Monday, November 29, 2010

Vegan MoFo #20 Herbed Seuitan Roulade

Woo Hoo! I did what I said I would, and I still have one day left. I promised myself I would post 20 times in November, and I followed through. I'm not gonna say it didn't take some pushing from Matt on days where I just wanted to relax on the couch after work, and for that I thank him.
This recipe I made for the first time on Thanksgiving two years ago. I have tweaked it quite a bit, and tried different fillings, but I'm pretty positive this is the best version so far. The fresh herbs and kale and mushroom filling I feel were the two things that brought this dish to the level I was hoping for. So below is the recipe and first a step by step photo guide to get you motivated. I also have a step by step to making this without a filling, along with photos in vegan Mofo post #9. So if you are really new to seitan, look there first for pictures to guide you through every single step

Here it is, after mixing the dry and wet mix together and rolling it out flat.

After the filling cools, I lay it on top, leaving a little space around each side, so it sticks together when rolled up.

Wrapped in foil and ready for the oven

Here it is out of the oven. It's best to let it cool a bit before cutting, so the filling sets up.

Dinner time!

Roulade Filling

1/2 - 3/4 bunch of kale de-stemmed and chopped
10 0z baby bellas chopped
1 tbs shallots chopped
5 cloves garlic chopped
1/3 cup veggie broth
1 tbs balsamic vinegar

-Saute garlic and shallots together until translucent
-Add mushrooms and cook until all the liquids are out, then add the balsamic vinegar
-Turn the heat to low, add kale. Stir for about a minute until kale has started to wilt. Then add veggie stock
-Place in a bowl in the fridge & use when it's cooled down

Herbed Seitan

Dry Mix
1 Box Vital Wheat Gluten
1/2 cup Nutritional Yeast
1 tsp onion powder
1 1/2 tsp salt
3 tbs. thyme
2 tbs. rosemary
3 tbs sage
3 tbs oregano
2 1/2 tbs basil
1 tsp Pepper

Wet Mix
1 1/2 cups Veggie Broth
1 1/2 tbs Granulated Garlic
2 tbs Tomato Paste
4 Drops Liquid Smoke
1 tbs Soy Sauce
1 tbs Balsamic Vinegar
2 tsp Worcestershire

-Preheat oven to 350
-Put dry mix together in a bowl and set aside
-Stir wet mix together until tomato paste isn't clumpy
-Pour wet mix into dry mix
Knead the mix with your hands until its a tough dough
- Roll the seitan out until in between two pieces of wax paper until its flat
-Lay cooled filling on top of gluten
-Roll the gluten up and wrap in foil making sure there aren't any holes
- Cook for one hour and 15 minutes, flipping the loaf every 20 minutes. When you press on it and its no longer soggy but firm, its ready to go

As always thanks for reading. It's a time consuming recipe, but totally worth it in the end. Please don't hesitate if you have any questions/comments. See you mofo's tomorrow for post 21 and the end of vegan mofo.


Gabriel said...

Hey this was the stuff I had last time I was over at your guys' place right?

Makeup By LisaMarie said...

This looks amazing!!! I gotta try this!!