Seitan Roast With Stuffing Centre

Who say's that you have to miss out when you go vegan at christmas? As at LeeLee's we say you never have to miss out just because you're vegan! This Seitan roast is the perfect subsitute to a traditional roast a christmas and filled with homemade stuffing and wrapped in seitan bacon what more could you ask for!



*You'll need a Cheese cloth*

Stuffing Centre : 

- Stuffing recipe


- 300g Vital Wheat Gluten Flour

- 50g Chickpea Flour (Gram flour)

-  2 Tablespoon Nutritional Yeast

Wet : 

- 1 white medium onion 

- 4 Cloves Garlic

- 240ml Plant Milk ( I used soya milk as it has the creamiest texture! )

- 110ml Vegetable Stock

- 110g Firm Tofu ( I used the brand tofoo )

- 50g canned chickpeas, drained and rinsed

- 15g Dried Mushroom

- 3 Tablespoon White Sweet Miso Paste

- 1 Tablespoon Soy Sauce

- 1 Tablespoon Vegan Worcestor Sauce

- 1 Tablespoon Dried Tarragon

- 1 Tablespoon Dried Rosemary

- 1 Teaspoon Dried Sage 

- 2 Teaspoon Salt and Pepper

Rub : 

- Mixed Herbs

- Dried Sage

- Dried Rosemary 

- Sea Salt

- Cracked Black Pepper

Broth : 

- 1.5 Litre Vegetable Stock

- 4 Fresh Rosemary Sprig

- 4 Fresh Thyme Sprig 

- 2 White Onions halved

-4 Garlic Cloves, Peeled and whole

- Sea Salt

"Bacon Topping" : 

- 2 x Packets of love seitan. Bacon 

- 6 Tablespoons Cranberry Sauce Recipe or any cranberry sauce will do 

- Maple Syrup 

- Dried Rosemary

- Dried Sage

- Sea Salt


- Begin by making the stuffing, do recipe as normal just don't bake the stuffing as it will do this once its inside the roast in the oven later, make and place to one side. 

- In a large blender, blitz all the wet ingredients until completely smooth. This may take a few minutes to be totally smooth and set to one side. 

- Next move onto combining all the dry ingredients in a large mixing bowl, stir to completely combine all dry ingredients evenly. 

- Add wet mixture to dry and stir well to combine, a thick dough should form, it will probably look a bread dough!

- Next you are going to have to knead the dough, this is one of the most important things when it comes to seitan! You want to be extra tough with the dough, not like normal kneading but you want to knead and punch the dough with your fist every few minutes to really get into the dough! I kneaded my dough for roughly 15 minutes, this is key to getting the right texture of seitan. 

- Preheat oven to 180*c 

- Once you have kneaded the dough for 15 minutes, remove dough onto a cut out grease proof piece of paper and begin to roll out using rolling pin. The dough will be tough to stretch out at first but once you get into it should get easier, just persist! Roll and stretch the dough out into a rough rectangle shape around 1/4 inch to 1/2 inch thick.


- Finally place all the rub ingredients on top of the rolled out seitan, evenly placing all the herbs and spices! 


- You next want to get cut the cheese cloth to around 90 cm x  90 cm roughly, so that it'll be bigger than the rolled out seitan. Once the cheese cloth is cut, place the rolled out seitan on top of the cut out cheese cloth, you want to place the face of the seitan with the rub downwards onto the cheese cloth,  as this ensures the seitan will not stick to the cheese cloth. 

- Add the stuffing to the centre of the rolled out seitan, leaving around 1 and 1/2 inch at the end length wise and around 2 inches width wise from the edges. Make sure you add generous amounts of stuffing to the centre, no one ever wanted skimpy stuffing! 

- Once filled the seitan with stuffing begin to roll the seitan, using the cheese cloth. Roll tightly as possible, and make sure you have rolled over the ends of seitan to make sure the inside is completely contained. Once rolled inside cheese cloth, begin to tie the edges using some string, you will want to make sure you twist the ends tightly and tie. 

- Place broth ingredients into a large dish tray, and then place tied seitan in middle. The broth should be surrounding the seitan and it should be able to almost bathe in the broth whilst cooking, this will add extra flavour and moisture for the seitan!

- Next, place tray into middle shelf of preheat oven, cover with aluminium foil to keep in moisture and cook for 2 hours, ensuring that you turn the seitan roast over, 1 hour into the cook. This will create an even cook. You may have to add some more stock half way through cooking and when you turn over, make sure that the sietan is always in some stock whilst cooking!

- Once two hours is up, take roast out of oven and place on cooling rack. Once cool enough to handle carefully remove cheese cloth from roast. Once removed, place cranberry sauce on top of roast and layer sagia bacon on top of the roast. Pour maple syrup on top of bacon and add rosemary, sage and sea salt. Finally tie the roast in 3 separate places with some string. 

- Replace roast with bacon top back into oven for another 20-30 minutes or until bacon has warmed slightly has soaked up maple syrup. Remove from oven and place on cooling rack to cool down for 5-8 minutes, carve and serve up with your christmas roast! Enjoy!