Seitan Roast Stuffed With Shiitakes And Leeks Recipe – Vegan Roast Recipe

Ingredients

• For the filling:
• 2 tablespoons olive oil
• 6 oz shiitake mushrooms, thinly sliced (rough ends removed)
• 2 leeks, white and light green parts only, cut into thin half moons
• 1/2 teaspoon salt
• Fresh black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh chopped thyme
• 1/4 cup breadcrumbs
• 1/4 cup vegetable broth
• 1 tablespoon fresh lemon juice
• For the roast
• 3 cloves garlic
• 3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
• 1 1/2 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cups vital wheat gluten
• 1/3 cup nutritional yeast
• 1 teaspoon fennel seeds, crushed or finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme, crushed between your fingers
• 1 teaspoon dried sage, crushed between your fingers
• Several dashes fresh black pepper

Directions

• First prepare the filling:
• Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
• Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
• Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
• Prepare the roast:
• Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
• In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
• Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
• On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
• Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
• Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
• Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

This delicious recipe and photos were created by ThePPK.com, we simply shared it. Check them out for more great ideas!

Vegan Nut Roast Recipe – Vegan Nut Roast – Brazil Nut Roast

Prep: Less Than 30 Mins – Total Time: 60 Mins

Ingredients

• 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts
• 1 vegan-friendly vegetable stock cube
• 2 tbsp extra virgin olive oil, plus extra for greasing
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)
• 2 carrots, coarsely grated (around 150g/5½oz prepared weight)
• 2 garlic cloves, crushed
• 4 tbsp cashew butter
• 180g/6oz cooked chestnuts, broken into small pieces
• 75g/2½oz dried cranberries
• 20g/¾oz bunch fresh parsley, finely chopped
• 1 lemon, finely grated zest only
• 4 tbsp milk alternative, such as soya or almond
• 1 tsp sea salt
• freshly ground black pepper

Directions

1. Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can.
2. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
3. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
4. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
5. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
6. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

This delicious recipe and photos were created by BBC.co.uk, we simply shared it. Check them out for more great ideas!