how you do it:
Mix the dry ingredients in a bowl. In another bowl you add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and knead into a kind of wet sticky dough. Split the dough in half and make two nice roasts. Remember, they will expand during cooking.
Put the stock ingredients into a large casserole and let it come to a boil. When it boils, turn the heat down to a simmer, and put the roasts in. Cover with a lid and simmer for about 2 hours. Turn the roast around a couple of times. When they are done, take them out and let them cool a little. Put the stock into a strainer and throw away the veggie-waste. Or mix the veggies into the sauce with a handheld mixer or a food processor. Haven’t tried that myself, though.
Brown the roasts:
Melt a little vegan butter in a casserole and put the roasts in. Sprinkle over some coarse salt, pepper, paprika powder, nutritional yeast, thyme and rosemary. Turn the roasts around and sprinkle some more of the spices on that side. Fry the roasts so they get a nice spiced crust all around. Take them out and let them rest, or put them in the oven on 100 degrees and let them keep warm while you make the sauce and side dishes.
Melt about 50 grams of vegan butter in the same casserole you used for browning the roasts. Mix the spices well into the butter. Add some flour until you have a thick “batter”. Add the strained stock a little at the time while stirring, until you have a lump free, thick sauce. Add the vegan cream and spices and stir well. Add some more stock, cream or water if the sauce is too thick. Let it simmer for about 5 minutes and taste it. Add more spices or salt if needed.
Serve the roast with potatoes, brussels sprouts, cranberry jam and the cream sauce, or whatever addings you want. Enjoy!
Leftovers from the roast are great sliced for sandwiches, burgers etc.