This stuffed seitan roast is probably the hardest thing I made this Christmas. It could quite possibly be one of the hardest things I’ve ever made. Following is the recipe, it’s worth the effort, this seitan roast was the centrepiece of the whole meal.

Stuffed Seitan Roast

Ingredients

Stuffing:

  • 2 tbsp sunflower oil
  • 180g thinly sliced mushrooms
  • 2 thinly sliced medium leeks (only white and light green parts)
  • 1/2 tsp salt
  • Black pepper
  • 60g thinly slices pre-cooked chestnuts
  • 3 cloves of garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 250g homemade breadcrumbs (or 125g pre-made breadcrumbs)
  • 70ml vegetable stock
  • Juice of half a lemon

Seitan:

  • 3 cloves of garlic, minced
  • 300g cooked pinto beans, rinsed and drained
  • 350ml vegetable stock
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • 250g vital wheat gluten
  • 1tsbp fennel seeds
  • 1tsp sweet paprika
  • 1tsp dried thyme
  • 1tsp dried sage
  • Black pepper

Method

Filling:

Sautee mushrooms and leeks in sunflower oil until soft. Add salt, pepper, chestnut slices, garlic and thyme. Cook for another 2 minutes, stirring often so nothing burns or sticks to the pan.

Sprinkle in breadcrumbs. The mixture will thicken and begin to look dough like. Drizzle in stock and lemon juice, stir so mixture soaks up moisture, then set aside, ready to use.

stuffed seitan roast

Seitan:

Pre-heat oven to 170 Celsius, (325 Fahrenheit, 160 fan). In a food processor mix garlic, beans, stock, soy sauce and oil until it looks like a sauce.

In a large bowl mix wheat gluten, herbs and spices. Make a well in the middle and mix in the bean sauce. Use a spoon, it will eventually resemble dough.

stuffed seitan roast

Get 2 sheets of foil, both similar in size to a broadsheet newspaper.  Lay them down horizontally, and overlap them by about 10 cm (4 inches). They will wrap the roast.

On a large board or surface, roll out seitan to a 25cm x 30cm rectangle shape. It may be stretched out in areas, taken seitan from the edges to patch up if needed.

stuffed seitan roast

Place stuffing filling in the lower third of the dough, leaving around 4 cm (2 inches) of space at the bottom.

stuffed seitan roast

Roll the seitan up from the filling end, keep rolling until you reach the end and it makes a log shape. When finished rolling, pinch the ends and sides to keep the stuffing in.

Move the roll over to the tin foil, so the seam is in the middle of the roll. Roll it up in the tin foil and ensure the ends are tightly wrapped.

Move it to a large baking tray and cook in the oven for around 90 minutes, possibly 2 hours. Turn it every 20 minutes so it cooks evenly.

stuffed seitan roast

Test the roll 90 minutes in. It should be firm and withstand poking, bouncing back like a loaf of cooked bread. If still soft cook for another 20 minutes then test again. When ready, peel back the foil and allow for it to rest for 5 minutes.

christmas dinner

The seitan is in the centre of this picture, I served with gravy and bread sauce, the recipe this is reproduced from also has an apricot glaze and pinenuts, but I think I’ll just stick with the gravy. This stuffed seitan roast is the main course for my meal. Although this dish is a little time consuming I definitely recommend it if you are into seitan. The stuffing was also delicious. 10/10, would make again.  Here you can view my entire Christmas menu for further ideas.