STUFFED SEITAN ROLL
This makes a real nice main dish. And actually quite easy to make.
Ingredients for Seitan:
1 cup Vital Wheat Gluten
1T Nutritional Yeast (more or less to taste)
1/2 t poultry seasoning
1/4 tsp salt
1/4 tsp pepper
2 T Whole Wheat Flour or Garbanzo Bean Flour
3 T soy sauce
1/2 to 1 cup water +-
1 t Better than Bouillon Veg flavor
Ingredients for Stuffing:
1 cup veg broth
1 cup cornbread stuffing cubes (use prepared or make your own in advance)
1/4 diced onion
5 med mushrooms diced small
1 stalk diced celery
*Pinch of rubbed sage
Pinch of Poultry Seasoning
Pinch of Italian Seasoning
1 T of fresh parsley roughly chopped
Prepare the seitan as follows, mix dry ingredients and wet ingredients separately. Make a "well" in the dry ingredients, add the wet and stir well. If too thin add more vital wheat gluten, if too thick add a bit more water. For this recipe, you want your seitan just a little wetter so you can spread it easily, more like a pizza dough. Remove from bowl and knead with your hands for a few minutes. Spread out on parchment paper in a rectangular shape about a 1/2 in thick.. Set aside.
Prepare the stuffing by sauteing the onion, mushroom and celery until tender. Then combine with breadcrumbs and add the veg broth until well moistened. Stir in the fresh parsley. Use more or less veg broth as needed.
Spread the stuffing mixture over the top of the seitan evenly stopping about 2 in from the end. Roll up carefully, I used the parchment paper to gently roll it. Center back on your parchment paper, seam down in a baking dish. Season the top with a little veg broth, then some additional salt, pepper, cover in foil for the first 30 min, then remove for remainder. I add a couple T of water to bottom of pan while baking to keep it moist. Bake in preheated oven at 375 degrees for 45 min to 1 hour total. When firm to the touch and slightly browned, remove from oven and let sit for 10 min prior to slicing. This is wonderful served with your favorite mashed potatoes and gravy.
Feel free to get creative with the stuffing adding whatever your personal favorites are. Some options I will be trying in the future will be chopped walnuts, cranberries, red bell peppers, and spinach. I would suggest doing a trial run with this recipe to get the texture just the way you like it before preparing it for guests. Too much moisture and it falls apart, too little moisture and it will get dry. I would also suggest keeping your seasonings on the lighter side so they do not overwhelm the dish. (the first time I made it, I used too much sage) I hope you enjoy it!
*Pinch for me is 1/8 tsp or less.