Vegan Stuffed Seitan Roast

5 from 1 vote

Vegan stuffed seitan roast is an elegant main dish recipe combining flavorful bread stuffing with mushrooms, cranberries, and walnuts rolled inside seitan dough.

Prep Time1

Cook Time1 25

Resting Time10

Total Time2 35

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 212kcal

Author: Denise Perrault

Ingredients

Stuffing Ingredients

1 medium onion diced, 1 cup
1 medium carrot peeled and diced, ½ cup
2 stalks celery diced, 1 cup
1 cup mushrooms chopped, 4-5 button mushrooms
½ teaspoon garlic powder
1 teaspoon thyme
1 teaspoon sage
½ teaspoon marjoram or oregano
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper or paprika
⅓ cup dried cranberries
¼ cup walnuts chopped
5 cups bread cubes 1-inch cubes or smaller, see notes
1 - 1 ½ cups vegetable broth

Basting Liquid Ingredients

1 cup vegetable broth
1 teaspoon thyme
1 teaspoon sage
1 teaspoon rosemary

Seitan Roast Ingredients

⅓ cup rolled oats
2 tablespoons mushroom powder see notes
⅓ cup nutritional yeast
1 cup cooked chickpeas 1 can, reserve ½ cup liquid from can
½ cup aquafaba chickpea liquid from can
1 tablespoon tahini
1 tablespoon soy sauce
1 cup vegetable broth
1 ½ cups vital wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper

US Customary - Metric

Instructions

How to make stuffing

Heat a large skillet or frying pan over medium heat. Add the onions, carrots, and celery. Cook for 3-4 minutes to soften the veggies. Add a tablespoon of broth or water if they start to stick.
Add the mushrooms and spices. Continue cooking until the mushrooms release their moisture (3-4 minutes).
Turn off the heat. Mix in the cranberries and chopped walnuts. Then, add the bread cubes. Toss them with the rest of the ingredients.
Add ½ a cup of vegetable broth and use your hand to start mixing the bread. Add more broth until you have a moist dressing that holds together.

How to make seitan

In a small bowl or jar, mix the basting liquid. Set aside.
Pause to preheat the oven to 400 F. (200 C.).
Add the oats to a food processor with a sharp blade. Blend the oats for a few minutes to break them down. Then add the mushroom powder, chickpeas, aquafaba, nutritional yeast, soy sauce, and vegetable broth. Blend until smooth.
In a medium mixing bowl, add the vital wheat gluten, garlic powder, onion powder, salt, and pepper. Mix well.
Make a well in the center of the dry ingredients and pour in the chickpea mixture. Stir with a wooden spoon until the dry ingredients are moist.
Use your hand to knead the dough in the bowl for 2 minutes and form a ball.
Lay a large piece of parchment paper or cling film on a flat surface. It should be larger than the bottom of your baking dish. Place the dough ball in the center of the parchment paper. Lay a piece of cling film (plastic wrap) as big as the parchment paper over the dough ball.
Use a rolling pin to form a rectangle a few inches longer than the length of your baking dish, about ½ inch thick.
Remove the top layer of cling film, then spread the dressing evenly over the top. Leave about 1 ½ inches around the edges of the dough free.
Adjust the parchment paper if necessary so the long side is in front of you. Roll the dough like a jelly roll.
Press along the edges to seal the length of the dough. Fold the remaining ends toward the long seal and press to secure them.
Add ¼ a cup of basting liquid to the bottom of the roasting dish. Then, carefully transfer the roast from the bottom parchment paper to the dish with the sealed side on the bottom. Brush more basting liquid over the top.

How to bake stuffed seitan roast

Cover the dish tightly with aluminum foil (I used a second piece over the width). Place the roast in the center of the oven and bake for 25 minutes. Remove the roast and cover it with additional basting liquid. Bake another 25 minutes.
Uncover the roast and brush on more basing liquid. Bake it, uncovered, for another 25-30 minutes until golden brown. Baste it a few more times as it bakes. The roast is done when it is brown, the top and sides are firm, and the liquid in the bottom has evaporated. If you are unsure, cut a little piece to test it.
Remove the roast from the oven and loosely with foil. Let it rest for 10-15 minutes before slicing it.

Video

Notes

This recipe used a 500-gram loaf of crusty sourdough bread. Let super soft bread dry before making the dressing.
Substitute chickpeas with 1 cup of white beans. Reserve ½ a cup from the can.
Use 2-3 teaspoons of poultry seasoning as a substitute for thyme, marjoram, and sage.
Make mushroom powder by grinding dried mushrooms in a clean spice or coffee grinder.
To save time, make the dressing and the chickpea mixture a day ahead.
Store leftover roast, wrapped in foil, in the refrigerator for 4-5 days.
Reheat in the oven at 400 F. (200 C.). Slice it first and reheat it as a loaf so the middle gets hot.

Nutrition