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Serves: 3 to 4

The yuba skin is not necessary for this vegan roast to work, but it adds a nice additional texture. Tofu skin, yuba, bean curd skin, bean curd sheet, is a food product made from soybeans. (From Wikipedia, the free encyclopedia)


  • 170 grams (1 1/2 cups) vital wheat gluten
    30 (1/4 cup) grams soy or chickpea flour
    14 grams (3 tablespoons) nutritional yeast
    1 teaspoon sugar
    1/2 teaspoon onion powder
    1/2 teaspoon dried sage
    1/2 teaspoon dried thyme
    1/2 teaspoon celery salt
    1/4 teaspoon mustard powder
    1/8 teaspoon freshly ground black pepper
    150 milliliters (½ cup + 2 tablespoons) cold water
    1 tablespoon soy sauce
    1 tablespoon tomato paste
    2 teaspoons red miso paste
    1 sheet store bought yuba
    15-30 milliliters (1-2 tablespoons) vegetable oil


  • 1. Combine vital wheat gluten, soy flour, nutritional yeast, sugar, onion powder, sage, thyme, celery salt, mustard powder, and black pepper in a large bowl.
    2. In a small bowl, mix the water, soy sauce, tomato paste, and Marmite. Pour the liquid into the dry ingredients and stir until the dough becomes thick enough to knead by hand. Knead for 2-3 minutes and form into an approximate 5 inch log. Pinch any uncooperative openings in the dough closed (but don’t aim for a perfect shape – it won’t matter too much in the end). Wrap the dough loosely in foil (the gluten will expand as it heats). Steam for 40 minutes.
    3. Leave the seitan to cool for 15 minutes. Preheat the oven to 200 degrees Celsius (400 F).
    4. Soak the yuba in some hot water to rehydrate (this will only take a minute or less). Squeeze as much water out as possible and lay the yuba on a flat surface. Brush with some oil. Wrap the seitan in the yuba, brushing with oil as you roll. Be sure to brush the outer layer thoroughly.
    5. Re-wrap the seitan in foil and bake for 40 minutes. Optionally, for an extra crispy exterior, unwrap the roast from the foil and cook for an additional 5-10 minutes.
Seitan roast

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