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Vegan Stuffed Seitan Roulade

Vegan Stuffed Seitan Roulade

yumsome
yumsome
yumsome
  • Recipe by: yumsome
  • Hi there, I'm Nico - a world-travelling chef and food writer! When not writing for food magazines or my blog, I'm a vegan caterer and menu consultant. I've had over 50 homes across the globe, and my food can be found on the menus of restaurants, cafés, and guesthouses from Japan to the USA, and (almost) everywhere in between! More locally, my cakes and savouries can be enjoyed in several cafés around Kent
Serves 8 - 10
Prep time: 20min
Cooking time: 2h

Perfect for vegans , this ultimate roasted seitan roulade is packed full of goodness. It makes a great centre piece and will be enjoyed not only by vegans but by other guests too - it is that good!

It is also great cold seved with salads or popped in sandwiches later that day or the next! Leftovers are the best aren't they?

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Method
  • 1.

    For the stuffing: Heat 2 tbsp oil in a large pan over a medium to high heat

  • 2.

    Add the chopped leeks and stir fry for around 3-5 minutes until softened

  • 3.

    Once softened, add the minced garlic and stir fry for a couple of minutes

  • 4.

    add the mushrooms and continue to stir fry for a few minutes until softened

  • 5.

    Reduce the heat to a medium heat and add the shredded red cabbage and chopped kale. Combine well and continue to cook until softened

  • 6.

    Add the chopped spinach and allow to wilt before adding the breadcrumbs, parsley, bouillon powder and black pepper and mix well

  • 7.

    Cook for around 3-5 minutes and turn off the heat and set aside.

  • 8.

    For the seitan: Preheat the oven to around 180 degrees

  • 9.

    In a large mixing bowl, add the vital wheat gluten, nutritional yeast, bouillon powder, paprika, rosemary and black pepper and combine well

  • 10.

    Ina blender (or you can use a hand blender) blitz the minced garlic, vegetable stock, oil and marmite

  • 11.

    Add the wet ingredients that you have just blitzed to the large bowl of dry ingredients and combine well

  • 12.

    Knead for around 5 minutes to activate the gluten. Kneading the mixture will ensure that you create a meat like product rather than the texture of bread.

  • 13.

    On a large piece of silicone baking parchment , roll the seitan mixture into a rectangular shape (around 1.5cm thick)

  • 14.

    Once you have rolled into a rectangle, spread with the pumpkin puree

  • 15.

    On top of the pumpkin puree, spread the stuffing cabbage and stuffing mixture and cover evenly

  • 16.

    Using the baking parchment, start at one of the short ends and carefully roll the seitan into a log-like shape to create a roulade (be careful not to stretch the seitan)

  • 17.

    Once rolled, press the ends of the roulade together to seal the ends

  • 18.

    Tightly wrap in thick foil and twist the ends to secure

  • 19.

    Place the seitan ona tray and pop in the centre of the oven and cook for around 2 hours. Turn every 30 minutes to ensure it cooks evenly

  • 20.

    Once it is cooked, allow to rest in the foil for around half an hour (30 minutes)

  • 21.

    Unwrap, slice and serve with roast vegetables and gravy for the perfect vegan roast dinner

  • 22.

    Note: this will keep in the fridge wrapped in foil for around 2 weeks (if it will last that long). Simply reheat at a low temperature in the oven.

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