Seitan Roast

Seitan

Ingredients
2 1/2 cups vital wheat gluten 
1 cup nutritional yeast 
1 tsp cumin 
1 tbsp garlic powder 
1 tbsp onion powder
1 teaspoon smoked paprika 
1 1/2 tsp sage 
1 1/2 cups vegetable broth 
1/2 cup water 
1/4 cup ketchup 
2 tbsp soy sauce 
2 tbsp olive oil
Seitan Filling (see below)
Mushroom Gravy (see below)

Directions

1. Preheat oven to 325 degrees F
2. Mix all the dry ingredients in a large bowl and mix with a fork. In a second bowl combine the wet ingredients and mix well. 
3. Make a bowl out of the dry ingredients and pour the wet ingredients in slowly while stirring to combine. When mixed well, knead the dough for several minutes. 
4. Spread the dough out into a long rectangle. Pour Seitan Filling in a line along the long axis. 
5. Roll the dough into a tube, being careful to cover all the filling.. Wrap in aluminum foil. 
6. Place dough on the oven rack, turning once halfway through baking. 
7. When finished, take out the over and let cool. Once cooled, slice the dough into thick chunks (about 1/2 inch). Top with Mushroom Gravy to serve.

Seitan Filling 
Ingredients

• 4 oz of mushrooms. chopped
• 1 inch of white part of leek, chopped
• 4 oz brown rice cooked in vegetable broth 1 large clove of garlic
• 1/2 cup walnuts chopped
• 1/2 tbspn soy sauce
• 1 tsp sage
• 1/2 tsp thyme
• 1/2 tsp pepper
• pinch of pink himalayan salt
• 1 tbsp olive oil
• 1 tbsp white wine 

Directions

1. Heat up the olive oil and sauté the leek until translucent.
2. Add the garlic and cook a minute or so.
3. Add the mushrooms and cook a few more minutes.
4. Add the white wine and sauté a few minutes more then add the walnuts, soy sauce, rice and spices.
5. Cook for about 5 more minutes. 

Mushroom Gravy 
Ingredients

• 2 oz of mushrooms, chopped
• 2 oz of mushrooms, sliced
• 1 inch of white part of leek chopped
• 1 large clove of garlic
• 1/4 - 1/2 cup of vegetable broth
• 1/2 cup of plant based milk
• 2 tbsp of flour
• 1 tblsp sage
• t tblsp thyme
• 1/2 tblsp rosemary chopped fine
• 1 tblsp olive oil
• Splash of white wine
• Salt and pepper to taste 

Direction

1. In the same pan that you made the seitan filling, heat the olive oil until hot.
2. Sauté the leek and garlic until fragrant.
3. Add the chopped mushrooms and continue to sauté.
4. Add a splash of white wine and continue to sauté.
5. Add all of your spices and continue to sauté for a few more minutes.
6. Mix the flour with the plant based milk and try to eliminate the lumps.
7. Add the mixture to the pan and continue to saute. The mix should begin to thicken.
8. Add as much of the vegetable broth to get to a gravy consistency that you are satisfied with. Some people like it thinner or thicker than others.
9. Continue to cook for about 5 to 10 minutes.