During the festive season it is customary to have some form of roast with your meals, which can be a bit excluding for those who do not eat meat.
When watching the Grinch, we decided to try and create a roast substitute that could be used, and in honour of the film, we named it after Whovilles famous Roast Beast.
This Seitan roast really can act as a substitute, and compliments all of the usual veggie trimmings. Various combinations of flavours could be used to tweak the flavour towards some of the more traditional roasts (lamb, beef, chicken, etc.) however I feel ours has a decidedly unique flavour that stands on its own.
- 5 cups of vital wheat gluten
- 3/4 plain flour
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1 small onion, finely diced
- 4 cloves fresh garlic, crushed
- 2 teaspoons minced ginger
- 1 1/2 cups vegetable stock
- 1/4 cup light soy sauce
- 1/2 tablespoon roasted sesame oil
- 1/2 tablespoon vegetable oil
- 2 cups of vegetable stock
- 2 bay leaves
- 3 tablespoons bisto best onion gravy
- Preheat your oven to 175°c/350°F/Gas mark 3 and lightly oil a loaf tin.
- Lightly fry the onion in a little oil until starting to go soft. Add the garlic and ginger and continue to fry until onion is fully cooked and translucent.
- Transfer the onion, garlic and ginger mixture to a food processor. Add 1 1/2 cups of vegetable broth, soy sauce, sesame oil and vegetable oil. Blend until smooth. Take half of this mixture and set aside. Add 2 cups of vegetable stock, 3 tablespoons of Bisto Best onion gravy and the Bay leaves to the liquid remaining in your food processor. Don’t blend this, as you’ll get Bay leaves in your food (not recommended!)
- In a large bowl, take all of the dry ingredients and stir well with a wooden spoon to combine. Make a well in the centre of this mixture and pour in the liquid mixture (without the bay leaves) into it.
- Quickly stir this together until all of the liquid and dry ingredients are combined. Knead the dough on a clean work surface. You’ll start to see fibres appear in the dough.
- To create a more fibrous dough, stretch the seitan into a log with your hands then fold it back on itself. Repeat this 5-10 times depending on how fibrous you want it to be.
- Squeeze the dough into a loaf shape and place in your pre-oiled loaf tin.
- Remove the bay leaves from the broth you set aside earlier. Pour half of this over your seitan roast beast. Cover with foil, and bake for 45 minutes.
- Take the roast beast out of the oven and reduce the heat to 150°c/325°F/Gas mark 2. Pour over the remaining broth and return to the oven.
- Leaving the foil off, roast for a further 20-25 minutes until most of the remaining liquid has been absorbed. Your roast beast should be firm, but still moist.
- Leave the roast beast to rest for 10 minutes before carving and serving.
testimony from The Herb
We’ve covered a lot of different foods – but when Carnie suggested making a Roast, I was over the moon! It really is an institution in the UK to be able to have a Sunday Roast and nut roast can be so boring! Not only does this roast beast satisfy as is, you can even change up the flavours to have different types of meat. Amazing!