Don’t want to miss out on an impressing main piece for Thanksgiving? Try this delicious, vegan Seitan Roast, stuffed with a bread filling. Surprise your family and friends!
We don’t celebrate Thanksgiving here in Austria but seeing all those delicious creations from my blogger friends, I was in the mood for a huge feast. I’ve made some roasts (with seitan or lentils) before, mainly for Christmas, but this is the first one with a bread stuffing. And it’s so good!
For the stuffing, I used some dried bread cubes. I bought mine, but if you have some leftover white bread you can use just that. Bread cubes are often used for bread dumplings in Austria, so they are available in pretty much every store.
How to make a Seitan Roast
For the seitan you will need:
- vital wheat gluten
- spices and herbs: dried rosemary, garlic powder, paprika powder, curry powder, salt, ground pepper
- soy sauce
- liquid smoke (optional)
For the bread stuffing you will need:
- dried bread cubes
- caraway seeds
- plant-based milk (unsweetened!)
The basic steps
Step 1: Add the dry ingredients for the seitan into the food processor (preferably with a dough blade). Then add the wet ones.
Step 2: Pulse until combined.
Step 3: Transfer the seitan to a work space. Knead the seitan with your hands until it comes together in a ball.
I love the smell of onion, garlic, parsley and caraway seeds. It’s perfect for the bread filling.
Step 4: Roll out the seitan as thin as possible using a rolling pin – a rectangle shape should be the goal. But it’s the hardest part! Power through! You got this!
Step 5: Roll the seitan around the bread filling and press together the edges.
Step 6: Roll the seitan in a piece of parchment paper.
Step 7: Followed by wrapping it in foil.
Step 8: Place the seitan roll in a baking dish and bake for 45 minutes at 200°C.
Careful when you’re removing the foil. Hot! But just look at this beauty! So crispy on the outside!
This is my ‘Thanksgiving’ plate! The stuffed Seitan Roast with bread dumplings and quinoa with cranberries and walnuts. What a feast!
Serve the roast with…
- Vegan Bread Dumplings
- Pan-Roasted Brussels Sprouts in Soy Sauce
- Oven Baked Potato Slices
- Vegan Potato Croquettes
More Seitan Recipes you will love
- 15+ Seitan Recipes – The perfect meat substitute
- Seitan Sausages
- Seitan Schnitzel
- Vegan Hot Dogs
- Seitan Steak
Love it? Rate it!
I hope you’ll enjoy this seitan roast as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.
Seitan Roast with Bread Stuffing
Ingredients for the seitan
Ingredients for the bread stuffing
- 1 1/2 cups dried bread cubes or stale white bread (cubed)
- 1 small yellow onion diced
- 1 garlic clove minced
- 1/2 cup unsweetened plant-based milk I used rice milk
- 1 tablespoon fresh chopped parsley
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- Prepare the bread stuffing: In a mixing bowl, add the white bread and pour over the plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer. Heat a little bit of canola oil in a pan and add the diced onion, minced garlic, chopped parsley, and caraway seeds. Cook until the onions are soft. Then add the onion-garlic-mixture and salt to the bread cubes and stir.
- For the seitan roast: In your food processor (preferably with a dough blade), combine the vital wheat gluten, flour, herbs and spices for the seitan. Then add the soy sauce, liquid smoke, and water. Let it knead until it's well combined. Then transfer the seitan onto a cutting board and knead it by hand until it forms a ball. Roll the seitan with a rolling pin into a rectangle – this is the hardest part – just do your best and take your time.
- Preheat the oven to 400 °F / 200 °C.
- Press the stuffing in the middle of the seitan and roll it in. Press together the edges. Then roll it in parchment paper and aluminum foil.
- Bake the seitan roast for about 45 minutes.
- Careful when removing the foil because it's hot. Enjoy with lots of side dishes!
- 3/4 cup red wine
- 2 teaspoons paprika powder
- 1 teaspoon salt
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon canola oil