Seitan Roulade with Apricot Mustard Glaze
During the holidays of my youth I used to look forward to various animal-based table centerpieces that symbolized the crowning achievement of the feast. This high-protein, savory focal point would involve hours of anticipation, planning and boast a supporting role from several more simple, rustic freshly prepared vegetable dishes. As I became older and came to prefer a vegan diet, holiday meals consisted of me either avoiding the animal-based centerpiece or finding myself lucky enough to be in a situation where all of the dishes consisted of the rustic, vegetable-based fare.
I still miss the excitement and curiosity that goes along with a savory centerpiece: How tender will it be when I slice into it? What succulent surprises will I find? Oh and the aromas wafting thorugh the house! I wanted to bring this excitement to vegan holiday feasts when I set out to create Seitan Roulade.
Seitan Roulade consists of a sheet of wheat gluten covered with a panko mushroom stuffing that's been simmered in a red wine balsamic reduction. It's then wrapped into a roll, glazed with Apricot Glaze and sprigs of thyme are placed on top before the roulade is tied with twine. The roulade is then baked in a dutch oven, sliced, served and drizzled with a gravy such as Gracious Gravy. This is a similar centerpiece to Stuffed Seitan but is a little more involved because it involves glaze, and the use of a dutch oven. The dutch oven helps the roulade retain it's shape, stay moist and become infused with aroma from the thyme sprigs.
Seitan Roulade with Apricot Mustard Glaze Recipe
Wheat Gluten Sheet
¼ teaspoon (1 ml) liquid smoke
1) Prepare the glaze
2) Prepare the flavor building ingredients for the seitan
3) Prepare the wheat gluten flour
4) Knead the wheat gluten mixture together
5) Roll the wheat gluten mixture out to size
6) Transfer the wheat gluten sheet to a baking sheet and bake
7) Sauté the flavor building ingredients for the roulade filling
8) Apply the roulade filling to the wheat gluten sheet
9) Tie the roulade into place and coat with glaze
10) Bake the seitan roulade to perfection
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Great Recipe - Thanks a lot
I used the recipe a few times now and it is great - even our non vegan friends liked it a lot. I use a different filling: a mix of tomato paste with mustard plus some thyme to apply on the sheet before putting some smoked tofu, some dried tomatoes, and some scallion. Next time I'll try the proposed version. In terms of effort I think it is not more than making real meat roulades, but it feels much better.
Can't edit? Missing link was to http://chocoholicphilosopher.blogspot.com.au/2014/12/an-early-vegan-christmas.html
I made this for an early Christmas dinner, and it was a great success. One star off for the amount of time involved, I think it's the most involved recipe I've every made.
To answer my own question from earlier, I used brown lentils, and they worked great, but, having made it now, I think any would work as they get blended.
I found that kneading for 5 minutes resulted in a slightly tough seitan, probably because of all the time I needed to spend pummleing the dough with the rolling pin to get it approximately square. When I made it "for real", I kneaded for 3.5 minutes, and the texture was better.
Also, be aware that the glaze makes way too much - I glazed the test run and the real thing off one lot of glaze, and still had leftovers. The glaze was also a bit too thick the first time round, so I added a little extra water before glazing the second attempt.
I've got some photos of my attempt here
Mattie, this looks amazing. I want to give it a test run to see if I should make it as our Christmas centerpiece dish. Just wondering what kind of lentils you used?
this is zoo delicious. thanks for the great recipe!!!