Lamb Roast

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We've been pretty successful at making a tasty lamb/beef roast by riff off of the directions for greek roast lamb

Ingredients (loaf)[edit]

(dry)

  • 2 cup Gluten
  • 1/4 cup Nutritional Yeast flakes
  • 1/8 cup beetroot powder
  • 1 tsp (or a generous sprinkle) garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp msg
  • 1 tsp white pepper powder

(wet)

  • 2 Tbsp chopped dates
  • 2 Tbsp olive oil
  • 1 Tbsp dark soy sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp better-than-bouillon base
  • 1 tsp tahini
  • 1 tsp red miso paste
  • 1/4 cup dry red wine
  • 3/4 cup water


Ingredients (broth)[edit]

  • few cups water
  • 1 cup soy sauce
  • 1 cup red wine
  • couple bouillon cubes / powder / equivalent
  • 1/2 cup peanuts (they'll taste great at the end, too)


Directions[edit]

  • mix dry ingredients
  • add wet ingredients to bowl
  • mix until it comes together. kneed 1 minute to evenly distribute the tahini/miso/dates/bouillon
  • bring broth up to a simmer
  • For dense loaf, wrap the seitan in tin foil and poke some holes in it. For a looser loaf, truss the roast in twine.
  • steam for 30 minutes. Flipping halfway
  • if seitan is twined, take out and put on aluminum foil at this point, then wrap the foil around the roast to keep it from expanding more.
  • boil for 30 minutes. Flipping halfway