In a large bowl, mix together the vital wheat gluten, garbanzo bean flour, nutritional yeast, poultry seasoning, granulated onion, salt, and white pepper.
In a large measuring cup or small bowl, whisk together the water and tamari and then gently stir them into your dry ingredients. Stir just until the ingredients are mixed.
Using your hands, shape the dough into a roast, grind some more fresh black pepper over the top to coat it lightly, and wrap in a clean, damp kitchen towel, folding the ends under. Fill the bottom of a steamer with water and heat until simmering. Place the roast in the top of the steamer basket, cover, and steam for 45-50 minutes or until the roast is firm to the touch.
Uncover the pot, turn off the heat, and let the roast stand for 5 minutes. Carefully remove the roast from the steamer, and place it on a cutting board. Unwrap the roast from the towel, let it cool down on the cutting board, and then wrap it in aluminum foil or plastic wrap and refrigerate it until ready to use.
Now, wasn't that easy?
If you let the roast cool before unwrapping it, the cloth will stick, causing the roast to tear. So make sure to unwrap the roast as soon as you take it out of the steamer.
Vital Wheat Gluten is made from the protein found in wheat berries, containing about 80% protein! It’s made by hydrating the wheat flour to activate the gluten, the main protein in wheat, and then removing everything but the gluten. Then it’s dried and ground back into a powder. It’s a little more processed than most of the other ingredients that we use around here, but with its protein punch and the amazing texture it gives our seitan roast, we choose to use it.