Seitan Roast | Meatless Beefy Shreds | Vital Wheat Gluten | Carne Vegetal

Seitan Roast
Dry ingredients:
3 cups of vital wheat gluten
1/2 cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon vegan bouillon
1 tablespoon cocoa powder
1 tablespoon instant coffee
2 tablespoons beet root powder
1 tablespoon shiitake powder
Wet Ingredients:
1/4 onion diced & sautéed
7 mushrooms diced & sautéed
1 15.25 oz can of kidney beans (including liquid)
1 tablespoon sesame seed oil
3 tablespoon liquid aminos
1 tablespoon liquid smoke
2 tablespoons red cooking wine
2 tablespoons vegan Worcestershire sauce
2 cups of warm water
Blend until smooth

Fatty dough:
3/4 cups of vital wheat gluten flour
2 tablespoons tapioca starch
6 Oz. Vegan butter ( I used Miyokos European Style Cultured Butter)
2 Tsp of smoked salt
About 1/4 cup of water ( I added a tablespoon at a time until I obtain the desired consistency)
Once the fatty dough is ready, stretch/massage into the rest of the dough.

Simmering broth ingredients:
Diced onion, bell pepper, garlic, water, and vegan consommé.

1. Combine dry and wet ingredients together to form a dough.
2. Knead dough for 5 minutes.
3. Rest the dough for at least 1 hour.
4. Knot the dough and brown on all sides.
5. Submerge the knotted dough into a tasty broth and bake at 365 degrees for 1.5 hours. Flip every 15-20 minutes.

Notes:
1. Due to me measuring loosely, you may have to
adjust the water as need, I started of with 1.5 cups of water and then added .5 cups little by little.
2. The broth will evaporate as the seitan cooks, this is okay.
3. The seitan dough was cooked in a stone oven dish/pan. No lid was used.
4. Oven temperatures may vary. Adjust temperature as needed. The broth shouldn’t be at a full boil. A few bubbles are okay.
5. Depending on the thickness of the seitan dough, you may have to cook the dough a little longer. I normally cut through the bottom to see if the knotted dough is fully cooked.

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