Preparation time: 10 minutes
Total time: 1¼ hours
Makes 12 servings
Calling this roast a “meat substitute” doesn’t do justice to the rich, warm flavor of this fragrant loaf. Crumble it over salads or nibble a few slices alongside eggs for breakfast.
• 1 cup vital wheat gluten
• ¼ cup chickpea flour (see Tip, here)
• 2 tablespoons tahini
• 5 sun-dried tomatoes (no salt added), chopped
• ¾ cup warm water
• 1 teaspoon smoked paprika
• 1 tablespoon miso paste (heartier dark misos like red or barley miso work best)
• ¼ teaspoon garlic powder, or 1 clove garlic
• 1 tablespoon nutritional yeast (optional)
• 2 to 3 teaspoons soy sauce
• 2 tablespoons Sugar-Free Worcestershire Sauce (here)
• ½ teaspoon ground black pepper
Preheat the oven to 350°F.
Place the vital wheat gluten and chickpea flour in a large bowl. Add the tahini and mix with a spatula or with clean hands until completely combined. Set aside.
In a blender, combine the tomatoes, water, paprika, miso, garlic, nutritional yeast (if using), soy sauce, Worcestershire, and pepper. Blend until smooth. (Alternatively, combine the ingredients in a wide-mouthed mason jar and blend using an immersion blender.)
Add the tomato mixture to the bowl with the vital wheat gluten. Stir until the liquid has been completely absorbed. Knead by hand until soft and well combined.
Form the dough into a 2-inch-thick rectangle. Cover tightly with parchment paper, sealing the top and sides to completely surround the seitan. Wrap the edges under the bottom. Cover the parchment with foil to completely seal the package. Bake directly on an oven rack for 1 to 1¼ hours.
Remove from the heat and set aside to cool. Once cool enough to handle, unwrap the seitan and store it in an airtight container in the refrigerator. The seitan is better the next day, after flavors have fully developed. Cut the loaf into 12 equal slices. Use immediately or refrigerate for up to a week or more. Reheat in a cast-iron skillet or toaster oven before serving. (See photo insert here.)
Calories: 70
Carbohydrate: 4 g
Protein: 9 g
Fat: 2 g
Variations
Mushroom Seitan: Substitute ½ ounce dried porcini mushrooms for the sun-dried tomatoes.
Substitute other spices or form the package into other shapes before baking, like link sausage shapes, to create other meat substitutes.