Stuffed Seitan Roast

It’s been 22 days since my last post! I finally feel like I’m back in my routine after being on vacation and then celebrating Thanksgiving in Vermont!

I had some exciting cooking “firsts” happen for me while I’ve been away . . . I cooked two Vegan Thanksgivings and made homemade seitan!  So proud of myself 🙂 I told you guys making my own seitan was on my cooking bucket list and I can now cross that off.

Since the holiday season is just getting started, I will be sharing my recipes with you this week in hopes that one or more will make it onto your table! Get ready for: Stuffed Seitan Roast, Cauliflower Pot Roast, Mashed Potatoes & Gravy, and Green Bean Casserole.


Stuffed Seitan Roast
Ingredients – Seitan Dough

-1/2 Cup vital wheat gluten

-1/3 Cup nutritional yeast

-1 Tablespoon tamari

-1/2 teaspoon ground pepper

-1/2 teaspoon paprika

-1 Cup cold vegetable broth

-1 teaspoon dijon mustard


Ingredients – Stuffing

-2 Tablespoons olive oil

-2 garlic cloves, diced

-1 medium carrot, diced

-1 stick celery, diced

-1 1/2 Cups firm tofu

-3/4 Cup ground mixed nuts – I used walnuts & almonds –

-1/2 teaspoon ground pepper

-1 teaspoon sage

-1 teaspoon parsley

-1/2 teaspoon oregano


Ingredients – Glaze

-2 Tablespoons olive oil

-2 Tablespoons maple syrup

-1 Tablespoon dijon mustard


-Preheat oven to 400°F

-Mix together the vital wheat gluten, nutritional yeast, pepper, & paprika in a bowl. In a separate bowl whisk together the vegetable broth, mustard, & tamari, then add to the dry ingredients. Mix together with your hands to firm the seitan dough & knead for 4 minutes

-Rollout dough to a 10 x 8 inch rectangle on top of a sheet of greaseproof paper. Lightly grease the top & place either a flat baking sheet or cutting board on top & place a saucepan on top to weigh it down. Leave the dough to flatten while you prepare the stuffing

-Heat olive oil in a saute pan & add the diced onion, garlic, carrot, & celery. Cook for about 5 minutes until softened

-Mash up the tofu in a mixing bowl then stir in the remaining stuffing ingredients (don’t forget the spices & nuts . . . I did the first time I made this!) , including the cooked vegetables. Mix well until combined

-Take the cutting board/baking tray off of the top of the seitan dough & place the stuffing mix along the center, longways. Pull up the sides of the dough & fold over the stuffing until all of the stuffing is enclosed inside the dough


-Whisk up the glaze ingredients. Make a few slices across the top then brush half of the glaze across the top

-Cover loosely with greaseproof paper, place on a baking tray, & roast for 30 minutes. Remove from oven, brush on remaining glaze, & return to the oven for another 30 minutes, until golden

-Remove from the oven & let seitan roast sit for 5 minutes before slicing & serving



I definitely have some work to do with my seitan making. Although it tasted good, it didn’t really make a nice, cut – able loaf. The bottom of the first one I made burned, but the second one was definitely better! I think this is one of those foods that takes time to master ❤

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