Zutaten für Seitan Roast With Shitakes And Leeks Vegan
- 1 tablespoon olive oil (for sautéing) + 2 tablespoons olive oil (for seitan)
- 8 oz (225g) sliced shiitake mushrooms
- 2 leeks (white and light green parts only), thinly sliced
- Salt
- Fresh Black Pepper
- Garlic Cloves
- Fresh Thyme
- ½ cup breadcrumbs
- 1 cup vegetable broth (for seitan)
- Fresh Lemon Juice
- Pinto Beans
- 2 tablespoons soy sauce
- Vital Wheat Gluten
- ½ cup nutritional yeast
- Fennel Seed
- Sweet Paprika
- Dried Thyme
- Dried Sage
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Zubereitung von Seitan Roast With Shitakes And Leeks Vegan
- **Prepare the Filling:**
- Preheat a large cast iron skillet over medium heat.
- Add 1 tablespoon olive oil. Sauté 8 oz (225g) sliced shiitake mushrooms and 2 leeks (white and light green parts only), thinly sliced, until softened, about 10 minutes.
- Stir in 2 cloves garlic, minced; 1 teaspoon dried thyme; salt and pepper to taste.
- Cook for 2 minutes, stirring frequently.
- Add ½ cup breadcrumbs and toss to coat. Cook, stirring constantly, until breadcrumbs are golden brown and the mixture is relatively dry (about 5 minutes).
- Drizzle in ¼ cup vegetable broth and 1 tablespoon lemon juice; toss to coat. Add more olive oil if needed to achieve desired moisture.
- Set aside.
- **Prepare the Seitan Roast:**
- Preheat oven to 350°F (175°C).
- In a food processor, pulse 2 cloves garlic until finely chopped.
- Add 1 (15-ounce) can cannellini beans, drained and rinsed; 1 cup vegetable broth; 2 tablespoons olive oil; and 2 tablespoons soy sauce. Puree until mostly smooth.
- In a large bowl, combine 1 ½ cups vital wheat gluten; ½ cup nutritional yeast; 1 teaspoon dried rosemary; ½ teaspoon dried oregano; ½ teaspoon salt; and ¼ teaspoon black pepper.
- Make a well in the center and add the bean mixture. Stir with a wooden spoon until a dough forms.
- Knead the dough until well incorporated.
- On a lightly floured surface, roll the seitan dough into a 12 x 10 inch rectangle.
- Spread the mushroom filling evenly over the lower third of the rectangle, leaving 2 inches of space at both ends.
- Tightly roll the seitan into a log shape, pinching the seams to seal.
- Place the roll on a large piece of foil, wrap tightly, and crimp the edges to seal.
- Transfer to a baking sheet and bake for 60-90 minutes, rotating every 20 minutes for even cooking. The seitan should feel very firm to the touch when done.
- Let cool slightly before unwrapping and slicing.
- Serve sliced, drizzled with extra vegetable broth and your favorite gravy.
- **Tips:**
- • For best results, use a flavorful homemade vegetable broth. Add extra salt if your broth is not salty enough.
- • This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days. Reheat at 350°F (175°C) for 20 minutes.
- • Use a sharp knife for easy slicing.
- • This recipe serves 6-8 people.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
5g
Carbs
5g
