HandbookRecipesbreakfast_etcburgers_and_sandwichescakesdessertsdressings_and_dipsmacro_bowlsmain_dishesotherpastasalads_and_spreadsside_dishessoupsspicesLinksViva!The Vegan SocietyWWFUnion of Concerned Scientists

Seitan roll with Mushrooms, Walnuts, Chestnut, Dried Cranberries

(2016-12-19 09:31:58)

You will need


2 cups vital wheat gluten
1 1/2 cup water
1 can cannellini beans
1/3 cup oats
1/4 cup nutritional yeast
2 tablespoons soy sauce
3 teaspoon Provenšal herbs
1 teaspoon chia seed
1/4 - 1/2 tsp salt


250g Chestnut Mushrooms, chopped
120g Shiitake Mushrooms, chopped
2 rib celery, chopped
1 1/2 teaspoon Provenšal herbs
2 slices wholemeal bread, cubed
1/2 cup chopped walnuts
1/3 cup dried cranberries
1/3 cup chopped chestnut
1 teaspoon whole chia seeds
1 tablespoon soy sauce
1/2 cup water (more as needed)


4 big onions, sliced
3 cups water
1 tbsp white miso paste
salt to taste


First make the stuffing. In a non-stick pan saute chopped mushrooms until exude their juice. Add celery, herbs, walnuts, cranberries, chestnut, soy sauce and a little bit of water. Add cubed bread and leave about a few minutes. Then add chia seeds and leave to cool.
Meanwhile make the seitan. In a mixing bowl combine wheat gluten, oats, nutritional yeast, herbs, chia seeds and salt. Place the water, beans and soy sauce in a blender and process until liquefied. Add the bean mixture into the dry mixture and stir until the dough holds together in a ball.
Preheat fan oven to 200 degrees. Line your work surface with plastic wrap, place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all place. Spread the stuffing evenly, leaving a 3 centimetre on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows.
Transfer the sliced onion into the baking pan and lift the seitan roll carefully. Pour the mixture of water, miso paste and salt over it. Bake for 30 minutes, turn the seitan roll and bake for another 30 minutes. Turn again and bake for about 10 minutes. Remove from the oven and let cool for 5-10 minutes. Transfer the seitan roll carefully to a cutting board or serving platter and cut into 1 cm slices.
Transfer the onion with remaining water into the sauce pan and blend until smooth. Season with salt if necessary and serve with seitan roll.