Comments on: Gluten-Free Seitan Roast

By: Melanie McDonald

Melanie McDonald — Thu, 25 Nov 2021 22:17:10 +0000

In reply to Christian Cassese. Without knowing your entire process it's impossible for me to say what went wrong. Did you make any changes to the ingredients no matter how small? Could it be undercooked? All ovens are different unless calibrated. Perhaps yours runs a little cooler. If it's "like mush" is there a chance you didn't freeze, defrost then press the tofu? That step is essential. You can't use fresh tofu. Pulsing it to bring it together is also essential. If you don't pulse it the roast gets blended too much and won't have any texture. Also as I mention in the recipe, the texture improves when cooled and refrigerated before eating. This shouldn't be cut straight from the oven. I hope that helps!

By: Christian Cassese

Christian Cassese — Thu, 25 Nov 2021 00:41:44 +0000

I made this exactly like the recipe said and for some reason the inside is just super mushy, the outside is a crunchy tasty shell and the inside is just mush and isn’t appetizing at all, what did I do wrong?

By: @scumdidlyumtious

@scumdidlyumtious — Fri, 03 Sep 2021 17:27:50 +0000

I tried making this with pumfu instead of tofu for a soy free version, and so, so happy with the results! This is delicious! I scaled it down to a third of everything based on the amount of pumfu i had and thought it might reduce cook time but after baking it for the full time and checking it frequently it is still very soft. I might try a longer bake at a lower temp in the future. This recipe is a keeper! Thank you!

By: Melanie McDonald

Melanie McDonald — Mon, 30 Aug 2021 17:38:10 +0000

In reply to Claudia. I'm sorry Claudia, but I have no idea what might have happened. In all of our (very many) rounds of testing, nothing like that happened to me or my recipe testers. Did you follow the recipe absolutely exactly (method and ingredients)? No changes or ingredient substitutions?

By: Claudia

Claudia — Mon, 30 Aug 2021 15:05:49 +0000

Hi There!

I tried the recipe and the result I got was different to what it was expected. The whole thing got puffy while baking, and when it got cold, it just got like an empty shell, like something I can stuff with something else. I don't know what I made wrong; not sure if I put too much water on it? What do you think I did wrong? Thanks a lot!

By: Charlie

Charlie — Mon, 02 Aug 2021 02:11:09 +0000

Full disclosure, you're not going to like my review as I did not follow the recipe to the letter at all! Only due to lack of planning, not lack of trust. So I did not pre-freeze and thaw my tofu, I did not even weigh it (I now know I used less than I was supposed to), I also used plain white mushrooms. I added tomato paste for a little bit of colour/flavour and here's the really big one - do not have a food processor, so just mashed and mashed the ingredients until they seemed small enough.

None the less I got VERY lucky, the recipe turned out amazingly! I'm so impressed!! It's genuinely got a meaty texture (especially the next day) and great flavours. Needless to say, I'm very excited to try this following instructions properly next time!

I stumbled on this recipe from Google but I'm so pleased I did, can't wait to try more of your GF Vegan recipes :)

By: Melanie McDonald

Melanie McDonald — Wed, 21 Jul 2021 17:44:27 +0000

In reply to Jimmy. The psyllium in this recipe is hydrated by the moisture in the other ingredients and continues to hrydrate/swell while cooking. You'll notice that the roast increases in size a lot while it cooks. It's not the same as eating dry psyllium powder. Also bear in mind that this makes an entire roast, of which you would only be eating a couple of slices of it at a time.

By: Jimmy

Jimmy — Wed, 21 Jul 2021 14:22:33 +0000

I worry about using too much psyllium, afraid it may clog up my intestines, because it can do that if you use a bunch at one time without a ton of water.
Has anyone experienced any intestinal discomfort when eating this?

By: Melanie McDonald

Melanie McDonald — Fri, 14 May 2021 22:55:59 +0000

In reply to brooke josties. For the best results, you need to follow this recipe exactly. Mushroom powder has completely different qualities to fresh mushrooms and will change how the dough comes together while mixing and the texture once it's baked too. This recipe isn't "bready" and neither is my regular seitan recipe.

By: brooke josties

brooke josties — Fri, 14 May 2021 21:55:12 +0000

I havent tried this yet because I wondered if I can use mushroom powder? or do the mushrooms themselves provide texture or something? Also, I struggle to find 'meat' recipes that are not bready. I have non-vegan in the house that are great eaters and willing to try anything but they prefer the texture of meat. Is this still on the bready side? I have not used regular seitan for meat yet either. so any advice is wonderful!