Seitan Roast With Shitakes And Leeks Vegan Recipe

How to Make Seitan Roast With Shitakes And Leeks Vegan

1. **Prepare the Filling:**
2. Preheat a large cast iron skillet over medium heat.
3. 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.
4. Stir in 2 cloves garlic, minced; 1 teaspoon dried thyme; salt and pepper to taste.
5. Cook for 2 minutes, stirring frequently.
6. 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).
7. Drizzle in ¼ cup vegetable broth and 1 tablespoon lemon juice; toss to coat. Add more olive oil if needed to achieve desired moisture.
8. Set aside.
9. **Prepare the Seitan Roast:**
10. Preheat oven to 350°F (175°C).
11. In a food processor, pulse 2 cloves garlic until finely chopped.
12. 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.
13. 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.
14. Make a well in the center and add the bean mixture. Stir with a wooden spoon until a dough forms.
15. Knead the dough until well incorporated.
16. On a lightly floured surface, roll the seitan dough into a 12 x 10 inch rectangle.
17. Spread the mushroom filling evenly over the lower third of the rectangle, leaving 2 inches of space at both ends.
18. Tightly roll the seitan into a log shape, pinching the seams to seal.
19. Place the roll on a large piece of foil, wrap tightly, and crimp the edges to seal.
20. 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.
21. Let cool slightly before unwrapping and slicing.
22. Serve sliced, drizzled with extra vegetable broth and your favorite gravy.
23. **Tips:**
24. • For best results, use a flavorful homemade vegetable broth. Add extra salt if your broth is not salty enough.
25. • This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days. Reheat at 350°F (175°C) for 20 minutes.
26. • Use a sharp knife for easy slicing.
27. • This recipe serves 6-8 people.