Description
A hearty and flavorful Seitan Roulade stuffed with a sage and sweet onion bread stuffing. This vegan main dish features a tender seitan dough paired with a moist, aromatic stuffing, perfect for festive meals or a comforting dinner.
Ingredients
Scale
Seitan Dough
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 3/4 cup vegetable broth (plus extra as needed)
- 1/4 cup nutritional yeast
- 1 tbsp dried rubbed sage
- 1 tbsp soy sauce
- 1 tbsp olive oil
Sage and Sweet Onion Stuffing
- 1/2 loaf stale white bread, cubed (left out overnight)
- 1/2 cup Earth Balance, melted
- 3/4 to 1 cup vegetable broth
- 1/2 sweet onion, chopped
- 3-4 tbsp dried rubbed sage
- Salt and pepper, to taste
- Olive oil for searing and brushing roulades
Instructions
- Prepare the Seitan Dough: In a medium bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, dried sage, soy sauce, olive oil, and 3/4 cup vegetable broth. Mix until a moist dough forms that pulls away from the bowl sides. Add extra broth if necessary. Knead the dough a few times, then set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while preparing the stuffing.
- Prepare the Stuffing: Place cubed stale bread into a large Pyrex dish. Drizzle melted Earth Balance and 3/4 to 1 cup vegetable broth over the bread, ensuring all pieces get coated. Toss with your hands. Add chopped onion and dried sage, mix again, then season with salt and pepper.
- Bake Stuffing Covered: Cover the dish with aluminum foil and bake for about 20 minutes to allow the flavors to meld and the bread to soften.
- Shape the Seitan: Flatten the seitan dough into a large thin square and cut it in half with a knife or pizza cutter to create two pieces.
- Continue Baking Stuffing Uncovered: Remove stuffing from oven, stir well, remove the foil, and bake for an additional 15-20 minutes uncovered to brown and crisp slightly.
- Sear the Seitan: Heat olive oil in a large skillet over medium-high heat. Sear one side of each seitan piece for about 5 minutes until browned. Set aside to cool. Also allow stuffing to cool slightly.
- Assemble Roulades: Place one seared seitan piece seared side down. Spoon a generous amount of the stuffing evenly over it, pressing gently. Roll tightly into a roulade and tie securely with baking twine. Brush all over with olive oil.
- Bake Roulades: Place roulades in the 350°F oven for 25-30 minutes. Flip halfway through cooking and rebrush with olive oil as needed to keep moist and promote browning.
- Serve: Slice roulades and serve immediately, ideally smothered in a savory mushroom gravy for a perfect finish.
Notes
- Use stale, day-old bread for the stuffing to achieve the best texture.
- Adjust the vegetable broth quantity in seitan dough and stuffing to get the desired moisture.
- Store-bought Earth Balance is used for a buttery vegan flavor in stuffing.
- Tying roulades securely helps maintain shape during baking.
- Serve with mushroom gravy or your favorite vegan sauce for extra flavor.
Nutrition
- Serving Size: 1 roulade (approx. 1/4 recipe)
- Calories: 320
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 0 mg
