Seitan Saturday: Roast with Juniper Berries

On Wednesday we promised to post recipe for this seitan. It’s actually a combination of two recipes, with some changes. The basic roast is from Inna Somersalo’s book “Yllin kyllin”, and the marinade is from Kasviskeittiössä-blog. The roast gets better when it cools down, so it’s best if you make it a day before serving.


Seitan Roast with Juniper Berries and Rosemary

4 dl vital wheat gluten
2 dl gram flour
1 tsp salt
1 tsp garam masala
1 tsp smoked paprika
½ tsp dry ginger
1 tsp garlic powder
0,5 dl soy sauce
0,5 dl oil
2,5 dl water

15 dried juniper berries
5 pepper corns
2 garlic cloves
1 tbsp dried rosemary or some fresh rosemary leaves
0,5 tsp salt
0,5 tsp sugar
1 tbsp soy sauce
1 tbsp oil
1 tbsp red wine vinegar
0,5 dl water

Mix all the dry ingredients in a bowl. Mix oil, soy sauce and water in another bowl and combine with the dry ingredients. Knead couple of minutes. Form a roast.

Grind the juniper berries and peppercorns. Mince the garlic cloves. Mix all the marinade ingredients together and put into a plastic bag with seitan roast. Marinade overnight. Wrap the roast in aluminium foil and bake 1,5 hours in 175 Celsius degrees.



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