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First, get your beet puree ready: Open your cans and drain the water out of each of them, reserving it in a bowl for the brine. Then, add all the sliced beets to your food processor and blend until a puree is formed. Set this aside for now.
Next, make your seitan dough: In a large mixing bowl, whisk together the gluten, flour, and all the spices. Make a well in the center of the mixture and pour in your melted refined coconut oil and 2/3 cup of the beet puree. Stir until combined. Then, get in there and knead the dough with your hands for about a minute.
Cut a piece of plastic wrap into a large rectangle and sprinkle on a pinch of black pepper, ground mustard, ground allspice, and sea salt. Place the seitan dough on top of the seasonings and sprinkle the spices again on top of the loaf. Then, wrap the seitan dough tightly and stick it in the fridge for at least an hour or overnight.
While your dough rests, get your brine ready by adding all the ingredients to your slow cooker and turn it on low. When time's up, take your seitan out of the fridge, unwrap it, and add it to the slow cooker. Cook on low for 2 hours, then flip and cook on high for another 2 hours.
When the seitan has about 15 minutes left in the slow cooker, preheat your oven to 275F and grease a 9x9 baking dish. Sprinkle 1 tsp black pepper and 1/2 tsp sea salt into the bottom of the baking dish and carefully place your roast on top of it. Take about 1/4 cup of liquid from the slow cooker and pour it on top of the roast. Then, sprinkle it with another 1 tsp black pepper and 1/2 tsp sea salt.
Pop that baby in the oven and bake at 275F for 45 minutes. Then, use a spatula to carefully flip the roast, pour another 1/4 cup of liquid from the slow cooker on top, and once again sprinkle with salt and pepper. Bake for another 45 minutes.
When the time is up, allow your roast to cool for at least 20-30 minutes before you slice it. Serve with cabbage & boiled potatoes for an awesome traditional meal. Enjoy!
1 hours, 30 minutes