Flavorful Seitan Roast with Shitakes – A Vegan Delight!
Are you looking for a show-stopping dish that’s vegan, yet full of flavor and succulent textures? Allow me to introduce you to my Seitan Roast with Shitakes and Leeks recipe. This recipe is perfect for those who want to embrace the spirit of Thanksgiving or Christmas dinner, but want to avoid meat-based dishes.
Seitan, a wheat-based protein, forms the centerpiece roast of this dish. It is stuffed with earthy and delicious shiitake mushrooms and leeks, which add depth and freshness to each bite. The Herbed Meaty Shiitake Mushroom Seitan offers an umami flavor that will please your palate without sacrificing the festive vibe.
The stuffing is made with garlic, thyme, pinto beans, and chestnut stuffing, creating an aromatic moorishness that will tempt your taste buds right down to the last forkful.
Not only is it incredibly delicious, but this vegan seitan roast also scores high in nutrition as it is packed with plant-based protein, nutrients from mushrooms and green leeks.
Trust me; this Seitan Roast with Shitakes and Leeks recipe will be a hit at your next gathering, whether you’re celebrating Thanksgiving or just need an impressively dressed-up vegan meal option. Let’s take a closer look at the ingredient list before we get started on cooking this mouth-watering recipe.
Why You’ll Love This Recipe
Whether you are a seasoned vegan or just dipping your toes into the plant-based world, this Seitan Roast with Shitakes and Leeks recipe will become a staple in your repertoire. Bursting with savory flavors and hearty textures, this dish will keep you coming back for seconds.
One of the main reasons to love this dish is its versatility. It is perfect for any occasion, from Thanksgiving dinner to a weeknight meal. The seitan roast stuffed with shiitake mushrooms and leeks is both succulent and filling, making it an ideal centerpiece for any feast.
If you’re not familiar with seitan, it’s a protein-packed meat substitute made from vital wheat gluten. When combined with nutritional yeast and a blend of herbs like dried sage, dried thyme, sweet paprika, fennel seed, garlic cloves, and fresh black pepper, it creates an herbed meaty flavor that rivals any turkey roast.
Not only does the seitan itself offer rich flavors and textures, but it also serves as the perfect vessel for stuffing it full of shiitake mushrooms and leeks that have been sautéed in olive oil and soy sauce. These ingredients pack a savory punch that will have your taste buds dancing.
Moreover, this recipe is easy to make and requires minimal preparation time—simply mix up the ingredients, stuff the seitan roast with the shiitakes and leeks mixture, then bake for about 40 minutes. The result? An impressive dish that looks like it took hours to make.
Did we mention that this dish is fully vegan? That means no animal products or by-products were used in the recipe. This makes it an excellent choice for those who follow a vegan diet or those who simply want to cut back on their meat consumption without sacrificing flavor.
In conclusion, you’ll love this Seitan Roast with Shitakes and Leeks recipe because of its irresistible combination of flavors, ease of preparation, versatility across different occasions, plus its fully-vegan nature. So what are you waiting for? Head to the kitchen and give it a try!
To make this Seitan Roast With Shitakes and Leeks recipe, you will need the following ingredients:
- Vital wheat gluten: A protein-rich ingredient that is essential to making seitan. It gives the seitan its meat-like texture.
- Nutritional yeast: This adds a cheesy, umami flavor to the seitan.
- Dried sage: A herb with a warm and earthy flavor that complements the seitan and shitake mushrooms.
- Dried thyme: A herb with a slightly sweet and minty flavor that pairs well with the sage.
- Sweet paprika: This mild spice adds a subtle smoky flavor to the dish.
- Fennel seed: An aromatic seed that adds depth of flavor to the seitan and mushrooms.
- Vegetable broth: Provides moisture for the seitan as it cooks.
- Soy sauce: Adds a rich, salty flavor to the seitan.
- Garlic cloves: Provides a pungent, sweet flavor to the stuffing mixture
- Fresh lemon juice: Brightens up the flavors in the dish.
- Olive oil: Used for cooking and gives a nice golden color to the seitan roast.
- Sea salt and fresh black pepper: Add seasoning to taste.
- Seitan roast: The main ingredient for this dish, acting as a vegan alternative for meat roast.
- Shiitake mushrooms and leeks: These two veggies will be stuffed with herb-packed filling that complements well with our seitan roast.
The Recipe How-To
Now it’s time for the fun part! Follow these steps to create your succulent Seitan Roast Stuffed with Shiitakes and Leeks.
- ¼ cup of olive oil
- 2 leeks (white and light green parts cut thin)
- 2 garlic cloves, minced
- Salt and fresh black pepper to taste
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon sweet paprika
- 1 teaspoon fennel seed
- 2 cups of Shiitake mushrooms, stemmed and thinly sliced
- 4 cups vital wheat gluten
- ½ cup nutritional yeast
- ½ cup soy sauce
- 2 cups vegetable broth, plus more if needed
- Juice of one lemon
- Preheat your oven to 350 degrees F.
