Vegan Holiday Roast: Stuffed Seitan with Mushroom Gravy

Vegan Holiday Roast: Stuffed Seitan with Mushroom Gravy


Hi guys, Today I’ll be showing you how to make this
delicious stuffed seitan holiday roast with awesome mushroom
gravy to go with it. It makes a great centerpiece but you’re probably
going to want to make a few more dishes for your Thanksgiving feast. Thankfully, this
video is part of the Epically Ethical Thanksgiving collab with 8 of my favourite vegan youtubers
led by the wonderful Emily from Bite Size Vegan. Be sure to check out their recipes.
I’ll link them in the description box and at the end of this video. So let’s get started with our seitan! The
dough is super easy to make; first gather up your flavouring ingredients. I used garlic,
ginger, miso, onion powder, poultry seasoning, vinegar and a touch of sugar for balance.
Check out the description box for the all the amounts. Combine that with hot water in a blender…and
blend it. Now empty that into a large mixing bowl and add your vital wheat gluten and your
chickpea flour. Mix it around until it forms a dough then go in with your hands and knead
it for one minute but not longer than that. Afterwards, you can leave that alone for a
bit to rest while you grab your stuffing. What? You don’t have classic bread stuffing
just ready and laying around? Check out this 3 minute video for the uber easy instructions.
Basically, you just saute some celery and onion, add broth and mix in some dried out
bread cubes. After your dough has rested for a couple minutes
to allow the gluten strands to relax a bit, roll it out on a flat surface. You can see
I sprinkled a little chickpea flour but that was totally unnecessary. The gluten doesn’t
really stick. If it does, just wet it a little. You want to gently smush it out into a rectangle
shape about a foot long on one side. Then add about a cup of stuffing to the third closest
to you. Don’t add too much stuffing though. Now roll it up. Pinch the sides so they come
together but don’t worry too much about it sticking together, it will be fine once you
cook it. This is the part where you choose your own
adventure! You can steam and bake it or just straight bake it. To steam it, wrap the loaf up in a piece of
wet cheese cloth. Use it to tighten up the roll a bit and tuck the end of the cloth underneath
the roll to secure. Now steam that on high for one hour. Don’t
forget to check the water level every so often to make sure your steamer doesn’t run dry. When you have 15 minutes left on the clock,
start preheating your oven at 375 degrees Farenheit or or 190 degrees celsius. Afterwards, the loaf will have puffed up a
bit. Carefully remove it from the steamer and unwrap it. If the cheesecloth sticks,
wet it with some water and it should release. Leave it on a baking pan lined with parchment
paper. Now add a glaze. Mixed together some lemon
juice with garlic, brown sugar, olive oil and a little salt. Brush this all over your
loaf and reserve the remaining liquid. Now we can bake that for 30 minutes. At the
halfway mark, flip the seitan over and brush on the rest of the glaze then put it back
in to finish baking. And that’s it! If you want a firmer loaf or just don’t feel
like doing the extra work, you can simply bake this. Take a large piece of foil and oil the middle
part where the seitan will touch it. Then roll it up firmly and twist the ends like
a tootsie roll. Then bake that in a preheated oven for about
one hour and fifteen minutes at 375 degrees farenheit or 190 degrees celsius. For this
method, you have to have it give it a quarter turn every fifteen minutes or so to that it
cooks evenly and doesn’t burn. While your seitan is cooking, you can make
your mushroom gravy. You’ll need a whole bunch of mushrooms of any mild variety (I used 8
oz), 2 cups of vegetable broth, a clove of crushed garlic, a few sprigs of fresh thyme,
and some olive oil, some wheat flour, cornstarch or tapioca flour. Slice or chop up the mushrooms first, how
big depends on your perference. Heat a saucepan on medium to medium high heat
with the oil, then add the salt, garlic and mushrooms when it’s hot. Cook this for about
10 minutes while stirring regularly, until the liquid has pretty much evaporated. Add the flour, cornstarch or tapioca flour
in and stir that while cooking for about a minute. Now add your stock and fresh thyme. I’m using
a teaspoon of vegetable stock powder and a teaspoon of nutritional yeast mixed with water
but you can use whatever kind you have. Then turn the heat to medium low and cook
for about 15 minutes until the gravy gets thick. Simmer it for longer if you want it
even thicker. Taste it and adjust for salt and pepper. When the times up on the oven, be very careful
when removing the seitan. And be careful when you unwrap it too. See, it got a bit toastier on one side because
I forgot about turning it at the end. Leave the seitan cool a bit before slicing. The baked seitan is a bit dry on the outside
so you can moisten it by brushing on some vegetable broth or the same glaze that we
put on the steamed seitan. The texture is firm, kind of like tofurky. The steamed seitan is more tender but still
firm. The outside is a little sticky, a little lemony, and the stuffing inside is more puffed
up from the additional steaming moisture. Last but most definatly not least, top the
seitan with your rich, savory mushroom gravy. Now for a taste test. Oh yes, tender, hearty,
delicious. I have to admit, I left the camera rolling will I stood there nomming on this. Enough taste testing, time to plate! Serve
this with your favourite Thanksgiving sides or try out one or more of these wonderful
plant-based holiday dishes. There’s stuffed pumpkin by Sim’s Kitchenette, a creamy pumpkin
soup from Cooking With Plants, Roasted Roots by The Veggie Nut, Quinoa Cauliflower mash
from Veggietorials, an amazing looking Thanksgiving Burger from Unhealthy Vegan, a Citrus Spiced
CRanberry Sauce from York and Spoon, and finally, a beautiful gluten-free pumpkin pie from Plant
Based Judy. Don’t forget to check out Bite Size Vegan’s video on the Truth about Thanksgiving. Thanks so much for watching. I hope you liked
this video. Please let me know what your favourite holiday dishes are and get some ideas flowing
so we can all impress our friends and family with plant-based, cruelty-free goodness this
holiday season. Bye for now!

