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This is a new version of my original vegan prime rib(less) roast made from washing flour. I subbed out fresh beetroot for powder to yield a firmer texture, as well as added more beefy flavoring to the mix. Still fancy enough for your holiday table, but easy enough to be enjoyed more often.
Ingredients
Directions
Wash that flour! (WTF!) 😊 You can wash the 16 cups of bread flour (or full bag of AP flour) in two batches to make it easier to handle than all in one bowl. I have found that about 6 1/2 cups of water is about perfect for 16 cups of flour, but different flours may vary, so start with 6 cups total and add up to 7 or even a little more if you find it necessary. You're looking for the dough to come together not too sticky, not dry and crumbly. I washed this to the cloudy/hazy water stage. If you leave in too much starch you might have a doughy result.
New to washing flour? Follow steps 1-7 here.
While your dough ball(s) are resting in water, prepare your simmering liquid using 1 1/2x this recipe for the vegetable broth base plus beaf variation ingredients, or use 3 quarts (approximately 3L) low-sodium vegetable broth plus 1 1/2T dried porcini mushroom powder, 1 1/2T vegan Worcestershire sauce, 5T soy sauce or liquid aminos, 2t Marmite. Bring the broth up to a boil and let it simmer for at least an hour to develop the flavor before straining.
After washing, combine both dough balls (if washed separately) and let the gluten drain for at least 20 minutes. Really wring out the dough to make sure as much excess water as possible has been removed. If adding the 1 tbsp Methylcellulose, make sure the dough ball is cool to start off with, refrigerating it for about 30 minutes if necessary before adding. Use a food processor to integrate it into the dough ball, working in batches if necessary. Then let the dough rest for another 30 minutes or more in the refrigerator to give time for the Methylcellulose to absorb.
Separate the dough into 2/3 and 1/3 portions.
Mix all of the beefy portion ingredients together into a paste. I start by adding a small chunk of the dough in the food processor and add the seasoning paste, then add the rest of the beefy dough portion until it is fully incorporated. Allow to rest on the counter until the gluten has reformed and is strong enough to stretch and knot.
While the beefy portion is resting, add the small fatty portion to the food processor with 1/2 each garlic powder, salt, and white pepper, along with 2T vegan butter. Let this rest for a while so the gluten starts to reform and it can be stretched and rolled out.
Separate the beefy portion into 2/3 and 1/3 sections. Stretch and knot the 2/3 section a couple of times, really twisting the dough as you knot to develop the grains. Separate the fat portion into 2 halves. Stretch the first half over the red dough and completely cover it. Then stretch the remaining beefy portion to cover the top and sides of the first layers. Finally, stretch the remaining white dough over the top and sides. Wrap the entire ball as tightly as possible in cheesecloth. This will allow the dough to be firm while retaining its shape and still absorb flavor through the cloth.
Place the wrapped dough roll in hot broth. You want the broth to stay at around 190F (85C), and cook the seitan for about 2 hours, rotating once halfway through. I achieve that temperature with my slow cooker on high. I have also used the slow cooker function on my Instant Pot set to the "normal" setting for similar results, but I keep the lid loose because it can get too hot. You want your broth to be barely bubbling - too much can lead to spongey results.
Once your seitan is cooked, allow it come to room temperature and then refrigerate it out of the broth for about 8 hours or overnight. Save that broth for gravy and roasting!
On the day you're serving, bring the roast out, unwrap it, and allow it to come to room temperature for about an hour or two. Preheat your oven to 350F. Generously coat the roast with salt and pepper. Mix together the softened vegan butter, rosemary and thyme. You can optionally mince in a few garlic cloves, but I find that the garlic can burn and get bitter during the final broil stage, so I reserve this for the gravy. If you have a meat injector, try injecting melted butter and minced garlic!
Add a few splashes of broth to the bottom of the pan so it doesn't dry out. Coat the roast with half of the herbed butter mixture and place it in the pan. Cook for 30 minutes, then coat the roast with the rest of the butter mix and cook for another 30. If it looks like it's drying out, baste the roast with the gravy and melted butter from the bottom of the pan. Coat the roast with half of the dark mushroom soy sauce and broil for a few minutes or until getting brown and crisp, then flip and repeat.
While the roast is cooking, heat the 2 tbsp vegan butter on medium. Add the shallot and stir until it becomes a bit translucent. Next add the garlic and stir for about a minute. Coat them in the 2T flour and mix as the flour absorbs all the liquid in the pan, stirring so it doesn't stick. Deglaze with the wine, or if you're avoiding wine, add a few splashes of broth until everything comes together. Next add the vegan Worcestershire sauce and 2 cups broth, plus fresh thyme and rosemary. Cook the mixture down until it thickens and is reduced by about half. Season with salt and pepper to taste.
Bring out the finished roast, slice, and ladle on the hot gravy to serve.
