Sunday, October 5, 2008

Seitan Roast with Wild Rice and Chestnut Stuffing

As I mentioned yesterday, Canadian Thanksgiving will soon be upon us. And by us I mean mainly me since most of my readers are American. I thought I had better take some dishes for a trial run before I make them for members of my family next weekend, like this roast. I will warn you now that the stuffing is a tad finicky. I think when I make it next week I will add in a slice of bread or so to make it all stick together. I also discovered that I made the chestnuts pieces way too big--small is the way to go with stuffing.

INGREDIENTS
Stuffing
- 12 roasted chestnuts, chopped
- 1/2 cup wild rice, cooked
- 2 tbsp olive oil
- 1 tbsp margarine
- 1 large shallot, chopped
- 2 cloves garlic, minced
- 1 rib celery, finely chopped
- 1/4 cup water
- 1 tsp sage
- 1 tsp thyme
- 1 tsp salt
- freshly ground pepper
- 1 cup fresh cranberries
- 1 tbsp flour
- you may want to add a some bread cubes to help hold it all together


METHOD
1. Roast chestnuts and cook rice according to the directions (usually 1/2 cup of wild rice is cooked in 2 cups of water for 50-60 mins. Drain off any excess water).
2. Melt margarine in oil on a saucepan over medium heat. Saute shallot, garlic, and celery for 5-7 mins, until soft and translucent. Add water, spices, and cranberries and cook for 3-4 mins, until cranberries begin to soften. Add rice and chestnuts and cook for 2 mins. Then add flour and mix well. Remove from heat and transfer to fridge to cool. (If you are using bread cubes, omit the flour and toss mixture with the bread)
3. While stuffing is cooling, make seitan. Your stuffing needs to be cool or it will make your seitan break apart during rolling.

Seitan
Get your water on its way to boiling in your steamer
- 1 1/2 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp poultry spice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup soy milk
- 2 tbsp oil
- 1/4 tsp apple cider vinegar

METHOD
1. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add to dry. Mix with a wooden spoon into a wet dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.
2. Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.
3. Put stuffing in a line the center of the dough. Compress the stuffing in your hands so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle (i.e. make sure there is a cavity in the middle with the stuffing in it--don't roll it like a jelly roll). Seal the ends and seam as best you can.
4. Transfer the roll to a piece of extra wide, extra strength aluminum foil (it is important to have this), and tightly roll up like a Tootsie Roll.
5. Steam for 30 mins, turning over after 15 mins. While steaming, preheat oven to 350 degrees. Then, place roast in a loaf pan and bake for 25 mins.
6. Let roast stand for 15 mins before unwrapping and slicing with a very sharp knife. Serve with your favourite gravy.


The roast, unwrapped, after coming out of the oven.

56 comments:

theveganfoodie said...

I love this recipe!! It looks really good.

Kitty Kate said...

This looks delicious. I can't wait to try it!

shelby said...

Amazing. You are so talented!

Veg-a-Nut said...

Beyond perfect! I am going to have to try this instead of buying something for our Holiday dinners.

Bex said...

Wow that is impressive. Maybe I'll use this for thanksgiving it's gorgeous.

Eve Love said...

I think i'll give it a try really soon. I'm from canada too, so I don't know if I'll have time to try it before next week, but.. do we really need a thanksgiving to enjoy a roast like this?

Katie said...

That looks a lot like my favorite thanksgiving main course. we have a local company called "field roast" who makes something similar, called the celebration roast. I know they make it out to st. louis but probalby not as far. The roast that we buy has a butternut squash, mushroom and apple stuffing. They tie it up to give it a *roast-like* outstide texture. The center stuffing on it is finely diced and stays in the center well.

http://www.fieldroast.com/products.htm (click on the celebration roast). Sounds like you should start an east coast business of your own!

Binx said...

WOW! This is amaaazing, and I'm going to make it for thanksgiving.

Speaking of Canadian Thanksgiving, however, my brother in law is Canadian (he's from Guelph, not sure how far that is from you) so my immediate family is all having two Thanksgivings this year. I'm too far away to take part, though!

Laura said...

thanks for this recipe!!! i guess my thanksgiving meal has been decided! :)

Jan Scholl said...

Growing up here in Michigan, we had the hugest chestnut tree in out yard, and we used to have spike wars with the pods. All are gone now-due to some blight. I wonder if walnuts or filberts would work.
My son and his bride are coming for Thanksgiving and I said I was making Tofurkey or similar and everyone spazzed out. No way is any dead animal going into my new oven. Either eat what I make or go to the Buffet place. My kids know the rules but hubby is the one giving me fits after 36 years. I guess he knows where his sister's place is in Iowa! I'd rather eat nothing than have my house stink.

Sharon R said...

Looks really meat-like.. this dish will solve the problem of what to serve on Thanksgiving to non-meat eaters and looks delicious, too.
Wouldn't be surprised if the turkey-eaters beg for some, too.

Virginia said...

I might try this for thanksgiving but I don't bother making my own stuffings...could I use a store bought organic stuffing instead and still have the same results? I am guessing it would be OK.

Wife Off The Grid said...

WOW! This looks great! As a fellow Canadian we'll be celebrating soon too. My husband and 2 university-aged daughters LOVE Tofurkey and this roast reminds me of a homemade version. Thanks for sharing it!

...barbara... said...

this looks excellent....
i think i am going to have to give this a try which makes me happy because i didn't think i had the equipment to make something like this....
you have given me hope :)

veganmum said...

Well, you do have at least one Canadian reader - I'm in New Brunswick and have been enjoying your blog immensely! I love the relative simplicity of this seitan roast recipe, and I plan to try it this weekend. In fact, I'm very tempted to do a trial run beforehand, just because I love roast seitan so very much. Thanks for sharing!
Krista

tofuparty said...

We don't have thanksgivings in Europe. But this looks like the kind of food I could serve for a Christmas diner.

Kelly said...

Love the vegetable stew with savory biscuit topping. I made a modified version last night to have for lunch this week and it was so cozy and comforting. I love that it fills me up without being heavy.

allularpunk said...

you are so creative! i will definitely try something like this for thanksgiving this year!

Anonymous said...

i'm going to be trying this with some store bought stuffing tonight - if i can find an appropriate one (never looked for vegan stuffing-in-a-box before) - in prep for the weekend. hopefully i'm not sick of it by the time the weekend hits.

The Little Mama said...

Oh, I think this will make my Thanksgiving dinner partners
(not to mention myself) very pleased indeed. Thank you!

Michelle said...

This looks amazing and amazingly doable. My sister and I are the only non-carnivores at the Thanksgiving table and she always complains that Tofurkey roasts are too salty. I think that I will try out this recipe in November. One question: I will need to make a gravy to go with the mashed potatoes. Do you have a gravy recipe that would complement this roast/stuffing?

Anonymous said...

so, i ended up making this with store bought stuffing and it was quite good. i just made sure to mold the stuffing quite dense so that it would stay together with the slices, rather than fall out. i found the seitan a little less flavorful than i would have wanted (although, i didn't have any gravy) and think i might add some pepper, paprika and more garlic powder.

GEORGE ALAN FRAMPTON said...

I'll be making this for Thanksgiving, this weekend, along with cranberry sauce from cranberries I bought in Bala, roast potatoes, and acorn squash. And, of course, the obligatory pumpkin pie.

Thanks for the recipe. I have another one that I've tried, and which I like, but I'm going to try your recipe this year.

Vegetation said...

Ooo YUM! We (are supposed to) have hot Christmas's here but last year I made all salads and it was freezing!!! I've put a star on this for my Christmas main, it's perfect!

Madison said...

As a vegetarian university student going home this Canadian Thanksgiving to a house full of meat eaters, I am so glad I just found your blog. I will definitely be attempting this recipe this weekend, and many others soon thereafter!

Bethany said...

Looks really good.

I'm american, but going to both canadian and american thanksgivings this year through the seattle vegan meetup. I'm making african groundnut soup from Voluptuos Vegan and Nanaimo Bars for the Canadian TG. Not sure about the american TG. I'm psyched to see how they come out.

PurpleStick. said...

This looks divine! I think its safe to say "In your face Tofurky!"

Anonymous said...

Would love to make this, but am new to vegan cooking. When at the grocery store should I be asking for vital wheat gluten, or seitan, and what does it look like in terms of colour and texture, is it a powder?

Vegan Dad said...

anon,
It all depends where you live. If you are near a Whole Foods they have it in the baking aisle (Arrowhead Mills brand is what I used to buy). A good bulk food store is also a great place to get it. It is called vital wheat gluten or high gluten flour in most places. The most common use is to boost the gluten in bread, thus making it rise higher, so its not an overly obscure item.

Vegan Dad said...

michelle,
I usually whip up a basic gravy of 2 tbsp margarine, 1 tbsp flour, 1 cup soymilk, and spices (thyme, sage, salt, pepper). Melt the margarine, add the flour and stirm, letting brown slightly, then whisk in soy milk. Bring to bubblling to thicken, then season. Increase the proportions as needed, depending on how many people need gravy.

Anonymous said...

VeganDad: Can you freeze this (i.e. make it ahead of time?) I'd like to make it this week and then bake it or heat it on Thanksgiving day.

Vegan Dad said...

anon,
I have never tried it, but I don't see why not. I have frozen seitan before and it works great. Just make sure it is thawed before you cook it.

Theodore said...

Thanks. So then I would steam it and then freeze and then once thawed, bake it? Just want to clarify.

Vegan Dad said...

Theodore,
I'm just guessing here, but it were me 0I would make it, wrap it tightly , then freeze it uncooked. Thaw the day before in the fridge, then steam and bake. Part of the reason the baking does not take a long time is because the seitan is already hot from the steaming. I'm not sure what would happen with cold seitan.

sageg said...

yummy. my daughter told me she wanted quiche for Thanksgiving, but I might make this as well.

Michelle said...

would my rice cooker with a steamer work for this? you can steam vegetables in it...

Vegan Dad said...

michelle,
Theoretically, yes. My own rice cooker is too small, but any steaming aparatus should work. Make sure the water does not run dry, and you will probably want to rotate the roast half way through.

Tricia said...

I definately want to try, I've never made sietan, and I am canadian too! Just cuz thanksgiving is over(we celebrate on saturday) doesn't mean I can't still try!

Anonymous said...

Hi VeganDad, By poultry seasoning , do you mean "Bell" seasoning, the sage based stuffing/dressing seasoning? This looks like its going to be my ( american ) thanksgiving entree.

Vegan Dad said...

anon,
Yes, that pre-mixed spice blend--mainly sage and thyme.

Theodore said...

I made the seitan roast for thanksgiving on Monday. I actually rolled it up on Saturday and refrigerated until Monday and then steamed and baked it. It turned out really well. I put ground fresh herbs in the seitan and the whole thing was just perfect.

veg.in.the.fog said...

Michelle-

I like to make mushroom gravy (just make a quick roux with butter and flour and add vegetable broth, mushrooms, white wine, and herbs of your choice) that you can puree in a blander if you like. This is the perfect compliment to a roast like this one because you can spice them similarly and the mushrooms give it richness.

Vegspinz said...

Was wondering what the texture is like without kneading, as many recipes call for. This seems like a much quicker and easier way to make a roast, if it comes out as good as those time-consuming ones!

Vegan Dad said...

Vegspinz,
The texture is like the vegan sausages, if yo have made those. A little tougher/chewier than the time-consuming roasts, but still very, very good. I think the trade off is well worth it.

Noonietoons said...

thank you so much for this recipe! We tried it over Thanksgiving and it was a hit. I even posted some pictures on my blog. Can't wait to try some of your other seitan recipes. Thanks!

speedvegan said...

I made a variation of this for Christmas dinner and it was delicious. Thanks for posting your wonderful recipes !

yi said...

Hello, everybody. I am a new hand to be here. So nice to meet you all
!...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jamie said...

So you bake it in a loaf pan while still covered in foil, right?

Vegan Dad said...

Jamie,
Yes.

liyang said...

Latest film "Nightmare on Elm Street" Plot
"The new Nightmare on Elm Street" played by the screenwriter Wesley Stricker, will follow the original director Wes Craven's Queen's routine, to stimulate a bloody killer scenes big screen again. According to reports, film the story will be a nightmare killer Freddy is how to burn the first incarnation of devils as the main history.

We look forward to this wonderful movie please right..............................................
New Nightmare on Elm Street "will be April 30, 2010 capture of the North American cinemas.

Leyla Hur said...

I'm reading this recipe in July, and I am SO looking forward to experimenting with this. I'm Canadian (by adoption - originally from Hong Kong and am British by birth) living in America with my American husband, so I celebrate two Thanksgivings... But I tell ya what, I have NO problems experimenting with this before Thanksgiving... ;)

What an amazing recipe, I am SO excited to try it out. :)

RHG said...

This was great! The roast came out perfect. Only variation, aside from spices, was the use of almond milk. Can wait to try different spices, and stuffing.

drummrgrl1179 said...

Hi Vegan Dad! I made this for Christmas Eve and it was REALLY tasty! Made it with mushroom gravy from VegWeb.com. Only question I have is, the middle near the stuffing still was a little doughy, like the gluten didn't cook all the way through. I did use my own stuffing recipe. I also used a steamer, steamed it for 30 min and baked it for the 25 min. Should I just try baking it longer? I wrapped it twice in foil because I only had regular foil. Maybe I shouldn't wrap it twice?

drummrgrl1179 said...

Hi Vegan Dad! I made this for Christmas Eve dinner. It was delicious! We used a mushroom gravy recipe we like from VegWeb,com to go with it. I do have some questions...I steamed it in a steamer for 30 min and baked it for 25 min. I wrapped it twice with regular foil because I didn't have the foil you recommended and I used my own stuffing recipe. Only the middle near the stuffing came out a little doughy in one section, like as if the gluten didn't cook all the way through. Should I maybe bake it longer next time? Should I have not wrapped it twice in foil? What do ya think?

Marian said...

I made this for Christmas Eve dinner. It was fantastic! What a time saver since the steaming cuts down on oven time. I made two the day before, steamed them and roasted them for all but 5 min. of the required time. I kept them cool, but not refrigerated over night and finished the baking right before dinner. I used several powdered vegan gravy packets (whole foods) and added sauteed mushrooms--yum, yum. I found that for 8 people 1 roast was not enough, we took several slices from the second roast. I froze the remaining slices (individually) with some of the gravy and have thawed and reheated them. Toaster over rather than microwave worked best. My family loved this and want it again for our next holiday meal. I used Trader Joe's steamed chestnuts. One box was enough for filling for 2 roasts. Thanks for this wonderful recipe. Marian from Malvern, PA

Derek Green said...

I think I have made this recipe four or five times this year. I love how simple it is and how tasty it is. You have become one of three go-to sources for solid recipes I can count on. Thank you for your contributions to the vegan world. They certainly are appreciated!