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Apple Stuffing & Seitan Roast

If you are feeling seitanically inspired you can stuff the stuffing into the seitan to make a roulande. Be very sure to seal the roast completely so that none of the cooking broth seeps in and makes the stuffing soggy. In flipping the roast you will need to be careful not to pierce the puffing seitan so the use of parchment paper is advised to assist in flipping. Though simply serving them side by side is acceptable as well.

This recipe is based on Bryanna Clark Grogan's "Pork Tenderloin" and you will know this by her distinctive cooking method. The adaptations to the ingredients are mine.

Combine:
2c Vital Wheat Gluten
1/2c Chickpea or Soy Flour
3T Nutritional Yeast
2t Onion Powder
2t Garlic Powder
1t Sugar
1t Pepper

In a blender puree into a liquid the following:
1/2c Water
1/2c Apple Juice
1/2c Apple Sauce
1 1/2c Cooked Canillini Beans
2t Olive Oil
1T Tahini

Mix the wet ingredients to the dry until incorporated fully. Kneed 15 minutes. Allow the seitan dough to rest 1 hour covered. Kneed 15 minutes then form into a roast shape and place in a lightly oiled baking dish.

Pour over the roast:
2c Boiling Water infused with:
Fresh herb sprigs: Rosemary, Thyme, Sage
1t Paprika
1t Nutmeg

Preheat oven to 325 before turning down to 200. Bake for 3 hours covered. Carefully flip and bake covered in a 325 oven for 30 minutes. Gently flip the roast, bake 30 minutes. Repeat until the liquid has all been absorbed. Remove the lid or foil for the last time if desired.


Savory Apple Stuffing
3c Diced Bread cubes - Sourdough
1t Olive Oil
1/2c Onion, diced
1/2c Celery, diced
1/2c Carrots, diced
1c Apple, peeled, cored & diced
1/2c Earth Balance Margarine
1T Sage, dried ground
2t Rosemary, dried diced
1/2t Salt
1t Nutmeg, fresh ground
1/2c Vegetable Broth

Saute the onion, celery and carrots in oil until tender on medium high, approximately 5 minutes. Add in apples and saute 1 minute more. Add margarine and spices. Once margarine is dissolved add in the broth and bring to a gentle boil. Pour carefully over the bread crumbs until just moist, stirring to combine.

Bake at 325 for 30 minutes. Serve with the Apple Roast Seitan.

4 comments:

Anonymous said...

Bookpapa...

Bryanna's dishes are usually delish ... have to try this one even if her distinctive style means a long process to complete ... the Soy and Seitan Turkey was amazing and worth the day long process.

Anonymous said...

I have to say that I don't think this is original enough to be posted here. Anyone who has Bryanna's newsletter has almost the EXACT SAME recipe.

Anonymous said...

Interesting. I like the second paragraph that states:

"This recipe is based on Bryanna Clark Grogan's "Pork Tenderloin" and you will know this by her distinctive cooking method. The adaptations to the ingredients are mine."

I like the changes. It sounds like an interesting take on the original recipe.

bp said...

for some who are newer to cooking, i think starting out developing new recipes involves adapting/changing old favorites to use new flavors. while this might not lead to a true "iron chef" style recipe, i'm happy the creator took the time to make the changes and share them with us.