Seitan Roast

This was our vegan take on the traditional Finnish Christmas ham, although its similarities to a ham are very minor. We coated our roast with Dijon mustard that’s seasoned with garlic and red bell pepper – I am not a great mustard lover, but that particular mustard is delicious. We used pink peppercorns for decoration instead of the traditional cloves, and the roast turned out perfectly, both in terms of flavor and presentation.

seitan_roast.jpg

The photo was taken after we’d coated the already-once-baked roast with mustard, crushed melon seeds, breadcrumbs, and pink peppercorns. It went in the oven after coating, but we forgot to take a picture when it was all done – it looked pretty much like this, except the breadcrumbs had browned a little. There’s no inside shot either, but the roast had a delicate and pleasant texture: tender and juicy, and not chewy like regular seitan.

We chose the seasonings to fit our own tastes, but the proportions for this recipe are from a seitan ham recipe at the Finnish animal rights discussion forum.

Dry ingredients:seitan_roast_dough.jpg

  • 3 dl gluten flour
  • ½ dl chick pea flour (gram)
  • ½ dl nutritional yeast
  • 1 teaspoon salt
  • black pepper to taste
  • 1 teaspoon sugar
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary

Wet ingredients:

  • 150 g marinated tofu
  • 1 and ½ dl tofu marinade
  • 1 dl water
  • 1 teaspoon liquid smoke
  • 1 tablespoon lemon juice
  • 2 tablespoons light soy sauce
  • 3 tablespoons olive oil
  • 4 cloves garlic, crushed

First, we mixed the dry and the wet ingredients in separate bowls, then poured them together, and kneaded the dough for about 10 minutes. Now, I formed the dough in a cylindrical shape, and then wrapped it tightly in multiple layers of aluminum foil. Then we baked the roast in 150 degrees Celsius for one and a half hours, and refrigerated it overnight without removing the foil.

seitan_roast_wrapped.jpgseitan_roast_baked.jpg

Pictured here; the roast dough wrapped in foil, and the next day before coating.

On Christmas eve, before dinner, we spread Dijon mustard seasoned with garlic and red bell pepper over the roast, sprinkled it with crushed melon seeds and breadcrumbs, and decorated with pink peppercorns. Then we baked it in about 175 degrees for half an hour or so, until it had gotten some color.

2 Comments

  1. Posted January 10, 2008 at 06:38 | Permalink

    Hi Anni,
    I’ve never tried seitan before, but your recipe looks tempting. I’ll certainly give it a try when I’m back in New York (I’m in sunny India right now, eating the most glorious foods!)
    Wishing you and your readers a belated happy new year,
    Kamini

  2. Anni
    Posted January 10, 2008 at 12:13 | Permalink

    Hi Kamini,
    Happy new year to you too! I hope all is well in India – please send some sun our way, it’s so cloudy and grey and rainy in Helsinki…

    Seitan is very simple to make with gluten flour (or vital wheat gluten as it’s called in the US). It was only last summer when we first tried cooking our own seitan, and since then it has become a staple in our kitchen!

    -Anni

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