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Vegan Thanksgiving: Seitan Roulades

November 25, 2010

When it comes to Thanksgiving, I absolutely cannot get enough of stuffing. This is probably because it was the easiest thing for family and friends to make vegetarian, so it was one of the only things I could actually eat on Thanksgiving. So I absolutely knew I had to try these seitan roulades stuffed with chestnut stuffing when I saw them this summer on Vegan Yum Yum. These were the first things to go and my absolutely carnivorous brother Eddie (who was at his in laws for dinner) snuck a few pieces on his way out. The only thing I would do next time is make my seitan a bit thinner, otherwise I absolutely loved these, especially with a bit of cranberry sauce on the side.

Seitan Roulades

For the Seitan:

2 cups vital wheat gluten
1/4 cup nutritional yeast
1/2 tsp salt
2 1/3 cups vegetable broth
1 tsp olive oil

For the Stuffing:

2 tbs olive oil
3 shallots, finely chopped
10 cremini mushrooms, chopped
2 Ribs Celery, chopped
1 1/4 cups roasted chestnuts, coarsely chopped
7 fresh sage leaves, chopped
2 tsp fresh thyme leaves
1 tbs fresh marjoram, chopped
5 cups cubed cread, (I used a Fairway baguette)
1 Cup vegetable broth
a pinch of salt and pepper

To make the seitan wrapping, mix the wheat gluton, nutritional yeast, and salt and then add the vegetable broth. Begin to knead with your hands. Place kneaded ball on a large cutting board and begin to roll flat with a rolling pin.

I made mine a bit to thick, so try and make them as thin as possible while making sure there are no holes. Then cut into four equal pieces.

Use a paper towel to brush a non-stick skillet with 1 tsp olive oil. Briefly pan-fry the seitan pieces until just barely golden brown on both sides. Be very careful with the seitan. It can be a bit finicky, so handle with care. You are pan-frying so that it’s easier to work with, you will bake it later, so make sure not to over cook.

At this point, set aside the seitan and begin to prepare the stuffing.

I used a Fairway baguette for the stuffing, so the first thing I did was chop it into cubes.

In a large and deep skillet, sauté shallots in oil until brown. Add mushrooms and celery until softened.
Laura helped prepare the mushrooms — we’re peelers, not washers when it comes to mushrooms.

Add herbs and chestnuts. I was a bit nervous about roasting my own — though I’m not sure why. We had some prepared ones in the back of our pantry, so I just used those and chopped them — but you should feel free to roast your own.

Add bread and toss.

Add broth and mix well. Now comes the fun part — rolling the stuffing into the seitan. The following four photos will hopefully help in that department.

I had a bit of difficulty tying the string around the seitan myself, even after I precut it, so Laura had to tie it as I held the roll.

Place all four rolls on a baking sheet and brush with olive oil. Bake for 40 minutes turning over halfway so both sides become a golden brown. Let rest for 5 minutes and cut. Remove strings and serve.

One Comment leave one →
  1. November 26, 2010 12:45 am

    Those look so awesome! Happy Thanksgiving!

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