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vegan pot roast in dutch oven instead of crock pot?

748d953d 11a3 4188 8919 9613baf9103f  not your mamas

I saw where someone asked a question on here on how to do a pot roast in a dutch oven (the unanimous answer: inside the oven at 350 degrees for 4 to 6 hours) instead of using a crock pot and I am wondering if those instructions would hold for a vegan pot roast that is made from vital wheat gluten, found in Julie Hasson's Vegan Diner cookbook? I'm doing the unthinkable and making it for the first time for out-of-town guests. Please help if you can.

asked by Thistle over 3 years ago
11 answers 2299 views
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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

First, I'm not a vegan and never will be, although fadish as it is I'm not a gluten phobe either. Still, I'm having hard time not thinking that any thing made from wheat gluten using a braising method won't turn to porridge over that length of cooking time.

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 3 years ago

Thanks for your thoughts. I know it sounds crazy but I haven't had that experience with her other vital wheat gluten recipes that I've tried where the bouncy (some might say "rubbery") non-softening texture is leveraged to great effect, even over long cooking times. I'm not vegan either (vegetarian~ yes), but find her recipes to be delicious and useful for (religious) fasting.

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 3 years ago

Thank you, this is very helpful. Wish me luck on my glob of gluten!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

This might help you for converting slow cooker recipes, even vital wheat gluten for the Dutch oven and vs. versa. It can work. I doubt the above answers have tried converting but I have with success. Let us know!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

http://blog.williams-sonoma...

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

http://blog.williams-sonoma...

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 3 years ago

YES this is exactly what I needed! I will let you know what happens. Thank you!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

Please do and if you like the recipe enough, please share on the site. Good luck!

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added over 3 years ago

One consideration: the gluten is fully cooked, so 'safe internal temperature' does not apply. I believe your goal is to cook it long enough to infuse the flavors into the bouncy glob (!), and let them marry with other veg(gie) or carb ingredients. From the sound of it, temps that produce a gentle simmer would be best.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 3 years ago

Looking back at your question, I realize that you may be making the gluten roast, not buying ready-made seitan. If so, looking at the techniques for making seitan (simmering it in flavored broth -- check macrobiotic sources) would provide a model.