Culinary Capers 2 - Seitan Roast

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SEITAN ROAST             
 WET
1-1/2 cups stock
1 tbsp soya sauce
2 tbsp. maple syrup
2 tbsp. olive oil
1 tsp. tomato paste or hot sauce (optional)
DRY
1-3/4 cup Vital Wheat Gluten
2 tbsp. nutritional yeast
Seasonings:  I love sage, thyme and rosemary in this, but you can use anything or nothing depending on the flavour you want for your intended use.  Chili, garlic, onion powder, cumin.

Watch the speech and video

HOW TO
Add wet to dry, mix well.  Shape into a log, any size you like.  Wrap tightly in tin foil and twist ends to lock in juices. Steam in the oven at 350 for 90 minutes.  Flip halfway through cooking.  Let it rest in the foil for 30 minutes before unwrapping.
You can eat this as is, or cut it into chunks or strips and add it to any dish.  It's great in sandwiches or wraps.  No browning is necessary, but it’s fine to brown it if it works with your dish, like a stir fry.  It’s wonderful in dishes where thick chunks are called for, like a stew.  
STORE
The roast can be stored in the fridge for 5 days and it freezes well.