Monday, June 2, 2008

Garlic Roasted Seitan and Lentil Loaf

As promised, here's the recipe for last night's seitan. It's glommed together from various seitanic options in How to Cook Everything Vegetarian by Mark Bittman.

Garlic Roasted Seitan and Lentil Loaf
Makes 4-6 servings (1 to 1 1/2 pounds)
Time: About 2 hours, largely unattended

  • 3/4 cup vital gluten flour
  • 1/3 cup dried lentils
  1. Put the vital gluten flour and lentils in a food processor with the short plastic blade.
  2. Add 3/4 cup water and mix until it is all absorbed. Knead by machine for a minute or two. If loose flour remains, add couple more drops of water, but be careful not to add too much. The dough should be one big, slightly rubbery mass. Continue kneading for another 30 seconds. Cover the dough with a cloth and let it rest for at least 20 minutes but no more than 30. Meanwhile, mix up the simmering liquid.
  • 6 cups vegetable stock or water
  • 1 cup white wine (or apple juice or cider)
  • 1 tablespoon salt (if using water)
  1. Combine the ingredient in a large pot with a lid and get back to the seitan.
Back to the seitan...
  1. Shape the dough into an oval loaf, rolling it around the bowl to capture any stray lentils. Set the loaf in the simmering liquid and bring to a boil. It's okay if it isn't submerged.
  2. Lower the heat so that the mixture bubbles gently and cover. Cook, using tongs to turn the seitan once or twice, for about an hour. Test by cutting a slice off the end with a knife, and if you want it a little less dense, cook for another 15 to 30 minutes. Cool in the liquid before storing or using.
  • 1 to 1 1/2 pounds seitan and lentil loaf, cooled and patted dry
  • 2 tablespoons neutral oil, like grapeseed or corn, plus more as needed
  • Salt and freshly ground pepper
  • 2 cloves of garlic
  1. Preheat the oven to 350 degrees F. Put the seitan loaf on a roasting rack in a large pan and brush with 2 tablespoons of the oil. Roast, undisturbed, until it starts to turn golden, about 30 minutes.
  2. While it's roasting, peel and smash the cloves of garlic on a cutting board with a bit of salt using the flat side of a knife. Continue mashing until a paste forms.
  3. After the initial 30 minutes have passed, use tongs to turn the loaf over and brush with more oil if you like. Use a fork to smear the crushed garlic paste over the top. Continue roasting until the seitan is deeply colored, another 15-20 minutes. Cool slightly before slicing. Taste and sprinkle with salt and pepper if needed.
This method produces and crunchy outer crust with a tender interior. Yum!


Erin said...

This is a really interesting way to do seitan, never seen anything like it!

Marni said...

This was my first time making it like this and we really enjoyed it. Give it a try!