November 20, 2017

Seitan Roulade

A Roulade is meat wrapped around a stuffing of some sort. Who said it had to be real meat?!

Seitan to the rescue! I love this stuff. It can be whatever you want it to be. This one is filled with sun dried tomato stuffing and served up with a little cranberry sauce.

It’s really a beautiful little dish and it was fun to make.

Seitan

1 C Vital wheat gluten
1/4 C chick pea flour
1 T poultry seasoning
1 t garlic powder
1 t onion powder
1 t salt
1 T tamarin (or soy sauce)
1 T olive oil

Mix dry dry ingredients together first, then add in the wet. I used a wooden spoon to mix. Combine until there’s no more dry mixture left, then knead the dough a little bit.

Put aside for now.

Sun Dried Tomato Stuffing

1 French baguette (any crusty bread will do)
1 C panko break crumbs
3 to 4 Celery stalks
3 to 4 Carrots
1 Medium onion
1/4 C finely chopped sun dried tomatoes
2 C veggie broth (you may not use it all)
1 T rosemary
2 t onion powder
2 t garlic powder
Salt and pepper, to taste
Oil, for pan

Pre heat oven to 400’

Place a skillet on high heat and add about a tablespoon of olive oil.

Dice vegetables and sauté until onions are translucent.

Tear the bread into small pieces and evenly spread onto a greased baking dish.

Add the sautéed veggies to the top along with the spices,panko and finely diced sun dried tomatoes. Mix well to get everything thoroughly distributed.

Last, pour one cup of veggie broth over the entire stuffing mixture.

Bake in the oven for 35 to 40 minutes, stirring mid way through and adding about a half cup of the rest of the veggie broth.

You can save the rest for later if you need to reheat the stuffing so it won’t get too dry.

To Assemble

While the stuffing is baking, you’ll need to prep the seitan.

Place the seitan onto a smooth surface and roll out as flat as you can get it. You don’t need to worry about making a perfect shape of any kind!

Cut this into two pieces. Right down the middle.

Heat a pan and add just a tiny bit of oil.

When the pan is hot, you’re going to sear just one side of the seitan.

Cut a few pieces of cooking twine and lay out on a flat surface and place the seared side down on top.

Now comes the stuffing! Once baked, stir the stuffing mix a little. Spoon a generous amount onto the seitan and flatten lightly.

Take one end and roll together as tightly as you can, tying the roulade into twos or threes. Kind of like a burrito!

Do this with the second piece.

Alright, the hard part is over, and it wasn’t even that hard!

Place the roulades into a greased baking dish and bake for 30 to 35 minutes, turning over mid way at 370’.

You may want to add that extra half cup of broth to your stuffing and throw it back into the oven for a few minutes. Cover it though so it won’t burn.

Serve up the heated stuffing with a piece of the roulade.