Stuffed Seitan Roast with Mushroom Gravy | Vegan Roast, Stuffing, and More!

Welcome to the magical world of stuffing seitan! This wheat meat can be a challenge for beginners - especially if one wants to stuff it! That's why I have brought you this video - to simplify things for you. I pair this with simple yet delicious sides that will add more excitement and satisfaction to your dining experience.

Whether you are planning to enjoy this for Chanukkah, the holidays, Shabbat, or just because you feel like having a feast at home, this will satisfy your comfort food cravings!

You shall require the following:

2 14gr Packages of Dried Wild Mushrooms
Water to cover dried mushrooms and rehydrate
Reserve mushroom liquid to use in this recipe

Pan Mixture (for stuffing and gravy)
1 TBSP Earth balance
1/4 Cup Celery
1/4 Cup Fennel
1/2 Yellow Onion
4 Cups Mushroom Stock (Some from the rehydrated mushrooms)
1/2 TSP Marmite
1 Large Sage Leaf
1 Sprig Rosemary
1 TSP Thyme (or a little more)
1/2 Cup White Wine (I used El Abuelo - sauvignon blanc)
18gr Wild Mushrooms (hydrated)
1/2 Cup Frozen Cranberries (or fresh)
1 TSBP Raw Sugar
4-5 Garlic Cloves
Salt & Pepper to taste

Stuffing
1 1/2 Cup of mixture from pan (above)
Hydrated Mushrooms
1 Cup Italian Bread

Seitan
2 Cups Vital Wheat Gluten Flour
1/4 Cup Nutritional Yeast
1/2 TSP Black Garlic Powder
1 TSP Onion Powder
1 TSP Smoked Paprika
1 TSP Oregano
1/2 TSP Salt (or to taste)
Freshly Ground Black Pepper (to taste)
1/2 TSP Cayenne (Optional)
Oil to coat roast (grapeseed)

Seitan Liquid
1/4 Cup White Wine (El Abuelo)
1/4 Cup Mushroom Broth
1/2 Cup Veg Broth
2 TSP Liquid Smoke
2 TBSP Soy Sauce
1 TBSP Tomato Paste

Gravy
Strained liquid from pan (above)
2-3 TSP Corn starch

Garnish
Parsley and Fennel Fronds

Extra stuffing can be served on the side.

To reheat roast, add some gravy or broth. You may want a little extra liquid if the gravy is thick. Cover it in an oven safe dish in the oven.

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Thoughts/Notes:

You may use a cheese cloth to wrap the seitan roast and use kitchen twine to tie it all up. If You use this method you can cook it in the broth covered. If you wish, you can use parchment paper inside the foil. Foil is just reliable and easy to get a tight seal on.

Always check your dried mushrooms before preparing to avoid unwanted surprises. I had an incident after the recording of this video. I wanted to get more dried mushrooms for another recipe, and I had to return them right away. Don't trust them just because they seem like premium brand. It is important to be mindful of these things when preparing food. (Along with cross contamination and cleanliness).

Dried mushrooms provide a different flavour than fresh mushrooms do. It is a different kind of earthy umami flavour. You'll see if you compare them side by side.

Remember, kneed and stretch the dough for five minutes. Let it rest for ten minutes.

Pinch that dough hard when sealing.

Sixty minutes at 400F works well for this.

I hope this has helped you if it is your first time stuffing a seitan roast. If you are new to working with vital wheat gluten flour, I hope that I have made it easier for you. The more you pull and stretch it the tougher the texture. Also, the more nutritional yeast you add, will result in the texture being more relaxed.

Sure you can just buy Tofurky, but it is fun to make something like this from scratch every now and then. Plus, this way you can customise it.

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חג חנוכה שמח

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Music:
Modern Attempt - TrackTribe
Minor Blues for Booker - E's Jammy Jams
Love Struck - E's Jammy Jams
Blue Bird - E's Jammy Jams

Sound Effects:

Free Sound Community
Rotich Wilson

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#stuffingseitan #stuffing #veganroast