Seitan Roast With Shitakes And Leeks Vegan

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This recipe is straight from the post punk kitchen: http://www.theppk.com? creator isa chandra moskowitz is a genius! This is a stunning centerpiece ideal for thanksgiving or any other meal where you want to impress.

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Steps

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First prepare the filling:.

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Preheat a large pan , preferably cast iron , over medium heat.

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Saute the mushrooms and leeks in oil until soft , about 10 minutes.

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Add salt , pepper , garlic and thyme.

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Cook for about 2 more minutes , stirring often.

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Sprinkle in the breadcrumbs and toss to coat.

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Cook the mixture , stirring very often , until the breadcrumbs are toasty and the mixture is relatively dry.

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This should take about 5 minutes , and the breadcrumbs should turn a few shades darker.

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Drizzle in the broth and lemon juice and toss to coat until moist.

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If it still seems dry drizzle in a little extra olive oil.

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Set aside until ready to use.

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Prepare the roast:.

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Preheat oven to 350f in a food processor , pulse the garlic until well chopped.

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Add the beans , broth , olive oil and soy sauce and puree until mostly smooth.

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In a large mixing bowl , mix together the wheat gluten , nutritional yeast , herbs and spices.

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Make a well in the center and add the bean mixture.

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Stir with a .

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Ingredients

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olive oil, shiitake mushrooms, leeks, salt, fresh black pepper, garlic cloves, fresh thyme, breadcrumbs, vegetable broth, fresh lemon juice, pinto beans, soy sauce, vital wheat gluten, nutritional yeast, fennel seed, sweet paprika, dried thyme, dried sage