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Vegan Stuffed Seitan Mattie

Written by Mattie    
 
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Vegan Stuffed Seitan

This Vegan Stuffed Seitan recipe is a holiday centerpiece consisting of savory seitan enveloping Apple Walnut Stuffing or any other stuffing of your choice. It's awesome for holiday vegan feast type dinners with Gracious Gravy drizzled on top and accompanied by Cranberry Sauce. I'm proud to serve this every year during Thanksgiving and again during Christmas dinner. The seitan casing utilizes ingredients like lentil puree, shoyu, marinara sauce, nutritional yeast flakes and a variety of spices to deliver a delectible savoriness that will satisfy vegans and omnis alike.

Vegan Stuffed Seitan Recipe

1 batch of Apple Walnut Stuffing

2/3 cup (156 ml) lentils, measured cooked
½ cup + 2 Tablespoons (148 ml) vegetable stock or water
¼ cup (59 ml) shoyu
¼ cup (59 ml) olive oil
2 Tablespoons (30 ml) tomato paste
2 Tablespoons (13 g) nutritional yeast flakes
2 Tablespoons (30 ml) balsamic vinegar
1 teaspoon (1 g) dried basil
½ teaspoon (.5 g) thyme
½ teaspoon (1 g) paprika
½ teaspoon (2 g) garlic granules
½ teaspoon (1 g) onion granules

1 ½ cups (205 g) wheat gluten flour

1) Prepare the flavor building ingredients for the seitan

Preheat your oven to 350F (177C). In a food processor or blender add the lentils, vegetable stock or water, shoyu, olive oil, tomato paste, nutritional yeast flakes, balsamic vinegar, dried basil, thyme, paprika, garlic granules and onion granules. Purée until smooth.

2) Prepare the wheat gluten flour

Add the wheat gluten flour to a medium mixing bowl.

3) Knead the wheat gluten mixture

Pour the wet ingredients into the bowl containing the wheat gluten flour and stir until well incorporated. Knead the wheat gluten mixture in the mixing bowl for 5 minutes.  

4) Roll the wheat gluten out to size

Place the ball of wheat gluten on a non stick baking mat and roll out into a disc about 1 foot in diameter using a rolling pin. You may have to work a little to roll it into disc form. Don't be afraid to press the rolling rolling pin into the wheat gluten to squish it into place. It will want to spring back but keep rolling and it will eventually spread out.

Roll out the wheat gluten

5) Encase the stuffing in the wheat gluten sheet

Place the Apple Walnut Stuffing in the right-hand side just slightly off the center of the wheat gluten disc. Fold the left-hand side over the stuffing and join it together around the outside diameter of the wheat gluten disc so it resembles a calzone. Don't be afraid to compress the stuffing or stretch the wheat gluten a little. You may have to hold the the ends of the wheat gluten together for 30 seconds when you join it to give it a chance to bond. 

Fold the wheat gluten over the stuffing

6) Wrap the stuffed seitan in aluminum foil and bake to perfection

Lay out a large piece of tin foil and move one end of the wheat gluten onto it, then the other end. Liberally wrap it in aluminum foil making sure the joined areas of the wheat gluten don't stretch apart. Bake for 1 ½ hours. 

Wrap the wheat stuffed seitan in tin foil before baking

7) Remove the foil and slice the stuffed seitan

Remove the aluminum foil, slice into 1 inch thick pieces and serve. Drizzling it with Gracious Vegan Gravy is highly recommended. Leftovers can be stored in a container in the refrigerator for up to a week or frozen in the freezer for up to 3 months. This recipe for Vegan Stuffed Seitan serves about 4 to 6 people.


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Is there a way to replace or leave out the olive oil?
Reviewed by Newvegan November 20, 2013

Olive oil

Is there a way to replace or leave out the olive oil?

Owner's reply

Hi Newvegan! I wouldn't recommend replacing olive oil under any circumstances;) But if you had to, I'd recommend using the vegetable oil of your choice. The oil adds softness and richness to the seitan. If you take it out, things will taste dry and rubbery and the recipe won't really be worth the effort. Good luck!

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In the ingredients list it says 1/2 cup + 2 Tablespoons stock or water, but in step 1 it says to only use 1/2 cup. What happens to the other 2 Tablespoons?
Reviewed by Ian October 13, 2013

In the ingredients list it says 1/2 cup + 2 Tablespoons stock or water, but in step 1 it says to only use 1/2 cup. What happens to the other 2 Tablespoons?

Owner's reply

Thanks for pointing that out Ian! The recipe evolved to include an extra 2 Tablespoons stock so I originally updated it in the ingredient list but forgot to update it in Step 1. I don't need to specify the measurement in Step 1 because it's redundant. I've updated the recipe to eliminate the confusion. Good eye!

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