Vegan festive seitan roast with chestnut stuffing

Vegan festive roast made from seitan with a stuffing of chestnuts, mushrooms and parsley, and a mustard and maple glaze. A dinner for your Christmas menu with 36 g protein per serving.

At a glance

• Serves 6
• Prep time: 30 min
• Cooking time: 75 min
• Total time: 105 min
• Calories: 288 kcal per serving
• Protein: 36 g
• Fat: 5 g
• Carbs: 23 g

Ingredients

• 1 onion
• 150g mushrooms
• 200g chestnuts
• 2 tbsp olive oil
• 250g vital wheat gluten
• 20g nutritional yeast
• 550ml vegetable stock
• 1 tbsp tomato purée
• 2 garlic cloves
• 1 tbsp maple syrup
• 1/2 bunch of parsley
• 1 tsp paprika
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp mustard
• 2 tbsp soy sauce

Method

You’ll need: oven · baking dish · chopping board · knife

1. Finely dice the onion and mushrooms and roughly chop the chestnuts and parsley. Fry the onion and mushrooms in half the olive oil for 6 minutes, stir in the chestnuts and parsley and leave the stuffing to cool.
2. Mix the vital wheat gluten, nutritional yeast, paprika, marjoram and thyme. Whisk just under half the stock with the soy sauce, tomato purée and crushed garlic, then knead everything together for 3 minutes into an elastic dough.
3. Preheat the oven to 180 °C (160 °C fan). Press the dough out on baking paper into a 20 × 30 cm rectangle, spread the stuffing over it and roll it up tightly from the long side.
4. Wrap the roast tightly in baking paper and foil, place it in a baking dish, pour in the rest of the stock and cook it, covered, at 180 °C for 60 minutes. Turn it after 30 minutes.
5. Unwrap the roast, brush it with the maple syrup, mustard and remaining olive oil and roast it uncovered at 180 °C for another 15 minutes.
6. Leave the roast to rest for 10 minutes, slice it and serve with the stock from the dish as a sauce.

Good to know

A roast for carving, with no meat at all: seitan made from wheat gluten is rolled around a chestnut and mushroom stuffing and cooked in stock. The mustard and maple glaze browns into a crust in the oven. It's easy to prepare the day before.

Swaps

Chestnuts → cooked lentils (same amount). Mushrooms → king oyster mushrooms. Maple syrup → honey (no longer vegan). Parsley → sage.

Cooking tips

Only knead the dough briefly, or the roast will turn rubbery. Wrap it tightly so it keeps its shape while it cooks.

Storage

Whole, it keeps for 4 days in the fridge or 3 months in the freezer; reheat slices in a little stock.

Allergens

Vegan; contains a lot of gluten (wheat), plus soya and mustard. Not suitable for people with coeliac disease. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze a festive seitan roast?

Whole, it keeps for 4 days in the fridge or 3 months in the freezer; reheat slices in a little stock.

How long does a festive seitan roast keep in the fridge?

Whole, it keeps for 4 days in the fridge or 3 months in the freezer; reheat slices in a little stock.

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