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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

cumin 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 cumin. 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…

More Seitan Recipes you will love

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.

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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! 5 from 1 vote Print Recipe Pin Recipe Prep Time 45 mins Cook Time 45 mins Total Time 1 hr 30 mins Course Main Course Cuisine American, Vegan Servings 1 seitan roast (makes approx. 10 slices!) Calories 909 kcal Ingredients US Customary Metric 1x 2x 3x 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 cumin

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 cumin. 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: 909 kcal Carbohydrates: 87 g Protein: 125 g Fat: 8 g Saturated Fat: 1 g Sodium: 4379 mg Potassium: 420 mg Fiber: 6 g Sugar: 11 g Vitamin A: 1322 IU Vitamin C: 6 mg Calcium: 360 mg Iron: 14 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan