Stuffed Seitan Roast

Was totally inspired by this recipe here - I changed it a little bit (as you do) and also adjusted the cooking times. It makes a HUGE Roast so I would lessen the ingredients next time - probably by half - but it was really delicious and I've put the rest in the freezer for lazier days. I sliced it thinly and fried what I was using for dinner in some Olive Oil for 2 mins on each side and served with all the usual Roast Dinner trimmings. YUM! Seitan Roast serves a small continent Wet Ingredients 1 1/4 cups Thick Vegan Beefy Broth (Bisto) 1 box Silken Tofu (about 8 oz) 3 Tbsp Nutritional Yeast 2 Tbsp Soya Sauce 2 Tbsp Olive Oil 1/2 tsp Black Pepper 1 tsp Garlic Salt 1 tsp Onion Powder 1 1/2 tsp Italian Herbs Dry Ingredients 2/3 cup Soy Flour 3 cups Vital Wheat Gluten Stuffing Ingredients 4oz White Breadcrumbs (3 large slices) 3 Tbsp Suet (Atora) 2 Slices Med Onion, diced small 2 tsp Mixed Herbs 1 tsp Sage Grated rind of half a Lemon Salt and Pepper Milk to bind 1 Flax Seed Egg Replacer Broth Ingredients 2 1/3 cups Beefy Vegan Broth (Bisto) 1 Tbsp Soya Sauce 1/2 tsp Pepper 1/2 tsp Oregano Method First make the Stuffing. Mix the Breadcrumbs, Suet, Herbs, Lemon Rind, Salt and Pepper in a bowl. Add the Onion and mix well. Add the Flax Seed Egg Replacer and enough Soya Milk to bind everything together. Set to one side. Now to make the Roast. Place all the Wet Ingredients in a blender and blend until smooth. In a big bowl add the Soy Flour and Vital Wheat Gluten. Mix wet ingredients into dry. Knead for a few minutes, cover and let sit for one hour. Roll out until thin (this takes a lot of muscle) Add filling, being careful not to go near the edges. Roll into a log shape. Wet edges and press edges down firmly to seal. Pinch ends, and press roll down firmly. Squeeze slightly on ends to fit into pan. Place in 9 x 13 brownie pan. Mix all the Broth ingredients together and pour over the log. Cover log with foil. Preheat over to 180 add log and cook one and a half hours. Turn log and baste with the broth. Cover and cook for another 40 minutes. Remove log from broth; reserve broth for gravy. Wrap tightly in foil and bake for another 40 minutes more. Let cool slightly before unwrapping. Cut into thin slices and serve. If you are preparing this in advance then heat some Olive Oil in a pan and fry the slices for two minutes on each side prior to serving.

Stuffing Rolled out and Stuffing spread across Roll Up! Roll Up! Cooked and sliced It's what Sundays were made for!