Sundried Tomato and Pesto Seitan Recipe
Okey Dokey, by request, I'm posting the recipe for the Sundried Tomato and Pesto Seitan I made today. Please excuse the fact that it's a little inexact, but I didn't plan on this being a "recipe recipe", (not yet anyway) but I know you vegan folks are great cooks and can play with it. So here goes...
Sundried Tomato and Pesto Seitan Roll
First Make Filling for Roll:
Three large potatoes
(Boil, with salt, until soft)
Mix in:
About 1/3 cup diced sun dried tomatoes
1 tbsp margarine
About ¼ cup fresh basil mixed with 2-3 Tbsp olive oil (blended together)
Salt and pepper to taste
Enough soymilk to make very soft whipped potatoes. (Add gradually)
Let cool. Set aside.
Seitan Roll:
Mix in blender:
Three large potatoes
(Boil, with salt, until soft)
Mix in:
About 1/3 cup diced sun dried tomatoes
1 tbsp margarine
About ¼ cup fresh basil mixed with 2-3 Tbsp olive oil (blended together)
Salt and pepper to taste
Enough soymilk to make very soft whipped potatoes. (Add gradually)
Let cool. Set aside.
Seitan Roll:
Mix in blender:
1 1/4 cups water
1 box silken tofu (about 8 oz)
3 Tbsp nutritional yeast
2 Tbsp Soya sauce
2 Tbsp olive oil
1 Tbsp Vegan Worcestershire sauce
3 Tbsp beefy style Vegan bouillon
1/2 tsp black pepper
1 tsp garlic salt
1 tsp onion powder
1 ½ tsp Italian seasoning
1 tsp oregano
1 tsp salt
Blend.
In a large bowl, mix:
2/3-cup soy flour
3 Tbsp cornmeal
3-½ cups gluten flour
Mix wet ingredients into dry. Keep another ½ cup gluten aside for kneading into the gluten. As you knead, add gluten until you have a firm, mostly dry ball. Cover and let sit for one hour.
Roll out until thin. Add filling, being careful not to go near the edges. Roll carefully into a log. Wet edges and press edges down firmly to seal. Pinch ends, and press roll down firmly. Compress slightly on ends to fit into pan.
Place in 9 x 13 brownie pan. Pour over the log a broth made of:
2 1/3 cups warm water
2-½ Tbsp beefy Vegan bouillon
2 tsp Worcestershire
1 Tbsp Soya sauce
½ tsp pepper
½ tsp oregano
Cover log with foil. Preheat over to 375; add log and reduce to 250. Cook 1 ½ hours. Turn log and baste. Cover and cook another 1 ½ hours.
Remove log from broth; reserve broth for gravy.
Wrap tightly in foil and bake at 300 for 1 hour more. Let cool slightly before unwrapping.
Slice and serve! Makes two full meals for four. (Can be frozen)
1 box silken tofu (about 8 oz)
3 Tbsp nutritional yeast
2 Tbsp Soya sauce
2 Tbsp olive oil
1 Tbsp Vegan Worcestershire sauce
3 Tbsp beefy style Vegan bouillon
1/2 tsp black pepper
1 tsp garlic salt
1 tsp onion powder
1 ½ tsp Italian seasoning
1 tsp oregano
1 tsp salt
Blend.
In a large bowl, mix:
2/3-cup soy flour
3 Tbsp cornmeal
3-½ cups gluten flour
Mix wet ingredients into dry. Keep another ½ cup gluten aside for kneading into the gluten. As you knead, add gluten until you have a firm, mostly dry ball. Cover and let sit for one hour.
Roll out until thin. Add filling, being careful not to go near the edges. Roll carefully into a log. Wet edges and press edges down firmly to seal. Pinch ends, and press roll down firmly. Compress slightly on ends to fit into pan.
Place in 9 x 13 brownie pan. Pour over the log a broth made of:
2 1/3 cups warm water
2-½ Tbsp beefy Vegan bouillon
2 tsp Worcestershire
1 Tbsp Soya sauce
½ tsp pepper
½ tsp oregano
Cover log with foil. Preheat over to 375; add log and reduce to 250. Cook 1 ½ hours. Turn log and baste. Cover and cook another 1 ½ hours.
Remove log from broth; reserve broth for gravy.
Wrap tightly in foil and bake at 300 for 1 hour more. Let cool slightly before unwrapping.
Slice and serve! Makes two full meals for four. (Can be frozen)
8 comments:
Oh my goodness! This is amazing! I love the potato/basil filling idea. You are very creative, and I wish I had someone to cook like this for me! ;)
Thank you for the recipe! I'm slowly getting back into cooking, despite my tiny kitchen, and I love it all over again! I'd love to make a seitan that come out good and as pretty and delicious as yours sounds!!
Golly, what a sweet thing to say! Best of luck if you decide to give it a go.
What a wonderful recipe and looks so good too.
great recipe, thanks!
that thing looks insane!!! I have to try it with stuffing. I saw you on the PPK and added you to my links :) Hopefully everyone tries this!
wow! i love this. i cant wait to try this. good work!
Hi Tracy, got your link from govegan. Anyway I tried your stuffed roast last night and unfortonately it's in the composter today. I wonder if you can help me. I followed your recipe to a T. After I added the wet mix to the dry mix it doesn't take too long to get the dough going. I didn't need any of the extra gluten to get a dry dough going. I let it rest for an hour and then tried to roll it out. Impossible, stuff won't move, it's tough as nails. How do you get the dough soft enough to be able to roll it out? I managed to stretch and roll it somewhat and stuffed it (impossible to roll it). When it was done (baked exactly to your directions), I cut it. The dough looked exactly like a bread dough that didn't rise, not "spongey like" like yours, a brick. I cut some off which was difficult because it was so dense. It was hard and not tasty at all. I'm sure you know how frustrating it is to put so much time and money into something only to through it out, but it was inedible. I wonder if you can give me some tips how to make it better. I want to try some of your other scrumptious looking recipes, like your "ham" and "turkey".
Thanks for a wonderfully entertaining blog, I love to read about your live in beautiful Nova Scotia. I visited there with my family a few years ago. I'm originally from Switzerland but live now in a smaller town north west of Toronto.
Much appreciate your time and thanks in advance,
Ruth
Found you from the ppk. Can't wait to try this recipe!
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