Wheatmeat Roulade with Chestnut ‘Sausage’ Stuffing

4.6 (25 reviews)


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


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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind