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Ohhh this is a good one, most wonderful readers! Would you believe me if I told you this was easy to put together? Well, I managed it on a Thursday night without too much bother, but it is really quite doable for a Sunday lunch or, of course, Christmas dinner.
I don’t know why, but during a particularly painful training session at work this afternoon I was plagued by thoughts of stuffing seitan. All the while I thought, “with what wonderful filling can I stuff seitan?” and the answer suddenly came to me. Why, I could stuff it with stuffing! And as if the Gods of stuffing were aware of my ponderings, I found a perfectly sized small packet of Paxo in my cupboard, just waiting to fulfil its purpose. So let us take this wonderful journey together!
- 1 small bag dried porcini mushrooms
- 2 cloves garlic
- 1 tbsp olive oil
- 1.5 cups wheat gluten
- 2 tbsp nutritional yeast
- 1 small packet paxo
Firstly, you need to make a broth with the porcini mushrooms. Let them sit in 1 & 1/4 cups worth of boiling water for a couple of hours, until it has cooled and the mushrooms are soft. Then, along with the garlic and olive oil, process in a food processor until all larger lumps of mushroom are chopped. You can make it as smooth as you like, though some small lumps make a nice texture.
Pre-heat the oven to 180°C.
Make up the Paxo according to the packet’s instructions, and let it sit while you make the seitan dough.
In a bowl, mix the wheat gluten and nutritional yeast with the mushroomy ‘broth’. Keep mixing until you get a nice dough. If your mixture is too wet, add a teeny bit more wheat gluten. If it is too dry, add teeny amounts of cold water until you get your dough.
At this point I recommend using a large sheet of greaseproof paper to either roll or knead out your dough into a rectangular shape. Once rolled (or pummeled) out , spoon on the Paxo stuffing leaving a strip along one edge to ‘seal’ the roulade when you’re rolling.
Use the greaseproof paper to help you roll up the seitan like a swiss roll. Once it is rolled up, transfer to a large piece of foil, enough so that you’ll be able to thoroughly wrap it. Before sealing into the foil, brush olive oil over the surface of the roulade.
Seal thoroughly into the foil, place on a baking tray and bake for around 1.5 hours. You may want to check on it after an hour or so; poke it with a toothpick or skewer and wait until it is reasonably firm with a nice crispy coating!
Once baked, you can slice the roulade with a serrated knife. Serve with veggies and/or mashed potato and gravy.