Roasted Seitan with Broccoli in Bread Crust

Servings: 4
Prep time: 40
Cooking time: 50
  1. Melt the brewer’s yeast with 130ml lukewarm water and sugar, after 5 minutes add a pinch of salt and the flour. Knead and cover the dough with a cloth to raise for 2 hours.
  2. Peel the stems of the broccoli and cut them into cubes, then slice the leaves. Chop the carrot too. Steam the veggies for 3-4 minutes.
  3. Mince the shallot and the garlic, sauté them in a pan with 2 tablespoons of oil. Add the broccoli and carrots, salt and pepper to taste and sauté on a medium to high heat for a few minutes.
  4. Add to the instant seitan flour the water needed to create a sticky dough (according to the instructions you find on the packet), then add the sautéed veggies, once cold. Give the dough the shape of a loaf, wrap it in cloth and freeze it for at least 30 minutes.
  5. Carefully knead the bread dough and give it a rectangular shape. Cover it with a cloth again.
  6. In a pan, sauté a crushed clove of garlic with the rosemary sprig, the bay leaf and 2-3 tablespoons of oil. Add the seitan loaf and brown it on all sides, then season with the wine and let it evaporate before removing from heat.
  7. Prepare the pesto mixing the sundried tomatoes with the pine nuts and the cheese, adding oil as needed to obtain the right consistency.
  8. Spread the pesto on the loaf, then cover it with the bread dough, sealing the edges carefully. Brush the surface with the malt, diluted in water, and bake at 180°C for 35 minutes. Serve the loaf, for example, with some salad and some baked potatoes.