Monday, September 05, 2011

Take that, Sanitarium Roast

I've done stuffed seitan roasts pretty regularly.  And we recently forayed into the territory of un-stuffed, and also un-excellent, storebought seitan roast

So on a day when we had very empty cupboards, I decided to try creating a more excellent version of a seitan roast, without the stuffing - because this was a weeknight dinner, so in addition to can't-be-arsed syndrome, I didn't want to eat too much

I followed the same recipe that we used at christmas this year, minus the stuffing.  It took about 10 minutes to put together, 20 minutes to steam in the pressure cooker, and then, and then and then! I wrapped it up in yuba, to form a deliciously crunchy crust.  A quick glaze with soy sauce & olive oil, and it went into the oven for 40 minutes, along with some kipfler potatoes, and carrots.

The result was at least 17 times better than Sanitarium's version, less salty, and a way to use okara.  And it wasn't even that much work.  And it had a crunchy skin!

8 comments:

Millie said...

looks fabulous....beautiful job Theresa.

Hannah said...

Ever since your review, every time I walk past the Sanitarium Roast in the supermarket I turn my nose up and scoff.

I would never do that to anything you make, my dear. :)

(Well, except if it was a dessert with orange in it, but that wouldn't be your fault.)

Kari said...

Take that indeed! It goes to show that our (and it must be said, often my) reliance on packaged meat alternatives isn't necessary. Your version looks much better!

Emma said...

Mmm I need to whip out the gluten flour again soon. I've only been using it in bread lately! I think it's the effort of getting the steamer out of the cupboard :P

Looks delicious, maybe I'll do it this week - I've only got about a kilo of okara in the freezer!

Mel said...

Good on you for sticking it to the Sanitarium Roast! I tried it once and thought it was disgusting. Had a look at the link to your roast recipe and it sounds awesome. I'll have to try it for a big occasion.

Vaala ◪ said...
This comment has been removed by the author.
Vaala ◪ said...

17!!! Haha, that alone made me laugh. But seriously, I was just talking with my cousin this weekend about making something different for Christmas this year (I always make a tofukey) and this could be a winner. What exactly is yuba though and where do you reckon would be the most likely place to find it?

Theresa said...

Hi Vaala - yuba is the skin that forms on the top of hot soy milk as it cools down. It's the tofu wrapping used for inari. Super yummy, and can be bought dried, in sheets, from asian grocery stores. Just dip it (very very quickly) into water and then wrap around the seitan log :)