Seitan Pot Roast
2/3 cup vital wheat gluten
1 cup vegetable broth, divided
1/4 teaspoon seasoned salt, or to taste
2 pinches lemon pepper, or to taste
olive oil, to taste
1/2 garnet yam, sliced 1/4" thick or less (e.g., little coin shapes or fry-like)
1/2 golden beet, sliced 1/4" thick or less (e.g., fry-shape)
1/4 large onion, quartered and layers separated
1/2 cup mushrooms, sliced
1. Prepare Seitan: In a bowl, combine vital wheat gluten with 2/3 cup vegetable broth; combine until it's a consistent texture, very rubbery and soft, but not sticky. Knead in seasoned salt and lemon pepper. Separate seitan into 6 to 8 little chunks and set it aside.
2. In a glass baking dish, pour enough olive oil to coat the bottom of the dish, as seitan sticks very easily to ungreased surfaces. Preheat the oven to 375 F.
3. In a bowl, combine seitan, yam, beet, onion, mushrooms, and a little olive (so they brown up nicely); toss to coat.
4. Place the veggies and seitan in the baking pan, making sure the yams and beet are on the bottom. Pour the remaining 1/3 cup veggie broth into the pan, and sparingly sprinkle some lemon pepper and seasoned salt on the top.
5. Bake for 30 minutes, or until the yams are sufficiently soft. Enjoy!!!
Source of recipe: Yesterday I made my first seitan, based off of several recipes from this site. Today, I made a pot roast with some of my favorite veggies; mushrooms, yams, and onions, and added in half of a golden beet that intrigued me at the farmer's market. The result: pure deliciousness.