Seitan is a plant-based meat made from vital wheat gluten, but this recipe adds something unique...beans! White beans add a texture to this roast that's incomparable to anything else. The end result is a meaty, chewy roast with a crispy crust and sage and onion flavor throughout.
Sage and Onion Seitan Roast [Vegan]
- 1 1/4 cups cannellini beans, drained and rinsed if using canned
- 3 garlic cloves, peeled
- A small bunch fresh sage
- 1 medium onion, peeled and cut into a few chunks
- 1/2 teaspoon dried oregano
- 1 1/2 cups vital wheat gluten
- 1 cup vegetable broth
- Salt and black pepper, to taste
- Oil, for greasing
- Preheat the oven to 375°F.
- Add the drained cannellini beans to a food processor, along with the garlic, sage, and onion. Pulse to form a chunky paste.
- In a large bowl, combine the bean mixture with the dried oregano, vital wheat gluten, vegetable stock, and a good pinch of salt and pepper. Mix well to form a dough.
- Knead the dough for a few minutes; this will help avoid a tough seitan roast.
- Lightly grease a large piece of kitchen foil, and add the seitan dough. Shape to form a rough sausage, then roll tightly in the foil, and scrunch the ends.
- Place the foil-wrapped seitan roast on a baking tray (make sure to pick it up from underneath so you don't tear the foil), and roast for around 1 hour and 20 minutes, until firm.
- Peel back the foil, and slice the seitan roast with a serrated knife. Serve warm.