Ingredients
Equipment
Method
- If using a food processor: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to the food processor. Blend until smooth. Add the vital wheat gluten and blend until a ball forms. If the mixture does not form a ball, mix until the ingredients are combined, then form the dough into a ball by hand. Do not knead the dough.
- If mixing by hand: Blend everything except the vital wheat gluten until smooth using a blender or immersion blender. In a large bowl, mix in the vital wheat gluten with a strong spatula or wooden spoon until a ball forms. Use your hands if necessary. Do not knead the dough.
- If the dough is too dry in either method, add 1 tablespoon of water at a time until you have a soft, smooth dough.
- Place the dough ball on a sheet of aluminum foil. Shape it into a slightly oval form. Wrap the foil securely around the ball, using a double layer of foil for a tight seal.
- Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the foil-wrapped seitan to the basket. Cover the pot and steam for 1 hour, or until the internal temperature reaches at least 160°F (71°C).
- Remove the seitan from the steamer and let it cool in the foil. The foil will loosen as it cools. For the best texture, refrigerate the roast overnight. It will shrink and firm up as it cools.
- Preheat your oven to 400°F (200°C). Lightly grease a baking tray.
- In a small bowl, mix the melted vegan butter, minced garlic, soy sauce (or salt), thyme, and black pepper.
- Remove the foil from the cooled seitan and place it on the baking tray. Brush it generously with the butter-garlic mix.
- Run the rice paper underwater for about 30 seconds to soften it. Place the softened rice paper over the roast. Brush the butter and garlic mixture over the rice paper to help it stick to the roast. Make sure the paper covers the roast.
- Bake the roast for 15 minutes. Brush with the remaining butter-garlic mixture, then return it to the oven and bake for another 15 to 25 minutes until the outside is golden brown.
- Allow the roast to cool for 10 minutes before slicing. The skin will crisp more as it cools. Hold the skin in place while slicing the roast.
Nutrition
Notes
If you want an oil-free version, substitute vegetable broth for the vegan butter on the rice paper skin. Watch the roast closely during baking, as it may burn more easily.
If you skip the crispy skin, omit the rice paper, brush the roast with the butter-garlic mixture, and roast until heated through.
To freeze the roast, steam it, let it cool completely, and then freeze it in an airtight container. Thaw it completely in the fridge before adding the rice paper skin and roasting.