Vegan pot roast made from seitan is a delicious and hearty plant-based alternative to traditional meat-based pot roasts. Seitan, also known as wheat gluten, is a protein-rich meat substitute made from gluten, the protein found in wheat. When cooked and seasoned properly, seitan can have a texture and flavor reminiscent of meat, making it a popular choice in vegan and vegetarian cuisine.
#plantbased #vegan #potroast #seitan #recipes

Ingredients and Method for Vegan Pot Roast
2 cups Vital Wheat Gluten Flour
1 tbsp chickpea flour
1 1/4 cups water
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp blackstrap molasses
1 tbsp Better Than Bouillon sautéed onion
1 1/2 tsp My Vegan Kitchen Life ™ all purpose seasoning
2 tbsp liquid aminos
1 yellow onion
3-5 cloves of garlic
fresh thyme

In a dutch oven or large pot add 8 cups of water, The bouillon, onion, garlic and the liquid aminos. Stir to combine and bring to a boil.

In a large mixing bowl add the wheat gluten flour, chickpea flour and the dry seasonings, use a wisk to combine ingredients. Add 3/4 of the 1 1/4 cup of the blackstrap molasses water. Use your spoon or hands to combine the flour water mixture. The mixture will thicken very quickly, Scrape any dry flour from the sides of the bowl and continue to combine. If the dough seems too dry, slowly add some of the remaining water and combine. Once the dough is combined it should look like a stretchy doughy form. Use your hands to kneed the dough for 2 minutes. Allow to sit for 5 mins. Use kitchen twine to secure the seitan roast.

Place the seitan in the pot of boiling broth. Reduce the heat to medium, cover the pot slightly allowing steam to escape from the pot. Set a timer and cook for an hour. Do not over cook. Check every 15 minutes or so, making sure the seitan doesn’t stick to the bottom of the pot. Make sure there’s also enough water in the pot. If the water begins to dry out just add more. Once The seitan is cooked remove from pot allow to cool.

You can store the cooked seitan for up to a week in the refrigerator.

Ingredients for gravy:
The left over onion broth from the seitan
Potatoes
Carrots
thyme
1 tbsp oil
1 cup water
1 cup coconut milk
1 tsp gravy master optional

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