Stuffed seitan roll


  • 12 toasted chestnuts
  • 1/2 cup rice (boil as usual)
  • < li itemprop = "ingredients"> 2 tbsp olive oil

  • 1 tbsp margarine
  • 1 chopped onion
  • 2 cloves garlic
  • 1 chopped celery
  • 1/4 cup water
  • 1 teaspoon sage, thyme and salt (1 teaspoon each)
  • Pepper to taste
  • 1 cup blueberries
  • 1 tbsp flour
  • C / n breadcrumbs
  • seitan :
  • 1 and 1/2 cup gluten
  • 1/4 cup nutritional yeast
  • Spices to taste (onion and garlic powder, salt, pepper)
  • 3/4 cup water
  • 1/2 cup soy milk
  • 2 tbsp oil
  • 1/4 cup apple cider vinegar


Melt the margarine in a saucepan, add the oil and cook the onion, garlic, and celery for about 5 minutes. add the water, spices, and cranberries and cook for 3-4 minutes, until the cranberries begin to soften. add the rice and chestnuts and cook for 2 more minutes. then add the flour and mix well. Remove from heat and place in the fridge to cool. (If using breadcrumbs, omit the flour.)

While the filling is cooling, make the seitan. stuffing must be cold or seitan will crack during assembly.

Mix dry ingredients in one bowl and wet ingredients in another bowl.

Add wet to dry. mix with a wooden spoon until you get a moist dough. if it’s too wet, add a little more gluten flour. it should be soft and flexible, but not crumbly.

On a sheet of aluminum foil and using your hands, flatten the seitan into a 1 cm thick rectangle.

Place stuffing in a line at end of crust.

Gently, but firmly, roll seitan with stuffing in center. close the ends.

Steam for 30 minutes. Transfer the roll to a baking pan.

Place in a preheated oven and cook for 25 minutes.

Let rest for 15 minutes before removing foil.

p>Cut into thin slices.

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