Chava Eichner's Stuffed Seitan Roast

freezable
low fat low sugar, diabetic friendly
3 spoon difficulty rating

90-100

60 minutes of this is baking time, the rest is prep

Serves: 8

3.857145
Average: 3.9 (7 votes)
Chava Eichner's Stuffed Seitan Roast

Chava Eichner of Flavour Photos says: Homemade seitan is one of the easiest and quickest things to make. If you can't find vital gluten flour from a local health food store, try online. See below for suggestions. NB sometimes it's called gluten flour or seitan flour). It is very good value compared to buying ready-made vegan meats and you'll be making your own roasts and sausages in no time at all!

This recipe can also be made ahead of time then sliced and reheated. 

Click here to get more seitan recipes

 

 

Online stockists:

BuyWholefoodsOnline 

AlternativeStores (slightly more expensive P&P)

Realfood Organic Vital Gluten 

VeggieStuff

Amazon also sell several  brands at varying prices!

Ingredients: 

Filling
1 large (or 2 small) red onions
2 tbsp olive oil
175g/6oz chopped apple pieces
40g/1½oz prunes, chopped
½ tin kidney beans (approximately 120g/4 oz)
25g/1oz hazelnuts, finely chopped
15g/3 tbsp/½oz coriander, chopped
¼ vegetable stock cube or 1 tsp vegan bouillon
salt and pepper

Seitan mixture
175g/6oz vital wheat gluten flour
1 level tbsp dried rosemary
1 tsp garlic salt
1 clove garlic, crushed
2 heaped tbsp nutritional yeast flakes
250ml/9fl oz strong vegetable stock
½ tin kidney beans, as above
1 tbsp tomato puree
1 tbsp olive oil

Method: 

  1. Make the filling by sautéing the onions until softened. Add the apple pieces, hazelnuts and prunes and cook over a medium heat for 3-4 minutes. Stir in the kidney beans and stock cube. After a couple of minutes mash the filling (particularly the beans) roughly with a potato masher. Season with salt and pepper. Set aside while you prepare the seitan.
  2. Combine the gluten flour, rosemary, garlic salt and yeast flakes in a mixing bowl.
  3. In a blender mix the vegetable stock, crushed garlic, remaining kidney beans, tomato puree and olive oil. Make sure to use quite strong stock as this will give flavour to the roast.
  4. Pour the liquid into the dry ingredients and stir until the dough begins to come together. Knead for a couple of minutes until you have a soft dough.
  5. Place a large piece of kitchen foil on the counter. Spread out the seitan with your hands on the foil until you have a rectangle, slightly larger than an A4 sheet. If you see any holes make sure to pinch them together.
  6. Place the filling into the middle on the seitan. Use the foil to help you roll up the roast as tightly as you can like a large Swiss roll (or sushi). Ensure the foil is well wrapped around the roast. Twist the ends very firmly together as this helps to form a nice shape.
  7. Bake in a preheated oven at 180°C/350F˚Gas Mark 4 for 60 minutes. Turn the roast a few times to make sure it cooks evenly from all sides.
  8. Serve with gravy and all your favourite festive trimming.

 

TIP: Try preparing this a few hours before eating and keeping it wrapped. The outside of the roast softens up nicely in its foil wrapper, which makes it very easy to slice. You can then simply reheat it alongside the veggies.

Comments

If the roast is tightly wrapped in foil, what is the purpose of cooking it in flavoured stock as I assume it cannot absorb any of the flavour.

The foil helps to lock in the flavours and stop them dissipating rather like a marinade.

The stock is added to the seitan dough and is part of its flavouring before it's rolled up and wrapped up in foil. 

How come the dough doesnt have to be 'washed' to remove the floury taste??

The dough doesn't have to be washed because the seitan flour has already been prepared for you. This makes seitan preparation very easy and quick compared to previously.  

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