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
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!
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
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.
For people wanting to avoid their food making contact w the foil, many will wrap the seitan in parchment & then the foil, since the foil helps it keep its shape while cooking 🙂