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Friends, I am so excited to share this recipe with you! It took me years to create and perfect it! I finally found the perfect way to make an absolutely delicious vegan Seitan Roast Beef!
Questo arrosto è tenero, saporito e ha una consistenza che ricorda quella di un roast beef tradizionale! Yay! E no, non sto scherzando!
Ingredients
One of the main ingredients to make this dish is wheat gluten. Gluten is a protein thanks to which we can obtain a viscous and elastic dough. In addition, it is the gluten that allows us to create a meat substitute with a meaty texture.
Tools you'll need for this recipe
The recipe is super simple! To make it, however, you will need a food processor because the ingredients with which this roast beef is formed must be chopped very finely. In this way we will be able to form a compact and delicious roast!
Cooking Time
Once the roast is ready, we brush it with mustard (to add more flavour) and we brown it on all sides. As soon as it's golden brown, we add the white wine and the vegetable stock and cook it for 90 minutes over low heat, with the lid of the pan half closed.
Once cooked, we brown it one more time on all sides in order to create a slightly crispy crust on the outside. Et voilà! Our roast beef is ready to be served!
How to serve the vegan Roast Beef
We can serve this dish with baked potatoes, sautéed vegetables, mashed potatoes or even a risotto Milanese. Also, I highly recommend blending the vegetables and cooking juices to create an absolutely delicious sauce, perfect to serve with our vegan seitan roast beef.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #vegaliciosuly or #carlocao on Instagram. Cheers, friends!
Equipment
- food-processor
Ingredients
- 250 g wheat gluten (9 oz)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp smoked paprika
- 1 tsp black pepper
- 2 tsp salt
- 1 small beet pureed with 250 ml (1 cup) water
- 5 tbsp mustard
- 1 tbsp maple syrup
- 3 tbsp tahini or peanut butter
- 300 ml white wine (1 ½ cups)
- 250 ml vegetable broth (1 cup)
- 1 onion halved
- 1 carrot peeled and chopped
- 2 garlic cloves
- Oil for frying
Instructions
- put wheat gluten and all spices up to and including salt in a food processor and blend.
- Add pureed beet, 1 tablespoon mustard and tahini and blend until a homogeneous dough is formed.
- Knead the dough for 3-4 minutes and then form a roast.
- Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.
- Add white wine, broth, onion, carrots and garlic cloves and simmer on low heat with the lid half closed for 90 minutes.
- Add a little broth from time to time if necessary and turn the roast 2-3 times.
- Once the roast is ready, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.
- Blend the vegetables and the remaining liquid and use as a sauce.
- Cut the roast into thin slices and serve immediately.
- If you want to achieve a "meatier" texture, you can let the roast rest in the fridge for one night and reheat it briefly in the oven the next day.
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