- In a large skillet over medium-high heat, heat up the olive oil until it shimmers.
- Add the leeks and garlic, the salt, pepper, sage, thyme, paprika, and fennel seed to the pan. Cook for about five minutes or until the veggies are tender.
- Add the mushrooms and cook for an additional five minutes.
- In a bowl or food processor, stir together gluten flour and nutritional yeast. Pour in broth, soy sauce, and lemon juice until it forms into a firm dough.
- Knead dough for three minutes before rolling into a rectangle on a lightly floured surface.
- Spoon mushroom mixture onto one side of the dough.
- Roll dough around filling to create a roast shape.
- Place seam side down in a baking dish greased with olive oil.
- Brush olive oil on top of the roast (optional).
- Cover with foil and bake for an hour then uncover and bake for another thirty minutes till brownish-golden.
- Allow to cool for twenty minutes then slice.
Congratulations! You have made an impressive Seitan Roast Stuffed with Shiitakes and Leeks that rivals even a traditional meat roast!
Substitutions and Variations
Don’t be afraid to get creative with this recipe! As a vegan chef, I understand the importance of making substitutions and variations to cater to different tastes and dietary restrictions.
If you don’t have all the herbs listed, you can substitute dried rosemary or marjoram for the dried sage or thyme. You could also add some chopped fresh parsley or cilantro for added freshness.
For those who may have gluten intolerances or allergies, try using chickpea flour instead of vital wheat gluten for a gluten-free version. Substitute vegetable broth with a low-sodium option or water to make it gluten-free and reduce sodium intake.
I love experimenting by swapping the vegetables in the dish. Instead of leeks, you can use onions or shallots. If you’re not a fan of shiitakes, try crimini mushrooms, oyster mushrooms, or portobello mushrooms instead.
For a Thanksgiving twist, put a spin on your vegan turkey roast and serve your seitan wellington as the centerpiece! Add some stuffing made with chestnuts and serve with some vegan mushroom gravy on top to make it extra special!
Remember, cooking is all about fun and creativity- so don’t hesitate to get playful with this recipe!
Serving and Pairing
The seitan roast with shiitakes and leeks is a show-stopper that makes for an excellent centerpiece to any feast. It pairs perfectly with a variety of side dishes, making it a versatile addition to any meal.
For a classic Thanksgiving feast, serve the seitan roast with traditional sides such as mashed potatoes, cranberry sauce, and green bean casserole. The savory flavors in this dish partner well with sweet, tangy or salty sides. A quinoa or rice pilaf seasoned with fresh herbs would also be an excellent option for the vegan-friendly meal.
If you’re looking to add some vegetables to your plate, try serving roasted carrots or parsnips alongside the succulent seitan. A green salad drizzled in a tangy dressing will complement the meaty flavor of the dish too.
Looking for some unconventional pairing options? Try pairing the seitan Wellington with some vegan risotto or Asian-inspired stir-fry along with quick pickles.
No matter what you choose, this recipe is sure to impress your guests and offer something satisfying and filling to enjoy. So don’t hesitate to experiment pairing it with dishes that satisfy your palate.
Make-Ahead, Storing and Reheating
If you’re hosting a crowd or just want to save your time on the day of dinner, this Seitan Roast With Shitakes and Leeks recipe is perfect for making ahead. You can prepare the roast stuffed with shiitakes and leeks up to two days in advance, simply wrap it tightly in plastic wrap or foil, and refrigerate until ready to bake.
To reheat, unwrap the roast and put it in a baking dish with a splash of vegetable broth to keep it moist. Cover with foil and heat in a preheated oven at 350°F for about 20 minutes. Then remove the foil and continue baking for another 10-15 minutes or until the center reaches 165°F.
If you’ve got leftovers, store them in an airtight container in the fridge for up to four days. The seitan roast may be slightly dry after being refrigerated, so just add a small amount of vegetable broth when reheating to bring back its moisture.
This Seitan Roast With Shitakes and Leeks is also freezer-friendly. After wrapping it tightly, place it into a freezer-safe container or zip-top bag, then freeze for up to one month. When ready to serve, thaw it overnight in the refrigerator before reheating as instructed above.
Storing your Thanksgiving meal does not have to be challenging. The process can be made more seamless by following these storage recommendations so that you’ll get the most out of your mouth-watering leftovers that will make an enjoyable experience out of your next meal.
Tips for Perfect Results
As a vegan chef, I want to share with you my tips for making the perfect Seitan Roast with Shitakes and Leeks.
1. Use a digital thermometer
When cooking seitan, it can be difficult to know when it is done. Using a digital thermometer takes the guesswork out of it. The internal temperature of your seitan should read at least 160 degrees Fahrenheit.
