Seitan Roulade

I was seeking out something to make for Thanksgiving that was meatless and could accompany all the wonderful sides that go along with the holiday meal.

I've never even tried Tofurkey but it does not look appealing to me, nor do some of the other items like Quorn's Vegetarian Turk'y.

In the past we have made fish in a variety of preparations to go with the meal.  I wanted to do something else but yet we don't eat meat.  Not wanting to serve a premade vegetarian Thanksgiving entree I found several ideas online.  I adapted one I found on the Olives for Dinner site (olivesfordinner.com) by adding some spicing to the wheat gluten and making a different stuffing for the roulade.  I love how this came out.  I seared the outside a bit more than I may have liked--in fact I made this again and seared it less, it rolls better and stays moister.

I had extra seitan left so i coated those with coarse ground corn meal and seared those -- vegan cutlets.  They were very easy to make and really good also!

Seitan:
1 cup vital wheat gluten
1/4 cup chickpea flour
3/4 cup vegetable broth
1/4 cup nutritional yeast
1 TB soy sauce
1 TB olive oil
1 tsp liquid smoke
1/2 TB Dried sage
1/2 TB dried thyme
3 tsp granulated garlic
3 tsp roasted onion powder

Also:
bakers twine
3/4 cup onion, chopped
3/4 cup mushrooms, chopped

Stuffing:
1/2 onion, chopped
1 stalk celery, chopped
1/2 apple such as gala, chopped
1/2 cup cremini mushrooms, sliced thin
5 chestnuts, roasted, chopped
1 TB fresh sage, chopped
1 TB fresh thyme
1 Tb fresh rosemary, chopped
2 slices bread, I used wheat cranberry walnut (cut in cubes and dry in oven)
1 cup vegetable broth
olive oil
salt

Makes 2 roulades, with each yielding 8 slices
Preheat oven to 350
Toss 3/4 onion and 3/4 cup mushroom with olive oil and salt.  Place in roasting pan

To make seitan, place all ingredients in bowl and mix.  Add more vegetable broth if needed.  The dough will be moist and pulls away from the bowl.  Knead for a few minutes and place aside.  (by the way--you could make "cutlets" from it at this point)

For stuffing:
In large saucepan over medium low heat place 1 TB olive oil and add onion.  Cook a few minutes until onions begin to release their liquid, then add next 7 ingredients through rosemary. Cook until vegetables are tender, season with salt.  Remove from heat add bread and mix thoroughly.  Add broth to moisten.  Use more if needed.  Slightly mash the stuffing so it holds together very well in the roulade.

Cut seitan in 2 pieces.  Flatten seitan out into a thin sheet approximately 8" wide and 4" long (as thin as possible, but don't let it tear)  Heat olive oil over medium heat in nonstick skillet.  Add the seitan and sear ONE side. 

Place seared side down on counter, place 1/2 of stuffing on one end and roll.  Tie in 4 sections with bakers twine.

Place in roasting pan on bed of onions and mushrooms.  Drizzle top of roulades with olive oil.  Pour 1/3 cup white wine in pan.  Cover with tight fitting lid.  Bake covered for 30 minutes, turn roulades and baste with liquid from pan.  Bake uncovered another 30 minutes.