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!
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. (note 1)
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.
Keep the vegan 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.
This is essential 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.
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