Seitan Roast

Seitan Roast with Southern Cornbread Stuffing

Now that the table is set with grains and greens, Part V of the Healthier Thanksgiving Series is the main event. When I first became a vegetarian, the Thanksgiving meal became a plate filled with sides only. This Seitan Roast with Southern Cornbread Stuffing will sit proudly on my plate this year.

Seitan is made from wheat gluten, so it’s not suitable for gluten free diets. The Southern Cornbread Stuffing however is gluten free, and would be lovely stuffed in an acorn squash or portobello mushroom. To make the stuffing, I made cornbread from scratch using a cast iron skillet. There is much debate about whether or not real Southern cornbread is made only with cornmeal, without the addition of sugar. Typically, adding wheat flour and sugar is a “Yankee” move. However, flour (I used oat flour to keep things gluten free) makes for a lighter texture and a little sweetener enhances the flavor of the cornmeal, but it’s entirely optional. Using a cast iron skillet creates a very crispy exterior Southern cornbread is infamous for. Nevertheless, the cornbread can be made in a regular baking pan, too.

This Seitan Roast with Southern Cornbread Stuffing was adapted from Isa Chandra’s Post Punk Kitchen version with shiitake and leeks. Being as how I grew up with a cornbread stuffing, I knew I had to stuff the roast with tradition. Feel free to stuff yours with whatever you’d like.

 

 

Setian Roast
Serves 8

Adapted from Seitan Roast Stuffed with Shiitakes and Leeks by Isa Chandra of Post Punk Kitchen

3 cloves garlic, crushed
3/4 cup cooked pinto beans, rinsed and drained
1 1/2 cups vegetable broth
3 tablespoons tamari
2 tablespoons extra virgin 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
1 teaspoon dried sage
1 teaspoon ground cumin
freshly ground black pepper
1 1/4 cup Southern Cornbread Stuffing {recipe to follow} or stuffing of choice

Heat oven to 350°F

  1. In a food processor fitted with a steel blade, process garlic until well minced. Add pinto beans, vegetable broth, tamari, and olive oil and process until smooth.
  2. In a separate large mixing bowl, whisk together vital wheat gluten, nutritional yeast, and spices. Add pinto bean mixture to dry ingredients, and mix until combined. Knead mixture until well-developed, about 2 minutes.
  3. On a clean surface, or parchment paper, roll out seitan into a large rectangle about 12 x 10 inches. {Ripe Tip: Rolling out the seitan will take force, and likely the seitan will retract some, so keep at it.}
  4. Placed rolled out seitan on two sheets of aluminum foil laid out horizontally with one overlapping the other by several inches at the top. {Ripe Tip: See pictures} Fill the bottom third of the seitan with prepared stuffing of choice, and roll up seitan over stuffing. Tuck in ends of seitan. Roll foil around stuffed roast and twist the edges to close. Bake for 80 minutes until firm.

Ripe Tip: Stuffed roast can be made several days in advance, reheated at 350°F for 20 minutes, basting with vegetable broth as it re-heats.

 

 

 

 

 

 

 

 

 

Southern Cornbread Stuffing

6 ounces carrot, small dice
8 ounces yellow squash, small dice
8 ounces zucchini, small dice
1 tablespoon vegetable oil, such as grapeseed oil
1/4 teaspoon salt
freshly ground black pepper
1 poblano chili pepper
2 jalapeno chili peppers
1 recipe of prepared Skillet Cornbread {recipe to follow} or cornbread of choice
1/2 cup sliced scallions
2 1/2 teaspoons dried oregano
1 teaspoon dried sage
1/2 teaspoon ground cumin
2 tablespoons tamari
3/4 cup vegetable broth

Heat oven to 425ºF

  1. Toss diced carrots, squash, and zucchini in 1 tablespoon vegetable oil, salt and pepper, roasting at 425ºF for 8 minutes until tender.
  2. Lightly coat chili peppers in vegetable oil, and roast at 425ºF for 12 minutes until browned and blistered. Place roasted peppers in a bowl, covering with plastic wrap, allowing peppers to steam 20 minutes.
  3. Meanwhile, combine roasted vegetables, sliced scallions, and spices. Crumble in prepared cornbread, and mix to well combine.
  4. Peel and de-seed roasted and steamed peppers, mincing. Add minced peppers to cornbread mix, and season with tamari and 1/4 cup vegetable broth. Reserve approximately 1/4 cup cornbread to stuff seitan roast, and add 1/2 cup remaining vegetable broth to remaining cornbread mix and bake off at 350ºF for 25 minutes until golden.

Skillet Cornbread
Makes one  9 – 10 inch skillet

1 faux flax “egg” {Ripe Tip: 1 tablespoon flax meal + 3 tablespoons warm water}
1 cup non-dairy milk {Ripe Tip: I used unsweetened almond milk}
1 teaspoon apple cider vinegar
1 1/2 cup yellow cornmeal
1/2 cup oat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon agave nectar, maple syrup, or brow rice syrup (optional)
1/4 cup + 1 tablespoon melted coconut oil or non-hydrogenated “buttery spread”

Heat oven to 425ºF with skillet in oven

  1. Mix together faux flax “egg”, and add apple cider vinegar with non dairy milk to curdle milk making “buttermilk”. Set aside.
  2. Whisk together cornmeal, oat flour, baking powder, and salt, breaking up clumps.
  3. Add flax “egg”, agave nectar or sweetener if using, and melted oil or “buttery spread” to non-dairy milk, whisking together until well combined. Add wet mixture to cornmeal mixture, stirring together until combined.
  4. Remove hot skillet from heated oven, and add 1 tablespoon oil or “butter” to skillet tilting skillet to evenly coat. Pour in batter and bake for 20 minutes. {Ripe Tip: Batter should sizzle when added to the hot skillet creating a crispy crust.}

 

 

 

 

 

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