With every dish I make from Julie Hasson’s Vegan Diner, it just gets better and better. Lately, I’ve been enthralled with her chicken-style roast. Like her pastrami-style seitan, this one is made with vital wheat gluten, chickpea flour, and nutritional yeast, wrapped in a double layer of cheesecloth and then placed in a steamer basket, where it steams for 45-50 minutes.
After its cook time, what comes out is a juicy roast that’s ready to be browned and used in sandwiches, breaded and fried, cubed and added to salads and burritos, or added to a plate of mashed potatoes and cranberries. The recipe calls for poultry seasoning, but since I didn’t have that on hand I used ½ teaspoon each of dried marjoram, sage, thyme, and herbs de Provence. The flavor of the seitan reminds me of stuffing. The comforting and homey spices are quintessentially fall.