These easy, faux-meaty and versatile seitan roulades are made from combining vital wheat gluten with some simple stock to produce a dough which can flattened out, filled with any kind of sweet or savory components and then rolled up and baked. There are literally hundreds of ways to fill a seitan roulade, but my favorite is using a stuffing laced with plenty of rubbed sage, vegetable broth, Earth Balance and sweet onion for a warm and traditional holiday feel.
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SEITAN ROULADE WITH SAGE AND SWEET ONION STUFFING
- Yield: 4 servings
Ingredients
for the seitan
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 3/4 cup vegetable broth
- 1/4 cup nutritional yeast
- 1 TB dried rubbed sage
- 1 TB soy sauce
- 1 TB olive oil
for the stuffing
- 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
- olive oil
Instructions
- 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.
Melomeals: Vegan for $3.33 a Day says
Gorgeous!!!
erinwyso says
Thanks Melody! : )
corrinadarling says
these look amazing? what texture does the seitan have? when i don't cut my gluten with another flour i tend to get something pretty gummy, but i've also never dry baked seitan before.
Heidi @ Food Doodles says
Wow, those look fantastic. I just had to click over from Foodgawker because I was so impressed just with how they look, but they sound delicious too. My hubby is really a meat and potatoes kind of guy too, but he actually loves seitan, I bet he would love this 😀
erinwyso says
Thanks Heidi!
erinwyso says
Thanks corrinadarling — the texture of the seitan here is a bit chewy, but is rolled very thinly so the texture actually works very well with the soft texture of the stuffing.
Jesica @ Pencil Kitchen says
Hmmm… I could almost smell all the herbs!!!
Emily says
I used to make this when I was vegan. It's also nice to throw a little gravy on it too! Yours looks much prettier than mine, good job!
Lauren (PB&G) says
This looks fantastic!! I have been itching to do this with seitan for months! It's too bad I won't have the time to do it for Thanksgiving, we'll be in the airport for half the day.
Maybe when we get home..
erinwyso says
Thanks Zoa — I'll have to try this next time I make the roulades (for Thanksgiving)and see how it affects the texture … love your blog!
Zoa says
Seitan roulades are fun, and so impressive-looking for relatively little effort. Yours are beautiful! If you adulterate the gluten with other substances, such as pulverized beans, okara, or besan flour, it becomes a lot more malleable for rolling, and also quite tender after cooking.
Richa says
amazing.. such a fantastic idea for the holidays!
healthierhappierjeffie says
mmmm 🙂
Cadry says
That's gorgeous! I bet your guests are so impressed and salivating at dinnertime. Great idea for the holidays!
Anonymous says
Just tested this recipe to get the hang of it before Thanksgiving! It's wonderful! Definitely a pain to make the seitan thin… but we started to get the hang of it! Thanks for this wonderful recipe!
erinwyso says
Anonymous, Thanks for testing out the roulade and for your feedback! I've been making this for either Thanksgiving or Christmas every year for the past three years and really love it too. Have a great Thanksgiving!
Anonymous says
hey! i'm making this currently, and the 1 cup of wheat gluten to 1 cup of veg broth is very liquidy. is it supposed to be 2 cups wheat gluten?
erinwyso says
Yes, the ratio of vwg to broth is correct. It should be squishy, but not liquidy – try adding a few tbs more of vital wheat gluten until it is a little more firm.
Anonymous says
Hi! I would love to make this for Thanksgiving this year, but am not really a fan of traditional stuffing–I know this is a silly question, but do you have any ideas for other things I could put inside the seitan? Thank you!
erinwyso says
You could always just go with a medley of vegetables, fruit and nuts (walnuts, dried fruit, mushrooms, kale, chickpeas, etc.) — good luck and I hope you enjoy the roulade!
Anonymous says
Thank you for getting back to me!! Happy Thanksgiving!
Daphne Medina says
So I wanted to make the wellington…but I wanted to make the roulade too…so I made the wellington and STUFFED it into the roulade. No phyllo, I wrapped the wellington inside of the seitan. Inside of the wellington, are two whole King Oyster mushrooms…I suppose this is my vegan version of Turducken…?
🙂
Hope it turns out good–your pics look delicious!
erinwyso says
Best. Idea. Ever. How did it turn out?!?
Daphne Medina says
It turned out great!!! LOVED IT!! Going to make it again for Christmas! 🙂
You should totally make this…I would love to see your version!!!!
erinwyso says
Now I am intrigued … I may have to try this for Christmas too — wheat gluten turducken, I love it!
Daphne Medina says
Great! I will keep an eye out for your post!
Im going to make the duxelles to stuff in place of the King Oysters…I may wrap the final roast(s) inside of a pretty puff pastry…and serve with gravy…I want something to really impress my parents (Die-hard Southerners who love all things porky and cheesy).
Making the French onion soup tomorrow–it looks delish. Thanks again for posting your recipes…love them. 🙂
erinwyso says
Thank YOU, Daphne! I am loving your vegan turduken idea and hope that it goes well with your family!
Enjoy the soup! xo
SGM says
Just made mine today! thanks so much for the recipe my vegan sister and I have been searching for a holiday seitan for years and this is the favourite.
It ended up a little thin but still delicious.
https://twitter.com/sarahgm/status/283743126085046272/photo/1
erinwyso says
Looks amazing! I am so excited that you made this — and thank you for sharing the photo! : )
Marie Roxanne says
Looks yummy!
Anonymous says
I didn't see how many your recipe will serve. My family loves seitan and I'm pretty sure I could pull this off for Thanksgiving. Really looking forward to it. I'll let you know how it turns out. Thanks for the great idea!
erinwyso says
This should serve about 4 — I hope you and your family enjoy it!
Anonymous says
This is wonderful! I just made it for Christmas dinner; wondering how it will hold-up on a reheat tomorrow?
erinwyso says
So happy you liked! I've never tried to reheat this, but I think if you brush with some oil and wrap it tightly in foil and lightly steam it, it should reheat fine.
Rose-Marie says
I'm truly amazed at this recipe. I've tried making seitan before, mostly steamed, but it has invariably come out rubbery. I'm excited to try this, as I have some vital wheat gluten, and can get some chickpea flour. I'm wondering what is the texture of the seitan like – it can't be like a rubber ball, or your hubby wouldn't like it!
Janina M. says
I made this for christmas yesterday and it was rly good!! I was so scared it wouldnt turn out well but it did and I am kinda proud of myself 🙂 I didnt use sage but other herbs and I filled it with loads of mushrooms and onion bread, it was delicious! I need to practice with the seitan more because it was too thick and hard but okay and everyone was impressed 🙂
erinwyso says
so happy you liked, Janina!
Mandy Moat says
This is so tasty, I love it! Do you know the calorific value of the roast and stuffing by any chance? I'm counting calories and will need to work it out!!
erinwyso says
Mandy, so happy you enjoyed! I do not count calories, but I'm sure there is an app somewhere that you can enter the ingredients into to get a calories count … good luck!
Rachel says
we’re excited to make this as we host our first thanksgiving in our new home! question about chickpea flower – i do not like the taste of it at all and have a sensitive nose for it so it can be a tricky ingredient to hide from me! wondering, does it add any flavor at all? there are other flavors going on in there so i can see there’s a chance i might not notice! also does chickpea flower offer a specific texture – as opposed to subbing with another flower?
erinwyso says
Hi Rachel, you shouldn’t taste it, but if you really don’t like, you should be able to cut it with another gluten-free flour. What the chickpea flour is doing here is softening up the seitan a bit. Without it, it would be really tough.
I would recommend doing a test run to ensure the texture turns out ok. Good luck!