Homemade seitan (“wheat meat”) is wrapped around a savory stuffing in this elegant vegan main dish.
This is A Tale of Two Seitans.
For Thanksgiving this year, I decided to make something a little fancier than the baked tofu my husband, daughter, and I usually enjoy while our omnivorous extended family is eating turkey. The day before the big feast, I took one of my old favorite stuffings, wrapped wheat gluten around it, sealed it in foil, and baked it like “Veggeroni.”
Right out of the oven, the savory flavor of the stuffed seitan was divine. Though the texture was verging on dry, I had to chase away family members circling like ravenous wolves so that I could wrap it up for the trip to my parents’ house.
The next day, I reheated the foil-wrapped seitan in the oven alongside my green bean casserole and my mother’s cornbread dressing. And that’s where I made my mistake. I should have steamed it or microwaved it because it came out of the oven much drier than before. Doused with mushroom gravy, it was still good, but it could have been better.
I posted a photo of the first seitan roulade on my Facebook page and planned to share the recipe when I got back from my Thanksgiving trip. But because I wasn’t completely satisfied with how the stuffed seitan “performed” for the big meal, I decided to see if I could come up with a moister, more tender seitan that would hold up to reheating.
That’s how this second seitan roulade came to be.
In this version, I “oven-steamed” the seitan first in a little broth before uncovering and baking it. Success! The stuffed seitan was so tender that we didn’t need any gravy.
The only downside is that because it wasn’t confined by foil, the roast expanded as it cooked and lost its “rolled” design. It’s also less sturdy than the foil-baked version, so if we were planning to travel with it, we’d need to pack it much more carefully.
Overall, I prefer the final version, but if you want the roulade look, follow the variation in the recipe below. Whichever way you make it, just be careful how you reheat it. Or better yet, eat it while it’s still piping hot out of the oven.
“Savory.” That’s the best word to describe this meat-free roast, redolent with the flavors of thyme and sage and enlivened with the sweet-sour tang of dried cranberries. You won’t have any leftovers!
Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms
Ingredients
Stuffing
- 1/2 large onion chopped
- 1 rib celery chopped
- 4 ounces mushrooms sliced or chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- generous grinding of pepper
- 3 ounces whole wheat bread (about 2 slices), cut into small cubes
- 1/3 cup dried cranberries or cherries
- 1/4 cup chopped walnuts or sunflower seeds, for nut-free
- 1 teaspoon whole chia seeds or ground flax seed
- 1 tablespoon soy sauce
- 1/2 cup water (more as needed)
Seitan
- 2 cups vital wheat gluten (10 ounces)
- 1/4 cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon marjoram
- 1/3 cup quinoa flakes or quick oatmeal
- 1 teaspoon chia seed or ground flaxseeds
- 1 1/2 cup vegetable broth
- 1 cup great northern beans cooked
- 2 tablespoons soy sauce or coconut aminos
- 1 clove garlic peeled
- 1 tablespoon tahini (preferred) or nut butter
Baking Broth
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or coconut aminos
- 1/2 teaspoon dark sesame oil (optional)
Assembly
- 4 sprigs fresh rosemary
Suggested Tools
Instructions
Make the stuffing:
- Sauté the onion and celery in a non-stick skillet until onion is becoming translucent. Add the mushrooms, thyme, sage, and a generous grating of black pepper and cover. Cook until mushrooms exude their juices, about 3 minutes. Add the remaining ingredients along with enough water to moisten the stuffing but not make it soaking wet. Remove from heat and keep covered.
Make the seitan:
- In a mixing bowl, combine the dry ingredients (vital wheat gluten through chia seeds). Place the 1 1/2 cups of broth, white beans, soy sauce, and garlic in blender and process until liquefied. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened. Drizzle the tahini over the top and knead it into the dough. Keep kneading until dough holds together in a ball. Set aside while you make the broth.
Make the broth:
- Heat all ingredients until hot but not boiling. A microwave works well for this.
