Posted on Last updated:
3 Comments
Jump to Recipe
Don’t want to miss out on an impressing main piece for Thanksgiving? Try this delicious, vegan Seitan Roast, stuffed with a bread filling. Surprise your family and friends!
We don’t celebrate Thanksgiving here in Austria but seeing all those delicious creations from my blogger friends, I was in the mood for a huge feast. I’ve made some roasts (with seitan or lentils) before, mainly for Christmas, but this is the first one with a bread stuffing. And it’s so good!
For the stuffing, I used some dried bread cubes. I bought mine, but if you have some leftover white bread you can use just that. Bread cubes are often used for bread dumplings in Austria, so they are available in pretty much every store.
How to make a Seitan Roast
The ingredients
For the seitan you will need:
- vital wheat gluten
- flour
- spices and herbs: dried rosemary, garlic powder, paprika powder, curry powder, salt, ground pepper
- soy sauce
- liquid smoke (optional)
- water
For the bread stuffing you will need:
- dried bread cubes
- onion
- garlic
- parsley
- caraway seeds
- plant-based milk (unsweetened!)
- salt
The basic steps
Step 1: Add the dry ingredients for the seitan into the food processor (preferably with a dough blade). Then add the wet ones.
Step 2: Pulse until combined.
Step 3: Transfer the seitan to a work space. Knead the seitan with your hands until it comes together in a ball.
I love the smell of onion, garlic, parsley and caraway seeds. It’s perfect for the bread filling.
Step 4: Roll out the seitan as thin as possible using a rolling pin – a rectangle shape should be the goal. But it’s the hardest part! Power through! You got this!
Step 5: Roll the seitan around the bread filling and press together the edges.
Step 6: Roll the seitan in a piece of parchment paper.
Step 7: Followed by wrapping it in foil.
Step 8: Place the seitan roll in a baking dish and bake for 45 minutes at 200°C.
Careful when you’re removing the foil. Hot! But just look at this beauty! So crispy on the outside!
This is my ‘Thanksgiving’ plate! The stuffed Seitan Roast with bread dumplings and quinoa with cranberries and walnuts. What a feast!
Serve the roast with…
- Vegan Bread Dumplings
- Pan-Roasted Brussels Sprouts in Soy Sauce
- Oven Baked Potato Slices
- Vegan Potato Croquettes
More Seitan Recipes you will love
- 15+ Seitan Recipes – The perfect meat substitute
- Seitan Sausages
- Seitan Schnitzel
- Vegan Hot Dogs
- Seitan Steak
Love it? Rate it!
I hope you’ll enjoy this seitan roast as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.
If you don’t want to miss out on new recipes,subscribe to my weekly newsletterand follow me onInstagramandFacebook!
Cheers, Bianca
Seitan Roast with Bread Stuffing
Elephantastic Vegan
Don't want to miss out on a roast for Thanksgiving? Try this delicious, vegan Seitan Roast, stuffed with a bread filling. Surprise your family and friends!
3.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American, Vegan
Servings 1 seitan roast (makes approx. 10 slices!)
Calories 909 kcal
Equipment
Ingredients
Ingredients for the seitan
- 1 1/4 cups vital wheat gluten four
- 1 tablespoon all-purpose flour
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- ground pepper
- 1 teaspoon soy sauce
- 1 teaspoon liquid smoke
- 3/4 cup water
Ingredients for the bread stuffing
- 1 1/2 cups dried bread cubes or stale white bread (cubed)
- 1 small yellow onion diced
- 1 garlic clove minced
- 1/2 cup unsweetened plant-based milk I used rice milk
- 1 tablespoon fresh chopped parsley
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
Instructions
Prepare the bread stuffing: In a mixing bowl, add the white bread and pour over the plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer.Heat a little bit of canola oil in a pan and add the diced onion, minced garlic, chopped parsley, and caraway seeds. Cook until the onions are soft.Then add the onion-garlic-mixture and salt to the bread cubes and stir.
For the seitan roast: In your food processor (preferably with a dough blade), combine the vital wheat gluten, flour, herbs and spices for the seitan. Then add the soy sauce, liquid smoke, and water. Let it knead until it's well combined. Then transfer the seitan onto a cutting board and knead it by hand until it forms a ball. Roll the seitan with a rolling pin into a rectangle – this is the hardest part – just do your best and take your time.
Preheat the oven to 400 °F / 200 °C.
Press the stuffing in the middle of the seitan and roll it in. Press together the edges. Then roll it in parchment paper and aluminum foil.
Bake the seitan roast for about 45 minutes.
Careful when removing the foil because it's hot. Enjoy with lots of side dishes!
Notes
A previous version of this recipe included a marinade.
Ingredients for the marinade
- 3/4 cup red wine
- 2 teaspoons paprika powder
- 1 teaspoon salt
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon canola oil
Simple whisk together. Remove the foil from the seitan after approx. 30 minutes; then bake it for 10 minutes more and brush it with the marinade.
Nutrition
Calories: 909kcalCarbohydrates: 87gProtein: 125gFat: 8gSaturated Fat: 1gSodium: 4379mgPotassium: 420mgFiber: 6gSugar: 11gVitamin A: 1322IUVitamin C: 6mgCalcium: 360mgIron: 14mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