100 thoughts on “Vegan Holiday Roast: Stuffed Seitan with Mushroom Gravy”

  1. This is the new tradition.  In years to come this will be the go to holiday main course.  Brilliant @Mary's Test Kitchen 

  2. Omg! This look amazing!!! Drooling watching the video..lol. It's looks easy to make. I'll definitely will be trying. So happy I've found this page

  3. This looks delicious! I already bought the gardein roast for Thanksgiving, so maybe I'll give this a go for Christmas. Homemade is always better 🙂

  4. This looks really good! Thanks for giving details on a couple of ways to prepare the seitan – some recipes are a little vague about that. Nice job! Look forward to trying it out.

  5. Sadly, I can only give this video one "Like". Do you find if you overwork your dough it ends up too rubbery? I know bean flour helps negate some of that, but I have used kitchenaid mixers in the past for making vwg loafs, and it does seem to end up less tender than I'd like. Perhaps it was my recipe, too.

  6. It was great collaborating with you and all the others for the Epically Ethical Thanksgiving Dinner 🙂 Your Stuffed Seitan Roast with Mushroom Gravy looks amazing Mary xx

  7. Found you via the thanksgiving playlist. LOVE your Channel and have watched every video sine yesterday evening. I'm not vegan but love to get inspired to all kinds of food. Can't wait to see many more videos from you

  8. I am drooling over here! I am going to try making this both ways, I'll let you know which one I like better. I'm sure it will be a close call, since they both look delicious! I always love all your recipe videos :)

  9. You make this look so easy. Think it'll be the star of my holiday table this year. Or maybe it'll be breakfast this morning….

  10. Hello there, I love this dish…can I freeze them if I make couple of extra rolls?
    How long would they freeze for?

    Thanks 🙂

  11. This is perfect for christmas as well! I'm definitely going to try and make this for christmas. Thanks a lot of sharing a great recipe! 

  12. I'm going to be in the states for the first time ever this Thanksgiving so was looking to see what I could make and this seems just right. Can't wait to make it. Thank you Mary.

  13. Store-bought roasts always sit like a brick in my stomach, awful indigestion. This sounds SO much better, and easy! and cheap! Going to give it a go and just tweak the glaze/gravy a lil bit to make it oil-free. My family will love this + it'll be good for xmas in Australia if it's not too hot to bake. Thanks! Also thanks @Bite Size Vegan. 🙂

  14. G'day Mary – I got to your channel via Freelee 🙂 great recipe!!  Just wondering if you could suggest an alternative to mushrooms – sadly I have a life threatening allergy to them.  Happy new subscriber 🙂

  15. The holiday "helplines" are open today! If you didn't pre-test all your vegan Thanksgiving dishes before the big day, I'm here to try to help! Ask me about Stuffed Seitan, Baked Mushrooms, or even other recipes. I will try my best! Good luck, everyone and Happy Thanksgiving!

  16. Thank you Mary for this amazing recipe! Although there is no Thanksgiving in my country, it looks beautiful and I really think of trying this on Christmas.

  17. Ok making this now (baked method) since we didn't have that much left over of our store bought little vegan roast. I made the mushroom gravy and already it is soooo much better than the other recipe I tried! Thanks. I'll let you now in about 30 minutes how my seitan turned out 🙂

  18. Thank you so much for this video! I'm a new vegan and a long time off and on vegetarian. This is an amazing option for Thanksgiving! I've made my roast per your instructions. I already linked to your video on my blog and I will be doing a Thanksgiving follow up blog post about it as well with reviews from all the vegetarians at my party! Thank you for giving me an option other than Quorn! Check out my first post here: http://therealamandapalmer.blogspot.co.uk/2014/11/what-was-i-thinking-holidays-are-coming.html

  19. That looks amazing. I was going to cook everyone up lamb and me just roast veg but tempted to make this instead. Thank you

  20. Mary, seriously! I am in awe! I've never even heard of this before! Now I can finally have something to eat on thanksgiving and Christmas! This seriously means SO much to me! Seriously thank you SO much!!!!!!!!! Xo!