Assemble:
- Preheat oven to 400. Lightly oil an oval or rectangular baking dish, 11-13 inches long and 6-8 inches wide. (Your seitan will expand to fit it, so try not to use a very wide dish.)
- Line your work surface with plastic wrap, parchment paper, or waxed paper. Place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all places, until it's about 9x13 (an inch or so either way doesn't matter, but make sure it's not longer than your pan). Spread the stuffing evenly, leaving a 1-inch margin on all sides.
- Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. (Alternatively, arrange the stuffing in a horizontal line across the middle of the seitan and bring one long edge up and over it to the other side.) Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows.
- Lift the seitan roll carefully and place seam-side down in the prepared casserole dish. Pour the baking broth over it, add rosemary, and cover tightly. If the dish doesn't have a cover, use aluminum foil to cover tightly. (Did I mention "tightly?" Tightly! I enclosed even the bottom of the dish in foil.)
- Bake for 25 minutes. Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven uncovered for about 30 minutes. Baste 2 or 3 times as it's cooking. Seitan is done when top seems firm and brown and the broth has evaporated. You can test it by cutting a small slit in the middle; if it is doughy rather than firm, return to the oven.
- Remove from the oven and let cool for 5-10 minutes. Transfer carefully to a cutting board or serving platter and cut into 1/2-inch slices.
Notes
Nutritional info is approximate.
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Ragamuffin
December 13, 2011 at 11:45 amthis looks and sounds outstanding. thank you for the how-to images — i’m definitely going to need them!
chrissy
December 13, 2011 at 11:52 amHi Susan,
Great recipe! I’ve been seeing this idea since American thanksgiving and have been considering making it for my family this Christmas. One quick question: approximately how long do you suggest kneading the seitan?
Thanks!
Susan Voisin
December 13, 2011 at 11:55 amIt took just a couple of minutes to knead the seitan. It’s mostly a matter of working the tahini in so that it’s distributed well. When you first start kneading, the tahini tends to separate the seitan, but soon it all comes together and will form a tidy ball.
Kristen
December 13, 2011 at 11:55 amThis looks amazing! Just what I was looking for to serve at Christmas dinner.
Diana S
December 13, 2011 at 11:59 amI can’t wait to try this recipe!! I’m always looking for something new that I can fix for special occassions or holidays and this looks perfect for that. For Thanksgiving, Christmas, and New Year celebrations I usually fix a traditional meal, but instead of a “real” turkey I fix a Quorn Turk’y Roast. I tent it with foil and bake it in the oven with some vegie broth, sage, onion, and celery. Then for side dishes I’ll fix mashed potatoes, vegetarian mushroom gravy, cranberry/apple sauce, a baked spinach casserole, bourbon vanilla mashed sweet potatoes, sourdough rolls, and homemade stuffing. It’s wonderful and even non-vegetarians love it!
MollyG
December 13, 2011 at 12:11 pmI would love to win the book. You and Nava are both so talented and I have only heard great things about the recipes in the book and the photos. I am grateful this year for not having to do all of the cooking. I am in the midst of home-buying, so I will graciously leave the (vegan) christmas cooking to my partner’s mom. I’m sure it will be delicious and less stressful for me!
Audrey
December 13, 2011 at 12:44 pmI don’t have my holiday menu planned. I usually just kind of wing it, since I still live at home and cook for myself (none of my family members are vegan, unfortunately). I celebrate Christmas and New Years. 🙂
Mark Insko
December 13, 2011 at 12:49 pmI love your site. I’ve cooked several things from here with the most wonderful results. On Christmas I am attending a big dinner with friends–omnivores–and I am bringing two of your INCREDIBLE Lentil, Mushroom and Wild Rice Timbales with that delicious mushroom gravy that you suggested to go with it. (I’m hoping I can find a recipe for the green bean casserole you mentioned above here, too…)
I hope I can be in the running for one of your Cookbooks! All the best to you and thank you for doing what you do!
Mark Insko
Susan Voisin
December 13, 2011 at 1:22 pmThanks, Mark! Just to be clear, I didn’t write the book, just photographed it, so that’s why my name doesn’t appear in searches on Amazon.
