Stuffed Seitan Roulade

By on August 28, 2019

Do you make your own seitan? I love it. It’s cheap, forgiving, and you can make enough to last all week. This seitan roulade (roll-up!) is not the technique you’re used to. Raw dough is rolled out thin, prebaked, then stuffed with your choice of fillin’s. We like greens, shrooms, and tofu ricotta. Add a healthy salad, and tell your dinner party guests to bring dessert and pinot noir.

Seitan Roulade

1 1/4 cup vital wheat gluten
1/4 cup chickpea (garbanzo bean) flour
1 cup prepared no-chicken broth (I prefer Better Than Bullion brand; 1 teaspoon of paste per cup of warm water)
2 tablespoons olive oil
1-2 teaspoons seasonings of your choice (e.g. poultry seasoning, thyme, sage, garlic powder, nutritional yeast, whatever you’re feeling)
2-3 cups finished stuffing

Mix the dry ingredients in a medium-sized bowl including any seasonings. Add the olive oil to the measuring cup with your broth, then pour the liquids into the bowl. It will combine quickly. Mix and knead with your hands until flexible and springy, about 5 minutes. If it seems too dry, add a touch of water, a teaspoon or less at a time. Let the dough rest for 10-15 minutes while you make the stuffing. Preheat oven to 350.

Stuffing can be any combination of aromatic and savory sautéed veggies you like. In this particular roulade we had spinach, onions, and mushrooms with tofu ricotta (one box extra firm tofu, whizzed in the food processor with 3-4 tablespoons lemon juice, salt, and several cloves of garlic). You can sautée zucchini and diced eggplant in red wine sauce. You can try cubed baked sweet potatoes and nondairy cream cheese. You can try roasted celery root and parsnips with rosemary. Anything goes, as long as you end up with 2-3 cups. Meanwhile lightly oil a cookie sheet.

Next roll out the seitan. It helps to coat your hands and the rolling pin with a thin film of oil. Press and gently stretch out the dough into a rough rectangle. Try to get it very flat and even; it should be about 1/2 inch thick throughout. I find rolling on a silpat mat or flexible plastic cutting board works best, then you can flip the whole thing upside down onto the cookie sheet.

Bake for 7-8 minutes. It may (will) get comically puffy, but don’t worry, it will flatten out later. When cool enough to handle, flip it over. The bottom will probably be more browned than the top. You want the more browned side facing up.

Arrange the stuffing mixture in the middle third of the seitan and roll it up, overlapping the ends a little. You can stuff and roll either horizontally (the long way) or vertically (the short way). In the photo above I went the long way because it looks cooler. You can brush or spray the top with a little more oil, or soy sauce/Bragg’s if you like. This adds a nice brown sheen.

Truss up the roll with kitchen string or strips of cheesecloth so it stays together. It doesn’t have to be tight, the seitan won’t expand much more, but this makes it easier to manage. Place seam-side down on the cookie sheet; if stuffing falls out the ends, stuff it back in. Bake for another 20 minutes. Serve by cutting into thick slices.




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