Seitan with Sage & Onion Stuffing

Seitan with a sage and onion stuffing centre, perfect for a festive main dish. Serve this along with vegetables, roast potatoes and parsnips, and any other trimmings you’d like. You can make this ahead of time, for example the evening before you plan to serve it, then reheat it later

This is the last recipe from me for 2019, I will be taking a break from creating recipes for a little while, then new recipes will be coming later in 2020. I hope you have a wonderful Christmas and new year. Thank you for the support you’ve shown me this year, I appreciate it

Now, on to the recipe!

Starting with the stuffing

You’ll need;

  1. 85g/3oz dry stuffing mix, I used a Tesco own brand one
  2. 200ml boiled water
  3. A teaspoon of oil

Method;

  • Add the stuffing mixture into a bowl and pour the water over it. Give it a good mix to ensure it’s fully combined
  • Use a pastry brush to oil an oven proof dish. The aim is to make the stuffing into a thick piece, that we can easily wrap the seitan dough around. Carefully spoon the stuffing into the dish, it should look something like this
    DSC_0018-picsay-1.JPG
  • Here I used the cardboard that the stuffing came in, wrapped it in foil, and finally brushed the foil with oil. Then you can use something to keep it in place, I used a ramekin
  • Bake the stuffing at 220°C/200°C fan assisted/400°F for 25-30 minutes. Once baked, remove it from the oven and give it about an hour to cool, it should look like this. As we brushed the dish and foil with the oil, this should mean it won’t stick, and will come out easily in one piece
    DSC_0019-picsay-1.JPG

Now for the seitan

You’ll need;

  1. 200g/7oz vital wheat gluten
  2. 40g/1.4oz chickpea flour
  3. 30g/1oz nutritional yeast
  4. One tablespoon of the following; dried sage, dried oregano, smoked paprika, onion powder, garlic powder
  5. 300ml boiled water
  6. 50ml light soy sauce
  7. One tablespoon of tomato pure and one of fish free Worcester sauce

Method;

  • Add the dry ingredients into a large mixing bowl, these are the first four points in the list above
  • Next, add the wet ingredients into a jug and whisk them to combine
  • Add the wet ingredients into the dry, mix well until a dough forms. Knead the dough for four or five minutes, you should notice it becomes more firm to the touch
    DSC_0023-picsay-1.JPG
  • Now it’s ready to add the stuffing. Firstly put some food safe cling film down onto the working surface, you may want to put down a double layer, just in case. Stretch the dough out on top of the cling film. Leave enough room at the left and right side so the dough can be wrapped over the stuffing, like this
    DSC_0024-picsay.JPG
  • You also want to leave a little bit of the dough at the top and bottom, so when we twist it closed it will cover the stuffing entirely
  • Fold each side of the seitan dough over the stuffing, making sure the stuffing is covered
  • Now wrap the cling film around the seitan. I usually use foil, as foil can be recycled and is better than single use plastic. But you can’t see to make sure all the stuffing is covered, so I’m using cling film as this allows me to see the dough once it’s wrapped
  • Securely tie the ends of the cling film, now it’s ready to be cooked
    DSC_0025-picsay-2.JPG
  • Bring a large pan of water to a boil, once boiling carefully pop the wrapped seitan into the pan. Cover with a lid, and reduce the heat to the lowest setting. Cook for one hour, turning every 15 minutes or so
    DSC_0028-picsay.JPG
  • Once cooked, remove from the heat and drain away the water. Now the seitan can be unwrapped, sliced, and served

DSC_0045-picsay.JPG

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