Victoria B.
December 13, 2011 at 12:53 pmThat sounds so delicious!! I think I am going to make it for our Xmas dinner along with mashed potatoes, baked asparagus, and some salad!
This is so interesting your book just came out! I swear just a few days ago I checked on amazon whether you wrote any cook books I could get. But I could not find any. And now there is one!! That’s awesome!! I absolutely love your recipes, so please continue working on this great website and books!!
Lauren Neybert
December 13, 2011 at 12:54 pmThis recipe looks absolutely delicious! For Thanksgiving, I prepared a lentil loaf, but I think I will give this a try for Christmas. I love the cranberries in this, just sounds fabulous. I am also planning on making mashed potatoes, roasted root vegetables, and chickpea gravy. Thanks again!
Angie
December 13, 2011 at 1:11 pmThis looks wonderful. Thank you for sharing it – it may end up on our Christmas holiday table. 🙂
April
December 13, 2011 at 1:18 pmI’m afraid to admit this, but I’m not cooking this year. I will however, be taking vegan/vegetarian dishes for my spouse and I as we travel. The seitan dish above looks wonderful! I’d love to win a copy of your book : )
Andy
December 13, 2011 at 1:18 pmI’d love to win a copy of the book!
And I will be trying this recipe, I think. I tried to make a seitan roast a few weeks ago, and it was only okay. Now with this recipe and the one that was posted on PPK a couple weeks ago, I’ve got plenty to experiment with! Thanks!
Maggie
December 13, 2011 at 1:29 pmOh I can just tell this will be delish!
What about rolling the seitan in cheesecloth and then tie it off to maintain its shape but keep it covered under foil to increase the moisture content when you bake it? I am going to try that. I am also going to team this up with my Rosemary Kale, White Bean, and Squash dish that I usually bring to the table on festive winter nights. Thank you so much for all the effort you put into refining your recipes. I know it is a ton of work and I appreciate it.
Jan
December 13, 2011 at 1:30 pmI’d love to win a copy of your book! Your recipes are delightful! I celebrate Christmas, although I like to learn about the traditions of other celebrated holidays. Since we always have a family potluck, I’m not sure what all will be there – incredibly, in a family where I’m the only one who is not a carnivore, there is usually plenty for me to eat! I’m bringing vegan sweet potato and pecan casserole, and probably a vegetable salad.
Colleen
December 13, 2011 at 1:33 pmHi Susan. This looks wonderful!! I’d love to add Vegan Holiday Kitchen to my cookbook library. I’ll be making minestrone for my contribution to our Christmas dinner. It was a huge hit last year; not a bit left over! Happy Holidays to you!
Ann T
December 13, 2011 at 1:36 pmthis looks wonderful!!! I have not tried to make seitan but was looking for something to try for the holidays.
You and Nava have both been so inspirational !! I would love to be in the running to win your new book!!!
ann
Phill
December 13, 2011 at 1:36 pmSusan,
Enjoy your blog and recipes. Would love to win a copy of the book. I do much of the cooking at our house and I think we will have a large salad on Christmas as it is just my wife and I this year.
Erin
December 13, 2011 at 1:38 pmThis looks amazing! I would love a chance at your cookbook but unfortunately I’m in Canada.
I’ll be celebrating Christmas this year with my non-vegan family. We always have a big yam and apple casserole, garlic green beans, mashed potatoes and sauteed kale and chard. They will likely have a turkey, but I will definitely be making this dish for them too.
Michelle
December 13, 2011 at 1:38 pmI would love to have a copy of Nava Altas’ book! I am actually planning on making the lentil and mushroom shepherds pie for Christmas with my family that you posted on your site. I can’t wait since shepherds pie is a family favorite and we are always trying new variations.
