Roasted Stuffed Seitan Roulade

I find myself at a loss as what to cook at Christmas, that omnivores and vegans alike will enjoy? This roast seitan roulade is the solution you have been looking for. It is simple to make, chock-full of goodness and is completely delicious too!

Packed with veggies, this vegan roast not only looks and tastes impressive, it's economical too. And as with any traditional roasts, it can be eaten as cold cuts and in sandwiches.

Making this roast stuffed seitan roulade is really easy. It looks far more complicated than it actually is.

Ingredients

For the seitan:

• 4 large clove garlic
• 350ml strong vegetable stock, cold
• 2 tbsp olive oil
• 1 tsp Marmite (optional)
• 280g vital wheat gluten
• 25g nutritional yeast flakes
• 2 tsp sweet paprika
• 2 tsp vegetable bouillon powder
• 1tsp fresh rosemary needles
• ½ tsp black pepper

For red cabbage and mushroon stuffing:

• 2 tbsp olive oil
• 150g leeks, washed, trimmed and roughly sliced
• 3 large cloves garlic, smashed
• 150g mushrooms, finely chopped
• 100g red cabbage, chopped
• 50g kale, chopped
• 100g spinach, chopped
• 15g breadcrumbs
• 10g fresh parsley, chopped
• 2 tsp vegetable bouillon powder
• 1/4 tsp black pepper

Method

For the red cabbage and mushroom stuffing: Heat the oil in a pan over a medium heat flame, add the leeks and stir fry for 3-5 minutes until they have softened. 

Add the smashed garlic and continue to stir fry for another couple of minutes.  Turn down the heat to medium and add the red cabbage and kale. Mix well, and allow to cook until the vegetables started to soften.

Mix in the spinach and allow to wilt. Add the breadcrumbs, parsley, bouillon powder and black pepper and mix well.  Cook for another 5 minutes, then turn off the heat. Set aside to cool. You can make this few days in advance, store in an airtight container in the fridge for up to a week.

For the stuffed roulade: Pre heat oven to 180°C/160°C for fan assist oven. In a large mixing bowl, mix together the vital wheat gluten, paprika, rosemary and black pepper.

Using a blender, blitz the garlic, stock, oil and Marmite together and then add to the dry ingredients. Mix well until everything is incorporated and then knead for 5 minutes. 

On a large piece of baking paper, roll out the seitan into a vaguely rectangular shape until it is about 1.5 cm thickness. Layer the cabbage and mushroom stuffing.

Using the baking paper, starting at one of the short ends, carefully roll the seitan up into a log shape. Try not to stretch the seitan as you do this. Press the ends of the seitan together to seal.

Tightly wrap the log in aluminium foil. If your foil is thin, use two or three layers. Tightly twist the ends of the foil to stop it coming undone.

Place the seitan directly onto a shelf in the centre of the oven and cook for 2 hours, turning it over every 30 minutes to ensure even cooking and browning.

Once it is cooked, allow the roast seitan to rest in the wrapping for 20 minutes before slicing. Serve with traditional roast veggie and any other trimmings you fancy.