I made a yummy vegan seitan roast with pea flour last Sunday. Yes, pea flour, not chickpeas. Thought to share with you as it’s cheap, delicious and nutritious. I particularly loved the texture of this seitan roast, covered with a crust of cashews, nutritional yeast and breadcrumbs.
There’s an awesome shop here in Auckland called ‘bulk saving store’, where you can buy all sorts of flours, nuts, pulses, and other cool stuff – even found condensed coconut milk in a tin there!
Anyway, that’s where I stock the staples for my pantry and recently I bought some pea flour so that I could try it in a few different recipes, from vegan ‘meat’ style dishes to vegan cheeses and gluten free baking.
Pea flour is very nutritious and rich in anti-oxydants, and is an excellent source of amino acids and minerals. It’s also very versatile and I am keen to discover more use of this unique ingredients.
What I have found in this seitan based recipe, is that it gave my vegan roast a more compact and meat like texture, and improved the flavour. We tried both with gravy and roasted potatoes and then, the following day, pan seared with a balsamic reduction with fried shallots and absolutely loved it.
Now to the procedure and the recipe below. I add some photos of the process below for easy reference, and all the ingredients as usual in the printable list below.
Mix 5 tablespoons of gluten flour, 4 tablespoons of pea flour, 2 tablespoon of wheatgerm flour (can be replaced with rolled oats), 2 teaspoon of sweet paprika, 1 tablespoon of baking yeast (not nutritonal yeast) melted in some water, 1 tablespoon of smooth peanut butter, 1 tablespoon of tomato purea, fresh or dry rosemary chopped, 1 teaspoon fennel seeds, sald and pepper to taste and enough water to achieve a consistency similar to pizza dough ( a little bit harder than that actually).
Now you will need to boil your seitan first, for about 40 minutes into a broth made with some celery, bay leaves, soy sauce and a small piece of carrot. Let to cool after boiling, leaving it into its broth. I used a cheesecloth to wrap the seitan while boiling and keep into shape, you can either use the same, or some roast net, or even just leave it as it is. It’s up to you.
Once the pea flour seitan has cooled, and before baking, I prepared a ‘crust’ to cover the whole roast by blending: 1/2 cup of cashews (unsoaked), 1 tablespoon nutritional yeast, 2 tablespoons of breadcrumbs, 1 teaspoon of sweet paprika, 2 tablespoons of hichory bbq sauce.
The crust will become nicely caramelised in the oven while roasting for about 50 minutes at 180 degrees (Centigrades).
Serve sliced with a side vegetable, or as sandwich filler, or braised in the pan with a balsamic reduction or any preferred sauce.