Mushroom and Chestnut Stuffed Seitan Roast with Gravy

Vegan mushroom, prunes, walnuts, hazelnuts and chestnut stuffed seitan roast with a quick gravy is perfect for the holidays.

For the filling:
1 large onion, diced
4 cloves of garlic, minced
⅓ cup of walnuts
⅓ cup of hazelnuts
⅓ cup of sunflower seeds
1,5 cup of cooked chestnuts
2 cups of mushroom (I used shiitake)
2 tbsp tomato paste
2 tbsp barbecue sauce
2 tbsp apple cider vinegar
½ cup of red wine
1 cup of chopped prunes
¼ tsp freshly ground nutmeg
1 tsp sweet paprika powder
½ tsp smoked paprika
1 tsp fenugreek
3-4 fresh sage leaves
1 tbsp fresh oregano
1 tsp fresh rosemary
1 cup of fresh parsley
pinch of cinnamon
1-2 tbsp vegan butter (optional)
salt, pepper

For the seitan:
1,5 cup of vital wheat gluten (250 g/8.8 oz)
¼ cup nutritional yeast
½ tbsp garlic powder
½ tbsp onion powder
1 tsp curry powder
1 tsp za’atar
1 tbsp dried marjoram
½ can white beans, drained and rinsed
1 cup of vegetable broth
1 tbsp tomato paste
1 tbsp mustard
2 tbsp apple cider vinegar
1 tbsp miso paste
1 tbsp soy sauce
1 tsp liquid smoke
dash of hot sauce
salt, pepper

For the gravy:
1,5 tbsp vegan butter
1 onion, finely chopped
3 cloves of garlic, minced
3 tbsp flour of your choice (I used oat flour)
2 tbsp soy sauce
1 cup of plant milk of your choice (I used oat milk)
4 tbsp nutritional yeast
salt, pepper

View the full recipe at Green Evi →