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Stuffed Seitan Roast [Vegan]

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Just because it’s vegan it doesn’t mean it doesn’t taste amazing! This roast can be made in the morning and left to cool before things get too hectic. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way, it frees up space in the oven and makes preparing dinner more relaxed and less overwhelming!

Stuffed Seitan Roast [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

466

Serves

4-6

Cook Time

30

Ingredients

For the Seitan Dough:

  • 1 cup vital wheat gluten
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1 cup cold vegetable broth
  • 1 teaspoon Dijon mustard
  • 1 tablespoon soy sauce or coconut aminos

For the Stuffing:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 medium carrot, diced
  • 1 stick of celery, diced
  • 1 1/2 cups firm tofu
  • 3/4 cup ground mixed nuts such as walnuts and almonds, with a few chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano

For the Glaze:

  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Preparation

  1. Preheat oven to 400°F
  2. Mix together the vital wheat gluten flour, nutritional yeast, pepper, and paprika in a bowl. In a separate bowl whisk together the vegetable stock, mustard and soy sauce the add to the dry ingredients. Mix together with your hands to form the seitan dough and knead for 4 minutes.
  3. Roll out dough to a 10×8-inch rectangle on top of a sheet of greaseproof paper. Lightly grease the top and place either a flat baking sheet or chopping board on top and place saucepan on top to weigh it down. Leave the dough to flatten while you prepare the stuffing.
  4. Heat olive oil in a nonstick frying pan and add the diced onion, garlic, carrot, and celery. Cook for about 5 minutes until softened.
  5. Mash up the tofu in a mixing bowl then stir in the remaining stuffing ingredients, including the cooked vegetables. Mix until well combined
  6. Take the chopping board/baking tray off the top of the seitan dough and place the stuffing mix along the center, long ways. Pull up the sides of the dough and fold over the stuffing until all the stiffing is enclosed inside the dough.
  7. Whisk up the glaze ingredients. Make a few slices across the top then brush half of the glaze across the top.
  8. Cover loosely with the greaseproof paper, place on a baking tray and roast for 30 minutes. Remove, brush on remaining glaze, and return to oven for another 30 minutes until golden.
  9. Remove from the oven and let the seitan roast sit for 5 minutes before slicing and serving.

Nutrional Information

Total Calories: 1862 | Total Carbs: 94 g | Total Fat: 96 g | Total Protein: 149 g | Total Sodium: 2616 g | Total Sugar: 31 g

Per Serving: Calories: 466 | Carbs: 24 g | Fat: 24 g | Protein: 37 g | Sodium: 654 mg | Sugar: 8 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Desserts and dinners that really know how to please a crowd.

I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.


 

 

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13 comments on “Stuffed Seitan Roast [Vegan]”

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Grant Suters
4 Days ago

Teala Suters


Reply
Marionette Owens
4 Days ago

Adaliz Hernández


Reply
Olivia Wills
4 Days ago

Hannah Scaff


Reply
Harry Hirst
4 Days ago

Lily


Reply
Scott Banks
4 Days ago

Fuck that, I'm getting a bird.


Reply
Lynn Pierce Lewis
4 Days ago

I love vegan food but this picture not so much.


Reply
Connie L Bird
16 Days ago

I made this roast once, thinking ahead for Thanksgiving. We really liked it! I made it a bit thin so was hard to roll up and keep stuffing inside. Can it be make ahead of time, or frozen ahead of time and then baked on Thanksgiving Day? This is the only Vegan roast I have found so far.


Reply
israel Simkins
1 Months Ago

What is the difference between seitan and "vital" wheat gluten?


Reply
Alexandra Manou
10 Months Ago

Followed the instructions to the letter and made the stuffed seitan roast for New Year\'s Day. It tasted good, but it was hard and very rubbery. I wonder if I did something wrong and if there is any advice to get a better texture next time. Thanks!


Reply
Janne Swearengen
10 Months Ago

I made this for our Christmas dinner yesterday. I changed the stuffing recipe to substitute tempeh for the tofu. Worked beautifully but, like James McCallister\'s comment, it made way too much. I have enough left for another roast! In addition. like Jon Rosario commented, the roast was too rubbery and hard. I think, if I make it again, I willl not knead it quite as long nor will I bake it that long. It was just too tough.


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