Seitan Chicken & Stuffing Roast

Have you had enough of that nut roast? Are you crying out for the perfect Sunday joint?

Look no further. Whether it's your Sunday roast or that all important Christmas dinner, this seitan chicken & stuffing roast joint will impress any guest!.

This stuffed seitan roast is full with flavour!. Just because it is vegan doesn't mean it doesn't taste amazing! This roast can be made in the morning and left to cool before things get too hectic. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way, it frees up space in the oven and makes preparing dinner more relaxed and less overwhelming!. The perfect centerpiece to Christmas, Thanksgiving or even just a homey dinner with the family. This stuffed seitan roast is just as great during the holidays as it is during the year!

Ingredients:

Wet ingredients:

• 200ml boiling water
• 1 tin (400g) cooked chickpea and aquafaba from tin
• 1 tbsp lemon juice

Dry ingredients:

• 250g vital wheat gluten
• 4 tbsp nutritional yeast
• 4 tsp vegan bouillon powder
• 2 tsp onion granules
• 1 tsp garlic granules

Stuffing:

• 100g sage and onion stuffing

Method:

Sage & Onion Stuffing: Add 200ml boiling water to the stuffing mix in a bowl.  Mix until consistent then add 1 tsp vegan spread. 

Leave to stand whilst you make the dough, then add a little more water so the stuffing is not dry. You want it to be a bit sticky.

For the dough:  Put 200ml water, lemon juice and the tin of chickpea beans with all the juice from the tin into a plastic jug.

Using a stick blender, blitz until it makes a completely smooth paste.

Grind the nutritional yeast, stock, onion and garlic granules using pestle and mortar or electric herb mill (if you have one at home) until it makes a fine powder and add to the wet mixture, blitz until combined.

Now add the gluten to the food processor then pour in the wet mix whilst it's running then hold on as its going to get a bit active. Mix on full power for 2 minutes.

Leave to stand for 1 minute.

Mix on full power again for 2 minutes or until a uniform stretchy consistency has been achieved.

Making the joint: Spread the dough flat and measure it to be as wide as your steamer and twice as long.

Roll out the stuffing to match the width of the dough then place near the top of the dough.

Roll up the stuffing with the dough and create the joint shape.

Tuck in excess dough around the roll of the joint, try to make this as uniform as possible.

Oil a sheet of aluminium foil then roll up the roast as tightly as you can, cover this with another layer of foil so it looks like the photo. 

You will need to gently force this into the steamer. Steam for 1 hour.

                                  

Turn out the joint and pop it back in upside down and steam for a further hour.

Pop the joint out and flip it over then steam for a final 30 minutes.

When the joint has finished steaming, remove the foil, put it on a cooling rack and leave to stand for 30 minutes, this will let it tighten up and form an outer layer.

Carve into slices and serve!

Notes: Ideally you want to make the joint the day before to let it rest and firm up completely. This makes it much easier to carve.