Pressure Cooker Seitan – A hearty seitan roast topped with a red wine mushroom sauce, done quickly in a pressure cooker! Perfect for your next holiday meal.
Can I get a drumroll, please? (Drumroll) It’s here! The last giveaway of the year. This time, you all have a chance at winning a T-Fal Clipso Pressure Cooker and the useful Zabada Kitchen Handy! If that doesn’t get you excited, I’m not sure what will. And if you’ve been out of the loop because of holiday craziness, make sure to check out the THREE other giveaways that I’m hosting right now! 1: #vyatreatyoself, 2: YumUniverse cookbook giveaway, and 3: Massel Bouillon Prize Pack.
Now, let me say a little bit about my experience with this pressure cooker. I actually bought a different model from Fagor almost a year ago and have used it once. So, I’m not experienced with these AT ALL. But, was I excited to get another pressure cooker? Hell yeah! Once the Clipso showed up on my doorstep I excitedly opened it and was impressed with the quality of construction. This thing is heavy-duty. Not to mention, the awesome one-handed, latching system that really is a push of a button and that lid is locked on. I flipped through the instructions to make sure I had the basics down as far as cleaning and operating went. Then I started plotting what I was going to make in it.
I was chatting with my good friend Joni about all of the pressure cooker possibilities and how my mind was pretty stuck on grains and beans or maybe winter vegetables and squash. Then she suggested pressure cooker seitan. Say what? That’s brilliant! I went on to look at some tips from The Blissful Chef and Vegan Epicurean on times, and used my Stuffed Seitan Roast recipe with some minor changes. Naturally, I wanted to make it a wow-worthy dish for the holidays, so I thought that a simple and fancy red wine mushroom sauce would be perfect to top it off.
Honestly, I love making seitan because it is so damn easy. The only problem with big roasts is that they can take up to an hour or so to fully cook, and then you may have a slightly drier end result. After making this roast in the pressure cooker in just about 30 minutes, I’m SOLD. Unless I’m making sausages or something smaller, I can see this being the only way I make it from now on. The pressure cooker seitan turned out flavorful with a great texture and an even cooking throughout, maybe just a little softer in the center but I liked that about it.
I can’t wait to try out different seitan flavors and applications in my pressure cooker, now! I must mention that there was quite a bit of cooking broth mixture left over in the pressure cooker so I saved it in a container to add to soup bases for more flavor. Wins all over the place!
Check out the pressure cooker seitan recipe below and definitely keep it in mind for your upcoming Christmas dinners. Like I said, a beautiful seitan roast in 30 minutes! Plus, roasting some fingerling potatoes and making the wine sauce while the roast is cooking, works for reducing time spent in the kitchen and it’s all ready at the same time.
Pressure Cooker Seitan with Red Wine Mushroom Sauce
- 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
- 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 of garlic minced
- 8 oz . baby bella mushrooms sliced thinly
- 2/3 cup vegan red wine I used a table wine
- 1 tablespoon fresh rosemary sprigs
- 1/4 teaspoon sea salt or to taste
- Pinch of freshly cracked black pepper
- Whisk together the dry ingredients in a large bowl. Then whisk together the wet ingredients in a smaller bowl, and pour it into the dry mix. Fold together with a spoon, then knead by hand for 2-3 minutes.
- Form the seitan into a round shape and cup it in your hands, pulling the dough slightly at the top and rolling it under. This will make the seitan smooth on the outside, as depicted in the photos above. Form the roast into a slightly oblong shape and roll it tightly, a couple of times in cheesecloth. Tie the ends with baker's twine or cotton string.
- Place the roast into the pressure cooker, then pour in the ingredients for the simmering broth and stir around a little bit to mix it up. Place the lid on the pressure cooker and lock it into place (make sure that all of the holes are not blocked so that pressure can be let out.
- Bring your stop top heat to high-medium and once full pressure has been reached (the red tab will go up), adjust the heat to medium-low.
- Cook for 25 minutes and once the timer goes off, let the steam out at full blast then run the pressure cooker under cool water to lower the temperature and remaining pressure. Carefully, remove the roast from the broth and remove the cheesecloth. Slice it and serve hot.
Red Wine Mushroom Sauce
- Warm the vegan butter in a pan over medium heat, once hot, saute the garlic in it for 2 minutes. Next, add the wine, mushrooms and rosemary to the pan and bring to a boil. Lower to a simmer and cook, uncovered, until the mushrooms have greatly reduced in size and the wine has thickened slightly. Season with salt and pepper, then pour over the seitan roast.
Full Disclosure: These products were sent to me to review and giveaway, I was not compensated. All opinions are honest and my own!