Cindy
December 13, 2011 at 1:43 pmOh, I would love a copy of your book! I used your 2 of your recipes for our Thanksgiving meal (your green bean casserole and double layer pumpkin cheesecake), both of which my husband and 2 & 1/2 year old devoured. While my husband eats meat (I am attempting to raise my son on a plant-based diet), he is open to eating whatever..so I was happy to incorporate a completely vegan Thanksgiving into our home this year (sans their turkey, of course!). I am still playing around with a menu for us for the holidays, and the timing of your post couldn’t be better, I think this will be the main entree! I’m just a little nervous about making the seitan, I tried to once before (from another vegan cookbook) and did something wrong and it just tasted off, so perhaps will give it another go with your lovely recipe. Thanks for being so inspiring and for your focus on fat free cooking. I am pleased to be cooking without oil and hope to keep my son’s arteries clear for life!! Cheers and the happiest of holidays to you and yours! 🙂
Grace
December 13, 2011 at 1:50 pmI am new at this and work two jobs – i think i have seen Seitan for sale next to tofu? is that correct? if so can it be used in this recipe?
Thank you for your response. Grace
Susan Voisin
December 14, 2011 at 7:45 amNo, the seitan that you see in the store is cooked, and you need uncooked gluten to make this recipe.
Laurie
December 13, 2011 at 1:54 pmThis looks great! I’d love a chance to win this book. We celebrate Christmas with our omni/vegetarian/vegan extended family, so we’ll be enjoying a variety of appetizers, including vegan “meatballs” made with nuts and tofu, hummus, crudite’, and chocolate raspberry tartlets.
Heidi Leanne
December 13, 2011 at 2:08 pmOh I cannot wait to try this – it sounds and looks delicious. I still need to figure out what I am making for the holidays . . . if I had your book it would help out my planning I am sure 🙂
Janet
December 13, 2011 at 2:13 pmLooks awesome, thanks so much for the detailed pictures and directions. I definitely will be trying this one out. It would be nice to have a “fancy” dish for holidays. Since it was just myself and my husband we had faux meatloaf for Thanksgiving. Christmas is at my daughter’s house in CA and we are each taking a day to cook. I’m not sure which one(s), but since most of my recipes come from your site I will think of you as we celebrate! Merry Christmas to you Susan and all the ladies that leave notes–I enjoy reading lots of them. I’d love to win the book!
christie
December 13, 2011 at 2:14 pmOh wow !! This looks way yummier then the store bought tofurky! And, more importantly, it looks like a novice cook like myself can make one easy peasy !!! If the rest of your recipes are like this, I would LOVE a cookbook !! Thanks again !!!
sharon
December 13, 2011 at 2:24 pmThis looks delicious and do-able. Every year we have our non-vegan relatives for holiday dinners. I guess they never miss their turkey or whatever, because they keep coming back. I prepare veganized versions of all things traditional (for me) such as sage dressing, cranberry sauce with oranges and walnuts, mashed potatoes and mushroom gravy, homemade rolls, and a green vegetable that varies each time. The protein part has changed over the years but has usually been a purchased (read processed) product such as Veat, Quorn (not-vegan) or Gardein. I DO want a good homemade “meat,” and this fits the bill. “Vegan Holiday Kitchen” would be so appreciated because I’m sure it is an excellent book. I’m grateful for all you do for getting yummy, nutritional options/ideas out to everybody.
Rebecca R.
December 13, 2011 at 2:25 pmI love this blog so much! You always inspire me to cook cleaner and more creatively.
Our Christmas menu will be vegan food served on a plane as we fly back from a mission trip to Germany. Not very festive, but that’s ok!
We celebrate Christmas 🙂
Lisa Herman
December 13, 2011 at 2:26 pmI would LOVE to have a copy of the cookbook….I did get my daughter one for Christmas and after seeing it REALLY want my own! 🙂 I had planned to do the celebration pot pie but I now think I will do this yummy and festive looking stuffed seitan served with your delish mushroom gravy, the vegan green bean casserole (by popular demand), corn pudding, the carrot- cashew slaw and the Impossible vegan pumpkin pie for dessert! I also am giving gift treats to our guests of the pumpkin pie bites and nuggets of joy! Spreading the love of healthy eating during the Christmas holiday! 🙂
ewlake
December 13, 2011 at 2:30 pmWhat an impressive entree! Thanks for sharing the story behind the story. And also thank you for offering your new book. I’ve followed both you and Nava for years – congratulations on your collaboration. We have a tradition at our house of celebrating a different country every Christmas Eve. We all put a ame into a hat, and the kids pick one. This year it will be Australia – any ideas on how to “veganize” seafood on the barbie, mate? : )
Val Lewis
December 13, 2011 at 2:31 pmI doubt you’d want to send a book to Australia, so this comment is about the recipe.
