Sage and onion homemade seitan roast
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  • 400 g tin cannellini beans, drained (240g, or ~ 1¼ cups, when drained) 3 cloves garlic, peeled Small bunch fresh sage 1 medium onion, peeled and cut into a few chunks ½ tsp dried oregano 215g (~ 1½ cups) vital wheat gluten 250ml (~ 1 cup) vegetable stock (not low-sodium) Salt Black pepper Oil for greasing Instructions Preheat the oven to 190°C (Gas Mark 5 / 375°F). Add the drained cannellini beans to a food processor, along with the garlic, sage, and onion. Blitz to form a chunky paste. In a large bowl, combine the bean mixture with the dried oregano, vital wheat gluten, vegetable stock, and a good pinch of salt and pepper. Mix well to form a dough (don't be worried if it doesn't look too appetising at this stage!). Knead the dough for a few minutes - this will help avoid a tough seitan. Lightly grease a large piece of kitchen foil, and add the seitan dough. Shape to form a rough sausage, then roll tightly in the foil, and scrunch the ends. Place the foil-wrapped seitan roast on a baking tray (make sure to pick it up from underneath so you don't tear the foil), and roast for around 1 hour 20 minutes, until firm. Peel back the foil, and slice the seitan roast with a serrated knife. Serve warm. 3.4.3177



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