A hearty seitan roast finished with a red wine mushroom sauce and made quickly in a pressure cooker — an ideal centerpiece for a holiday meal.

It’s giveaway time! For the final giveaway of the year, you can enter to win a T-Fal Clipso Pressure Cooker and a Zabada Kitchen Handy. If you missed my earlier contests, be sure to check out the other current giveaways: #vyatreatyoself, a YumUniverse cookbook giveaway, and a Massel Bouillon prize pack.

I’m not a long-time pressure cooker expert — I’d only used a different model once before — but I was excited to try the Clipso. The build quality impressed me: it’s solid and the one-handed latch is easy and secure. After a quick read of the instructions, I started planning recipes.

A friend suggested trying seitan in the pressure cooker. I looked at a few references for timing and tips, then adapted my stuffed seitan roast recipe. To give the roast a festive finish, I decided to top it with a simple, elegant red wine mushroom sauce.

Seitan is easy to make, but large roasts usually take a long time and can dry out. Cooking this roast in the pressure cooker in about 30 minutes changed my mind — I’m sold. The result was flavorful with a great, even texture and a slightly tender center that I enjoyed.

I’m looking forward to experimenting with other seitan variations in the pressure cooker. There was plenty of flavorful cooking broth left in the pot; I saved it to boost future soups and stews.

Below is the pressure cooker seitan recipe — it’s a great option for Christmas or any special dinner. The roast cooks while you roast potatoes and make the sauce, so everything can be ready together with minimal time in the kitchen.

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Yield: 4

Pressure Cooker Seitan with Red Wine Mushroom Sauce

A hearty seitan roast topped with a red wine mushroom sauce, done quickly in a pressure cooker!

Prep Time
12 minutes

Cook Time
35 minutes

Total Time
47 minutes

Ingredients

Seitan Roast

• 1 1/2 cups vital wheat gluten
• 1/3 cup tapioca flour
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup vegan beef broth or vegetable broth
• 2 tablespoons liquid aminos, tamari, or coconut aminos
• 1 tablespoon olive oil
• 1 tablespoon vegan Worcestershire sauce

Simmering Broth

• 3 cups vegan beef broth or vegetable broth
• 2 cups water
• 1/4 cup liquid aminos, tamari or coconut aminos
• 2 tablespoons vegan Worcestershire sauce
• 1 teaspoon onion powder

Red Wine Mushroom Sauce

• 1 tablespoon vegan butter or coconut oil
• 1 clove garlic, minced
• 8 oz baby bella mushrooms, sliced thinly
• 2/3 cup vegan red wine (table wine works well)
• 1 tablespoon fresh rosemary sprigs
• 1/4 teaspoon sea salt, or to taste
• Pinch of freshly cracked black pepper

Instructions

Seitan Roast

1. Whisk together the dry ingredients in a large bowl. In a smaller bowl, whisk the wet ingredients, then pour them into the dry mix. Fold with a spoon, then knead by hand for 2–3 minutes.
2. Shape the seitan into a round, smoothing the surface by pulling the dough and rolling it under. Form a slightly oblong roast, wrap tightly in cheesecloth a couple of times, and tie the ends with baker’s twine or cotton string.
3. Place the roast in the pressure cooker. Pour in the simmering broth ingredients and stir gently. Secure the lid and ensure vents are clear.
4. Bring the stovetop pressure cooker to medium-high heat. Once full pressure is reached (the red tab rises), reduce heat to medium-low to maintain pressure.
5. Cook for 25 minutes. When the timer finishes, release the steam fully, then run the cooker under cool water to lower remaining pressure. Carefully remove the roast, unwrap, slice, and serve warm.

Red Wine Mushroom Sauce

1. Warm the vegan butter over medium heat and sauté the minced garlic for about 2 minutes. Add the wine, sliced mushrooms, and rosemary, then bring to a boil. Reduce to a simmer and cook uncovered until the mushrooms shrink and the wine thickens slightly. Season with salt and pepper and spoon over the sliced seitan roast.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Full Disclosure: These products were sent to me for review and giveaway; I received no compensation. All opinions are my own.