Sweet & Savory Apricot-Glazed Seitan Roast
Looking for a holiday roast that does it all? This Apricot-Glazed Roast is a two-for-one culinary masterpiece! With a perfect balance of sweet and savory flavors and a beautiful golden glaze, it’s impressive enough to be the centerpiece of a holiday feast. But it’s so delicious and versatile, you’ll also want it for your Taco Tuesday. This roast is proof that you can have it all.
Equipment
- Baking sheet
- Knife
- Mixing bowls
- Parchment paper or silicone baking mat
- Whisk
Ingredients
For the glaze:
- 168 g agave nectar
- 284 g apricot jam
- 6 dried apricots cut into small pieces
- 2 cloves minced garlic
- 1 tbsp. stone-ground mustard
- 60 ml soy sauce or tamari
- 235 ml water
For the roast:
- 10 to 15 fresh basil leaves cut into a chiffonade
- 1 tsp ground black pepper
- 30 g nutritional yeast
- 160 g finely diced white or yellow onion
- 60 ml extra-virgin olive oil
- Salt and pepper to taste
- 288 g vital wheat gluten flour
- 240 g whole wheat pastry flour
Instructions
- To make the glaze: Whisk together all the glaze ingredients.
- Divide into 2 equal portions and set aside.
- Preheat the oven to 180°C (350°F).
- Line a baking sheet with parchment or a silicone baking mat, such as Silpat.
- In a large-size mixing bowl, mix together the wheat gluten, flour, yeast, and pepper.
- Separately mix together half of the glaze, the water, onion, soy sauce, apricots, basil, and garlic.
- Add the wet ingredients to the dry and knead together until well incorporated.
- Form into a loaf and place in the center of the baking sheet.
- Brush on a thick layer of the remaining glaze, reserving enough for a second brushing of glaze halfway through the baking.
- Bake, uncovered, for 30 minutes.
- Remove from the oven and increase the heat to 200°C (400°F).
- Brush on the remaining glaze and bake for an additional 30 minutes.
Notes & Wine Advice
Serving Tip:
This roast is incredibly versatile! Serve it as a festive main dish alongside Mustard and Spinach Smashed Potatoes. Or, slice it thin and serve it in soft-shell tacos with fresh avocado and a creamy Chipotle Ranch Dressing.Wine Advice:
Pairing wine with this sweet and savory roast is a true balancing act. A medium-bodied white like a Chardonnay is a great choice, as its subtle buttery notes will complement the richness of the roast without overpowering the apricot glaze. For those who prefer red, a light Pinot Noir is a fantastic option. Its bright berry flavors will stand up to the savory elements of the dish and make the sweet glaze pop.Nutrition values
Calories: 270 kcal | koolhydraten: 42 g | Eiwitten: 15 g | Vet: 6 g | Suiker: 18 g