I finally had success in making a seitan roast. I used the recipe from Vegan Vittles. This roast is done stove top, by braising and turning every 30 minutes. It as a little time consuming, but was well worth it. I got the idea from Monica . Her roast has a really nice color. I am not sure why mine is so pale, but the taste was perfect. For the gravy the recipe says to puree the veggies that have been cooking along with the roast. I love it. It is orange due to the large amount of carrots. :o)
What you can do with leftover roast is fantastic. Here I took some of the roast, grated it on my box grater, the large grate, and then heated it up with some BBQ sauce. Served over baked potatoes with broccoli and corn. This was a perfect comfort meal. In fact, it was the best BBQ "beef" I ever had. :o)
Saturday was the first time I have had a "meat" sandwich in a very long time. I used lite vegan mayo, sliced roast, lettuce, tomatoes, on homemade bread. Boy was is delicious. I couldn't stop enjoying it!
My final use of the leftover roast made me a bit nervous. I was going to make "meatloaf" also from Vegan Vittles, which Monica made and looked so good, but knew I would be using all of my roast. I dare say I was a bit worried that if it did not turn out my lovely roast would be gone. I got hold of my emotions and ventured into the unknown. I also used some of my vegan sausage made from Julie's recipe and mixed both the roast and sausage together. The results? Fabulous! We added some country fried potatoes, using only 2 tsp. of olive oil and broccoli (my favorite veggie in the world).