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Picture

STUFFED SEITAN ROAST

This makes a real nice main dish, perfect for the holidays.  And actually surprisingly easy to make.  

Ingredients:

Dry Ingredients
2 cups Vital Wheat Gluten
1/2 cup Almond Flour

1 tsp poultry seasoning
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried chili pepper
1 tsp dried basil
1 tsp dried parsley
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder

Wet Ingredients
Any leftover soup, preferably vegetable soup with lots of flavor.  I used a homemade vegetable soup that included lots of seasonings, and loads of vegetables including potatoes.  You will want approx 3 cups worth of vegetable soup measured after blitzing to a creamy sauce in the blender. 

Ingredients for Rice Stuffing:
1 cup wild rice mix made according to instructions
then... stir in
1/2 cup chopped walnuts
1/4 cup chopped celery
1/4 cup chopped mushrooms
1/4 cup chopped onions
1/2 tsp poultry seasoning
1/2 cup dried cranberries
1 T fresh parsley
T's of veg broth as needed to moisten
S&P to taste

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 or your pureed soup mixture.  For this recipe, you want your seitan just a little wetter than usual 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 rice stuffing by sauteing the onion, mushroom and celery until tender.  Then combine with the cooked rice. Stir in the fresh parsley and walnuts. Use more or less veg broth as needed. 

Sprinkle the cranberries over the seitan. Spread the rice stuffing mixture over the top of the seitan evenly stopping an inch or two in from the ends.   Roll up carefully like a burrito and pinch the ends shut.  You can season the top of the roast with any herbs you like. I used basil, parsley, and rosemary.  Now roll it up in the aluminum foil allowing it just a bit of room to expand, if you dont want the foil touching the seitan, roll it in parchment paper first.  Place in a Dutch pot, or large ovenproof pot with approx 6-8 cups simmering water.  Simmer covered on the stovetop for 2 hrs, flipping occasionally. Then remove from the stovetop, keep it wrapped in the foil, and place pan and all directly in a preheated 375 degree oven for 30 min with just a little water left in the bottom of pan.  Remove from oven, remove the foil, baste with a BBQ sauce you like, then continue baking but uncovered this time for 30 more minutes.  This is wonderful served with your favorite mashed potatoes and gravy, or as a centerpiece to a holiday meal. See video below for more details.

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. Healthy Cooking With Mary  by Mary Waldeck  Copyright Protected 2014-2023  All Rights Reserved.
  • Home
  • Main Dish A-L
    • ACORN SQUASH, with Vegan Sausage and Mushroom Stuffing
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