The wets:
- 1 400g can of chickpeas (don't drain)
- 1 + 1/2 cup warm water
- 1 + 1/2 tbs garlic powder
- 1 + 1/2 tbs onion powder
- 2 beef flavoured stock cubes (I rate the Oxo, or can use other umami rich seasoning)
- 3 tbs soy sauce
- 1 + 1/2 tbs MSG
- 200g tomato puree (ie 1 tube)
- 2 tbsp beetroot powder (optional, for colour)
The drys:
- 3 tbs baking powder
- 1 1/2 tbs nutritional yeast
- 4 cups of vital wheat gluten.
Additional Ingredients:
- 4-5 tbs frying oil
- Onions, carrots, garlic & celery (optional for cooking broth)
- Vegan red wine (optional for cooking broth)
- Fresh rosemary/ thyme (optional for cooking broth)
1) Add the wets to a blender, and blend.
2) Add the drys and mix thoroughly. If you have a setting for dough, use that. Otherwise combine by hand.
3) Kneed until feeling formation of gluten, total of 15 minutes.
4) Put in a bowl and cover. Let sit for 20 minutes.
5) Return to it and shape to a sausage, both hands rolling together in the middle outwards.
6) Tie a knot with the seitan sausage and tuck the ends in. Tie two knots if needed. Ensure ends are tucked.
7) Sear in hot oil on all sides.
8) Prepare an aromatic cooking broth (see optional additional ingredients) otherwise use broth, soy sauce, herbs etc.
9) Submerge and simmer for 3-4 hours, until form to touch. You don't need to wrap it, as you seared it.
10) Keep an eye on it, making sure to move it to different positions and top up cooking fluid if needed.
11) Keep in fridge until ready to serve, ideally next day. Cover with foil to ensure it doesn't get dry.
On day of serving, simply brush with oil and put on baking tray and heat through. Cover with foil if concerned about dryness but it should retain moisture and flavour no problem. I like cooking on a tray with celery, carrots, garlic etc as would a 'classic' roast.
Slice and enjoy... and try save some for sandwiches over the week!
This recipe is adapted from the inspiration by @veganosie (instagram)
