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Are you missing out on what to cook for Easter, Thanksgiving and Christmas (or any gathering) that omnivores and vegans alike will enjoy? My seitan stuffed roast vegan is the solution you were looking for. It's easy to make, it's full of goodness, and it's completely delicious, too!
Vegan recipe for roast stuffed with seitan
Packed with veggies, and brimming with goodness, this vegan stuffed seitan roast doesn't just look and taste awesome, it's also really inexpensive. And as with more traditional roasts, it can be eaten as cold cuts for dinner and on sandwiches. You can even put it in the ubiquitous curry the day after the day after Christmas that many people seem so fond of!
At least in Britain. Is Christmas curry something else? (Let me know in the comments!)
How to Roast Vegan Stuffed Vegan
Making this vegan stuffed seitan roast is really easy: it looks a lot more complicated than it really is … which means you can impress your guests with your culinary magic!
You will need pumpkin puree …
… and some vegetables, with which to make the filling.
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(Could we take a moment to appreciate the beauty of this red cabbage?)
Roast vegan stuffed with seitan
Make your seitan by mixing the wet ingredient (I use my VAC2), mixing the wet ingredient with the dry ingredients, then knead to form an elastic seitan dough. Spread it like a pizza and spread it over the pumpkin puree and the filling.
Then roll everything up into this unremarkable looking log…
Wrap everything in baking paper and aluminum foil, and bake in the oven for a couple of hours. Once done, let stand, still wrapped, for half an hour or so, and then serve with your choice of vegetables, gravy, and a fruity gravy (for example, apple or cranberry).
How to store this roasted vegan stuffed seitan
In the fridge:Keep all stuffed seitan roast tightly wrapped in aluminum foil in the refrigerator, where it will be good for up to fifteen days.
In the freezer:Well wrapped in aluminum foil and placed in a sealed freezer bag, this can be kept in the freezer for up to three months. If you want to cut it first, wrap each slice individually or as a whole, with each slice separated by silicone parchment.
How to Reheat Vegan Roast Vegan Stuffing
Thaw well, then gently heat in oven (160 ° C / 320 ° F / 2½ gas mark). The thawed slices can be gently fried in a pan. You may want to use a couple of oil sprays if you use a nonstick skillet.
Notes on how to roast vegan seitan filling
Can this roasted vegan seitan filling be made gluten-free?I'm afraid not, because gluten is the main ingredient in making seitan. See my vegan sausage recipe post for more information.
Why do I have to knead the seitan dough for so long?Because if you don't, your stuffed seitan roast will be more like stuffed bread! Kneading the dough activates gluten, which is essential to give this roast its "meaty" texture.
Can I mix the seitan dough in a food processor and if so how long will it take?Actually, you can. Use the blade attachment and process on low to medium speed for 2-3 minutes, until the dough becomes smooth and elastic.
Can I mix the seitan dough in a stand mixer?Yes, use the dough hook and mix on medium speed for 2-3 minutes, as indicated above, until the dough becomes smooth and elastic.
Can I mix the seitan dough in a blender?Not! There is not enough room in a blender jar to accommodate the seitan mixture. Also, the heat generated by the blender could make the dough almost impossible to work with, assuming you can even get it out of the blender!
Do I have to make my own filling?Absolutely not, you can use a mix of packages if you prefer. But homemade is always better. Why not experiment with yours? My easy vegan filling recipe can also be made on sausages or burgers; It is no more effort to make a larger batch of filler and reuse it later!
Why not take a look at these other delicious vegan festivities?
You'll love this vegan barbecue stuffed vegan
Because it is…
- packed with protein
- full of vitamins
- stuffed with lots of vegetables
- simple to do
It's really worth spending a little time on this vegan stuffed seitan roast, and it will reward you for days (or months if you freeze it for later).
Roasted vegan stuffed seitan
Lost in what to cook on Thanksgiving or Christmas that both omnivores and vegans will enjoy? My seitan stuffed roast vegan is the solution you were looking for. It's easy to make, it's full of goodness, and it's completely delicious, too!
Course: main dishes
Cuisine: American, British, Christmas, Easter, Thanksgiving
Preparation time: 20 minutes.
Cooking time: 2 hours.
Total time: 2 hours 40 minutes
Marks (slide to adjust): 10
Preheat your oven to 180 ° C (350 ° F / gas mark 4).
- In a large bowl, combine the vital wheat gluten, nutritional yeast, broth powder, paprika, rosemary, and black pepper.
- Using a blender (countertop or dip), mix the garlic, broth, oil, and kettle together, then add them to the dry ingredients.
Mix well until everything is incorporated, and then knead for five minutes. (note 1)
- On a large piece of silicone parchment for baking, spread the seitan in a loosely rectangular shape, until it is approximately ½ ”(1.5 cm) thick.
Spread generously with the pumpkin puree, then add a layer of cabbage and mushrooms.
Using the parchment for baking, and starting at one of the short ends, carefully roll the seitan into a log. Try not to stretch the seitan while doing this. Press the ends of the seitan together to seal.
Wrap the trunk tightly in aluminum foil. If your foil is thin, use two or three layers. (I wrapped mine like a giant candy, and tightly twisted the ends of the foil to keep it from falling apart!)
Place the seitan directly on a rack in the center of the oven and cook for two hours, turning every 30 minutes, to ensure even cooking and browning.
Once cooked, allow the seitan-stuffed roast to rest in its wrapper for 20 minutes before slicing.
- Serve with traditional roasted vegetables, prepared mushroom sauce, and any other garnish you want.
Keep roasted vegan stuffed seitan in the refrigerator, wrapped in aluminum foil, for up to two weeks. Reheat in a low oven, or fry the slices in a few jets of sunflower oil.
This roast can also be frozen for up to three months: thaw well and reheat as before.
- This is essential to activate the gluten and give it a firm and meaty roast. If you don't knead it properly, it will come out fluffy and bread-like.
~~~ I use my Optimum VAC2 air vacuum mixer for this recipe; if you want to try this great blender for yourself (more info in my review), Froothie is offering delicious Readers an additional £ 20 discount, plus free shipping. Just add the following code in the comment box when you make payment, or if you place an order over the phone, please pass the code on to the person taking your order. The discount will be refunded to your credit or debit card. Additionally, Froothie offers a 30-day risk-free trial, plus an interest-free, no deposit payment plan on each blender on the Froothie website. The VAC2 often has a special offer, with up to £ 200 off the regular price. AMBASSADOR CODE 5252 + AMB20: £ 20 off By the way, I receive a small commission, at no additional cost to you, for each sale made with my affiliate code, so if you are thinking of buying something from the Froothie's websiteI would really appreciate it if you use my link. Thank you very much! Affiliate sales and advertising, by the way, fund delicious – without them, I couldn't provide you with free content.
Roast Recipe Stuffed Seitan Vegan