1/2 loaf of sliced stale white bread (leave it out the night before on a baking pan)
1/2 cup Earth Balance, melted
3/4–1 cup vegetable broth
1/2 sweet onion, chopped
3–4 TB dried rubbed sage
salt and pepper
Mix the seitan ingredients in a medium-sized bowl. Add a bit more vegetable broth as needed until the dough is moist and pulls away from the sides of the bowl when mixed. Knead it a few times in your hands and place to the side.
Preheat your oven to 350.
Cube the stale bread and place in a large pyrex glass dish. Drizzle the Earth Balance and broth over the top, ensuring that all pieces are well-coated. Toss a few times with your hands. Sprinkle in the onion and sage and toss with your hands again. Sprinkle with salt and pepper.
Cover the dish with aluminum foil and place in the oven to bake for about 20 minutes.
While your stuffing is baking, flatten out your seitan into a large square shape, getting it as thin as possible. Cut it in half with a knife or pizza cutter.
Remove your stuffing from the oven and give it a good stir. Place it back into the oven without the aluminum foil cover and bake for an additional 15-20 minutes.
Heat some olive oil in a large skillet over medium-high heat. Place one of the flattened-out seitan pieces onto the skillet to achieve a good sear on only one side, about 5 minutes. Repeat with the other piece and place them to the side to cool. Remove your stuffing from the oven to cool.
To assemble the roulades, place one of the seitan pieces seared side down. Spoon a generous amount of the stuffing over the top, pressing it down gently with your fingers. Tightly roll it up and tie off with some baking twine. Brush it all over with a generous amount of olive oil.
Place in your 350-degree oven for 25-30 minutes, flipping the roulades over halfway through the cooking time. Rebrush with oil as needed to keep it moist throughout the cooking time.
Slice and serve the roulades immediately, smothered in a savory mushroom gravy.