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Ingredients

Dry Ingredients

2 Cups & 1/3 Cup Vital Wheat Gluten

1/2 Cup Nutritional Yeast

1 Tablespoon Onion Power

1 Tablespoon Garlic Power

1 Teaspoon Dried Sage

1 Teaspoon Dried Thyme

1 Teaspoon Dried Parsley

1/2 Teaspoon Salt

Wet Ingredients

One Vegetable Stock Cube

1 & 1/3 Cup Warm Water

3 Tablespoons Soy Sauce

1 Tablespoon Oil

1 Tablespoon Vegan Worcestershire Sauce

1 Can Rinsed Kidney Beans

Glaze

1 Tablespoon Maple Syrup

2 Tablespoons Soy Sauce

1/2 teaspoons Dried Sage

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Parsley

1/4 teaspoon Salt

Instructions

1. Place all your dry ingredients in to a bowl & mix until combined 2. In a blender, add all your wet ingredients (Using warm water, as this will help the vegetable stock cube mix better, and adding kidney beans into the mix helps the seitan become less dense & spongy) 3. Now, add your blended ingredients in to the dry ingredients, and mix until it all combined (Some kidney beans can hold more water, so if the mix is a little too wet, add a tablespoon of wheat gluten at a time until it forms into a ball) 4. Now get two sheet of tin foil on top of one another, and place your ball of seitan onto it. Form into a larger log shape. Wrap tightly & twist the ends. 5. Place into your steamer, and steam for 1 hour and 15 minters. 6. After the hour is up, set the seitan aside to cool in the foil , as this will help to keep it's shape. 7.after you let your seitan rest, place in to a oven dish and make your glaze 8. In a small bowl mix your soy sauce, maple syrup, sage, thyme, parsley and them pour over your roast and cover with foil 9. Place in your oven at gas mark 6 for 20 minutes, then remove the foil & cook for a further 15, to get the top of your roast browned.



