A beautiful Stuffed Seitan Roast that’s fit to be the centerpiece of any vegan Thanksgiving! And the quinoa stuffing is a healthier twist on a classic.

Stuffed Seitan Roast on a rectangular plate with slices cut out

With Thanksgiving looming around the corner, I have a serious centerpiece to offer you. Now, this was inspired by the Great Isa’s Seitan Roast, but is really only the same in that it’s stuffed, seitan and a roast. This roast, right here, is filled with quinoa and roasted vegetables, plus herbs that really give it that “stuffing” flavor.

image collage of vegetable before and after chopping

Honestly, the recipe for that came from a happy accident a week or so ago. When I had some lady friends over for dinner, same night that I served the Smoky Pumpkin Bisque, I made roasted veggies atop savory quinoa as a dish and one of my friends said that it tasted like stuffing. Hmm.. I ate a few bites more, yup, it certainly did! That was when I thought to mix that all up and stuff it into a moist Seitan Roast.

Now, you can split the stuffing so that there is some as a side for your gluten-free friends, which would also make it easier for you to roll up the roast. Of course, I like to make things slightly harder for myself so I packed that baby full with all of it! Plus, I saved the remainder of the roll in the freezer so that I can thaw and bake it next week, when I go out to the desert for Thanksgiving.

Serve this roast with Roasted Brussels Sprouts, Bulgur Wheat Fruit Salad, Squash Au Gratin, and maybe some Smoky Sweet Potato Soup! I don’t know about you, but that sounds like a completely drool-worthy Thanksgiving meal. 🙂

image collage of assembling stuffed seitan roast

stuffed seitan roast on an oval platter next to wheat stalks

One Year Ago: Pumpkin Banana Nut Bread // Two Years Ago: Veggie Sandwich

Yield: 6-8 servings

Stuffed Seitan Roast

Name: Stuffed Seitan Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: 10 ounces (296 ml) vegetable broth + 1/4 cup (60 ml) for basting/serving; 1/3 cup (30 g) diced baby bella mushrooms; 2 cloves garlic; 2 tablespoons (30 ml) soy sauce, or tamari; 1 tablespoon (15 ml) olive oil; 1 2/3 cups (215 g) vital wheat gluten; 1/3 cup ( g) chickpea flour, or 1/4 cup (25 g) tapioca starch; 1 tablespoon (5 g) nutritional yeast; 2 teaspoons salt-free poultry seasoning; 1/2 teaspoon sea salt; Pinch of Black Pepper; 1 cup (150 g) diced red potatoes, with skin; 3/4 cup (105 g) diced white onion; 3/4 cup (65 g) diced baby bella or button mushrooms; 1/2 cup (70 g) diced carrots, or cut into thin coins; 1/2 cup (70 g) diced celery; 2 teaspoons olive oil; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper; 1/2 cup (95 g) dried quinoa, rinsed; 9 ounces (266 ml) vegetable broth; 2 tablespoons (10 g) nutritional yeast; 2 1/2 teaspoons dried Italian seasoning blend*; Salt & pepper, to taste

A beautiful Stuffed Seitan Roast that's fit to be the centerpiece of any vegan Thanksgiving!

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

Stuffing

1 cup (150 g) diced red potatoes, with skin
3/4 cup (105 g) diced white onion
3/4 cup (65 g) diced baby bella or button mushrooms
1/2 cup (70 g) diced carrots, or cut into thin coins
1/2 cup (70 g) diced celery
2 teaspoons olive oil
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup (95 g) dried quinoa, rinsed
9 ounces (266 ml) vegetable broth
2 tablespoons (10 g) nutritional yeast
2 1/2 teaspoons dried Italian seasoning blend*
Salt & pepper, to taste

