What you need:
- 1 pound raw seitan
- 1/2 cup tamari soy sauce
- 3 tablespoons olive oil
- 1 small yellow onion, minced
- 8 ounces oyster mushrooms, coarsely chopped
- 8 ounces vegetarian sausage, cooked and crumbled
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon fresh minced thyme or 1/2 teaspoon dried
- Salt and freshly ground black pepper
- 4 cups finely diced bread
- Water, as needed
What you do:
- Place the raw seitan in a shallow baking dish. Cover with the tamari and marinate for 30 minutes at room temperature. Meanwhile, preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat. Add the onions, cover, and cook, stirring a few times, until softened, about 5 minutes.
- Add the mushrooms, vegetarian sausage, parsley, thyme, and salt and pepper to taste, and cook, stirring, 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water, as needed, if the stuffing mixture is too dry. Set aside.
- Place the marinated raw seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick. Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up. Place rolled seitan seam side down in lightly oiled shallow baking pan. Pierce in several places with a fork.
- Pour the reserved marinade over the roast and bake, uncovered, 40 to 45 minutes, basting it once after 20 minutes. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for 10 minutes.
- Using a serrated knife, cut the roast into 1/2-inch thick slices. Arrange on serving platter and serve with the leftover marinade. Alternatively, the stuffing may be baked in a kabocha squash.
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