Black Bean & Potato Seitan Roast
Ingredients
- 3 slices Wholewheat Bread Toasted and cut into thumb size pieces
- 2 whole Boiled Potatoes Skin removed and chopped into small pieces
- 400 grams Black Beans Cooked and drained. Canned is fine
- 1/4 cup Nutrional Yeast Flakes
- 1/4 cup Scallions Finely chopped
- 2 tbsp Dried Mixed Italian Herbs
- 1 tsp Garlic Powder
- 1 tbsp Granulated Onion
- 1/8 tsp Black Pepper (freshly ground)
- 2 cups Vegetable Stock Salted
- 1 tbsp Tamari or Soy Sauce
- 2 cups Gluten Flour - Vital Wheat Gluten
Servings: Serves
Units:
Instructions
- For this recipe you will need a large mixing bowl, a potato masher (if you do not like mixing by hand), a large bread pan, non-stick parchment paper, aluminum foil and a baking tray.
- Firstly, set your oven to 180 degrees C (360 F). Next take your large mixing bowl and add the toast, potatoes and black beans before mashing by hand or with masher.
- Now add the flakes, scallions, dried herbs, garlic powder, granulated onion and pepper before mixing again. Now add the rest of the ingredients in order before kneading the roast until well combined (about 2 minutes). The mixture should be like a stringy dough. Depending on the moisture content of your potatoes, beans etc you may need more flour or water to get the mixture to the right consistency.
- Line your bread pan with baking paper then fill with the mixture. Cover the pan with Aluminium foil and place in the oven for 30 minutes. After 30 minutes remove the foil and place back in the oven for a further 30 minutes.
- After the hour is complete you should be able to remove the roast from the baking pan in one piece. My roast was still soft on the sides so I wrapped it in fresh baking paper and foil, placed it on a baking tray and cooked it for a further hour flipping the roast at the 30 minute mark.
Recipe Notes
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
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Anja, is “gluten flour” what we call “Vital gluten” in the U.S?
Yes 🙂
Thank you Anja – I love your recipes and everything about your cooking. My daughters (25 and 22) and I have decided to go Vegan (although sometimes I’m just vegetarian as I get used to the idea). My daughter is studying Animal/Veterinary Bio Science and after watching “Cowspiracy” with her, the majority of our family is trying to maintain a vegetarian/vegan lifestyle. (My 15yo son says it’s child abuse if I don’t give him meat to eat !!). I have tried your vegan omelette and OMG it’s delicious. We also had your peanut satay sauce with a stir-fry. I’ve just written down the recipe for your Seitan Roast – can’t wait for the weather to cool down and experiment with that one. I also bought your book for my daughter for a Christmas present and she’s loving it. Thank you, I look forward to your emails each week – and love watching your you tube videos. Kathy
Thank you for your lovely comment Kathy 🙂 SO glad that you like the recipes as much as I do. Remember, you can print the recipes straight from the website so you don’t need to write it out. x
Hi Anja. For the mashing and mixing part, do you think it would work in a food processor? I cannot wait to make this!
I would NOT put this in the food processor as it will overwork the dough and the gluten flour will not bind properly.
Hi Anja is there any way I can make this gluten free?
Possibly with chickpea flour but it won’t be the same.
Hi Anja,
Silly question, but for the 400g of black beans, is that the final weight before adding to the recipe? Or is it a 400g tin of black beans?(which would weigh less when drained)
Sorry to be a pain but I’m a bit OCD with measurements and I really want to nail this recipe first-time as it looks so delicious!
Thank you,
Aimee
I used a tin of black beans but either 350g or 400g of the final drained beans would work fine in this recipe 🙂
Just tried this, excellent!! Served it with vegan mushroom gravy & really enjoyed it!
I have been eating plant-based for a while but couldn’t quite make the leap to vegan with your recipes I have done that now for about a week. I love your recipes. Can you tell me a little about your water consumption how much water do you drink a day?
I don’t consciously think about how much water I drink in a day. I try to drink about 2 litres/2 pints of water.
This was delicious, thanks so muvh, I’ve bought your book, im loving your recipes
Looks very yummy!! I can’t wait to try to make this. I was wondering if this roast can be cooked in the crock pot, as we live in Florida and it’s already hot weather. I would like to avoid heating up the house for 2 hours by using the oven, but I will if I have to. I have seen some other recipes for seitan roasts cooked in the crock pot. Thank you for your time and I hope to find out about this. Sincerely, Annette Passwater.
Hi Annette, I have never tried it in the crockpot. It may get too moist with the retained moisture in there. You would need to give it a try. If you do, please let me know how it turns out.
Can you use stone ground whole wheat flour in place of the gluten flour?
No, it’s not the same. The gluten flour becomes very stretchy and “meaty” textured.