Lamb Roast

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

Ingredients (loaf)

(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)

• 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

• 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