Description
An easy and flavorful roast that is elevated with a delicious phyllo crust. Crispness on the outside, tender meaty inside perfect to pair will all the holiday sides. Don't forget the gravy!
Ingredients
Scale
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp dry thyme
- 1 cup mushroom broth
- 1 tbsp soy sauce
- 2 tbsp tahini
- 1 package phyllo dough sheets (thawed)
- 5 tbsp olive oil
Instructions
- Preheat oven to 350F.
- In a small bowl, combine all dry ingredients and stir to evenly distribute.
- Add in wet ingredients to the dry ingredients, and with a spatula gently fold together to begin the formation of a dough. With hands gently and briefly kneed the dough, less than a minute.
- Transfer dough to a lined sheet and create a 1 1/2 inch thick flat loaf. Place dough in oven and bake for 25 minutes.
- Remove loaf from oven and allow to cool for 10 minutes. Preheat oven to 400F.
- While loaf is resting, open phyllo package and unwrap sheets. Cover sheets completely with a damp clean towel. Once ready to create phyllo dough layers, grab one sheet of phyllo and carefully lay flat on your working surface. With a can of oil spray or a brush and dish of olive oil, evenly coat sheet with a thin layer of oil. Grab another sheet and carefully place over top the oiled sheet and repeat the oiling technique for the top phyllo layer. Repeat layering until you have 5-6 sheets layered and oiled.
- Place roast on top of the layered phyllo directly in the middle. Grabbing all sheets from short end, roll sheets towards the direction of the loaf and wrap up like a sushi roll. Trim excess phyllo from the ends leaving about 3 inches on either side. Lightly brush a little oil on the ends and fold in towards the loaf to seal.
- Brush the outside of the loaf with a thin layer of oil and place back on baking sheet.
- Place loaf in oven and bake for another 10 minutes or until the outside becomes golden and crisp.
- Remove from oven and allow to rest for 10 minutes before cutting into it with a sharpened knife.
Notes
- If you don’t want to use phyllo crust that is totally okay! I use this seitan recipe all the time without the crust. After baking it the first time, you can coat with your favorite sauce (I love BBQ sauce) and bake it again at a higher heat or grill for 10 minutes.
- You can also use Pillsbury’s Croissant dough (it’s vegan) or a vegan pastry puff dough to coat this as well. This will make it a little more doughy and flaky as apposed to crispy if using phyllo dough. The bonus with these two alternatives is the ease.