Italian-Roasted Seitan – Original Recipe by Cresse Kitchen – OUR TWISTED KITCHEN
Welcome back to Our Twisted Kitchen, where we show you how easy it is to implement a vegan lifestyle, with a hilarious twist! This week, I’m finally posting the video that Erika & Jeremy of Cresse Kitchen in PA featured in & I promise you’ll get a laugh out of this one! We made their Italian-roasted Seitan with Scalloped Potatoes & they were PHENOMENAL. Check out the video to learn more! Recipe below:
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Wet ingredients
1 tbsp extra virgin olive oil
1 tbsp almond butter
1 cup veggie broth or ‘Better Than Boullion’ vegetable broth. Make sure broth is cold or room temperature. Hot broth will start to cook the vital wheat gluten.
Dry ingredients
1 cup vital wheat gluten
2 tbsp nutritional yeast
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Place all wet ingredients in a bowl, whisk together until smooth. Handheld immersion blender has worked best. (Check below for Amazon link)
Place all dry ingredients in a separate bowl and mix together. Once dry ingredients are mixed, add the wet ingredients in while whisking. A Kitchen Aid mixer on the lowest speed is recommended to mix the dry & add the wet. You can also use a fork to mix the ingredients together. Once mixed, a wet/semi sticky dough will start to form. Knead dough for a few minutes to active the gluten.
Place the dough between 2 large sheets of parchment paper. Using a rolling pin, start to stretch out the dough. This can take a bit depending on the elasticity of the dough. Keep stretching until it gets to be the shape & thickness desired. For this recipe, aim to get it as close to a rectangle as possible.
Once it’s rolled thin, crush 2 cloves of garlic and spread it out on the seitan dough. Add sautéed broccoli rabe or fresh spinach or any green you’d like, thin sliced red peppers, and vegan cheese. We used Violife cheddar slices and Follow Your Heart parmesan. Roll the seitan like stromboli and use tooth picks to keep it together. Make sure to tuck in the sides so the filling doesn’t spill out.
Pour some broth (“Better Than Bouillon” brand listed below) over the seitan roast, cover with aluminum foil, and roast for about 20-25 minutes at 400.
Uncover, pour the remaining broth out, and let brown for another 10-15.
Let it rest before slicing
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Erika & Cresse Kitchen:
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FOR FILMING
👉 Canon T5i Rebel –
👉 Social Media Ring Light –
👉 Refurbished MacBook (Editing) –
VEGAN COOKING ESSENTIALS
👉 Handheld Immersion Blender:
👉 Better Than Bouillon Veggie Broth:
👉 Rolling Pin:
👉 Kitchen Aid Mixer:
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Italian-Roasted Seitan – Original Recipe by Cresse Kitchen – OUR TWISTED KITCHEN
Disclaimer: We are not affiliated with brands mentioned in this video. However, links included in description are affiliate links & we may receive small commissions based off the purchases you make. You will not be charged extra for that purchase. We are not certified in any nutrition, so while these videos are entertaining, we do believe your diet should consist of mostly whole food. We encourage you to do your own research. These videos are for educational and entertainment purposes only. If you drink, please do yourself and everyone around you a favor and DO NOT drive. Drink Responsibly. Thank you for your support of Our Twisted Kitchen!