12/02/2018Tofu, legumes and seitan - Main courses

Seitan roast with mushrooms

Name: Seitan roast with mushrooms
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 1 tbsp olive oil; pepper; salt; 200 g king oyster mushrooms; 40 g firm tofu; 0.5 onion; thyme; sage; 2 tbsp cognac; 80 mL soy cream; 150 g gluten flour; 40 g all-purpose flour; 2 tbsp mustard; 3 tbsp soy sauce; 1 tbsp maple syrup; 3 tbsp neutral oil

For hosting Christmas Autumn / Winter Blender-free

For: 4 serv.Difficulty: MediumPreparation: 40 minCooking: 1h15

But what does a vegan eat for Christmas? Well, it's one of those times when we kind of want our plate to resemble traditional dishes... So, it's rare for us, but we made some seitan! You know, it's a dough made from gluten flour that's cooked by poaching in water. We made a roast stuffed with creamy mushrooms, deglazed with cognac, absolutely delicious you see :) With this, Uncle Jean-Mi won't know the difference! Forgotten are the turkeys and other pals he thought he'd pluck at the festive table ;)

You can serve this with some roasted veggies and chutney.

We know we'll get asked, so we'll say it now: you can't make gluten-free seitan; if you're allergic to gluten, you can find recipes for other types of "mock meats" online. But the texture of seitan and its nutritional benefits come from this protein.

Servings

Ingredients

Cups

The stuffing

-olive oil 1 (tbsp)
-pepper
-salt
-king oyster mushrooms 200 (g)
-firm tofu 40 (g)
-onion 0.5
-thyme
-sage
-cognac 2 (tbsp)
-soy cream 80 (mL)

The seitan

-gluten flour 150 (g)
-all-purpose flour 40 (g)
-mustard 2 (tbsp)
-soy sauce 3 (tbsp)
-maple syrup 1 (tbsp)

-neutral oil 3 (tbsp)

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Steps

Prepare the stuffing: peel the onion and slice it. Shred the stems of the mushrooms with a fork and slice the caps. Crumble the tofu.
In a saucepan, heat the oil. Sweat the onion in it. Add the mushrooms and tofu. Add a bit of thyme and sage. Let it sauté for about 20 minutes, keeping an eye on it. Make sure all the mushroom water has evaporated and they are nicely golden.
Deglaze with cognac, then add the soy cream. Season with salt and pepper. Let the stuffing cool down.
Prepare the seitan: mix the gluten flour and the flour. Add the mustard, soy sauce, and maple syrup. Also, add 75 mL of warm water. Knead by hand to form a ball.
Heat a large pot of water.
Roll out the seitan dough to about 20x10 cm. Add the filling and fold the dough over to form a roll. Place your roll on a sheet of plastic food wrap and wrap it up. Tie the ends to seal the sausage.
Place the sausage in a large pot of water and let it simmer for 35 minutes over medium heat (the water should not boil but remain at a gentle simmer).
Preheat the oven to 180°C (356°F).
Remove the seitan from the water and take off the plastic wrap. Place it in an oven-safe dish and brush it with a little bit of neutral oil. Bake for 10 minutes (flip the roast halfway through cooking). You can drizzle it with some gravy sauce during cooking if you want!
Serve with accompaniments such as roasted vegetables and a mango chutney!