I was wondering if one did the foil-wrap version, but bake it in a water/broth bath, if that wouldn’t help with the moistening. Another idea would be to open the wrap at about 3/4 through the baking, then pour on some broth, re-wrap and finish baking out of the bath.
Cheers
Val (in Noosa, Australia)
Brenda W.
December 13, 2011 at 2:32 pmThanks so much for another give-away, Susan! I’d love a chance to win a copy!
My Thanksgiving meal was your Stuffed Tofu Triangles and Christmas (the Winter Holiday I celebrate) is going to be your Meatless Meatloaf you shared last year (although today’s post may change that decision!!)
Katie
December 13, 2011 at 2:35 pmMy family celebrates Christmas. We still have some traditional food (meatballs and ham) for the omnivores, but now we have two vegetarians and one vegan in the family so we’re adding things like hummus and kale. I’d love a copy of the book. Thanks!
kelly k
December 13, 2011 at 2:47 pmIt looks amazing!! I love your recipes. They are the best. Hope I will win
Pat Meadows
December 13, 2011 at 2:52 pmHi Susan, I too (like everyone else!) would love to win the new cookbook. I have Nava’s (old, vegetarian) holiday cookbook, but it’s showing its age. Vegetarian cooking, even, has changed a lot since then – and of course, the new book is vegan. My holiday menu: Thanksgiving we had the Lentil Shepherd’s Pie from Nava’s new book (and given on your site). It was delicious. We also had roasted butternut squash and something unmemorable for dessert (I’ve forgotten what it was!). Christmas: I don’t know yet. It’s just my husband and me, and our dog. So it won’t be anything formal, but I would like to make a nice dinner.
Cheers,
Pat
Emma
December 13, 2011 at 2:54 pmSusan this looks fabulous! Last year I made your tofu, bean loaf for xmas which was great but wanted to try a seitan recipe this year. This might just be the one! Thank you.
Emma
December 13, 2011 at 2:55 pmP.S. Although I’d love to win, don’t enter me as I’m in the UK 🙁
Eileen
December 13, 2011 at 3:16 pmI follow your blog regularly and would love to have a chance to win Vegan Holiday Kitchen. In our family the traditional holiday meal has always been a very untraditional veggie lasagna and tons of sides. My daughter and I also like to try new recipes together, especially dessert recipes, so there will probably be something new in that category, not sure what yet.
Jenny
December 13, 2011 at 3:19 pmI would love the book . We’ll be celebrating Hanukah with extended family and will be remembering my grandmother through her delicious cookie recipes.
Catherine L
December 13, 2011 at 3:42 pmAfter nearly 10 yrs being vegetarian, I recently went vegan and cut oil out of my diet as well. Your website has been a godsend to me with all the delicious recipes! My daughters are vegetarian and we love to cook together when they”re home, and this stuffed seitan looks like the perfect recipe for us for Christmas! I would love to win a copy of your cookbook…it would be a wonderful addition to my growing collection. Happy Holidays and thanks again for the great website!
Tanya
December 13, 2011 at 3:58 pmWow! That looks absolutely delicious. I made my first seitan roast for Thanksgiving and now I’m ready to tackle it again 🙂
Linda Atkinson
December 13, 2011 at 4:00 pmI’d love a chance to win your cookbook!! I’m making your Stuffed Seitan, with mashed potatoes and turnips, sauteed onion and green beans and a colourful salad and glory bowl dressing. Have a wonderful Christmas and all the best in 2012. I love your blog and your wonderful recipes. Thanks so much!!!