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Ingredients
-
For the stuffed roast
- 2 x 225g blocks of Tofoo Seitan
- 50g sage & onion stuffing mix
- Small handful pecans, roughly chopped
- 2 tbsp maple syrup
- 1 tbsp garlic puree
- 1 rosemary sprig, leaves removed & roughly chopped
- 2 thyme sprigs, leaves removed & roughly chopped
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For the crispy skin (optional)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp white miso paste
- 4 rice paper sheets or bean curd sheets
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For the veg
- 3 tbsp olive oil
- 1 rosemary sprig, leaves removed & roughly chopped
- 2 thyme sprigs, leaves removed & roughly chopped
- 4 Maris piper potatoes, peeled & cut into smallish chunks
- 4 carrots, peeled & cut into batons
- 2 red onions, cut into wedges
- 4 garlic cloves, lightly crushed
- 200ml vegan veg stock
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To serve
- Vegan gravy
Get started
- Start by making your stuffing mix as per the pack instructions (mixing with indicated measure of boiling water- do not bake). Stir through your pecans, maple, garlic, rosemary & thyme plus a pinch of salt and pepper and set aside. Use a knife to carefully hollow out the centre of each Seitan cylinder and stuff with prepared stuffing mix.
- For the “skin”, mix soy sauce, 2 tablespoons of sesame oil and one tablespoon of white miso in a small bowl and set aside. Run rice paper sheets under warm water one by one. The rice paper sheets will quickly become malleable. Wrap two around each seitan block and brush all over with marinade. Season with cracked pepper and salt.
- Preheat your oven to 200C/180C fan/gas 6. Mix your oil, rosemary and thyme in a small bowl. Lay all veg out bar onions on a large, deep baking tray, drizzle all over with your herb oil and season with salt and pepper.
- Pop both stuffed Seitan roasts end to end in the centre of the veg and pop in the oven for 20 mins. After 20 minutes, add onions and veg stock to the tray and cook for another 20-30 minutes. Serve with ready-to-go gravy. Roast can be refrigerated for up to 3 days or frozen for up to 3 months.
