Stuffed Baked Seitan Roast Recipe

Stuffed Baked Seitan Roast Recipe

Ingredients

Makes 6 servings

• 1 recipe Basic Simmered Seitan, uncooked
• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 1 celery rib, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 cup water, or more if needed
• salt and freshly ground black pepper
• 4 cups fresh bread cubes
• 1/4 cup minced fresh parsley

Method

1. Place the raw seitan on a lightly floured work surface and stretch it out with lightly floured hands until it is flat and about 1/2 inch thick
2. Place the flattened seitan between two sheets of plastic wrap or parchment paper
3. Use a rolling pin to flatten it as much as you can (it will be elastic and resistant)
4. Top with a baking sheet weighed down with a gallon of water or canned goods and let it rest while you make the stuffing
5. In a large skillet, heat the oil over medium heat
6. Add the onion and celery
7. Cover and cook until soft, 10 minutes
8. Stir in the thyme, sage, water and salt and pepper to taste
9. Remove from heat and set aside
10. Place the bread and parsley in a large mixing bowl
11. Add the onion mixture and blend well, adding a little more water if the stuffing is too dry
12. Taste, adjusting seasonings if necessary
13. Set aside
14. Preheat the oven to 350°F
15. Lightly oil a 9 x 13-inch baking pan and set aside
16. Roll out the flattened seitan with a rolling pin until it is about 1/4 inch thick
17. Spread the stuffing across the surface of the seitan and roll it up carefully and evenly
18. Place the roast seam side down in the prepared baking pan
19. Rub a little oil on the top and sides of the roast and bake, covered for 45 minutes, then uncover and bake until firm and glossy brown, about 15 minutes longer
20. Remove from the oven and set aside for 10 minutes before slicing
21. Use a serrated knife to cut it into 1/2-inch slices
22. Note: For easiest slicing, make the roast ahead and cool completely before slicing
23. Slice all or part of the roast and then reheat in the oven, tightly covered, for 15 to 20 minutes, before serving

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