Don't be intimidated — these are the easiest homemade roasts you'll ever make. The savory bread stuffing in this recipe requires no pre-cooking at all, nor does the gravy, which takes only a minute of your time. Once everything is prepped, you just pop it in the oven and let the magic happen.

Mini Stuffed Seitan Roasts With Instant Mushroom Gravy [Vegan]

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Ingredients

For the Stuffing:

  • 3 slices bread toasted
  • 1/2 cup breadcrumbs, dried
  • 1/4 cup scallions/shallots finely chopped
  • 1 teaspoon granulated garlic or dried onion flakes
  • 2 teaspoons dried basil or dried herbs of choice
  • Salt and pepper, to taste
  • 2 tablespoons nutritional yeast flakes (optional)
  • 1 cup vegetable broth

For the Roast (Dry Ingredients):

  • 3/4 cup vital wheat gluten
  • 1/2 cup chickpea flour
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon garlic granules or dried onion flakes

For the Roast (Wet Ingredients):

  • 1 cup vegetable broth
  • 1 15-ounce can chickpeas, drained
  • 1 small handful parsley
  • 2 teaspoons dried basil
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon coarse Celtic sea salt, or to taste

For the Gravy:

  • 2 cups vegetable broth
  • 1 tablespoon tamari, soy sauce, or coconut aminos, to make it soy-free
  • 2 tablespoons cornstarch
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon coarse Celtic sea salt
  • 1/2 teaspoon granulated garlic
  • 6 large portobello mushroom caps, sliced
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Preparation

To Make the Stuffing:

  1. Cut toasted bread into over-sized thumb-sized pieces and place in a large mixing bowl.
  2. Add all of the remaining ingredients, except the vegetable broth.
  3. Add half of the vegetable broth and stir everything together till well combined.
  4. Add remaining vegetable broth and stir again until well combined. Set aside while you prepare your gravy and roast dough.

To Make the Roasts:

  1. Put all of the "dry" roasts ingredients into a large mixing bowl and stir with a spoon or whisk until well combined.
  2. Place all of the "wet" roasts ingredients in a food processor and pulse about 10-20 times until moist, but slightly chunky.
  3. Pour wet mixture into the dry mixture and stir together to combine. Use your hands if you need to combine all of the ingredients together into a stringy yet fairly firm dough ball.
  4. Divide the dough in half and place half of the dough onto some non-stick parchment paper and shape into a rectangular shape.
  5. Place half of your stuffing mixture, along one part of the long edge and use your parchment paper to roll it up into a long roast shape. Carefully cut in half and set aside while you do the same again with the remaining dough and stuffing.
  6. Set aside on some non-stick parchment paper while you move on to the next stage.

To Make the Gravy and To Serve:

  1. Preheat oven to 360°F.
  2. In a large baking dish, add all of your gravy ingredients except the mushrooms. Using a whisk or fork, give everything a good stir through and make sure that there are no bits of lumpy flour.
  3. Evenly spread your mushrooms over the gravy liquid.
  4. Place your mini roasts on top and tightly cover the dish with foil.
  5. Bake for 30 minutes. Carefully remove the foil and place back in oven without foil for another 15 minutes. Then remove from oven and serve.
 
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