Monday, October 19, 2009

Truth is...



I've been eating leftover soup, and cold cereal for the last 2 days. Not very exciting. But you know what is exciting? 500 Vegan Recipes comes out on November 1! That's less than 2 weeks away!

Here's a little teaser to get you as excited as I am:

Seitan en Croƻte
A juicy, savory seitan wrapped in a flaky pastry crust… Need we say more?



Inside Shot:


The Recipe:

2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) soy sauce or tamari
3 tablespoons (50 g) tomato paste
1 tablespoon (45 g) prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry

Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.

Yield: 1 loaf (about 8 servings)

19 comments:

  1. that looks... so... beautiful. i'm thinking i know what i'm going to have for thanksgiving dinner!

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  2. That looks amazing!
    Thanks for the recipe.

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  3. Uh oh...just when I thought I knew what I was making for Thanksgiving...

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  4. I'm so excited for this book! I didn't get to test nearly the 500 recipes during the test phase, so when my book comes, I'm cracking it open!

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  5. This looks absolutely amazing. Now I'm torn between this and a roulade for Thanksgiving!

    After you bake the seitan for 35 minutes, is it fully cooked? Or is it still somewhat underdone, since it goes back in the oven?

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  6. still a little bit under done, and very wet. as it sits to cool for a few minutes, before you cover it in puff, it will reabsorb all of the juices on the pan.

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  7. This looks really good!! I never found the puff pastry here in Dublin but I am still trying!

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  8. This was probably my favourite tester from this book. It was amazing and we are having it for our Christmas dinner! High praise!

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  9. I'm making this tonight. Went right out to get pastry.

    Also ordered the cookbook you and Celine just did. Eeeeeee! So excited!

    thanks for rocking so verily ;)

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  10. awww, that's so cool. thanks for your support! let me know how it comes out!

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  11. Hey Joni!

    Just made this tonight. I added some sauteed mushrooms in a red wine reduction between the seitan and the pastry. It was wonderful! My only concern is that my texture inside looked nothing like yours. It was a tad dry on the end pieces and got better and better as you go to the middle, but it just didn't look like the pic on your blog. Is much firmer. Not sure where I strayed from your instructions, but either way it was so tasty and something I look forward to making again and again. Will post about it tomorrow on the blog. Thanks for sharing, so excited about the book! Oh, and because of the 'shrooms...I'm calling mine Seitan Wellington...Swellington! ;)

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  12. I am going to try this for my main course on thanskgiving... although I'm sure my family won't be able to resist! Thanks for posting.

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  13. I made this last night (halved the recipe because it was only my partner and me) and it was spectacular!! I'll be using your seitan recipe on a regular basis now. Great job and THANK YOU!

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  14. YAY! I'm so glad...and Thank you!

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  15. I made this last year, but made it a wellington with mushrooms between the loaf and the pastry. Very yummy.

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  16. I made this for Christmas dinner, I halved the recipe 'cos it was just lil' ole me eating it but I wish I hadn't! It is AMAZING! I shall be making this again and again.

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  17. I'm going to try this over the weekend but I couldn't find vegan puff pastry (my whole foods only has a buttery one!)... I have some phyllo- would that work?? can't wait to try this deliciousness!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni