Ingredients
For the Wheatmeat Roulade:
1 cup vital wheat gluten flour
3/4 cup vegetable stock
1/2 cup soy sauce
Chestnut “Sausage” Stuffing (recipe follows)
1/2 cup water
Mushroom gravy, for serving
For the Chestnut “Sausage” Stuffing:
1 Tbsp. vegetable oil
1 small onion, minced
1 stalk celery, minced
1/2 tsp. dried thyme
1/2 tsp. dried sage
Salt and pepper, to taste
1/2 small loaf whole-grain bread, diced
1 7-oz. pkg. cooked vegan sausage, crumbled
1 cup cooked shelled chestnuts (fresh or canned)
1/4 cup minced fresh parsley
Instructions
For the Wheatmeat Roulade:
- In a large bowl, mix the vital wheat gluten flour and the vegetable stock to form a dough. Knead for several minutes then place in a shallow bowl and let marinate in the soy sauce for several hours or overnight.
- Use a rolling pin to roll out the raw seitan to about 1/4 inch thick. Spread the stuffing evenly over the surface. Roll up in a “jelly roll” fashion and place seam side down in an oiled, shallow baking pan. Pierce with a fork in several places.
- Add the water to the soy sauce used to marinate the seitan and set aside to use for basting.
- Bake uncovered at 375°F for 30 to 40 minutes, basting every 10 minutes. The roulade is done when the surface is browned and glossy.
- Cut into slices 1/4 to 1/2 inch thick and serve with the mushroom gravy.
For the Chestnut “Sausage” Stuffing:
- Heat the oil in a large sauté pan over medium heat. Add the onion and celery and cook, covered, until softened, about 5 minutes.
- Add the thyme, sage, salt, and pepper and stir well to combine.
- Transfer the mixture to a large bowl and add the bread, vegan sausage, chestnuts, and parsley. Mix well. If the mixture is too dry, add a small amount of water or vegetable stock. Adjust the seasonings to taste.
Makes 6 to 8 servings
