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Vegan Cranberry and Walnut Stuffed Roast

  • Author: Liv B
  • Total Time: 1 hour 30 minutes

Description

A vegan stuffed roast made with seitan- a meat replacement made of gluten (the protein found in wheat). It’s packed with protein and is great to replace the meat on your plate this holiday season.


Ingredients

Stuffing:

  • 1 clove garlic 1/4 cup onion, finely chopped
  • 4 oz. mushrooms, sliced
  • 1/4 cup walnuts, chopped
  • 3 tbsp dried cranberries, chopped salt and pepper to taste

Seitan:

  • 2/3 cup white beans
  • 2 tbsp tahini
  • 2 cloves garlic splash of water to help blend
  • 1 2/3 cups vital wheat gluten (no substitutes)
  • 1/4 cup nutritional yeast
  • 1/4 tsp each dried thyme and sage
  • 1/4 tsp salt
  • 1 1/2 cups vegan chicken broth

Gravy:

  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 cups vegetables broth
  • 1/4 tsp each dried thyme and sage
  • salt and pepper to taste
  • 3 tbsp cornstarch + 3 tbsp water

Instructions

  1. Preheat oven to 375 F.
  2. In a frying pan on medium heat, add a drizzle of oil and cook the garlic, onions and mushrooms. Cook a few minutes until onions are translucent.
  3. Add the walnuts and cranberries and salt and pepper to taste. Cook a few minutes on low heat, then set aside.
  4. In a food processor or blender, add the white beans, tahini, garlic and splash of water and blend until creamy.
  5. In a mixing bowl, add the wheat gluten, sage, thyme and salt and whisk until combined. Add the bean puree mixture and stir. Add the broth and stir to form a dough. Knead a few times, then place on a clean flat surface.
  6. Roll flat (see video) then add stuffing to the centre. Tuck in the slides and roll to cover the stuffing. Wrap in a piece of parchment paper like a burrito, then roll tightly in a piece of tin foil, making sure the ends are tucked in.
  7. Bake in the preheated oven for 1 hour, flipping halfway through. It should be very firm when you take it out of the oven.
  8. While the roast is cooking, prepare the gravy. Add the tahini, soy sauce and maple syrup to a pot and stir to combine. Add the broth and spices and bring to a simmer. When simmering, add the cornstarch + water mixture, whisking to thicken.
  9. Let the roast cool slightly before slicing and serving with gravy.

Notes

Vital wheat gluten is essential to this recipe. It’s the basis of seitan and can’t be replaced with any other flour.

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