VeganMoFo: Day 4 – Nutty Seitan Roulade
Day four of Vegan MoFo is upon us – I hope everyone has had some time to sift through all of the amazing vegan blogging going on right now! F0r day four I’m sharing a recipe I just started experimenting with for the upcoming holiday festivities: Nutty Seitan Roulade.
I love the idea of having a roulade as the centerpiece of my vegan holiday meal – as that centerpiece dish is the one I struggled the most with. Deciding between just buying a Field Roast or a Tofurky or making my own dish is something I keep going back and forth on, but this setain roulade is definitely in the running to take that centerpiece on my holiday table.
The nutty taste and crunchy texture paired with the subtle pumpkin spice flavors make it a warm and inviting dish that can be served next to any side dish including squash (my choice), mashed potatoes, cranberry sauce, etc… I hope you enjoy this recipe as much as I do and feel free to play with the filling ingredients; putting your own touch on a dish is a great way to make your holiday meal feel truly homemade.
For the Seitan
- 1 cup Vital Wheat Gluten
- 3/4 cup Vegetable Broth
For the Filling
- 2 cups Mushrooms, chopped (use your favorite variety)
- 1/8 cup Walnuts, chopped
- 1/8 cup Sunflower Seeds, shelled
- 1/8 cup Pumpkin Seeds
- 1/2 cup Canned Pumpkin
- 1 tsp Nutmeg
- 1 tsp All-Spice
- 1 tbsp Dijon Mustard
- Preheat the oven to 350 degrees.
- Make the seitan by combining the vegetable broth and the vital wheat gluten in a mixing bowl. Knead the seitan for about 3-5 minutes until the gluten becomes springy and the dough holds together well. Let it rest in the bowl for 5 minutes.
- While the seitan is resting, combine filling ingredients, except for the mustard, in a medium skillet over medium-high heat. Warm all of the ingredients through so that the mushrooms are just beginning to soften – about 5-10 minutes.
- This is the only tricky part of the recipe: Once the seitan is ready, roll it out with a rolling pin into a large rectangle shape that’s about 1/8″ thick. You can use parchment paper under and on top of the seitan to help prevent sticking.
- Once the seitan is rolled out (there may be some holes in the seitan, but that’s ok) you’ll need to brown it lightly on both sides. I found the easiest way to do this was on a large griddle pan on the stove top, but the largest skillet you have will work as well. Brown it lightly, but do not overcook – as it will make it difficult to roll.
- Spread the tablespoon of mustard on the seitan and then spread the filling on the seitan, keeping about 3/4″ to 1″ open all the way around.
- From the narrow side, begin rolling the seitan up tightly. Once rolled, secure with cooking twine and place seam side down on a cookie sheet. Bake for approximately 30-35 minutes, or until the outside of the seitan is golden brown.
- Let cool for 10 minutes and then slice with a serrated knife for best results. Enjoy with squash, mashed potatoes, or any other holiday side!