Seitan Roast with Vegetable Diamonds
Ingredients
1
kg
all-purpose flour
500
ml
water
2
carrots
1
Bar(s)
celery stalk
1
onion
1
zucchini
salt and oil to taste
Preparation
1. This is a recipe by Italian TV-cook Boris Scafati. Start by preparing the seitan. Arrange the flour in a mound and gradually add the salted water, incorporating it initially with a fork to avoid affecting gluten formation. Once all the water is added, knead the dough with your hands until it becomes smooth.
2. Place the dough in a bowl with water for 3 to 4 hours. Knead it under running water until all the starch is removed, leaving only the gluten (the darker part).
3. After the resting time, take the dough and roll it out into a rough rectangle. Place a quarter of the zucchini, sliced lengthwise, a carrot, and the celery inside. Then, close the dough into a cylinder and wrap it in a mesh net.
4. Cook it in vegetable broth for about 60 minutes. Once cooked, remove the net, place the roast in a high-sided baking dish, and bake it at 180°C for about 40 minutes, adding an onion, the carrots, celery, and a bit of vegetable broth. After baking, cut it into 1 centimeter slices and serve hot.
5. Tips: As chef Boris Scafati mentioned in the instructions, it’s very important not to touch the flour with your hands initially, as the oils from your fingers can affect gluten formation. If you follow this advice, you’ll see perfect gluten formation. Velivery extra-tip: Use SeitanFix if you want to save time.
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