This recipe is PERFECT for your Sunday lunch, and also works AMAZINGLY for Christmas with all the trimmings. It's also great cold in a sandwich for your pack ups!
As with all my seitan recipes, this is simple, easy, satisfying and delicious. It's also great wrapped in my homemade bacon (check out my other posts for that recipe)
Let's crack on, shall we?...
You'll need this stuff:
200g Vital Wheat Gluten, 1/2 can drained chickpeas, 2 tsp garlic powder, 1tsp thyme, 1 tbsp miso paste, 200ml strong vegan chicken stock or vegetable stock, 1 tbsp nutritional yeast, 1 box of dried sage and onion stuffing mixture (or homemade stuffing mixture)
1. Put a large pan of water on the hob and bring to the boil with the lid on. In a blender, mix the stock, miso, garlic, thyme, nutritional yeast and chickpeas. Blend until smooth. Measure out 200g gluten and slowly add the chickpea mixture. mix until a ball of dough forms but DON'T KNEAD IT, otherwise it will get too tough..
2. Make up the stuffing mixture according to the instructions on the box. Roll out or flatten the dough into a square/rectangle and put 3-4 heaped table spoons of stuffing in a line onto the seitan.. like this...
3. Stretch and roll the seitan up into a log shape. Wrap your log tightly in cling film, and then tin foil to prevent any seitan explosions when cooking. Place the seitan into the pan of boiling water and allow to simmer for around 50 minutes, turning half way through.
4. Remove the seitan from the pan and take off the tin foil. Allow to cool slightly in the cling film, before sneaking a little taste when nobody is looking..
5. THAT. IS. IT. SERIOUSLY!!
All you have to do now is serve straight away with all the Sunday roast trimmings, leave it to cool for your sandwiches, or pop it in the fridge until you're ready to cook and gently re-heat in the oven! If you're doing this, wrap the seitan in foil and gently steam for 15 minutes to prevent drying out.
HAPPY EATING!
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