  21. Where can I find double strength vegetable broth? Is there a certain brand? I live in Canada and I have never heard of that ever. 

  22. I tried the gravy and it is amazing! Question- Can I take out or substitute the miso for the seitan as I am not a huge fan?

  23. I'm making my seitan from flour, by washing out the starch. Once I've got the pure gluten, it's already almost in a sloppy dough form. How would I add the flavouring to the seitan dough?

  24. I made this today and it was a little dry, so it really needs gravy. But once you add it, it's delicious. Even my non-vegan parents loved it. I thought it would feel make me feel heavy because it's a thick dough, but it really didn't.

  25. I did this recipe for Christmas, and I thought it was super delicious. Definitely something I would do again. Thanks for the recipe!

  26. I loved it so much and wonted to tell you it taste just as good reheated! that was the big test for me. Alot of meal do not taste good the next day at all. But this was so yummy and look forword to making it again!

  27. Good evening! i need you help please! what could i replace miso with? and also, could i choose another filling for my roast? like… boiled potatoes and corn for example? ^_^

  28. hello! could you please let me know if chickpea flour is important for this recipe? can i replace it with regular flour or the bean flour has some significance to the recipe?

  29. Hello Mary, I hope you see this!!! Is it possible for me to cook this the day before thanksgiving and heat it up on the day of? I am not allowed to use the oven on Thanksgiving day 😒 Would microwaving be OK? it's not ideal but its what I have .__.

  30. Mary!!!! I just saw a clip from this video on a local news segments, about Thanksgiving and vegans, which was posted in my local veg facebook group.

  31. I had been saying I was going to, and I finally made this tonight! So awesome, thank you so much for this recipe! I did the roast, your bread stuffing recipe (baked the extra and served on the side) and mushroom gravy recipe. I will admit, it was a bit more work than I normally do in the kitchen for a regular night as it took me a little over 2 hours. But I will say to anyone watching this video, so worth it! I loved it. I was testing this out before bringing it to my omni in-laws for Christmas since I won't be able to eat much other than some sides. But this year no "just sides" dinner for me! I would also say to anyone who hasn't worked with seitan before, don't worry this was my first time as well and it seemed to come out just fine.

  32. Thanks for the wonderful video! I want to make this for christmas but I do not have chickpea flour, could I substitute any other flour or should I just go out and grab some? Thanks! xxx

  33. I made this for the holidays! It was great! Except that baking in the oven for 30 min (15 min each side) was a bit too much and made the seitan a bit tough. Next time, I will bake for a shorter time 5-6 min each side. Thanks for the awesome recipe!

  34. I made the stuffed seitan roast for Easter supper last night and I have to say it was amazing!! I couldn't find miso, but I did find some instant miso soup packs. I used one of those (even with the little bits of seaweed, but took out the tofu chunks) and a splash of soy sauce…and oh it was SO good. Even all the omnis tried it and said it was good. Next time I probably would leave out stuffing it just for ease. I did the steam then bake method. I also made the stuffing and the pumpkin pie from the playlist. Only thing left this morning was the green beans…lol. Thanks Mary, you're a lifesaver!

  35. I'm making this tomorrow and I need to know how many this serves! I plan on eating this by myself because I'm the only vegan in my family, so should I half the recipe?? Also where and how should I store it overnight? Covered in the fridge??
    Btw thanks for the recipe 🙂

  36. This looks wonderful but I think I would double the recipe so I could use more stuffing inside. This looks like a tender loin, is this suppose to lean towards a poultry, pork or beef style? Maybe even some browning sauce to it also. Thanks looks yummy.

  37. I made this on Christmas, it was so delicious! I’ve never made a stuffed mock meat before and this was so easy! Thank you for the recipe.

  38. I can’t find chickpea flour and dried chickpeas are expensive where I live. Can I use oat flour since I can make that? Thanks

  39. guys dont use aluminium foil it bleeds into your food and has been linked with Alzheimer's disease the
    same with aluminum non stick pans

  40. Just made this without the stuffing. SO GOOD! I undercooked it on purpose (steamed for 45 mins instead of an hour) because it didn’t have the stuffing. Then I baked it with the glaze per your instructions. JUST SO TASTY! I diced some slices up and made a mock-chicken salad, with tofu mayo, celery, onions and cranberries. The poultry seasoning really makes this. Thank you for an amazing recipe, Mary — this will be a staple in my kitchen. When I have more time, I’ll try it with the stuffing.

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