Servings 8
More Beaf & Holiday Recipes
Ingredients
Directions
Wash that flour! (WTF!) 😊 You can wash the 16 cups of bread flour (or full bag of AP flour) in two batches to make it easier to handle than all in one bowl. I have found that about 6 1/2 cups of water is about perfect for 16 cups of flour, but different flours may vary, so start with 6 cups total and add up to 7 or even a little more if you find it necessary. You're looking for the dough to come together not too sticky, not dry and crumbly. I washed this to the cloudy/hazy water stage. If you leave in too much starch you might have a doughy result.
New to washing flour? Follow steps 1-7 here.
While your dough ball(s) are resting in water, prepare your simmering liquid using 1 1/2x this recipe for the vegetable broth base plus beaf variation ingredients, or use 3 quarts (approximately 3L) low-sodium vegetable broth plus 1 1/2T dried porcini mushroom powder, 1 1/2T vegan Worcestershire sauce, 5T soy sauce or liquid aminos, 2t Marmite. Bring the broth up to a boil and let it simmer for at least an hour to develop the flavor before straining.
After washing, combine both dough balls (if washed separately) and let the gluten drain for at least 20 minutes. Really wring out the dough to make sure as much excess water as possible has been removed. If adding the 1 tbsp Methylcellulose, make sure the dough ball is cool to start off with, refrigerating it for about 30 minutes if necessary before adding. Use a food processor to integrate it into the dough ball, working in batches if necessary. Then let the dough rest for another 30 minutes or more in the refrigerator to give time for the Methylcellulose to absorb.
Separate the dough into 2/3 and 1/3 portions.
Mix all of the beefy portion ingredients together into a paste. I start by adding a small chunk of the dough in the food processor and add the seasoning paste, then add the rest of the beefy dough portion until it is fully incorporated. Allow to rest on the counter until the gluten has reformed and is strong enough to stretch and knot.
While the beefy portion is resting, add the small fatty portion to the food processor with 1/2 each garlic powder, salt, and white pepper, along with 2T vegan butter. Let this rest for a while so the gluten starts to reform and it can be stretched and rolled out.
Separate the beefy portion into 2/3 and 1/3 sections. Stretch and knot the 2/3 section a couple of times, really twisting the dough as you knot to develop the grains. Separate the fat portion into 2 halves. Stretch the first half over the red dough and completely cover it. Then stretch the remaining beefy portion to cover the top and sides of the first layers. Finally, stretch the remaining white dough over the top and sides. Wrap the entire ball as tightly as possible in cheesecloth. This will allow the dough to be firm while retaining its shape and still absorb flavor through the cloth.
Place the wrapped dough roll in hot broth. You want the broth to stay at around 190F (85C), and cook the seitan for about 2 hours, rotating once halfway through. I achieve that temperature with my slow cooker on high. I have also used the slow cooker function on my Instant Pot set to the "normal" setting for similar results, but I keep the lid loose because it can get too hot. You want your broth to be barely bubbling - too much can lead to spongey results.
Once your seitan is cooked, allow it come to room temperature and then refrigerate it out of the broth for about 8 hours or overnight. Save that broth for gravy and roasting!
On the day you're serving, bring the roast out, unwrap it, and allow it to come to room temperature for about an hour or two. Preheat your oven to 350F. Generously coat the roast with salt and pepper. Mix together the softened vegan butter, rosemary and thyme. You can optionally mince in a few garlic cloves, but I find that the garlic can burn and get bitter during the final broil stage, so I reserve this for the gravy. If you have a meat injector, try injecting melted butter and minced garlic!
Add a few splashes of broth to the bottom of the pan so it doesn't dry out. Coat the roast with half of the herbed butter mixture and place it in the pan. Cook for 30 minutes, then coat the roast with the rest of the butter mix and cook for another 30. If it looks like it's drying out, baste the roast with the gravy and melted butter from the bottom of the pan. Coat the roast with half of the dark mushroom soy sauce and broil for a few minutes or until getting brown and crisp, then flip and repeat.
While the roast is cooking, heat the 2 tbsp vegan butter on medium. Add the shallot and stir until it becomes a bit translucent. Next add the garlic and stir for about a minute. Coat them in the 2T flour and mix as the flour absorbs all the liquid in the pan, stirring so it doesn't stick. Deglaze with the wine, or if you're avoiding wine, add a few splashes of broth until everything comes together. Next add the vegan Worcestershire sauce and 2 cups broth, plus fresh thyme and rosemary. Cook the mixture down until it thickens and is reduced by about half. Season with salt and pepper to taste.
Bring out the finished roast, slice, and ladle on the hot gravy to serve.
Just one question.. can I do this with VWG? I haven’t time to wash flour today 🙁
It’s doable but you’d need to add much more liquid to hydrate the gluten and probably add an additional ingredient like beans or tofu or other flours or potato flakes to make the gluten less chewy. Here’s a recipe with a similar flavor profile and broth, just slightly different technique using VWG and potato flakes: http://seitansociety.com/recipes/slow-cooker-italian-beef-seitan/. Hope that helps!