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.
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.
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. 🙂
One Year Ago: Pumpkin Banana Nut Bread // Two Years Ago: Veggie Sandwich
Stuffed Seitan Roast
Ingredients
Stuffing
- 1 C . Red Potatoes Diced (with skin)
- 3/4 C . White Onion Diced
- 3/4 C . Baby Bella or Button Mushrooms Diced
- 1/2 C . Carrots Diced or Cut into thin Coins
- 1/2 C . Celery Diced
- 2 tsp . Olive Oil
- 1/4 tsp . Salt
- 1/8 tsp . Black Pepper
- 1/2 C . Dried Quinoa
- 1 1/8 C . Vegetable Broth
- 2 T . Nutritional Yeast
- 2 1/2 tsp . Dried Italian Seasoning
- Salt & Pepper to taste
Seitan
- 1 1/4 C . Vegetable Broth + 1/4 C. for Basting/Serving
- 1/3 C . Baby Bella Mushrooms Chopped
- 2 Cloves Garlic
- 2 T . Liquid Aminos/Tamari/Soy Sauce
- 1 T . Olive Oil
- 1 2/3 C . Vital Wheat Gluten
- 1/3 C . Chickpea Flour
- 1 T . Nutritional Yeast
- 2 tsp . Poultry Seasoning
- 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. 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 18-20 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 1 minute.
- Roll the seitan out into a square on the foil, about 1/2" thick if possible. It may be thicker than that in spots.
- Pile the stuffing into a wide line the center of the seitan, and press it down slightly to compact it. Carefully fold the seitan over the stuffing and pinch together the ends and seam.
- 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.
- 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.
This stuffed Seitan Roast may not come together very quickly, but it is super easy-to-make and even healthy! Quinoa, veggies and a good amount of protein from the seitan make this a well-rounded entree.
Aw, man! This looks so good! I know where I want to be on Thanksgiving! 🙂
Thank you, Cadry! 🙂
woah! this looks awesome…can you just send me some over please? 😉 question…how do you get the pin it hover button on images…I tried a couple plugins but they didn’t work for me!!! ugh! thanks jackie!
xo
Jen
Thanks, Jen!
Also, I use this Plug-in: http://wordpress.org/plugins/pinterest-pin-it-button-for-images/
I hope that helps! 🙂
thanks I will try that! =)
Looks fantastic! And more economical than buying the frozen Tofurkey or Field Roast version at Whole Foods.
Agreed! I saw a Tofurky on sale the other day for $20! Yikes!
This looks amazing! I think it is definitely a show stopping center piece. Packed with so much protein too from the quinoa and the seitan.
Thank you, Ketty! 😀
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So being plant based is the oil really needed?
I don’t see those as being directly correlated, but you could probably go without the oil if you really want to. The oil on the roasted veggies gives it a crisper exterior than roasting “naked”.
I made seitan a dozen ways but never like this, worth trying.
Is there a substitute for the vital wheat gluten
We made this for Thanksgiving this year! My brother is allergic to almost all nuts, beans, legumes, etc. so we had to search pretty thoroughly to find a recipe that would work. We subbed brown rice flower for the chickpea flower and it still came out wonderfully. We rolled it in vegetable broth after it baked to help moisten it up before serving. Thank you so much for posting this 🙂 Everyone went back for seconds.
That’s fantastic!! I’m so glad that you all could enjoy a delicious meal and that the brown rice flour worked in place of the chickpea flour. Thanks for letting me know that it was successful!! 🙂
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Hello Jackie ♥ Just thought I’d leave a massage to let you know I’ve loved this amazing recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
http://sevenroses.net/2015/12/50-epic-vegan-christmas-recipes/
Thank you & happy holidays! =)
Just made this today. What can I say? It’s wonderful! It was a dream to make and I’ve just stolen a slice to test. Even by itself it’s beautiful. Can’t wait to serve it up to my family tomorrow with all the trimmings. Thank you!
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Just made this for Thanksgiving (my first year making a vegan roast from scratch) and it was an absolute hit! I had done a “trial roast” a few days prior, and the only change I made was adding more seasoning/ playing around with the spices a bit, but otherwise wouldn’t change a thing! I’m actually making two more right now, hopefully they freeze well because I’d love to be able to have them more often and it does take quite some time to prepare. But it’s totally worth the effort!
I’ve frozen mine and it worked out well! I’m so glad to hear that you’re loving it, though! <3
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Dumb question of the day. When you say “turn 90 degrees every 15 minutes,” do you mean rolling it? So that the top is now the side, etc? Or do you mean going from 12-6 to 9-3? I can’t wait to try this!
Yes, rolling it! 🤗 I hope you enjoy it!
Can this be made using something other than foil?
You can try wrapping it in cheese cloth and tie it, but you’ll have to baste it regularly to keep both the cloth and seitan moist.
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