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Seitan Gluten Roast

What you need: 

In a large bowl mix together:
4 cups vital gluten
1 cup high protein flour or whole wheat flour
1 1/2 cups high fat soya flour
1/2 cup Kal or Red Star VSF yeast flakes
3/4 cup ground walnuts, OR pecan meal OR almond
meal OR unhulled sesame seed meal
1 cup finely chopped sauteed onion
2 cloves of garlic, pressed (optional
1 teaspoon paprika, ground ginger or cayenne pepper, ground

What you do: 

Make a well in the center and add all at once:[br] 3 1/4 cups water (part pureed asparagus for a more chicken-y flavor)[br] 1/4 cup soya sauce[br] 1/2 cup oil [br] Stir, then knead well- at least 15 minutes.
To let the gluten develop, cover and set aside 15-20 minutes (or overnight in the refrigerator, covered or in a large plastic baggie.) Then knead again.
To proceed, heat 1/3 cup oil. Brown on top and bottom in oil in a Dutch oven. Watch it! If you burn the outside, the burnt flavor will be absorbed by the roasts. It's easiest to brown if you divide it up into meal-size chunks before browning. A thinner roast, 1 inch thick like a chuck roast, absorbs more seasoning than a thicker one when it simmers, this is desirable.
As soon as all are browned, immerse in a heated, but never boiling, broth of:[br] 4 cups water or enough to cover[br] 1 large onion chopped (may substitute 1 cup grated carrot)[br] 1 cup chopped celery[br] 2 teaspoons marmite, vegex, savorex or any such yeast-based broth concentrate or 1 tablespoon dark miso[br] chopped mushrooms or mushroom powder (optional)[br] 1/2 tablespoon sage, OR ginger, OR curry, OR five spice, OR any other seasoning (optional)
Cover, bring to boil. Cook at a rolling boil for 30 minutes, then and then let simmer for 3-4 hours, depending on the thickness of the roasts.
Let cool overnight or for several hours in the refrigerator, in the cooking broth. Taste the broth, it may be a good base for gravy. As the above, it can also be stored to cook the next batch.
I CAN’T TAKE CREDIT FOR THE RECIPE, but I also can’t remember where I found it. I had to share it. It’s incredible!!!

Preparation Time: 
Cooking Time: 
Servings: 
24

SO HOW'D IT GO?

Would really appreciated it if anybody can advise me on how long can you freeze a seitan curry Kiss

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Question: What exactly are you browning?

Sorry, but I've never used a dutch oven before.

You're browning the rested dough you made in the first part of the recipe.  A dutch oven is just a thick, wide, oven safe pot, typically with a lid.  This recipe does not say to transfer the pot to the oven, so you can use any pot you have big enough for the job on the stove top.

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Question: What exactly are you browning?

Sorry, but I've never used a dutch oven before.

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this is true, always quite shocked when i see recipes here that say you should pop something hot straight in the fridge. everyone here in finland knows how bad it is to do just this. you can get really sick eating something that was put in the fridge hot. can't remember why, our biology teacher once explained, something to do with bacteria mutating or something. but anyway, yeah, there is a definite health risk putting foods in the fridge that you didn't leave to cool down in room temperature beforehand.

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Quote:
Let cool overnight or for several hours in the refrigerator, in the cooking broth.

Just wanted to stick my nosy self in here and point something out, just in case some of you don't know.

It can be dangerous to place hot foods in your fridge to cool them since it will bring the temp of your fridge down putting other foods at risk.

Most foods can be left out of the fridge until MOSTLY cooled.  To hasten cooling of soups, rice, etc., remove from cooking pan, place in storage container, and stir often.  To hasten cooling of foods such as this (chunks of "meat"), cut into smaller chunks.

Sorry, I'm just sort of a fanatic about food safety.  8)

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I've read this recipe a few times but I just don't understand any of it. sorry,  :o

I'm probably just dumb. After all, English is my third language. It looks awesome though and I'd love to make this! Do you mix all the ingredients to make the roast or what do you do? Can someone please explain? Thank you.

I haven't made this recipe, but all of the dry ingredients plus the wet combine to make  "meaty" lumps.  It's the gluten, which is why it needs to be kneaded so long and why it has to rest.  I think if you try making it once, you'll understand by doing it.
Good luck!

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I've read this recipe a few times but I just don't understand any of it. sorry,  :o

I'm probably just dumb. After all, English is my third language. It looks awesome though and I'd love to make this! Do you mix all the ingredients to make the roast or what do you do? Can someone please explain? Thank you.

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can you freeze the roasts and then bake them later?
also in the pic the gravy looks awesome - what did you make it with?

the roast in the picture was frozen then thawed. the recipe makes ALOT... feeds a family of 4 a few times. After thawing i threw in some chopped potato, carrot, and onion. i cant remember how i made the gravy for sure. i never use a recipe for it, but I made it from the broth the roasts simmered in, and some combination of "hain pure foods vegetarian gravy", and the "good gravy" recipe from "the vegetarian meat and potatoes cookbook"

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can you freeze the roasts and then bake them later?
also in the pic the gravy looks awesome - what did you make it with?

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