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Chicken-Style Seitan Roast Recipe


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     Chicken-Style Seitan Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   1 large roast

2 c. vital wheat gluten
1/2 nutritional yeast flakes
1/4 c. chickpea flour
1 Tbl. poultry seasonings
1 Tbl. granulated onion or onion powder
1 tsp. fine sea salt
1/2 tsp. ground white pepper
2 c. cool water
1 Tbl. olive oil
1 Tbl. soy sauce

In a large bowl, mix together the vital wheat gluten, nutritional yeast, chickpea flour, poultry seasonings, granulated onion, salt and white pepper. In a large measuring cup or pitcher, whisk together the water, olive oil, and soy sauce, and gently stir into the dry ingredients. Stir just until ingredients are mixed. Shape the dough into a roast shape and wrap in a damp tea towel or double layer of dampened cheesecloth, tying the ends with cotton twine. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the steamer, cover, and steam for 45 to 50 minutes or until firm to the touch. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath.
Alternatively, you can wrap the roast in a large piece of aluminum foil, twisting the ends to seal. Wrap well, but don't cover in too many layers of foil or else the steam won't be able to penetrate the roast. If steaming the roast in foil, steam for 60 minutes, open foil and steam again for an additional 5 minutes. The roast should be fairly firm to the touch. Uncover the steamer and let stand 5 minutes. Carefully remove the roast from the steamer to a cutting board. Unwrap. Let the roast cool on the board and refrigerate in a covered container until ready to use.

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