Baked Seitan Roast
1 cup onions, finely diced
2 tablespoons olive oil
3 tablespoons garlic
2 tablespoons ginger, peeled and grated
4 cups vegetable stock or filtered water or 4 cups vegetable broth made with vegetable broth powder
1/2 cup nutritional yeast flakes
1/3 cup tamari or nama shoyu
2 tablespoons toasted sesame oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon rubbed (dried) sage
3/4 teaspoon sea salt
3/4 teaspoon black pepper
4 1/2 cups vital wheat gluten
3/4 cup whole-wheat flour
Preheat oven to 350°F. Sauté onions in olive oil in a skillet over low heat for 7 minutes or until lightly browned. Add garlic and ginger and sauté an additional 2 minutes. Remove the skillet from heat, and allow to cool slightly.
Transfer sautéed onion mixture to a blender or food processor. Add vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, onion powder, garlic powder, thyme, sage, sea salt, and black pepper; process for 2 minutes or until smooth. Divide wet ingredients, transferring 1/2 to a small bowl, and set aside; use other 1/2 to mix seitan.
In a large bowl, add vital wheat gluten and whole-wheat flour, and stir well to combine. Add a little of wet ingredients to dry ingredients, and stir well to combine. Continue to add additional liquid, as needed, to form a firm dough. Using your hands, knead dough in the bowl for 2 minutes.
Using olive oil, lightly oil a 9x5x3-inch loaf pan. Stretch dough slightly and then press it in the pan. Pour 1/2 of wet ingredients over top of seitan roast.
Bake for 45 minutes. Remove pan from oven, and pour remaining reserved wet ingredients over roast. Reduce oven temperature to 325°F, bake roast an additional 20 to 25 minutes or until all liquid is absorbed and roast is very firm to the touch. Allow to cool 10 minutes in the pan.
Remove roast from pan. Use sharp knife to cut roast into slices, and transfer the slices to a large platter for serving.
Dice or cut leftover seitan roast into strips and add to soups, stews, casseroles, salads, pasta, rice, and grain dishes. Or use it as a filling for sandwiches or wraps.