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.
Seitan Roulade First Attempt
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.
Please pin and share:
Shirah
The book looks amazing! I would love a copy. My holiday contribution this year is dessert. I am going to try vegan baklava and a chocolate layer cake.
Diane in Wisconsin
Great looking recipe and cookbook
Marlene Stein
I would like to win a copy of the book. I am celebrating Hanukkah with Potato Pancakes with Applesauce and Vegan Sour cream, a salad with baby spinach apples carrots pine nuts and a balsamic vinegar vinaigrette and vegan jelly doughnut cupcakes
Katherine Bell
I would love to win a copy of your cookbook. I might be a bit of a recent addition (and a lurker, since this is my first comment), but I have enjoyed your recipes greatly.
This is my first holiday being in (partial) charge of the food. Our family tends to do more finger foods and such for the holidays, and with five picky kids and a total of 14 people to cook for (12 meat eaters, 1 “flexitarian”, and I’m the only vegetarian), we’re scrambling to get everything ready in time. We’re still trying to decide what all to make.
Carol Udart
I might try this for Xmas. That’s my birthday, too since I am newly retired this year, I don’t have to worry about going two work on Monday. I have another vegan relative joining us, so this will be fun! Of course, I will make a turkey in my electric roaster for the rest of the family.
Susan Berger
WooHoo! A chance to win a cookbook with recipes that I’ll actually use! I eat a whole foods plant based diet (think about T. Colin Campbell and Joel Fuhrman) and I am always – and I mean ALWAYS- looking for good ideas.
I love the blog and I’ve gotten great ideas and recipes from you. This looks really good , and although I’m not fan of seitan I may give this a go anyway.
Thanks so much for doing this.
Patty
Your Holiday Seitan recipe sounds fabulous and I think I’m going to try it! I would love a chance to win one of your books! I usually get a Tofurkey for the holidays. This Thanksgiving I made a stuffed butternut squash – stuffed w/veggies, beans,quinoa, etc – yum! I’d like to try something new for Christmas/New Years. This sounds great! I would love a chance to win one of your books!
Stephen Schafer
Sounds and looks fantastic. I thought seitan had to be cooked in a broth by itself to become seitan? If your book contains similar recipes, wow.
Christina Matos
I would LOVE a chance to win this book! I am due to have my first baby this Christmas Eve, so my plans for a holiday meal are quite simple. It will either be whatever vegan hospital food I can find/bring or I will be cooking up a Gardein Stuffed “Turkey” and having family bring sides while I sit on the couch trying to not go into labor.
But, I do love to cook and try new recipes, so this book would get a lot of use for the following holidays! 🙂
Orsolya
Hi Susan! I would love to win a copy of Vegan Holiday Kitchen! It would help me make delicious meals for my family during the Holidays. I’m already going to make them Mushroom and Lentil Shepard’s Pie as well as your lasagna from your blog, which has become one of my all-time favorites:) Celebrating Christmas with my family is an important tradition for us and I can’t wait to share your delicious recipes with them.
Louise Placek
Just an FYI. I assume everyone knows that you should not have aluminum foil directly touching food. Instead, place a piece of parchment paper between the foil and the food and then tighten the foil around it. Works just as well and keeps you safe from aluminum contamination.
Susan Voisin
Not everyone believes in aluminum contamination, but for those who do, this sounds like a good solution.
Astrid Morgan
I would love love love a chance to win the Vegan Holiday Kitchen cookbook!!! I need help this holiday season since it will be my first attempting some Vegan dishes with the family : D We are celebrating Christmas with family and New Year with friends and I plan on using some of your delicious recipies for them both! I think a Vegan cheescake and your African Peanut sweet potato stew ( our FAV!) Thanks!!!!
Dixter
This year your Mexican Pumpkin Soup will start the meal, followed by wild rice stuffed squash. Desert might well by your Persimmon Bread.
Thanks Susan.
Maria B Steinarsdottir
I´m trying out this recipe right now, can’t wait for my husband to come home so we can taste it together 🙂 I would love to have a cope of your book. Best wishes and thank you so much for all your work. Maria.
Nancy
Love the recipies you post and would really like this book!!
Anne Krause
This Christmas for sure will include Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms! Its my 1st time working with seitan so wish me luck. Ive recently started Dr. Furhmans Eat to Live program so your cookbook would help me a great deal to hopefully get back to a healthy state of living. I’ve tried several of your online recipes and after 2 weeks I am able to walk with alot less pain. Thanks for all you do.
Alison R.
I would love a chance at a having my very own Vegan Holiday Kitchen, I’ve heard such fabulous reviews! My fiancé and I celebrate Winter Solstice on the 21st, a time to recognize the Winter season, and on Christmas we make the rounds to visit all the local family. Both are wonderful holidays and I can’t wait! We’re doing a big vegan Italian dinner on Christmas, I can already hear the pasta calling to me. I love your blog, and can’t wait to make your Brussels Sprouts and Shiitake Mushroom Soup recipe!
Michelle B
Hi Susan, I would love a chance to win Vegan Holiday Kitchen. We celebrate Christmas and the winter solstice. In our house, it’s tradition to make Polish goodies like pierogies and poppyseed rolls (makowiec). This is my first year as a vegan; it will be a challenge to veganize the recipes, but after following your inspirational blog, I know I can do it!
Dennis Smith
This Seitan recipe looks delicious!! I can’t wait to try it! I would like to win a copy of “Vegan Holiday Kitchen”. I celebrate Christmas and New Year’s and I don’t have my menu set yet, but this Seitan recipe is definitely in the running. Of course, if I win a copy of the book, there just may be something in there that makes it to the table this holiday season! I love the blog and the website. Keep up the great work!
melissa
Susan- Thank you for your blog. It has been my ‘go to’ site for years! I have heard many good things about the new cookbook with Nava Atlas. I missed a nearby book signing due to my adorable newborn… Bummed, but in love!
This time of the year is just gorgeous. Thanksgiving being my favorite. However, with 2 little ones under foot, my priorities have changed to make their holiday more memorable. That priority being cookies. Homemade and store bought roasts are always a favorite here. Oh the leftovers… Thanks for a great giveaway!
Erin
I’d like a chance on the book!
I think this on our holiday menu! As well as some silk nog – we’ll be celebrating Christmas!
Catherine Moore
Thanks for the chance to win! Love your recipes.
Beth Martin
Christmas eve is Vegan Lasagna with Garlic bread and salad with my family. Christmas day is Vegan maple wheat rolls, vegan green bean casserole, vegan squash casserole, vegan pa dutch bread “filling”, broccoli, crockpot tofurkey, gravy, vegan christmas cookie assortment. My non-vegan brother in law always eats too much of the tofurkey or seitan, so we have to make extra vegan items for the meat eaters! We’ll have 4 vegans and 4 omnivores at or christmas feast!
Kari @ bite-sized thoughts
You’ve just added to my very long list of Christmas dinner possibilities 🙂 Thank you – this looks wonderful.
Jo
i’ve found this gluten-free seitan recipe…wonder if it would work for this roulade…
http://www.wellsphere.com/healthy-cooking-article/gluten-free-gluten/472515
wendy
i will be making something with sweet potatoes and chipotles…
Marie
Just a thought: I love the promised tenderness, but I’d still like a roulade, so do you think it would work to just use a narrower dish, like a loaf pan for example? Thanks!
Susan Voisin
I think that might help you keep the swirl, but the sides would be squared off and unnatural-looking (to me). I like someone else’s suggestion to wrap it in cheesecloth instead of foil. I would probably try that first.
Marie
Thank you!
Jarafel
could it be done gluten free some how? it looks soooooooo good, but I am not very good with gluten 🙁
charlie
does it taste like bread?
Susan Voisin
Well, the stuffing tastes like bread because there’s bread in it, is that what you mean? The seitan part tastes like thyme and sage and black pepper, not bread.
Theresa
Would love to have a copy of ‘your’ book!
Gena
This looks truly extraordinary, Susan. Wonderful recipe.
Jill Princehouse
Hi Susan: I sent in comment #73, with this question I hope you can help me with.
Can I cook the seitan roulade 2 days before, then bring to room temperature and re-heat just before dinner? If so, should I pre-cook it part way, e.g., through the foil-covered parts, then re-heat without cover just before dinner? I’m also thinking your wonderful fresh cranberry sauce would be good and pretty atop this roulade. Correct or not? We love that cranberry sauce.
Susan Voisin
Sorry about that, Jill! I think the best way to go would be to make it completely ahead of time and reheat just before serving. I think serving it with the cranberry sauce is a great idea. I hope you enjoy it!
Chef Timothy
Hello, Susan
This is agreat recipe, I made it and everyone loved it again thanks for the recipe. I made it for a potluck and just set it on the table once I sliced it and left it and about twenty minutes was gone.
Vegan Chef Timothy
Ashleigh
I would love to win your book! I love this site and I also made my first ever seitan from one of your recipes. It was delicious and even my mom liked it. I will have to try making the stuffed seitan recipe above cause it looks amazing!! Christmas this year will be super small since my parents and I moved out of the state where all my family lives. I am the only vegan in the house so I try to make cool recipes that everyone likes to eat.
Jess
Made this last night. Was a massive hit, even with my non-vegan friends. Thankyou so much!!
Brian P McCarthy
would you add my blog to your list?
Brian
brianpmccarthy.blogspot.com
Professional Vegan Cooking and More
Kathleen
Your recipes are the BEST!!!! Thank you so much!
Sarah Marie
I gotta say, I’m a vegetarian and I’ve used a couple of your recipes before, and am going to be using this one for my holiday feast with my sis tomorrow. I’m having a hard time cutting dairy completely out of my diet, but cooking blogs and communities like these really helps. Thank you!
Nicole gordon
I am making this for the first time for this Christmas eve dinner, very excited!
charlie
have your recipe in the oven now! impressed with how it has come together! not sure how it will taste i thought with all that flour it would come out tasting like bread . . . guess i’m about to find out
charlie
may i add it’s 12:30 christmas day here in aus
Susan Voisin
Wait! I sure hope you didn’t use flour! There’s no flour in this recipe, only vital wheat gluten, the protein part of flour. Now you’ve got me worried. I wouldn’t want to ruin your Christmas over there in Australia.
8:10 pm on Christmas Eve here in Texas
InsufferableVegan
That’s amazing. When I first looked at the photo, I thought it was puff pastry surrounding the stuffing, like most similar vegan items I’ve come across. I didn’t realize you could use seitan. Also, you mentioned your husband and daughter — is your husband vegan too? Did he go willingly? Did it take a lot of convincing? Or is he omni but willing to enjoy this (terrific-looking) food?
Merle
Just took my seitan stuffed loaf out of the oven
A lot of work but very tasty
We will enjoy it for Christmas dinner
charlie
whoops when i asked what it was at shops they said it was just wholemeal flour lol mine came out tasting like bread with a really yummy filling we ate the roast veggies i cooked instead