Name: Seitan Roulade with Sage and Sweet Onion Stuffing Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Vegan American
Ingredients: 1 cup vital wheat gluten; 1/4 cup chickpea flour; 3/4 cup vegetable broth (plus more as needed); 1/4 cup nutritional yeast; 1 tablespoon dried rubbed sage; 1 tablespoon soy sauce; 1 tablespoon olive oil; 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 tablespoons dried rubbed sage; Salt and pepper (to taste); Olive oil (for brushing and searing)

If you’re on the hunt for a show-stopping plant-based centerpiece that’s bursting with flavor and comforting vibes, this Seitan Roulade with Sage and Sweet Onion Stuffing Recipe is going to be your new go-to. I absolutely love how the seitan turns tender yet firm, perfectly hugging the sweet and savory stuffing inside — it’s like a warm hug on a plate. When I first made this, my family actually went crazy for it, asking for seconds! So grab your apron, and let me walk you through how to nail this recipe every time.

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Why You’ll Love This Recipe

Rich Flavor Profile: The combination of sage and sweet onion stuffing makes every bite deeply comforting and aromatic.
Perfect Texture: The seitan dough kneads into a firm yet tender roulade that holds its shape beautifully during cooking.
Makes a Stunning Centerpiece: It’s impressive enough for holidays or special dinners but easy enough for a cozy weekend meal.
Versatile and Vegan-Friendly: I love that vegans and vegetarians can enjoy something this hearty without compromise.

The image shows three rolled wraps with a golden brown crust stacked together. Each wrap has a slightly rough texture on the outside with visible folds and creases, showing an uneven, rustic look. Inside the wraps, there is a soft filling that appears light brown with chunks of a darker color, creating a mix of textures. The wraps are placed on a light wooden surface next to a small bunch of green leaves. Behind the wraps, there is a metallic container with a simple design. The background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here create a perfect balance of hearty, savory, and slightly sweet notes that come together to form this unforgettable seitan roulade. Make sure to grab stale bread the day before, as that’s what gives the stuffing its cozy texture – I learned that the hard way when fresh bread made it a bit too dense.

Vital wheat gluten: This is the magic base of seitan, giving it that chewy, meaty texture.
Chickpea flour: Adds a little extra protein and helps bind everything nicely.
Vegetable broth: Use good quality broth here; it really flavors both dough and stuffing.
Nutritional yeast: Brings a subtle cheesy, umami note that elevates the flavor.
Dried rubbed sage: Sage is my absolute favorite herb for this recipe — it pairs perfectly with the sweet onion stuffing.
Soy sauce: Adds depth and a touch of saltiness to the seitan mix.
Olive oil: For cooking and brushing the roulade, it keeps everything moist and adds richness.
Stale white bread: The backbone of the stuffing; letting it go stale overnight is key to getting that perfect texture.
Earth Balance (or vegan butter): Melted and drizzled over the bread for buttery richness in the stuffing.
Sweet onion: Chopped finely, this adds a subtle natural sweetness that perfectly balances the sage.
Salt and pepper: To taste, enhancing all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Seitan Roulade with Sage and Sweet Onion Stuffing Recipe is. Once you get the basics down, feel free to experiment! Swap out herbs, add nuts, or turn up the spice level — it’s all about making it your own.

Add Mushrooms: I sometimes sauté finely chopped mushrooms into the stuffing for an extra earthy note — my guests loved the texture contrast.
Use Gluten-Free Bread: For those avoiding gluten in the bread, you can sub a gluten-free loaf, but keep the vital wheat gluten in the seitan dough for structure.
Herb Swaps: While sage is my fave, fresh rosemary or thyme can add a lovely twist if you want something a little different.
Spicy Kick: Adding crushed red pepper flakes to the stuffing gives a nice subtle zing without overpowering the sage flavor.

How to Make Seitan Roulade with Sage and Sweet Onion Stuffing Recipe

Step 1: Mix and Knead the Seitan Dough

Start by whisking together vital wheat gluten, chickpea flour, nutritional yeast, and dried sage in a medium bowl. Then, add the vegetable broth, soy sauce, and olive oil. Mix everything until it starts to form a dough — if it feels too dry, add a splash more broth. Once it pulls away from the sides easily, knead it with your hands for about 3-5 minutes. This gives the seitan great elasticity and texture. Set it aside while you prep the stuffing.

Step 2: Prepare the Sage and Sweet Onion Stuffing

Cube the stale bread and place it in a large oven-safe dish. Drizzle the melted Earth Balance and vegetable broth over the bread cubes, then toss with your hands to ensure everything’s nicely coated — this step is crucial to get that moist, flavorful stuffing. Add in chopped sweet onion, extra dried sage, salt, and pepper; toss again. Cover the dish with foil and bake at 350°F for 20 minutes.

Step 3: Bake and Stir Stuffing

After the initial bake, remove the foil and give the stuffing a good stir. Return it to the oven uncovered for another 15-20 minutes to crisp up the top slightly — that little bit of texture contrast makes all the difference. When it’s done, take it out to cool a bit while you sear your seitan.