2. Let it cool before slicing
Once your Seitan Roast with Shitakes and Leeks is fully cooked, resist the urge to slice into it right away. Allowing it to cool for at least 10 minutes will help it hold its shape and make slicing easier.
3. Sauté the mushrooms before stuffing
To bring out the rich, meaty flavor of your shiitake mushrooms, sauté them in olive oil and garlic before stuffing the seitan. This will also help prevent any excess moisture from making your seitan soggy.
4. Roll it tightly
When wrapping your stuffed seitan in parchment paper, be sure to roll it tightly to ensure even cooking and prevent any filling from spilling out. This will also give it that classic log shape reminiscent of a traditional turkey roast.
5. Brush with vegetable broth
For added depth of flavor and moisture, brush your Seitan Roast with Shitakes and Leeks with vegetable broth before baking. This will give your roast a delicious golden crust while keeping it juicy on the inside.
Follow these tips to make a perfect Seitan Roast with Shitakes and Leeks every time!
As with any recipe, you may encounter questions while preparing the Seitan Roast with Shitakes and Leeks. Here are some frequently asked questions and their answers to help ensure a successful cooking experience.
Does seitan need to be cooked?
When it comes to cooking seitan, it’s important to keep in mind that it has already been cooked beforehand. Therefore, all that’s needed is to heat it up to match the temperature of the other components in the dish. If you opt for a moist cooking method such as simmering, this allows you to take the time to let the flavors of your dish fully infuse into the seitan. However, when using dry cooking methods like grilling, it is best to work quickly to avoid overcooking and drying out the seitan.
Is it better to steam or boil seitan?
Different cooking methods can result in varying textures when preparing seitan. For instance, boiling seitan can create a spongey and brainy texture, while frying it without prior steaming can result in a rubbery and spongey texture. On the other hand, baking seitan can make it dry and rubbery. However, steaming seitan is an efficient way to achieve a perfect meaty, juicy, chewy, yet tender texture every time.
How long should you knead seitan?
If we want a meaty texture in our seitan, we must develop strands of gluten through kneading. This can be done in about 5 minutes, which is similar to kneading bread dough.
How do you know when seitan is done?
Before beginning, keep an eye on the pot’s temperature, preventing it from boiling. Cook your steaks for around 50 minutes to 1 hour, but smaller pieces may cook faster, within 45 minutes. Tongs can help you determine when your seitan has become solid by squeezing it. Another way to make sure it’s done is to slice into the center of a piece.
There you have it, folks – a recipe for a succulent and hearty seitan roast stuffed with herbed, meaty shiitakes and leeks that will satisfy even the most discerning vegan palates.
Not only is this dish bursting with flavor, but it’s also versatile and easy to customize to your liking, making it a great addition to your repertoire of vegetarian and vegan Thanksgiving recipes.
By using high-quality, plant-based ingredients such as vital wheat gluten, pinto beans, and nutritional yeast, you can rest assured that you are creating a healthy and satisfying meal that both your taste buds and your body will be thanking you for.
So what are you waiting for? Get into the kitchen and whip up this delicious dish tonight. Your family, friends, or dinner guests are sure to be impressed with this delectable seitan roast stuffed with shiitakes and leeks. It’s perfect for any occasion, whether it’s a special dinner with loved ones or just a weeknight dinner. I guarantee that you won’t regret trying out this recipe from the Post Punk Kitchen.
Seitan Roast With Shitakes and Leeks (Vegan) Recipe
For the filling
- 2 tablespoons olive oil
- 6 ounces shiitake mushrooms, thinly sliced (rough ends removed)
- 2 leeks, white and light green parts only, cut into thin half moons
- 1/2 teaspoon salt
- fresh black pepper
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 1/4 cup breadcrumbs
- 1/4 cup vegetable broth
- 1 tablespoon fresh lemon juice
For the roast
- 3 garlic cloves
- 3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
- 1 1/2 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cups vital wheat gluten
- 1/3 cup nutritional yeast
- 1 teaspoon fennel seed, crushed
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme, crushed between your fingers
- 1 teaspoon dried sage, crushed between your fingers
- 3 dashes fresh black pepper
- First prepare the filling:
- Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
- Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
- Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
- Prepare the roast:
- Preheat oven to 350°F In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.).
- In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
- Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
- On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
- Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
- Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
- Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.
- * I may update the time in this recipe because I’ve gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn’t, then bake further.
- Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.).
- NOTES FROM ISA:
- ~For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn’t seasoned then add a teaspoon or so of salt to it.
- ~You’ll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you’re going to be coating it in gravy, too. But the broth is a nice touch. If you’re slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can’t have too much juice, here!
- ~This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!
- ~Use a steak knife for the easiest slicing.
- ~I used storebought breadcrumbs but if you use homemade, use 3/4 cup.
- ~This makes enough for 6 hungry people. If it’s not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.