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Do you find yourself at a loss as to what to cook at Easter, Thanksgiving, and Christmas (or any get-together), that omnivores and vegans alike will enjoy? My vegan stuffed seitan roast is the solution you've been looking for. It's simple to make, chock-full of goodness, and is completely delicious too!

Roast seitan roulade with vegetables on a white platter.

Vegan Stuffed Seitan Roast Recipe

Packed with veggies, and brimming with goodness, this vegan stuffed seitan roast not only looks and tastes impressive, it's really economical too. And as with more traditional roasts, it can be eaten as cold cuts for supper, and in sandwiches. You can even put it in the ubiquitous day-after-the-day-after-Christmas-curry that many people seem so fond of!

At least in Britain. Is Christmas curry a thing anywhere else? (Let me know in the comments!)

Overhead shot of a stuffed seitan roast on a platter, surrounded by roasted vegetables. Gravy, mashed potato, and steamed green beans are in white dishes in the background.

How To Make Vegan Stuffed Seitan Roast

Making this vegan stuffed seitan roast is really easy - it looks far more complicated than it actually is... which means you get to impress your dinner guests with your culinary wizardry!

You'll need pumpkin purée...

A large glass jar of pumpkin purée on a pale grey table, surrounded by various vegetables.

...and some veggies, with which to make the stuffing.

(Could we all take a moment to appreciate the beauty of this red cabbage?)

A red cabbage, plus various other ingredients for making vegan red cabbage stuffing.

A white bowl containing vegan red cabbage stuffing.

Making vegan stuffed seitan roast

Make your seitan by blending together the wet ingredient (I use my VAC2), mixing the wet with the dry ingredients, then knead to form a springy seitan dough. Roll it out like a pizza, and spread over the pumpkin purée and stuffing.

Two images of rolled out seitan dough, covered with pumpkin puree and red cabbage stuffing.

Then roll it all up up into this unremarkable-looking log...

Seitan dough rolled into a large log shape, on a white background.

Wrap the whole thing in baking parchment and foil, and bake in the oven for a couple of hours. Once it's done, allow to rest - still wrapped up - for half an hour or so, and then serve with veggies of your choice, gravy, and a fruity sauce (e.g. apple or cranberry).

Ta-daaa!

How to store this vegan stuffed seitan roast

In the fridge:
Keep the entire stuffed seitan roast tightly wrapped in foil in the fridge, where it will be good for up to a fortnight.

In the freezer:
Tightly-wrapped in foil, and placed in a sealed freezer bag, this can be kept in the freezer for up to three months. If you want to pre-slice it first, either wrap each slice individually, or as a whole, with each slice separated by silicone parchment.

How to re-heat vegan stuffed seitan roast

Defrost thoroughly, then either gently reheat in the oven (160°C / 320°F / gas mark 2½). Defrosted slices can be gently fried in a skillet. You may want to use a couple of sprays of oil if using a non-stick pan.

Vegan stuffed seitan roast with all the trimmings, plus some festive decorations.

Notes about making vegan stuffed seitan roast

Can this vegan stuffed seitan roast be made gluten-free?
I'm afraid not because gluten is the main ingredient for making seitan. See my vegan sausages 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 the gluten, which is essential for giving this roast its 'meaty' texture.

Can I mix the seitan dough in a food processor, and if so, how long will it take?
Actually, yes you can. Use the blade attachment, and process on a 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?
Yep, use the dough hook, and mix on a medium speed for 2-3 minutes, as above, until the dough becomes smooth and elastic.

Can I mix the seitan dough in a blender?
No! There's not enough space in a blender jar to accommodate the seitan mix. In addition, the heat generated by the blender could make the dough almost impossible to work with, assuming you can even remove it from the blender!

Do I have to make my own stuffing?
Absolutely not - you can use a packet mix if you prefer. But home-made is always better. Why not experiment with your own? My easy vegan stuffing recipe can also be made into sausages or burgers; it's no more effort to make a larger batch of stuffing, and re-purpose some of it later!

Why not check out these other vegan festive yums!

You'll Love This Vegan Stuffed Seitan Roast

Because it's...

packed full of protein
full of vitamins
stuffed with loads of veggies
simple to make
impressive
make-ahead
freezable
'meaty'
satisfying
delicious

This vegan stuffed seitan roast really is worth spending a little time on, and it will reward you for days (or months if you freeze it for later).

Enjoy this Vegan Stuffed Seitan Roast!

Closeup of a few slices of vegan stuffed seitan roast, with some steamed broccoli and roast garlic.

📖 Recipe

Roast stuffed seitan roulade on a platter with roast vegetables | yumsome.com

Vegan Stuffed Seitan Roast

Do you find yourself at a loss as to what to cook at Thanksgiving or Christmas that omnivores and vegans alike will enjoy? My vegan stuffed seitan roast is the solution you've been looking for. It's simple to make, chock-full of goodness, and is completely delicious too!

Print Rate

Course: Mains

Cuisine: American, British, Christmas, Easter, Thanksgiving

Diet: Vegan, Vegetarian

Nut-Free: Yes

Soy-Free: Yes

Gluten-Free: No

Prep Time: 20

Cook Time: 2

Total Time: 2 40

Makes (slide to adjust):

Calories: 200kcal

Author: Nico

Ingredients

For the seitan:

4 large cloves garlic
350 ml vegetable broth cold
2 tablespoon sunflower oil
1 teaspoon Marmite optional
280 g vital wheat gluten
3 tablespoon nutritional yeast flakes
2 teaspoon sweet paprika
2 teaspoon vegetable bouillon powder
1 teaspoon fresh rosemary needles
½ teaspoon black pepper

Plus:

500 g Vegan Red Cabbage and Mushroom Stuffing
300 g Spicy Pumpkin Purée

Metric - US Customary

Instructions

Pre-heat your oven to 180°C (350°F/gas mark 4).
In a large mixing bowl, mix together the vital wheat gluten, nutritional yeast, bouillon powder, paprika, rosemary, and black pepper.
Using a blender (counter-top or immersion), blitz the garlic, stock, oil, and Marmite together, and then add to the dry ingredients.
Mix well until everything is incorporated, and then knead for five minutes.
(See note.)
On a large piece of silicone baking parchment, roll out the seitan into a vaguely rectangular shape, until it's around 1.5cm (½") thick.
Spread liberally with the pumpkin purée, and then add a layer of the cabbage and mushroom stuffing.
Using the baking parchment, and starting at one of the short ends, carefully roll the seitan up into a log shape. Try not to stretch the seitan as you do this. Press the ends of the seitan together to seal.
Tightly wrap the log in aluminium foil. If your foil is thin, use two or three layers.
(I wrap mine up like a giant toffee - and tightly twist the ends of the foil to stop it coming undone!)
Place the seitan directly onto a shelf in the centre of the oven, and cook for two hours, turning it over every 30 minutes, to ensure even cooking and browning.
Once it's cooked, allow the stuffed seitan roast to rest in its wrapping for 20 minutes before slicing.
Serve with traditional roast veggies, my make-ahead mushroom gravy, and any other trimmings you fancy.

To store:

Keep the stuffed seitan roast in the 'fridge, wrapped in tin foil, for up to two weeks. Reheat in a low oven, or fry slices in a few sprays of sunflower oil.
This roast can also be frozen for up to three months: defrost thoroughly, and reheat as before.

Notes

It is essential to knead the dough in order to activate the gluten, and give you a firm, meaty roast. If you don't knead it properly, it will come out spongy and bread-like.

Nutrition Facts

Vegan Stuffed Seitan Roast

Amount Per Serving (1 slice)

Calories 200 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 100mg4%

Potassium 306mg9%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 2g2%

Protein 24g48%

Vitamin A 1306IU26%

Vitamin C 19mg23%

Calcium 80mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that:

1 cup = US cup = 240 ml
1 tablespoon = US/UK = 15 ml
1 fl oz = US = 30 ml

Further information may be found here

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Comments

5 from 7 votes (2 ratings without comment)

Vegan Stuffed Seitan Roast

Vegan Stuffed Seitan Roast Recipe

How To Make Vegan Stuffed Seitan Roast

Making vegan stuffed seitan roast

How to store this vegan stuffed seitan roast

How to re-heat vegan stuffed seitan roast

Notes about making vegan stuffed seitan roast

Why not check out these other vegan festive yums!

You'll Love This Vegan Stuffed Seitan Roast

Enjoy this Vegan Stuffed Seitan Roast!

📖 Recipe