Holiday Seitan Roast

I made this on Xmas Day. It was adapted from a recipe I found online. I halved the ingredients in the loaf itself, but used the full amounts of the ingredients in the broth and the glaze. And I didn’t cook it in quite the same way as described in the recipe – I boiled the roast in the broth for an hour, and I think I cooked it in the oven for two hours. Oh, and I didn’t wrap the roast in cheesecloth and twine, so it ended up a bit looser and bumpier than it would have if I had followed the instructions.

Anyway, it was quite tasty. I haven’t had much luck with seitan before, but this turned out very well. I think it was the tofu that made the difference – it made the seitan softer and less chewy. And the glaze was really good too – it added just the right amount of sweetness to the dish.

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