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 cumin. 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!
A previous version of this recipe included a marinade. Ingredients for the marinade
3/4 cup red wine
2 teaspoons paprika powder
1 teaspoon salt
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon canola oil
Simple whisk together. Remove the foil from the seitan after approx. 30 minutes; then bake it for 10 minutes more and brush it with the marinade.