Step 4: Shape and Sear the Seitan

Flatten the seitan dough into a large, thin rectangle — I find a rolling pin or just pressing with my hands works well. Slice it in half to create two pieces. Heat olive oil in a skillet over medium-high heat and sear each piece on one side for about 5 minutes until it develops a golden crust. This step adds flavor and helps the roulade hold its shape. Set the seared pieces aside to cool slightly.

Step 5: Assemble and Roast Your Roulades

Place a seared seitan piece on your work surface seared side down. Spoon a generous layer of stuffing over it, pressing down gently. Roll it tightly and secure with baking twine to keep it all together. Brush the roulade with olive oil to keep it moist. Place it on a baking tray and roast at 350°F for 25-30 minutes, turning halfway through and re-brushing with oil to prevent drying out.

Once roasted, slice the roulades and serve immediately with your favorite mushroom gravy — trust me, it’s the perfect finishing touch.

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Pro Tips for Making Seitan Roulade with Sage and Sweet Onion Stuffing Recipe

Don’t Skip Stale Bread: Using bread that’s a day old or left out overnight really makes the stuffing’s texture perfect — moist but with a bit of bite.
Knead the Dough Well: I found that kneading for a solid 5 minutes ensures the seitan isn’t crumbly and has that ideal chew.
Sear Only One Side: Searing just one side helps the roulade hold form without making it tough or overly dense.
Tie it Tight but Not Too Tight: Secure the roulade so the stuffing stays inside, but don’t squeeze so much that it bursts or squishes the dough.

How to Serve Seitan Roulade with Sage and Sweet Onion Stuffing Recipe

The image shows several pieces of golden-brown roasted rolled meat tied with light string arranged in a pile on a wooden board. The rolls have a crispy outer layer with visible seasoning and stuffing of mushrooms inside, which are darker brown and slightly shiny. To the right of the meat, there is a round, shiny, silver metal container with a lid. In the lower right corner, fresh green sage leaves rest on the wooden board. A pair of black-handled scissors is partially visible on the left side behind the meat rolls. The surface underneath the board is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple here — a sprinkle of fresh chopped sage or parsley really ties the flavors together beautifully. Sometimes, I drizzle a bit of good olive oil or add a side of caramelized onions for sweetness and texture. It’s those little touches that make this dish feel extra special.

Side Dishes

This roulade pairs wonderfully with classic mashed potatoes, roasted seasonal veggies (like Brussels sprouts or carrots), and a hearty mushroom gravy on the side. I’ve also served it with creamy polenta or a fresh green salad for a lighter balance — you can’t go wrong.

Creative Ways to Present

For holidays, I sometimes slice the roulade into medallions and fan them out on a large platter, garnished with fresh herbs and roasted nuts. It makes for an elegant centerpiece that’s both inviting and festive. Plus, it’s fun to watch everyone’s reaction when they realize it’s completely vegan and packed with flavor!

Make Ahead and Storage

Storing Leftovers

Leftover roulade stores beautifully in an airtight container in the fridge for up to 4 days. I slice it before storing for easy grab-and-go meals. Just make sure to wrap it tightly to avoid drying out.

Freezing

I’ve frozen whole roulades wrapped well in foil and plastic wrap. When you’re ready to enjoy, thaw overnight in the fridge and then reheat gently. The texture holds up surprisingly well, and it’s a lifesaver for busy weeks.

Reheating

To reheat, I pop slices in a skillet with a splash of broth or olive oil on medium heat to keep them moist. You can also warm them in the oven at 325°F, covered with foil, for about 10-15 minutes. This helps keep the roulade tender and the stuffing flavorful.

FAQs

Can I make this Seitan Roulade with Sage and Sweet Onion Stuffing Recipe gluten-free?

Unfortunately, seitan is made from wheat gluten, so it’s not gluten-free by nature. However, you can swap the stale bread in the stuffing for gluten-free bread if you want to reduce gluten intake slightly, but the roulade itself relies on vital wheat gluten for structure.
How do I know when the seitan dough is ready?

You’ll know it’s ready when it feels elastic and pulls away cleanly from the sides of your mixing bowl without sticking too much. It should be moist but not wet — if it feels dry, just add a tablespoon of broth at a time until the right consistency is reached.
Can I prepare this recipe ahead of time?

Absolutely! You can make the seitan dough and stuffing a day ahead, store them separately, and then assemble and roast the roulades fresh before serving. This is a great way to reduce last-minute prep stress.
What’s the best gravy to serve with this roulade?

I recommend a savory mushroom gravy — it complements the sage and onion stuffing beautifully and adds a luscious richness. You can make a simple vegan gravy with mushrooms, vegetable broth, soy sauce, and a touch of flour or cornstarch for thickening.

Final Thoughts

This Seitan Roulade with Sage and Sweet Onion Stuffing Recipe quickly became one of my favorite dishes to make when I want something impressive without the complicated fuss. It feels comforting, flavorful, and truly special — plus, it’s a great way to show off how delicious plant-based cooking can be. Trust me, once you try it, you’ll want to make it again and again. So go ahead, give it a whirl in your kitchen and enjoy the smiles it brings!