Seitan Roulade recipe

All recipes

With this recipe, it’s possible to have an impressive meal to serve to guests in under an hour. It can also be made ahead and stored in the fridge until baking, perfect when you’re having friends over and want to spend time with them rather than rushing around cooking stuff. Best served with roasted veggies, vegan gravy and a green salad.

This stuffing is really unique and tasty. It’s grain-free, so people on gluten-free or grain-free diets could use this instead as stuffing for a nut roast or lentil loaf.

Kitchen time 15-20 minutes. Makes 4 serves. (if you’re cooking for less people, the other rolled and tied-up roulades can be kept unbaked in the fridge for up to 5 days and baked when needed).

Seitan mixture (makes 4 serves)

Dry ingredients

1 1/4 cups gluten flour
1/3 cup chickpea flour (besan)
2 tablespoons savoury yeast flakes
1 teaspoon salt
Wet ingredients:
2 tablespoons Melrose worcestershire sauce
2 tablespoons oil (olive, sesame or sunflower)
1 cup water

Method

  1. Combine the dry ingredients in a mixing bowl. Add the wet ingredients stirring, and then kneading to combine. Leave to rest for at least 5 minutes.

Root Vegetable Stuffing

Ingredients

2 cups finely diced parsley root, celery root or parsnip
1/2 cup hazelnut meal or almond meal
2 tablespoons dijon mustard (or 2 teaspoons yellow mustard powder plus 2 tablespoons water)
2 tablespoons fresh thyme, or 2 teaspoons dried
optional 4 tablespoons finely chopped fresh parsley
optional pinch of salt and 1 teaspoon apple cider vinegar (add if using mustard powder instead of mustard.)

Method

  1. Preheat the oven to 175c.
  2. Prepare the seitan mixture from the directions above and set aside to rest for at least 5 minutes. Prepare your side dish and stuffing ingredients while it rests and the oven heats up.
  3. Grease a baking sheet and stretch the seitan out into as large a rectangle as you can without it breaking (if you want to make two or four roulades instead of one, divide the mixture into pieces and then stretch it and bake). Place on the sheet and continue to press it out until it gets bigger, without it breaking. It should be less than 1cm (1/2″ thick).
  4. Brush the top with oil and bake for 7 minutes.
  5. Bring a tiny bit of water to the boil in a small pot, then add the parsley root and boil for 5 minutes. Drain.
  6. In a mixing bowl, combine the parsley root, hazelnut meal, mustard, thyme and parsley.
  7. Place the least browned side of the seitan down on a plate and place the parsley root mixture in the middle third of the rectangle. Roll the shorter end towards the other shorter end, overlapping it a little bit. Tie it up with cotton string and stuff any of the fallen-out stuffing back in it. Leave it seam-side down until you’re ready to cook it.
  8. When your roasted veggies have 20 minutes to go, place the seitan on the same tray as them, or a separate greased tray, and brush liberally with oil. Bake for 20 minutes.

 

Recipe provided by Hilda Jorgensen author of vegan cookbook: Triumph of the Lentil