Our Christmas dinner in the past few years has been a stuffed seitan roast, and thankfully they have been steadily improving every year.
In 2007 it was a bit chewy, made with nothing but gluten flour and liquid.
2008, I incorporated pumpkin into the mix, and the texture was a bit less chewy but still fairly heavy.
2009 we had two roasts - one with friends in Townsville, and one with Andy's family in New South Wales. Both incorporated chickpea flour, which made the texture much lighter and, I think, more pleasant.
Andy and I both agree, though, that this year's roast was heaps better. First of all, it used okara in the seitan mix, which makes the texture less gluten-y and chewy. Second, it was steamed, so it was nice and firm, and the stuffing became a part of the seitan instead of falling out. And finally, we wrapped it in yuba before the final roasting, so it got a crunchy-chewy skin on the outside.
Here's a step-by-step guide to how we created the best seitan roast yet.
First, make the stuffing. We were out of onions, so this was a no-cook stuffing, which was fine with me considering the heat and humidity on the day I did the cooking.
Orange, Date & Almond Stuffing
8 to 10 slices of multigrain bread, stale, and torn into small pieces
1 c. vegetable stock
1 T. cointreau (or orange juice)
1 tsp. ground cumin
1 orange, peeled and diced (try to save as much of its juice as possible, too)
1/4 c. toasted almonds, roughly chopped
1/4 c. dates, roughly chopped
In a large bowl, pour vegetable stock and cointreau over the bread pieces and stir up. Let sit for 5 to 10 minutes, then mix with the remaining ingredients.
Seitan Turkey Roast
1/3 c. almond meal
250g. okara (or crumbled firm tofu)
2 tsp. vegan chicken-style stock
1 T. soy sauce
3 T. vegetable oil
5 T. water
1 tsp. onion powder
2 T. nutritional yeast
1 clove garlic, minced
1 tsp. salt
1/2 t. black pepper
1 tsp. dried rosemary
1 tsp. fresh thyme
160g (about 1 1/4 c.) gluten flour
1 tsp. cornflour (corn starch)
In a large bowl, combine almond meal, okara, stock powder, soy sauce, oil, water, onion powder, nutritional yeast, garlic, salt, pepper, rosemary and thyme. Blend until completely smooth with a stick blender (or put all of this into a blender or food processor and do it that way).
Fold up the sides of the seitan dough, closing any cracks that break. Press the seams together well. Make sure the log is short enough to fit inside of a steamer.
Take a few sheets of yuba, soak briefly in warm water, and wrap this around the roast.
Let stand for 5 minutes before slicing and serving.