I made Cheap Lazy Vegan's vegan roast. It came out even better than last year, as this year I had most of the ingredients on the list (last year I had to sub a few, but it still came out great). The texture is just lovely, and the flavor is wonderful. I also made a cranberry bread and had to really stop myself from eating a slice, hehe. I didn't get make everything on my list for today, but I have tomorrow to make sugar cookies, soy curls taco filling and hummus.
What did you Cook or Bake Today?
- Thread starter betiPT
- Start date
@PTree15 is this the roast?
thecheaplazyvegan.com
Vegan Roast Beef Recipe | Cheap Lazy Vegan
This vegan roast beef substitute is perfect for the holidays! This roast "beef" vegan recipe is made in 15 mins and roasted for 2 hours
thecheaplazyvegan.com
When life throws you a curve...you make bread!! I have another loaf bulk fermenting overnight. 
Yes! There is a ton of sodium in it, but I omit the salt as there is enough between the soy sauce and veggie broth.@PTree15 is this the roast?
Vegan Roast Beef Recipe | Cheap Lazy Vegan
This vegan roast beef substitute is perfect for the holidays! This roast "beef" vegan recipe is made in 15 mins and roasted for 2 hours
When life throws you a curve...you make bread!! I have another loaf bulk fermenting overnight.
There's nothing better than warm bread just out of the oven with spread.
I'm going to try it ...I think lol. I want to. Just need to scare up a little motivation!
Yes, but there is whole block of silken tofu in it. I think that takes away the somewhat chewy, rubbery outcome that you can get with some seitan roasts that I have tried. This is the first one that I feel was worth the effort and time.
Oh, and another caveat: the recipe calls for 150g of vital wheat gluten, but the dough was way too sticky and soft, so I kept adding small amounts until I got a desirable consistency. It was probably closer to 1 3/4 cups.
I really like seitan and am going to try a chef's (Brighton) recipe.
I think I will start doing that with other seitan recipes. And you end up with a little more protein along with the nice texture.
My favorite seitan starts with regular tofu.
The last I made I used black lentils, which my son loved, but I'm not so fond of the lentil taste taking over.
So many people like to use chickpeas, but I really dislike that, yet I still do it just to be sure
I'm so undecided what I want to make. I do want a nice shreddy turky roast, and gravy
The last I made I used black lentils, which my son loved, but I'm not so fond of the lentil taste taking over.
So many people like to use chickpeas, but I really dislike that, yet I still do it just to be sure
I'm so undecided what I want to make. I do want a nice shreddy turky roast, and gravy
Do you let your seitan dough rest for hours?
I've found an overnight rest, then a good stretch, knotting, searing and braising in oven with broth, then dry roast to finish is by far my favorite seitan
No, I haven't tried that. I know that Brian from Plant Based Bistro (on YouTube) often sears his seitan before steaming it. I tried one of his recipes with that method and it was just so bland. I kind of figured it might be because it didn't seem to have enough of the spices he used. The texture was great, though! He didn't let the dough rest for more than 15 minutes or so.
I'm not fond that channel! I forget why, but I had to reset cookies because my youtube kept opening to their channel!
I do add a ton more flavor than most recipes, and only read recipes for inspiration.
Deli slices I like wrapped and in Instant Pot, but roasts I like half covered in broth in a casserole dish at 350 F for an hour, flipped halfway, then I drain the broth and roast another hour, again flipping, with I found gives the best shreds and stays moist. I was simmering, then baking, but braising was so much easier and just enough broth.
I'll be stocking up on Anthonys in anticipation of more price hikes
I'd love if you'd post the recipe
The only thing is that the chef (a vegan pub in Brighton) only scribbled it down on a piece of paper without giving the exact portions of ingredients.
No worries, if you wish me to take a pic of his notes. It was by far the BEST seitan roast and gravy that I have ever tasted. My one comes nothing near as good as his.
I also tend to add more spice than most recipes call for. I tinker with recipes quite a bit as well, but I'll follow one if it's really good. The recipe for the roast I made yesterday was a wrapped bake first for an hour (at 350 and flipped once halfway through) and then cooked in a covered Dutch oven in the broth for another hour at 350, braising every 15 minutes along with a quarter turn of the pan for even roasting, I guess. I may try your method if I want shreds, though.
I change all and every single recipe. I usually eyeball everything with the exception to baking recipes. However, I still tweak them. It's strange because every since the age of 10 when I first started baking, I started tweaking!
My mom is like that with cooking. She "wings it" as she calls it, and her meals are always fantastic. She does follow most baking recipes, though, as certain combinations are necessary for rising, for example, but she will tweak on occasion.
