Saturday, June 14, 2008

Roast Seitan with Ginger Peach Stuffing and Glaze

The great thing about tonight's meal is that it helped me figure out what to serve for Christmas dinner (and who doesn't plan Christmas dinner in June?). Imagine the pic above with a chestnut and sage stuffing and a cranberry glaze. It's all going down in December. Today's recipe has a nice summery feel and makes use of sweet peaches and apricots in the stuffing and glaze, balanced by cinnamon and ginger. The seitan is both steamed and roasted, giving it a perfect texture. It was a big hit with my visiting in-laws.


INGREDIENTS
Stuffing
- 2 tbsp margarine
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1/2 tsp salt
- 1 tsp cinnamon
- pinch of nutmeg
- 1-2 tbsp mined ginger (depends on how much you like ginger)
- 1 piece stale french bread, with crusts on, small dice
- 1 almost ripe peach, skinned and chopped
- 1 almost ripe apricot, skinned and chopped

METHOD
1. Melt margarine in a small saucepan over medium heat. Saute onion, celery, and ginger for 5 mins, or until soft. Add spices, stir well, and remove from heat. Put bread and fruit in a bowl, pour onion mixture over top and mix well. Set aside to cool. Make the seitan.

Seitan
Get your water on its way to boiling in your steamer
- 1 1/3 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp poultry spice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup soy milk
- 2 tbsp oil
- 1/4 tsp apple cider vinegar

METHOD
1. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add to dry. Mix with a wooden spoon into a wet dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.
2. Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.
3. Put stuffing in a line the center of the dough. Compress the stuffing in your hands a bit so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle (i.e. make sure there is a cavity in the middle with the stuffing in it--don't roll it like a jelly roll). Seal the ends and seam as best you can.
4. Transfer the roll to a piece of extra wide, extra strength aluminum foil, and tightly roll up like a Tootsie Roll.
5. Steam for 30 mins, turning over after 15 mins. While seitan is steaming, make the glaze.

Glaze
- 2 small ripe peaches, skinned and chopped
- 2 ripe apricots, skinned and chopped
- 1 -2 tbsp minced ginger
- 1/2 cup water
- 1/2 cup sugar
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch salt
- 1/2 tsp cornstarch

METHOD
1. Blend peaches, apricots, ginger, and water in a food processor until very smooth. Transfer to a saucepan and bring to bubbling over med to med-hi heat.
2. Let bubble for about 5 mins, until fruit begins to darken and sauce reduces slightly. Add sugars and spices and mix well. Let bubble and reduce for 5 more mins.
3. Mix cornstarch in a bit of water and add to pan. Bring to bubbling, stirring constantly, and remove from heat. Set aside to cool while seitan finishes.

Roasting and Glazing
Preheat oven to 350 degrees. Lightly oil a 9 x 13 glass baking dish.
1. When seitan is done steaming, remove from steamer and set aside to cool for a few mins. Unwrap, and place in prepared baking dish.
2. Spoon half the glaze over top, covering as much of the sides as you can. Bake for 15 mins.
3. Spoon remaining glaze over roast and bake another 15 mins.
4. Spoon any glaze that has slipped off the roast back over the roast and bake for another 10 mins.
5. Remove from oven and let cool for 15 mins to allow everything to firm up a bit. Transfer to a cutting board and thickly slice with a very sharp knife.

VARIATION
If you like the bite of ginger, don't process the ginger in with the fruit for the glaze. Instead, mince it and add it to the pan with the processed fruit. This will give you bursts of ginger flavour in with the sweet peaches.

11 comments:

Jan Scholl said...

Oh my-I will be cooking tonight. I am roasting whole cloves of garlic, so I might as well make it worth the time in the kitchen.

this looke so so so yum. After I opened a can of black beans and ate them cold (I am lazy and weird) but they were still good.

so what to serve with this, ya think? cold pasta salad with light italian dressing and broccoli?

Eesh said...

This is just over the top Vegan Dad! My goodness, I wish I had your flair in the kitchen. I keep looking at my pots and pans wishing a meal was magically in there, kinda like in Peter Pan lol. I can't wait to see this again in December with all the cranberry fixins. It's gonna be another hit no doubt!

Vegan Dad said...

Jan,
Those sound like great accompaniments. I went more "meat and potatoes," literally, with mashed potatoes, apple sauce, garden salad, and steamed broccoli and asparagus.

vegeater said...

This looks beautiful, Thanksgiving-worthy! And incidently, reminiscent of a product I recently discovered (for those of us who are too lazy to undertake a project like this when it isn't thanksgiving): Field Roast Grain Meat (www.fieldroast.com). I daresay yours is better, but the Field Roast does in a pinch. Hats off to ya.

Sharon R said...

Your recipes just keep getting better & better.. I wondered what I would eat for dinner when I considered giving up meat and now I have so many recipes there's not enough time to make them all!

Chris said...

You continue to amaze. I made a seitan roast once but yours looks much better.

Veg-a-Nut said...

You are such a talented vegan cook. I am sure you should open an online cooking school. Your creativity floors me. My DH keeps telling me to just go for it, but I wimper away and use someone elses awesome recipe instead. Funny hmmm many of them are yours. :o) This is going to be on the table this holiday. Thank you!

EcoMaMa said...

I just stumbled across your site and have to say I am in love with all of your recipes. We are vegetarian working on going vegan and I love to cook vegan, but lack some of the knowledge needed to do some things and this is exactly what I was looking for.

Jen said...

This is fantastic-looking --- I make a seitan roast every year for our friends' "Orphans' Thanksgiving" potluck, but I never thought of steaming it, and putting the stuffing inside the roast itself. This looks way easier (and maybe even yummier) than the slow-cooker roast recipe I always use!

Babette said...

Wow, I have your book and prepared the roast seitan from it. I was totally amazed by it... it was my first roast seitan ever. I unfortunately used dried apricots and canned peaches, so it was a bit too sweet. I'll know better next time.

reactoss said...

I was just looking for a yummy roast to make and just made this. I think I stuffed up the seasoning (I didn't have poultry seasoning and used chicken flavoured stock powder) so I'll add heaps more herbs and things next time and I only had apples so I used those for the stuffing and winged the glaze with some fruit chutney I had. The result was really fantastic. i love the texture and it was so filling. This is definitely one I'll be working with again. Thanks Vegan Dad for giving me the courage to make fake meat!!