Lamb Roast
From WikiDotMako
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
- If you have beet powder: put the other dry ingredients together & mix them. then add beet powder on top - you don't want it mixed in more than the minor kneeding you'll do after adding the wet ingredients. instead, it's most noticeable when streaky.
- 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