Seitan

10 ounces (296 ml) vegetable broth + 1/4 cup (60 ml) for basting/serving
1/3 cup (30 g) diced baby bella mushrooms
2 cloves garlic
2 tablespoons (30 ml) soy sauce, or tamari
1 tablespoon (15 ml) olive oil
1 2/3 cups (215 g) vital wheat gluten
1/3 cup ( g) chickpea flour, or 1/4 cup (25 g) tapioca starch
1 tablespoon (5 g) nutritional yeast
2 teaspoons salt-free poultry seasoning
1/2 teaspoon sea salt
Pinch of Black Pepper

Instructions

Preheat your oven to 375F, and prepare a baking sheet by lining it with parchment paper or a silicone mat.
Toss the potatoes, onion, mushrooms, carrot, celery, olive oil, salt and pepper together in a mixing bowl. Spread the contents out over the baking sheet, into one layer and bake for 20 minutes.
Put the quinoa and vegetable broth into a large sauce pan, cover with lid and heat to a boil at medium heat. Once boiling, reduce to low-medium heat, simmer for 15-20 minutes. Fluff the quinoa with a wooden spoon, once cooked. Stir the nutritional yeast and roasted vegetables into the quinoa, along with the Italian Seasoning. Season with salt & pepper to taste, and adjust the oven to 350F.
Take the lining off of the baking sheet and lay out a large square of foil on a flat counter top or table.
In a blender, puree the vegetable broth, mushrooms, garlic, liquid aminos and olive oil together until completely smooth. Sift together the vital wheat gluten, chickpea flour, nutritional yeast, poultry seasoning and black pepper, in a large mixing bowl.
Pour the wet mixture into the dry, stir together, then knead for 2 minutes. Roll the seitan out into a square about 1/2" thick if possible. It may be thicker than that in spots, then place in the middle of the foil.
Pile the stuffing into a wide line the center of the seitan, and press it down slightly to compact it. Carefully stretch the seitan over the stuffing and pinch together the ends and seam, to close it.
Using the foil, turn the roast into a huge "Candy" by rolling it length-wise then grabbing the loose foil and twisting it until tight. Be careful not to tear the foil. (You may need two pieces depending on the foil.) Place your roast onto the baking sheet and bake it for 50-55 minutes, turning it 90º every 15 minutes. The roast should be slightly firm.
Take it out of the oven and unwrap the foil, halfway, making sure not to tear the roast. Bake it for an additional 10 minutes, or until golden brown on top. Let cool for 15 minutes before serving. Serve with a side of gravy or vegetable broth, to add more moisture.

Notes

*If you don't have an Italian seasoning blend on hand, use 1 teaspoon ground sage, 1/2 teaspoon dried thyme, 1/2 teaspoon of dried oregano.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Here are some other roasts you may be interested in!

sliced stuffed seitan roast on an oval platter next to wheat stalks

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Nope

Saturday 22nd of October 2022

I'm a little late to the party, but have to compliment this recipe. Just made it for a family get together where only two of us are vegan, and it was a huge hit. Even my won't eat anything unless it's wrapped in bacon brother went back for seconds. Great recipe, can't recommend it enough!

Slow Cooker Seitan Roast - Vegan Yack Attack

Sunday 22nd of November 2020

[…] I have other options for mains like my Stuffed Seitan Roast, or Pressure Cooker Seitan with Red Wine Mushrooms. Or for an even easier dish, go half […]

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Thursday 19th of November 2020

[…] A beautiful Stuffed Seitan Roast that’s fit to be the centerpiece of any vegan Thanksgiving! Check out this recipe Vegan Turkey Made from wheat-gluten and seasoned with traditional poultry herbs, this vegan […]

Angie

Sunday 8th of November 2020

When you freeze this, are you freezing it before or after you have baked it?

Jackie @ Vegan Yack Attack!

Tuesday 10th of November 2020

It was after! So it'd be like when you buy pre-made roasts from the store.

Cheryl

Sunday 25th of October 2020

Could you make this the night before or even a couple of days before and have it in the fridge?

Tuesday 27th of October 2020

Yes! I mention in the post that I even froze it for a bit to reheat it later and it worked great. So refrigerating for a night or two should be no problem.

Sorry as in BEFORE you bake it