Wholegrain Vegan Roast

2 comments

The fact is that I don’t have snacks only! ­čść

Ingredients:
200 gr of Manitoba (very strong Canadian) flour
250 gr of wholegrain semolina flour
water, as needed
shoyu, to taste
salt
extra virgin olive oil
spices (rosemary, oregano, basil, sage, thyme)

Method:
Work the flours, adding water until you get a pretty wet and soggy texture; and knead, knead and knead again for 30 minutes. Cover the dough with water and let it soak for half an hour. You’ll see the separation of starch begins. Take the dough, which has become a fluid mass, but that doesn’t break, and wash it under running water. You’ll notice that the dough is more rustic, thanks to the wholegrain semolina flour. Place it in a bowl with spices and shoyu. Leave it in the fridge for at least 6 hours. Take the dough and put it in a tubular cotton net;
boil for 30 minutes in water, with spices and shoyu. Drain and bake it with a little oil and salt at 200┬░C for 30 minutes. I served it with a sauce made of peppers and tahini. Good, simple, home-made!


Comment:

Semolina flour gave it more crunchiness, which I really liked. But I am a novice with seitan and you’ll certainly know more than me. I did want to share anyway the joys of my self production. Many thanks to all of you and have a nice day!

Chef: Romina from VeganBlog

  1. monsoon 21 October 2011 at 05:49

    quite impressive I have to say… looks like a real roast, I mean a real cruel roast!! I’m always curious with seitan and I’ll try this one ASAP


  2. wendy 24 October 2011 at 06:20

    good idea! I like experimenting on seitan



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