Seitan Roast | Meatless Beefy Shreds | Vital Wheat Gluten | Carne Vegetal

Seitan Roast
Dry ingredients:
3 cups of vital wheat gluten
1/2 cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon vegan bouillon
1 tablespoon cocoa powder
1 tablespoon instant coffee
2 tablespoons beet root powder
1 tablespoon shiitake powder
Wet Ingredients:
1/4 onion diced & sautéed
7 mushrooms diced & sautéed
1 15.25 oz can of kidney beans (including liquid)
1 tablespoon sesame seed oil
3 tablespoon liquid aminos
1 tablespoon liquid smoke
2 tablespoons red cooking wine
2 tablespoons vegan Worcestershire sauce
2 cups of warm water
Blend until smooth
Fatty dough:
3/4 cups of vital wheat gluten flour
2 tablespoons tapioca starch
6 Oz. Vegan butter ( I used Miyokos European Style Cultured Butter)
2 Tsp of smoked salt
About 1/4 cup of water ( I added a tablespoon at a time until I obtain the desired consistency)
Once the fatty dough is ready, stretch/massage into the rest of the dough.
Simmering broth ingredients:
Diced onion, bell pepper, garlic, water, and vegan consommé.
1. Combine dry and wet ingredients together to form a dough.
2. Knead dough for 5 minutes.
3. Rest the dough for at least 1 hour.
4. Knot the dough and brown on all sides.
5. Submerge the knotted dough into a tasty broth and bake at 365 degrees for 1.5 hours. Flip every 15-20 minutes.
Notes:
1. Due to me measuring loosely, you may have to
adjust the water as need, I started of with 1.5 cups of water and then added .5 cups little by little.
2. The broth will evaporate as the seitan cooks, this is okay.
3. The seitan dough was cooked in a stone oven dish/pan. No lid was used.
4. Oven temperatures may vary. Adjust temperature as needed. The broth shouldn’t be at a full boil. A few bubbles are okay.
5. Depending on the thickness of the seitan dough, you may have to cook the dough a little longer. I normally cut through the bottom to see if the knotted dough is fully cooked.

[@dawnpitts3433]

Interesting

[@linzertube]

It’s really amazing how “like beef” this looks! You’re awesome to share your (and your daughter’s) recipe…thank-you so much!❤

[@yessicainfante831]

Thank you. You are so welcome! 😊

[@vegan3rd]

AMAZING! I learned how to make the perfect seitan from your recipes! I posted on my social networks a while ago I will do it again for the new year! I will post and tag you in the next few weeks 💚 Thank you!

[@yessicainfante831]

That’s great! I’m glad you’ve found my recipes helpful 😊. Thank you! I look forward to seeing your creations.

[@annoyingbutmorallyconsistent]

Thank you! I make your brisket all the time! Super excited to try this 🌱

[@yessicainfante831]

Hope you like it! This one a similar to that, except without the work or washing the flour. 😉

[@wayne00k]

I'm really liking your mixture for the "fat" in seitan steaks, roasts, etc. For years I've been recreating different sausages and have typically used x-firm tofu, crumbled with oil added. I can think of a few now where I will try your recipe. Cheers

[@yessicainfante831]

Cheers! This is one way to accomplish that! Rice paper also works really well 😊

[@TwinkiesAtWar]

looks incredible!! can’t wait to try this

[@yessicainfante831]

Hope you like it!

[@gustavogomez3286]

looks amazing

[@yessicainfante831]

Thank you 😊

[@xElinaDB]

Wow it looks so good! I was wondering if I could incorporate the shreds into a stew, but when would you add them to the stew? Would you first cook the seitan in the stew and then shred? Or make the shreds separately and add to the stew? I'm looking for a soft texture ☺

[@yessicainfante831]

Yes, you can definitely add the seitan to a stew. I would recommend adding it towards the end since the seitan is already cooked. I’ve made birria using seitan. I first marínate the cooked seitan in birria sauce and then set it on low heat to make sure all the flavors are slow cooked together. It’s delicious!

[@yesthisisme]

looks excellent, ty for the recipe. I too have used sauteed mushrooms, onion & garlic, but i have never used that fat part. definitely going to next time 🙏

[@yessicainfante831]

Thank you! You’re welcome, I hope you like it 😊

[@normandybeach9230]

Wow, this looks like it would make an amazing pot roast!

[@yessicainfante831]

I was thinking the same thing 😊.

[@yessicainfante831]

Thank you. Yes, I agree. 😊

[@MukSlurpASMR]

Simply AMAZING!!!🥰🥰🥰🥰

[@yessicainfante831]

Thank you so much 😀

[@MukSlurpASMR]

@@yessicainfante831 💚💚💚

[@Pmomma100]

Looks phenomenal as usual but what does it taste like? Beefy taste or just meaty taste? You know what I mean?

[@yessicainfante831]

Thank you! It’s the consistency and texture that does it for me. It does tastes beefy to me 😊. I think it’s the mixture of cocoa, beet root powder, and coffee. It has an earthy flavor, it’s hard to explain 😂

[@Pmomma100]

@@yessicainfante831 I know exactly what you mean. I just love your creativity!

[@terryweb]

Do you include the liquid from the kidney beans can? I can't wait to try this. Thank you for sharing! Merry Christmas!

[@yessicainfante831]

Yes, I did. I’ve updated the notes. Thank you! Happy holidays!

[@vivianlowe5351]

I made your hot links and it was total hit. Im making this for Christmas but I'll be smoking it brisket/tri tip like type deal. Idk 🤣🤣 but I have full full faith in your recipes and me setian have a love hate relationship 😩 so that's saying alot. 😂 . I'll update you soon . Thanks in advance

[@Reinolds_Recipes]

So yummy thanks

[@yessicainfante831]

Thank you!

[@annepahler8726]

These shreds look awesome, thank you so much for the video. I wondered if you used the can of kidney beans with the liquid or just the beans?

[@yessicainfante831]

Good question, I just dumped the whole thing in. 😊

[@annepahler8726]

@@yessicainfante831, thanks. 😃

[@poppagrande9260]

🔥🔥🔥🔥🔥

[@StillARose]

Thanks for this! I'll surely try it. Wish you a tasty holiday seasonx

[@yessicainfante831]

You’re welcome! I hope you try it and like it 😊

[@StillARose]

@@yessicainfante831 I will. BTW I WISH you'd open your comments on the chicken shreds video xx you do such great work to fed your family I've appreciated all the things I've learned form your channel. KUTGW girly 😘

[@StillARose]

@@yessicainfante831 btw I make a vegan steak and use Carob powder. Really earthy like the cocoa powder but a good swap out too. Really unique flavor

[@yessicainfante831]

@@StillARose will do. I’m trying to be better at replying to my followers.

[@yessicainfante831]

@@StillARose hadn’t heard of it. I’ll look into it, thank you ☺️

[@graciellalol]

Going to have to make this!!! Do you think it can go in a crockpot instead of the oven? If so, hi/lo and how long? Thx :)

[@yessicainfante831]

I’ve used my slow cooker to cook seitan before. Unfortunately I don’t know exactly what temperature it is. I would think the lowest setting for 3 hours. That’s what has worked for me 😊. Please let me know how it turns out.

[@weltraumpapst]

Thanks for the recipe. Is that 1/2 cups of nutritial yeast?

[@yessicainfante831]

Yes

[@yessicainfante831]

I updated it 😊

[@tampskie7489]

Thank you

[@yessicainfante831]

You're welcome 😊

[@SherryEllesson]

Yessica, have you done any recipes where you water-sautee veggies instead of using oil?

[@yessicainfante831]

Not yet. However, I’d be interested to try it 😊

[@SherryEllesson]

@@yessicainfante831 If you do, I hope you'll post it as an oil-free seitan recipe. Many of us who eat WFPB are also SOS-free (salt, oil & sugar free), Thanks!

[@JackieAnnMusique]

Can i recieve the same result without an oven?

[@yessicainfante831]

Yes, you can steam on a low setting or slow cook (about 3 hours)

[@isabeldeantes6994]

1:30 amiga activa tú traducción para que tengas más seguidoras, un abrazo 💐

[@jeffs6036]

Is that 370 degrees Fahrenheit?

[@yessicainfante831]

Yes, that is correct.

[@lamemechose7072]

What functions do the kidney beans serve? I have a significant taste and texture aversion to all beans except chickpeas & canned refried beans (I know, it’s super weird). Can I sub in an equivalent amount of homemade chickpeas with the flavored cooking liquid? I normally use a chicken flavor base, but I would use the beef flavor here since we’re going in that flavor direction.

[@yessicainfante831]

You’ll need to cut the vital wheat gluten flour with something so that the seitan isn’t too chewy. I have yet to try chickpeas, but I’ve seen other recipes that include it. I’m interested to know how that would turn out. Let me know if you try it.

[@zednevada7362]

Because chick peas are a fair bit denser & harder than kidney beans you pretty much have two options: 1) use jar of chick peas & reserve the liquid but recook the chickpeas again for 15 minutes simmer boil or so this will saturate them more & give better texture. You want to remove the skins too, they are much thicker than other skins on beans. The next thing to consider is that the chickpea liquid will actually work way better than kidney bean liquid plus taste a bit better. It acts as an emulsifier & helps give a slight gel to things which obviously emulates the property of actual meat. 2) your other option is to cook the chickpeas from beginning and over cook them till they are more saturated than usual & again remove the skins.

[@lamemechose7072]

This is great information. Thank you!!

[@zednevada7362]

​@@lamemechose7072 Welcome 🙏!

[@HappyOnee]

Wow! Amazing!

[@yessicainfante831]

Thank you!