PETA's Guide to Compassionate Living

Seitan Roulade with Chestnut ‘Sausage’ Stuffing

Chestnut ‘Sausage’ Stuffing

1 Tbsp vegetable oil 1 small onion, minced 1 stalk celery, minced 1 ⁄ 2 tsp dried thyme 1 ⁄ 2 tsp dried sage Salt and pepper, to taste 1 ⁄ 2 small loaf wholemeal bread, diced 200 g cooked vegan sausage, crumbled 240 g cooked shelled chestnuts (fresh or from a packet) 4 Tbsp minced parsley Heat the oil in a large frying pan over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Transfer to a large bowl and add the bread, vegan sausage, chestnuts, and parsley. Mix well. If the mixture is too dry, add a small amount of water and adjust the seasonings to taste. The stuffing is now ready to be used in recipes. Or transfer to a casserole dish and bake at 180°C for 30 minutes. Add the thyme, sage, salt, and pepper and stir well.

1 packet seitan (or 150 g vital wheat gluten mixed with water) 100 ml soy sauce Chestnut “Sausage” Stuffing (recipe follows) 100 ml water Prepare the seitan according to the packet instructions. After kneading, place in a shallow bowl and marinate in the soy sauce for several hours or overnight. Roll out with a rolling pin until about 5 millimetres thick. Spread the surface with the Chestnut “Sausage” Stuffing. Roll up like a Swiss roll and place seam side down in a greased, shallow baking tray. Pierce with a fork in several places. Add the water to the soya sauce used to marinate the seitan and pour over the roulade for basting. Bake uncovered at 190°C for 30 to 40 minutes, basting every 10 minutes. The roulade is done when the surface is browned and glossy.

Cut into 1 ⁄ with gravy.

2 – to 1-centimetre slices and serve

Makes 6 to 8 servings

Makes 6 to 8 servings