It’s been 10 years, Roast, since I first met you. Happy anniversary.
The original recipe was from Zsu’s Vegan Pantry and I linked here in my original post on my old blog Hortamatic. It’s hard to believe it’s been a decade.
In the recipe below, I adapt this classic to 1) serve quarantine-appropriate amounts of 2-4 rather than 20, and 2) give it the Gritty Glaze with some Philly whiskey subbing for Jack Daniel’s. (No offense intended, Jack.)
How to make a Philly Whiskey Gritty Glaze Seitan Holiday Roast
To serve more a party post-pandemic, see the original recipe on Hortamatic.
Note: I omitted the salt, as my version came out way too salty for my taste. The bouillon provided way enough salty seasoning, but feel free to adjust to your taste.
Video coming soon!
Recipe for the Philly Whiskey Gritty Glaze Holiday Roast
1 – The Dry > Stir together in a mixing bowl:
- 1 1/3 cup vital wheat gluten
- 1/3 cup garbanzo (chickpea) flour
- 3 T Nootch
- 1 t granulated garlic or garlic powder
2 – The Liquid > Mix together in a blender/processor:
- 11 ounces tofu (about 3/4 of a 16-ounce block)
- 1 cup water
- 1 cube “chicken” bouillon
- 1 T olive oil
Before you mix these together, place aside and proceed to step 3.
3 – The Marinade > boil in a pan
Make the marinade. Combine in a small saucepan:
- 1 1/3 cups water
- 1 “beef” bouillon
- 1 T ketchup
- 1/2 T olive oil
- 2 garlic cloves, grated
- 1 t paprika
- 1 t poultry seasoning
Bring to a boil, then turn off the heat. Set aside for step 5.
4 – They meet > Knead for 5 minutes
Preheat the oven to 300 in prep for step 5. Combine the dry & wet from steps 1 and 2 (tofu mix & seitan mix). Knead for about 5 minutes until the dough is more pliable.
5 – Roast the Roast
- Place 1/4 of the marinade into the casserole dish (with a lid) large enough to both fit your roast and allow it to expand slightly. If no lid, use aluminum foil.
- Place the roast onto the cheesecloth and wrap like a mummy. Form into a roast-like shape. I prefer misshapen, as my shape! Place this into the casserole pan.
- Add the remainder of the broth on top. Cover and cook at 300 degrees for one hour.
- Flip the roast. Bake another hour, covered.
- Flip the 2nd and final time. Bake 30 minutes, covered. (Note I reduced the time due to it being a smaller roast.)
- Turn the oven off after that final hour, and let the roast sit for an hour.
- Cool before glazing. Preheat the oven to 350 for step 6.
5 – The Gritty Glaze > used 3 hours post-roast
Add to your saucepan:
- 2 cloves of garlic (shredded/minced)
- 1/2 T olive oil
- 1/4 cup water
- 1 T teriyaki or Annie’s Worcestershire sauce
- 1/3 cup pineapple juice
- 1 T crushed/minced pineapple
- 1/3 cup + 2 T brown sugar
- 1 T lemon juice
- 1 T minced onion
- 2 T Philly Whiskey or Jack Daniels
- A sprinkle o’ cayenne
Simmer for 30-40 minutes until reduced. Set aside.
6 – The Final Roasting with Gritty Glaze
- Preheat your oven to 350 if you have not done so already.
- Remove the cheesecloth from the roast, and discard.
- Place the roast back in its roasting pan, cover with the Gritty Glaze.
- Bake uncovered for one hour, until the roast is nice and glazey.