Seitan Pot roast

This recipe originally comes from Cooking with Peta and I love this book! I have had it for about 8 years and regularly dip into it. Saying that though I only first made this pot roast recipe a few months ago. I'm not sure why it took me so long to try it but it is incredible and the tastiest way I have ever made seitan. I have only changed the original recipe slightly so can not take credit for it. Peta have great recipes on their site (but sadly not this one which would save me having to type it all out!).

Dry Mix
2 Cups instant gluten powder (UK: I buy gluten flour from the Flour Bin just search for Gluten Powder)
2 tablespoons nutritional yeast flakes
1 teaspoon onion powder
1/2 teaspoon garlic granules

Wet Mix
1 1/2 cups cold water
2 tablespoons tomato ketchup: yes really!
2 tablespoons soya sauce/tamari
2 teaspoons vegetarian worcestershire sauce
A few drops browning: This just adds a really dark colouring to it. but don't feel you have to add it as it does not add any flavour.

Cooking Liquid
4 cups cold water
1/4 cup tomato ketchup
1/4 cup soy sauce/tamari
4 teaspoons vegetarian worcestershire sauce
Few drops browning (again, optional but does add lovely 'beefy' colour)

Mix all the dry ingredients together in a bowl and mix all the wet ingredients (not the cooking liquid though!) into a seperate jug. Pour wet ingredients into dry ones and knead it into a thick log. Set it aside. (It is at this point that you could encrust your seitan with herbs and spices. I rolled mine in crushed peppercorns but sometimes I don't).

Preheat the oven to 180C and mix together all the cooking liquid in a jug.

Use a pan which is suitable for the oven. I use a big iron stew pot. Put it on the hob and heat up some oil. When the oil is hot, but not smoking, lay in your seitan. Fry until golden, turn it over gently and fry on the other side. Pour over the cooking broth and put it in the oven uncovered. Cook for 1/2 hour and then lower the temperature to about 150C and cook for a further hour. It will need turned as part of the roast is sticking out above the broth.

That's it! Oh, and the reduced stock makes a great gravy!