Seitan Roulade with Sage and Sweet Onion Stuffing Recipe

If you’re craving something hearty and absolutely delicious that’s also plant-based, you’ve got to try this Seitan Roulade with Sage and Sweet Onion Stuffing Recipe. I promise, this roulade comes out packed with savory flavors and a mouthwatering aroma that fills your kitchen with cozy vibes. I absolutely love how the tender seitan pairs beautifully with the earthy sage and sweet onion stuffing—it’s like eating a warm hug on a plate. Stick around because I’m going to share everything you need to know to get this perfect every time!

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Ingredients You’ll Need

The magic here is in the mix of simple, wholesome ingredients that come together to create something greater than the sum of their parts. Each one plays a role—whether it’s the vital wheat gluten giving body to the seitan, or the Earth Balance butter adding lusciousness to the stuffing.

• Vital Wheat Gluten: Your main protein source, look for fresh and fine-textured for the best dough.
• Chickpea Flour: Adds moisture and a hint of nuttiness to the seitan dough.
• Vegetable Broth: Use a good-quality, flavorful broth—it really infuses the seitan with depth.
• Nutritional Yeast: Brings a subtle cheesy umami that rounds out the flavor.
• Dried Rubbed Sage: This herb is the soul of the stuffing—aromatic and warm.
• Soy Sauce: A touch of saltiness enhances the savory notes in the seitan.
• Olive Oil: For searing and keeping things moist throughout cooking.
• Stale White Bread: Make sure it’s properly dried out overnight; it soaks up all those delicious flavors.
• Earth Balance Butter (melted): Adds richness and helps crisp the stuffing edges.
• Sweet Onion: The key to that mellow sweetness in the stuffing.
• Salt and Pepper: Adjust to taste, but don’t skimp—seasoning makes a huge difference here.

Variations

One of the things I love most about this Seitan Roulade with Sage and Sweet Onion Stuffing Recipe is how easy it is to make your own. You can tweak the herbs or add your favorite veggies to keep it fresh and fun.

• Mushroom Stuffing: I’ve swapped out the onion for sautéed mushrooms before, which adds a lovely earthiness that my family can’t resist.
• Herb Variations: If you don’t have sage on hand, rosemary or thyme work beautifully as well—just use slightly less so it doesn’t overpower.
• Gluten-Free Version: While seitan itself isn’t gluten-free, you can try a similar roulade using tempeh or a chickpea loaf with the same stuffing for a different yet tasty experience.
• Spicy Kick: Add a pinch of red pepper flakes to the stuffing for a little heat; I did this once during winter and it was a cozy twist.

How to Make Seitan Roulade with Sage and Sweet Onion Stuffing Recipe

Step 1: Mix and Knead the Seitan Dough

Start by combining the vital wheat gluten, chickpea flour, nutritional yeast, dried sage, soy sauce, olive oil, and vegetable broth in a medium bowl. I usually pour most of the broth in first and then slowly add more as needed while stirring with a spoon or my hands. You want a moist dough that pulls away from the sides but isn’t sticky. Once mixed, knead it gently a few times—trust me, kneading activates that chewy texture you’re aiming for in seitan. Then set it aside to rest while you work on the stuffing.

Step 2: Make the Sage and Sweet Onion Stuffing

Cube your stale white bread and toss it into a large Pyrex or oven-safe dish. Drizzle the melted Earth Balance and enough vegetable broth to coat every crumb. Use your hands here—it’s the best way to really mix everything together. Add the chopped sweet onion, a good amount of dried sage, and season with salt and pepper. Cover tightly with foil and bake at 350°F for 20 minutes. This step softens and flavors the bread perfectly.

Step 3: Flatten the Seitan and Finish the Stuffing

While the stuffing bakes, flatten your seitan dough into a thin, even square—about ¼ inch thick works well. I use a rolling pin or just press down with my hands. Cut it in half to get two rectangles for easier rolling later. Once your stuffing comes out of the oven, give it a good stir to redistribute moisture and flavor. Pop it back in uncovered and bake for another 15-20 minutes to get that lovely golden finish.

Step 4: Sear the Seitan Pieces

Heat a splash of olive oil in a skillet over medium-high heat. Place each seitan piece seared-side down and let it brown nicely for about 5 minutes. You want a good crust but not burnt edges, so keep an eye and adjust the heat if needed. Set them aside to cool slightly before assembling the roulades. This searing step adds amazing flavor and a nice texture contrast once baked.

Step 5: Assemble and Bake the Roulade

Lay one seared seitan piece on a clean surface, seared side down. Spoon a generous layer of the stuffing on top, pressing it down gently so it sticks well. Roll it up tightly like a jelly roll, and tie it off with kitchen twine to keep its shape. Brush the outside with olive oil to keep it moist. Place the roulades in a baking dish and bake at 350°F for 25-30 minutes, flipping halfway through and brushing with more oil if needed. The result is a beautifully golden roulade with a juicy stuffing center. Slice it up and serve immediately with your favorite gravy—I love mushroom gravy for that woodsy flair!

How to Serve Seitan Roulade with Sage and Sweet Onion Stuffing Recipe

Garnishes

I love adding a handful of fresh sage leaves or a sprinkle of chopped parsley to give the roulade a pop of color and fresh herbal aroma. Sometimes I drizzle a little extra olive oil for gloss and richness. If you want to get fancy, toasted pine nuts scattered on top add a lovely crunch.

Side Dishes

This roulade pairs beautifully with classic sides like creamy mashed potatoes, roasted root vegetables, or a crisp green salad with a tangy vinaigrette. I’ve also served it with garlic sautéed kale or a cranberry chutney for a festive feel that my family goes crazy for.

Creative Ways to Present

For special occasions, I’ve sliced the roulade into thick medallions and arranged them on a platter with swirls of mushroom gravy and roasted herbs. Wrapping in parchment and tying with twine before serving adds charm and makes for an impressive presentation that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I store leftover roulade wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. It stays moist and flavorful, making it perfect for reheating without any loss in texture.

Freezing

Freezing works great too! Slice the cooled roulade, wrap pieces individually or together in freezer-safe packaging, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a skillet over medium heat with a splash of broth or water to keep it moist, or pop it in the oven covered with foil. This helps maintain the roulade’s juiciness without drying it out. I avoid microwaving as it can make seitan rubbery.

FAQs

Final Thoughts

This Seitan Roulade with Sage and Sweet Onion Stuffing Recipe has become a favorite rotation in my kitchen whenever I want something comforting, elegant, and fully plant-based. I’ve shared it with friends and family who were surprised it wasn’t a traditional meat dish because it has so much depth and heart. I really hope you give it a try, and I’m confident you’ll enjoy it as much as I do—there’s something truly magical about sitting down to a slice of this roulade on a chilly evening. So grab your apron, summon your inner chef, and get ready to wow your taste buds!

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