Black Bean and Mushroom Seitan Roast:
1 can of black beans
1 cup of mushrooms
1 green onion
1 stalk of celery
2 tbls Earth Balance or cooking oil
2 tsp veggie bouillon (or 2 vegan chicken bouillon or 2 vegan beef bouillon, or one of each)
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
1 tsp paprika
1 tbls nooch
½ tsp bay leaf powder
1 tsp oregano
1 tsp basil
1 tsp parsley
….1ish cup of vital wheat gluten flour
Chop up the green onion and celery. In a medium pan turn the heat on to medium-high and add vegan butter. When vegan butter is melted add the green onion and celery. Sautee the green onion and celery until soft, and add a cup of chopped mushrooms and sautee until brown; then remove from heat. In a blender add the can of black beans, the cooled mushroom mixture, and the rest of the ingredients EXCEPT for the wheat gluten flour. Blend until smooth. Empty the contents of the blender into a large bowl, add the wheat gluten flour about a ¼ cup at a time, mixing and kneading with your hands until the dough can hold shape.
Roll the dough into a log and wrap with parchment paper. Place in a crock pot on high for 6 hours submerged in veggie broth.
The roast should have a bouncy NOT mushy feel at the end of cooking. Remove roast from cooking broth and keep wrapped in parchment paper. Let the roast cool down for at least and hour and then it’s ready for use!
I sliced the seitan and pan fried it with some of my Cajun Seasoning and some nooch. Served it with vegan gravy, mashed potatoes, and mixed greens with corn.