Usually I am not coordinated enough to start preparing a meal the day before, but this weekend, I was.
The recipe for Roast Beast (slow-cooked seitan “beef”) is courtesy of Kreeli’s Tasties. I made 1/3 the recipe, and modified the seasonings. After I mixed up the ingredients, I realised that there is a newer version of the recipe here, which uses less tapioca starch and more oatmeal. I think I will try the modified version next time, to make it just a bit firmer.
But the version I made was excellent anyway. The roast is cooked overnight in a slow cooker… I cooked it for 18 hours on low, then switched the setting to warm for another couple of hours. The seitan was very juicy and tender, quite different from any seitan I’ve made in the past. Mr Thrifty had the idea to pan-fry slices of the cooked roast in a bit of oil to give them a slightly crispy exterior, and it worked a treat.
The roast was served with Dijon mustard and gravy, along with stuffing balls (Paxo, alas, not homemade), maple-glazed parsnips, sauteed brussels sprouts and roasted potatoes.
Mmmm, I do love a good Sunday roast dinner!