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!
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!)
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...
...and some veggies, with which to make the stuffing.
(Could we all take a moment to appreciate the beauty of this red cabbage?)
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.
Then roll it all up up into this unremarkable-looking log...
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).
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.
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
- packed full of protein
- full of vitamins
- stuffed with loads of veggies
- simple to make
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!
Vegan Stuffed Seitan Roast
For the seitan:
- 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.
- 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.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml