Roasted Wheatmeat with Oyster Mushroom and “Sausage” Stuffing
For the Seitan:
2 cups wheat gluten flour
¼ cup bread flour
¼ cup nutritional yeast
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons tahini
1 tablespoon tomato paste
¼ cup tamari or other soy sauce
1 tablespoon olive oil
1 ¼ cups water
For the stuffing:
1 tablespoon olive oil
1 yellow onion, minced
1 celery stalk, minced
6 ounces oyster mushrooms, coarsely chopped
8 ounces cooked vegan sausage, chopped
¼ cup minced fresh parsley
1 teaspoon dried thyme
½ teaspoon dried ground sage
½ teaspoon dried savory
Salt and freshly ground black pepper
5 cups finely cubed bread
½ cup water
Make the Seitan:
Combine the dry ingredients in a large bowl and set aside. In a separate bowl, combine the tahini, tomato paste, and tamari, stirring to blend. Stir in the oil and water and blend until smooth. Add the wet ingredients to the dry ingredients. Mix until well combined, then knead for a minute.
Place the seitan between two sheets of plastic wrap on a flat work space and stretch it out with your hands, then roll it out with a rolling pin or wine bottle until it is approximately an 11-inch square about 1/3-inch thick. Let it rest while you make the stuffing. (You can place a 9-x13-baking dish on top of it to keep it stretched.
Make the Stuffing:
Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook for 10 minutes or until soft. Add the mushrooms, vegan sausage, parsley, thyme, and salt and pepper to taste, and cook 5 minutes longer, then place in a large bowl. Stir in the bread and mix well. Add as much of the water as needed to moisten the stuffing mixture. Set the stuffing aside. Preheat oven to 350°F.
Use your hands to spread the stuffing evenly and firmly across the surface of the seitan, allowing a 1-inch border all around. Beginning at the edge nearest you, carefully roll up the seitan around the stuffing, using the film wrap it is laying on to help you. Use your fingers to press the edges of the seitan to seal the roast. Discard the film wrap.
Place the rolled seitan, seam side down, on a lightly oiled sheet of aluminum foil and enclose it, crimping the ends to seal the roast in the foil. Carefully place the roast in a 9- x 13- baking dish. Pour in enough water to come about halfway up the sides of the pan. Carefully place in the oven and bake for 90 minutes.
Open up the foil to expose the top of the roast and bake 10 minutes longer to brown. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing. Using a serrated knife, cut the roast into 1/2-inch slices and arrange on a platter.
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.