english · entrees

Stuffed Seitan Roast

This recipe is based on a stuffed seitan invention, long perfected and fine-tuned by Ileana. If you already know how to make a good seitan this should be easy, just follow your own recipe and the stuffing technique described here; if not – be ready to experiment a bit to get that perfect seitan texture and flavor! For more of a guide for a seitan roast recipe with more exact measurements, check out this one.

. Make a nice flavored seitan dough (from gluten flour with nutritional yeast, garlic and onion powder, soy sauce, and according to taste several favorite spices/poultry seasoning/vegetable broth powder, and oil for texture),
which you then
. knead well and wrap around an empty metal can (to create the cavity for the stuffing),
then you
. boil the seitan in a vegetable broth for about 1.5 – 2 hours.
In the meantime you
. prepare some bread stuffing with dry bread cubes, onion, red bell/kapia pepper, mushrooms, walnuts and the spices of your choice, to which you can add some of the broth from the seitan for an ideal consistency (not too dry and not too mushy).
Then you
. scoop this stuffing inside the cooked seitan, after you’ve taken out the can and put the seitan on a tray, surrounded by red onion, zucchini, eggplant, tomatoes and any other veggies you like roasted, cut into chunks.
And, finally, you
. sprinkle everything with olive oil and season with salt and pepper. For the seitan, you can make a glaze with some vegan butter and spices that you rub all over the top of the seitan. You can also add some sugar to this glaze (if you’d like the end product to be a little sweet and caramelized on the outside).

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