Seitan Roulade With Oyster Mushroom Stuffing Recipes

Steps:

• Make the seitan. In a large bowl, combine flour and vegetable stock. Stir to make a soft dough. Knead for 3 minutes and let rest for 5 minutes.
• Place seitan in a shallow baking dish. Cover with soy sauce and marinate for 30 minutes at room temperature.
• Preheat oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat olive oil. Add onion, cover, and cook, stirring a few times until softened, about 5 minutes.
• Add mushrooms, vegan sausage, parsley, thyme, salt and pepper. Stir for 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water if the stuffing mixture is too dry. Set aside.
• Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick. Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up. In a lightly oiled shallow baking pan, place rolled seitan seam-side down. Pierce in several places with a fork.
• Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes. When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes.
• Using a serrated knife, cut the roast into 1/2-inch-thick slices. Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.

Steps:

• PREPARATION Make the seitan. In a large bowl, combine flour and vegetable stock. Stir to make a soft dough. Knead for 3 minutes and let rest for 5 minutes. Place seitan in a shallow baking dish. Cover with soy sauce and marinate for 30 minutes at room temperature. Preheat oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat olive oil. Add onion, cover, and cook, stirring a few times until softened, about 5 minutes. Add mushrooms, vegan sausage, parsley, thyme, salt and pepper. Stir for 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water if the stuffing mixture is too dry. Set aside. Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick. Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up. In a lightly oiled shallow baking pan, place rolled seitan seam-side down. Pierce in several places with a fork. Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes. When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes. Using a serrated knife, cut the roast into 1/2-inch-thick slices. Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.

Steps:

• Make the seitan. In a large bowl, combine flour and vegetable stock. Stir to make a soft dough. Knead for 3 minutes and let rest for 5 minutes.
• Place seitan in a shallow baking dish. Cover with soy sauce and marinate for 30 minutes at room temperature.
• Preheat oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat olive oil. Add onion, cover, and cook, stirring a few times until softened, about 5 minutes.
• Add mushrooms, vegan sausage, parsley, thyme, salt and pepper. Stir for 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water if the stuffing mixture is too dry. Set aside.
• Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4 inch thick. Using your hands, spread the stuffing over seitan to within 1/2 inch of the edges, then roll it up. In a lightly oiled shallow baking pan, place rolled seitan seam-side down. Pierce in several places with a fork.
• Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes. When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes.
• Using a serrated knife, cut the roast into 1/2-inch-thick slices. Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.

Steps:

• Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
• Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
• Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.