Description
This Seitan Roulade with Sage and Sweet Onion Stuffing is a savory, vegan centerpiece perfect for holiday meals or special dinners. The roulade features a tender, homemade seitan dough infused with sage, wrapped around a moist and flavorful stuffing made with stale bread, sweet onions, and herbs. Seared for a golden crust and then oven-baked to perfection, it’s finished with olive oil to keep it moist and served with rich mushroom gravy for an irresistible plant-based feast.
Ingredients
Scale
Seitan Dough
- 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
Stuffing
- 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)
Instructions
- Prepare the Seitan Dough: In a medium bowl, mix the vital wheat gluten, chickpea flour, nutritional yeast, and dried sage. Add the vegetable broth, soy sauce, and olive oil, stirring well. Add extra vegetable broth in small amounts if needed until the dough is moist and pulls away from the side of the bowl when mixed. Knead the dough a few times by hand and set aside.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the stuffing and roulade.
- Make the Stuffing: Cube the stale white bread and place it in a large Pyrex or glass baking dish. Drizzle the melted Earth Balance and vegetable broth over the bread, ensuring all pieces are coated. Toss gently with your hands. Add the chopped sweet onion and dried sage, then toss again. Season with salt and pepper to taste.
- Bake the Stuffing Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to soften the bread and meld flavors.
- Shape the Seitan: While the stuffing bakes, flatten the seitan dough into a large square approximately 1/4-inch thick. Cut the flattened dough in half to create two pieces for roulades.
- Bake the Stuffing Uncovered: Remove the stuffing from the oven, stir it well, then return it to the oven uncovered. Bake for an additional 15 to 20 minutes to crisp slightly and develop flavor.
- Sear the Seitan: Heat olive oil in a large skillet over medium-high heat. Place one piece of flattened seitan in the skillet and sear for about 5 minutes on one side until golden. Repeat with the second piece. Set aside to cool slightly.
- Assemble the Roulades: Place one seared seitan piece seared side down. Spoon a generous amount of the warm stuffing on top, pressing gently. Roll the seitan tightly around the stuffing and tie securely with baking twine. Repeat with the second piece. Brush the roulades thoroughly with olive oil.
- Bake the Roulades: Place the roulades on a baking sheet and bake at 350°F for 25 to 30 minutes, flipping halfway through. Rebrush with olive oil during baking as needed to keep moist.
- Serve: Remove the twine, slice the roulades, and serve immediately smothered in a savory mushroom gravy for a delicious vegan main course.
Notes
- Using stale bread for stuffing allows it to absorb liquid without becoming mushy.
- Kneading the seitan dough is crucial for a firm, chewy texture.
- Seared side of seitan roulade adds texture and flavor.
- Tie roulades tightly to maintain shape during baking.
- Rebasting with olive oil ensures the roulades stay moist and glossy.
- Serve with mushroom gravy or a vegan gravy of your choice for enhanced flavor.
- Store leftovers wrapped tightly in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 roulade slice (approx. 1/4 of roulade)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 0mg
