Stuffed Seitan Roast
Table of Contents
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 Bacon Brussels Sprouts, Bulgur Wheat Fruit Salad, Millet Stuffing, 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
A beautiful Stuffed Seitan Roast that's fit to be the centerpiece of any vegan Thanksgiving!
Ingredients
Stuffing
- 1 cup (150 g) diced red potatoes, with skin
- ¾ cup (105 g) diced white onion
- ¾ cup (65 g) diced baby bella or button mushrooms
- ½ cup (70 g) diced carrots, or cut into thin coins
- ½ cup (70 g) diced celery
- 2 teaspoons olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ½ cup (95 g) dried quinoa, rinsed
- 9 ounces (266 ml) vegetable broth
- 2 tablespoons (10 g) nutritional yeast
- 2 ½ teaspoons dried Italian seasoning blend*
- Salt & pepper, to taste
Seitan
- 10 ounces (296 ml) vegetable broth + ¼ cup (60 ml) for basting/serving
- ⅓ 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 ⅔ cups (215 g) vital wheat gluten
- ⅓ cup ( g) chickpea flour, or ¼ cup (25 g) tapioca starch
- 1 tablespoon (5 g) nutritional yeast
- 2 teaspoons salt-free poultry seasoning
- ½ 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 ½" 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, ½ teaspoon dried thyme, ½ teaspoon of dried oregano.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Here are some other roasts you may be interested in!
- Slow Cooker Seitan Roast
- Celebration Roast Centerpiece with Mushroom Gravy
- Pressure Cooker Seitan with Red Wine Mushroom Sauce
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! 😀
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
You can make your own seitan from white or whole wheat flour. You take flour (just the flour without all the other dry ingredients) add water and knead until it becomes stringy. You may need to do this for 20 minutes. Leave the ball of dough to soak for an hour and then knead the flour under a light water flow from the faucet until you are left with only the wheat gluten. This part is delicate. Go slowly so as not to allow all the gluten to wash away. Here is a video explanation - https://youtu.be/AAHvXAJl8oA
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!! 🙂
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! =)