Stuffed Seitan with Roast Sauce (4-6 people)

Hello everyone, I'm Beelzael, 36 years old, vegan for 15 years, living in Ecuador for 13 years, passionate cook, ex-administrator and cook in a vegan restaurant, ex owner of a mixed restaurant, and running a vegan bakery for 11 years now.

For those 15 years, I've been preparing more or less the same Christmas Dinner, and have gotten pretty good at it, refining the recipe and technique little by little. I also prepared it for several other occasions, and it was always received with a lot of love.

I usually make it with German Red Cabbage and Rosemary Potatoes, but this post would be very, very long if I included all that. Is there's a need, I can post that later.

Hint: I like cooking with wine.

Since I dislike recipes that have more story than recipe, that's it for the front story. I might write more after the recipe. I like writing.

One more thing - this is the onion free version. My mom is allergic. I usually add a lot of chopped and fried onion to everything. In the recipe below, I use mushrooms as replacement.

The Gear

Big cooking pot or pressure cooker
Smaller cooking pot
Aluminium foil or something similar
Rolling Pin (or the empty wine bottle if you make the sauce first)
Egg Whisk

The Seitan

I never did a line up like this before, just for this post. So many ingredients! I usually do this recipe by heart now...

Ingredients

Dry

Quantity	Name
300g	Gluten
50g	All purpose/White flour
75g	Oat Flakes
20g	Raw Cane Sugar
1 tsp	dried Oregano
1 tsp	dried Basil
1 tsp	dried Marjoram
1/2 tsp	Black Pepper

Moist

Quantity	Name
25g	Soy Sauce
100g	Tomato Paste
250g	Sieved Tomatoes
250g	Water
30g	Olive Oil
25g	Lemon Juice

Process

1. Mix all the Dry ingredients.

2. Mix all the wet ingredients separated from the dry.

When both dry and wet are very more homogeneous, mix them together. First with a spoon, and then with the hands.

After kneading a little, form two more or less equal balls and let them sit, covered. In the meantime, prepare the stuffing.

The Stuffing

I use two different stuffings. Generally, it's broccoli, tomatoes, mushrooms and onion with a little mustard for the kick. But when I took these pictures, we didn't quite plan it and I had to improvise. Did taste really good, too, so I leave you the two ingredient lists. Preparation is the same.

Quantity	Name
250g	Mushrooms
150g	Sweet Corn
100g	Green Olives
4-5 tbsp	Frying Oil
2 tsp	Mustard

Quantity	Name
150g	Mushrooms
150g	Chopped Tomatoes
150g	Brócoli
150g	Onions
4-5 tbsp	Frying Oil
2 tsp	Mustard

Chop everything finely. Fry the mushrooms (with onions if you use them) in the oil until they get lose the water and get brown-ish.

Then add the rest of the ingredients and let it simmer until everything is al dente. Then turn off the stove and add the mustard.

The Fusion

First of all, measure your cooking pot. You need to make pieces of Seitan that fit into it, so don't make them too big!

Roll the Seitan dough so that one size is that of your pot diameter.

Spread the stuffing evenly from one side, leaving one side without stuffing. That's the side that will adhere to the rest, if you put stuffing everywhere, it will fall apart.

Roll it up like it was the last Sativa harvest! Roll it well into the foil, so it's tight and covered well.

If you use a regular pot, lay the two wrapped rolls into the pot and cover them with water, hot or cold. As soon as it starts boiling, keep it softly boiling for 1h. I used a pressure cooker. It's only 30 min in my mom's. Same technique, but quicker.

When it's done cooking, unwrap it and let it cool. Here you can see that I made one big and two small rolls.

That's what they look like when you cut them open. You can see that a part of the dough was too thin. From here, you could either roast it for extra flavor, or fry.

The Sauce

Lily, my daughter, absolutely loves this sauce. She puts it on everything. We eat it with rice, pasta, potatoes, veggies, bread, tofu - whatever. It's like a dark roux.

Ingredients

Quantity	Name
200g	Mushrooms or Onions or both
100g	Frying Oil
2 tbsp/120g	White Flour
30g	Raw Cane Sugar
75g	Red Wine (Merlot is best)
150g	Soy Sauce
1/2 tsp	of each Black Pepper, Cumin, Paprika
1 to 1,5 liter	Water

Process

Chop the Mushrooms or Onions or both.

Fry them in the oil. It's quite a bit of oil, you can use less if you want. It will take a while until the mushrooms lose their water and start getting crispy.

Throw in the flour and mix.

The flour will first absorb the oil, and should then release it again. If it doesn't, add a little more oil.

When the flour gets a little brown-ish, deglaze it with the red wine. Then add 1 liter of water and the rest of the ingredients. Keep it moving so it doesn't burn. When it begins to boil, it will thicken out a lot. That's when you add water until you have the consistency you'd like for your sauce.

The Result

Christmas was amazing. We had the best of times. My brother loved the food so much that he wanted to prepare it again, to learn how it works. Unfortunately, he had some trouble and couldn't help me, so I promised him that I'd take pictures and make the post so he can look it up and try himself.

If you have any questions, feel free to ask!

As always, any feedback and especially tips and tricks are very welcome! As long as it's not AI generated content or comment spamming... 😅

Thank you for stopping by!

All pictures are taken by myself with a Motorola Edge 60 Pro and I reserve the copyright - but you're welcome to ask if you'd like to use one of the pics!