It took me a couple of tries, but I finally came up with the
perfect savory, mushroom-infused seitan roast. You’d think that after enjoying
it two times in three days, my family would be tired of Thanksgiving food, but
you’d be wrong. My daughter E wants me to make this again on
Thursday. My husband D and I loved it as much as she did, so it’s quite
possible I will be making it a third time this week.
There are three reasons why I’m including this Mushroom
Seitan Roast on our list of favorites from now on. First of all, it’s
delicious. The mushrooms add a savory flavor without being “mushroomy.” They
are chopped fine, and even the hatingest hater of mushrooms would have trouble
knowing they’re there. They break up the texture of the seitan a little so that
it’s more tender than most gluten roasts without being noticeable themselves.
Ingredients
- 10 medium mushrooms regular, crimini, or baby bella
- 2 1/4 cups vital wheat gluten
- 1/2 cup rolled oats or quinoa flakes (old fashioned oatmeal)
- 1/4 cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1/2 teaspoon onion powder
- 1/4 teaspoon hickory smoked salt optional
- freshly ground black pepper
- 1 1/2 cups vegetable broth room temperature
- 2 tablespoons soy sauce, coconut aminos, or gluten-free tamari
- 2 cloves garlic peeled
- 1 tablespoon tahini or other nut butter
Instructions
- Wash and dry the mushrooms. Place them in a food processor fitted with the chopping blade and pulse until they are finely chopped. Set aside.
- Combine in a mixing bowl: gluten, oats or quinoa flakes, nutritional yeast, thyme, sage, onion powder, smoked salt, and a generous grating of black pepper. Mix well to distribute all ingredients evenly.
- ............................................................................................................
- .....................................................................................................................
full recipe : blog.fatfreevegan.com
