Baked Seitan Roll w/ Sage, Date & Walnut Stuffing

by Trudy ~ Veggie num num on December 16, 2010

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Baked Seitan Roll w/ Sage, Date & Walnut Stuffing

There is nothing like a delicious and impressive centre piece to your festive holiday or Christmas celebration meal and being veggie doesn’t mean you have to miss out! I have been testing a few ideas over this past week, with the aim of creating a special vegetarian Christmas recipe reminiscent of traditional Christmas fare and am super pleased with the result :)

Seitan has a wonderful texture that works great as a meat alternative and the delicious stuffing ingredients of fresh aromatic sage and sweet sticky dates really make this vegetarian recipe something special. Make sure you use plump fresh dates and lovely fresh sage for the best flavour. When sliced the baked seitan roll looks beautiful with the ribbon of stuffing in the centre; a wonderful dish for a special occasion.

Accompany with all the trimmings and your favourite vegetable side dishes {I’ll be posting some ideas in a Veggie num num Traditional Christmas special next week} for a delicious and completely vegetarian festive dinner… Yay!!

Preparation time: 1hr 50mins
Serves 6-8

  • 500g (1lb) gluten flour (wheat gluten)
  • 2 tbs dried mixed herbs
  • ½ cup vegetable oil
  • 2½ cups vegetable stock

Sage, Date & Walnut Stuffing

  • 1 tbs olive oil
  • 4 shallot bulbs, diced
  • 1 cup sourdough, roughly chopped into bread crumbs
  • 2 tbs fresh sage, roughly chopped
  • ½ cup fresh dates, roughly chopped
  • ¼ cup walnuts, roughly chopped
  • 2 tbs apple juice
  • extra olive oil and apple juice

Baked Seitan Roll w/ Sage, Date & Walnut Stuffing

Pre-heat the oven to 160°C/325°F

To make the stuffing firstly heat the oil in a frypan over a medium heat, add the chopped shallot bulbs cook for a few minutes until translucent, remove from heat.

Combine the cooked shallot bulbs with the reaming stuffing ingredients in a large bowl and set aside.

Combine the gluten flour and dried herbs together in a large bowl. In a separate bowl combine the oil and stock. Gradually pour the oil and stock mixture into the gluten flour, using your hands to form a stiff dough.

Lay out a large sheet of baking foil; stretch the dough out thinly over ½ of the foil leaving a gab along the edges. You want the dough to be fairly thin it will rise as it cooks.

Spread the stuffing in a even layer over the dough. Begin to roll the seitan into a log using the foil to roll it tightly. Encase the log with an extra layer of foil and twist to close off the ends.

Place on an oven tray and bake in the pre-heated oven for 80-90 minutes until seitan is just firm to the touch {be careful, if the seitan is overcooked it with become a little tough, the cooking time will depend on your oven so keep and eye on it towards the end}.

Take the seitan roll from the oven and carefully remove the foil, place onto a warm baking tray and drizzle over about 1 tablespoon of extra apple juice and a little olive oil, return to the oven for a few minutes until lightly golden.

Remove from the oven allow to rest for just a minute before serving sliced into rounds. Accompany with your favourite roast vegetable sides for a complete vegetarian roast meal.

Baked Seitan Roll w/ Sage, Date & Walnut Stuffing

This recipe was adapted from Sarah Hobbs Turkey Breast with date, walnut and sage stuffing, Notebook Magazine December 2009.

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{ 10 comments… read them below or add one }

Jennifer (Delicieux) December 16, 2010 at 3:33 pm

This looks gorgeous Trudy!!! I really will have to try seitan one day. I love the stuffing too.

Ange & Healthy & Swellbeing December 16, 2010 at 3:53 pm

Like a sign from above – you wrote this post!! I just tweeted tonight that I was hoping to try my hand at seitan for the first time tomorrow (to prep for Cmas dinner)
Can’t wait to try this!!!

Nuts about food December 17, 2010 at 1:17 am

Once again a dish a meat eater would love. I hope you have happy holidays back in Australia with your family.

Angie December 18, 2010 at 3:39 pm

the recepie doesn’t state how much of seitan etc.. please ammend as i would love to try it..

Xiaolu @ 6 Bittersweets December 18, 2010 at 11:40 pm

I loved the flavors when I saw the title on my reader and was pleasantly surprised at how few ingredients there were when I clicked over to the recipe. I may have to make this for my mom and I to enjoy this year. Thanks!

chow vegan December 20, 2010 at 5:11 pm

OMG, that looks amazing!!!

Trudy (veggie num num) December 21, 2010 at 9:51 am

Thanks Jennifer :):)

Hi Ange, glad to have posted this at just the right time :) hope you get to try it out!

Thank you so much Nuts about food, yep we’re gearing up for wonderful family holidays, Happy Holidays to you :)

Hi Angie, is the ingredients list not showing in your browser? The seitan is made from the gluten flour, spice, stock and oil, it makes a dough that is then shaped and cooked… if you have any questions about this recipe drop me an email via the contact page.

My pleasure Xiaolu :) Yep, the recipes not too complicated, just takes a little time to cook and a little delicate prep to roll it all nicely, enjoy!!

Yay! Thanks chow vegan :)

Carole Hickman December 26, 2010 at 9:51 am

Once again a dish a meat eater would love. I hope you have happy holidays back in Australia with your family.

Trudy (veggie num num) January 20, 2011 at 2:15 pm

Thanks so much Carole, I hope you had a wonderful holiday period as well, cheers :):)

angie December 25, 2011 at 6:49 pm

Just made this today for christmas lunch…the whole family loved it. Added some onion gravy a real roast.
had it with steamed green veggies and roasted new potatoes w/lemon and thyme.
It was an absolute winner.
thank you so much and congrats on your new baby.
Angie in Melbourne

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