Up your roast dinner game with this vegan stuffed seitan roast with sage & onion stuffing
This vegan stuffed seitan roast is the perfect replacement for a stuffed turkey joint this Christmas. Not only does it look fantastic as a centrepiece, but it tastes brilliant with all the trimmings.
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Looking for a meaty but plant-based centrepiece for your holiday dinner table? Our vegan stuffed seitan roast might just be the answer. Mimicking the texture and taste of meat, this roast is a delicious alternative to the classic turkey and is ideal for families catering for both vegans and meat-eaters.
Its hearty, satisfyingly meaty texture pairs perfectly with traditional holiday sides, making it a satisfying option for all.
However, the real star of the show is the fragrant sage and onion stuffing which ensures each bite is bursting with the classic festive flavours we all know and love. It’s made with fresh sage, onion and breadcrumbs, but we’ve also studded it with cranberries to add a surprising sweet, fruity element that pairs well with the rich flavours of the vegan roast.
The crowning glory is the sweet and sticky marmite and mustard glaze, which adds a rich umami flavour that enhances the overall taste. This flavoursome combination adds depth to the dish, reminiscent of the hearty flavours typically found in festive meals.
What is seitan and how do you make it?
Seitan is a versatile dough made from vital wheat gluten which has a convincingly meaty texture and absorbs flavours beautifully, allowing it to transform into a range of realistic meat alternatives.
In this recipe, we’ve rolled it out into a roast shape and filled it with stuffing to mimic a turkey roast. It might look impressive, but it’s surprisingly simple to make.
If it’s your first time making seitan, here are some tips that will help you achieve the perfect roast with minimal fuss.
When making this seitan roast, it’s important to knead the dough thoroughly to allow the seitan dough to develop its characteristic stretchiness that mimics the texture of meat. However, the longer you knead the dough, the chewier it gets, so make sure not to overdo it.
Equally, if you don’t knead it enough or add too much liquid then your seitan dough will become soft and gummy. So, make sure you press your tofu before adding it to the mixture and ensure you use the correct amount of stock and wine so it isn’t overly wet.
Rolling out the dough to the appropriate size ensures a perfectly even encasement for the sage and onion stuffing so it doesn’t fall out while roasting in the oven.
You’ll also need to ensure the edges of the roast are properly sealed to allow the roast to cook properly. Wrapping the stuffed seitan in parchment and tin foil, and tightly twisting the sides, serves to preserve the roast’s moisture and ensure an even, tender steam.
The steaming process not only helps the seitan attain its desired firmness but also allows the flavours to meld together, creating a succulent, juicy roast.
Total Time: 2 hours
Servings: 10
Rating:
Total Time: 2 hours
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the stuffing:
- 0.1 0.1 onion, peeled and finely chopped
- 0.2 0.2 Tbsp fresh sage, finely chopped
- 16 16 g fresh white breadcrumbs
- 0.2 0.2 tsp water
- 0.2 0.2 Tbsp gram flour
- 6 6 g cranberries (optional)
- For the seitan:
- 0.1 0.1 white onion, chopped
- 0.2 0.2 cloves garlic, puréed
- 21 21 g extra firm tofu
- 18 18 ml vegetable stock
- 8 8 ml white wine
- 0.1 0.1 Tbsp miso paste
- 0.3 0.3 Tbsp nutritional yeast
- 0.2 0.2 tsp dried sage
- 0.2 0.2 tsp dried thyme
- 30 30 g vital wheat gluten
- 0.3 0.3 Tbsp plain flour
- For the glaze:
- 0.1 0.1 Tbsp maple syrup
- 0.1 0.1 Tbsp dairy-free butter
- 0.1 0.1 Tbsp Dijon mustard
- 0.1 0.1 tsp Marmite
Method
- Preheat the oven to 180°C/355°F/Gas 4.
- For the stuffing, add the onion, sage, breadcrumbs, water, gram flour and cranberries (if using) to a bowl and mix to form the stuffing.
- Roll the stuffing in a sheet of parchment paper and tin foil to form a sausage shape and then bake for 20-30 minutes until it has firmed up.
- Remove from the oven and allow to cool, once cooled remove the tin foil and parchment paper.
- To make the seitan, to a blender add the onion, garlic, tofu, vegetable stock, white wine, miso, nutritional yeast, sage and thyme and blend until smooth.
- Put the vital wheat gluten and flour into a bowl and pour in the liquid mixture, mixing together to form a dough.
- Knead the dough for 5-6 minutes until it becomes stretchy, and then roll out until it is large enough to wrap around the stuffing. Wrap the dough around the stuffing and ensure the edges are well sealed, roll tightly in parchment and tin foil and twist the sides tightly. Steam the seitan for 60-70 minutes until it feels firm.
- While the seitan is cooling, mix together all of the glaze ingredients. Once cooled, place on a lined baking tray, brush the seitan with the glaze and place into the oven to roast for 30 minutes, until the outside is golden.
Nutritional information per serving (97g): Calories 195, Fat 3.7g, Saturates 0.6g, Carbohydrate 16g, Sugars 3g, Fibre 2g, Protein 24g, Salt 0.79g
Still looking for your perfect plant-based centrepiece? Check out our favourite vegan roast recipes.
