Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms

Name: Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 rib celery, chopped; 1 teaspoons dark sesame oil (optional); 79 milliliters dried cranberries or cherries; 1 teaspoon dried thyme; 4 sprigs fresh rosemary; 1 clove garlic, peeled; 237 milliliters great northern beans, cooked; 1 teaspoon whole chia seeds or ground flax seed; 1 teaspoon chia seed or ground flaxseeds; 1 teaspoon marjoram; 113 grams mushrooms, sliced or chopped; 59 milliliters nutritional yeast; 1 larges onion, chopped; 6 servings generous grinding of pepper; 79 milliliters quinoa flakes or quick oatmeal; 1 teaspoons rubbed sage; 1 teaspoon rubbed sage; 1 Tbsp soy sauce; 2 Tbsps soy sauce; 1 Tbsp tahini (preferred) or other nut butter; 118 milliliters vegetable broth; 355 milliliters vegetable broth; 283 grams cups vital wheat gluten; 59 milliliters chopped walnuts; 118 milliliters water (more as needed); 85 grams whole wheat bread (about 2 slices), cut into small cubes

Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms might be just the side dish you are searching for. One portion of this dish contains around 45g of protein, 7g of fat, and a total of 369 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up bread, walnuts, vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. It is a good option if you're following a vegan diet.

Instructions

Make the stuffing:Saut the onion and celery in a non-stick skillet until onion is becoming translucent.

Ingredients you will need

Stuffing

Celery

Onion

Equipment you will use

Frying Pan

Add the mushrooms, thyme, sage, and a generous grating of black pepper and cover. Cook until mushrooms exude their juices, about 3 minutes.

Ingredients you will need

Black Pepper

Mushrooms

Thyme

Sage

Add the remaining ingredients along with enough water to moisten the stuffing but not make it soaking wet.

Ingredients you will need

Stuffing

Water

Remove from heat and keep covered.Make the seitan:In a mixing bowl, combine the dry ingredients (vital wheat gluten through chia seeds).

Ingredients you will need

Vital Wheat Gluten

Chia Seeds

Seitan

Equipment you will use

Mixing Bowl

Place the 1 1/2 cups of broth, white beans, soy sauce, and garlic in blender and process until liquefied. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened.

Ingredients you will need

White Beans

Soy Sauce

Garlic

Broth

Equipment you will use

Blender

Heat all ingredients until hot but not boiling. A microwave works well for this.

Equipment you will use

Microwave

Rolling and Filling the Seitan

Ingredients you will need

Seitan

Assemble:Preheat oven to 40

Equipment you will use

Oven

Lightly oil an oval or rectangular baking dish, 11-13 inches long and 6-8 inches wide. (Your seitan will expand to fit it, so try not to use a very wide dish.) Line your work surface with plastic wrap, parchment paper, or waxed paper.

Ingredients you will need

Seitan

Wrap

Cooking Oil

Equipment you will use

Baking Paper

Plastic Wrap

Baking Pan

Place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all places, until its about 913 (an inch or so either way doesnt matter, but make sure its not longer than your pan).

Ingredients you will need

Seitan

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Spread the stuffing evenly, leaving a 1-inch margin on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. (Alternatively, arrange the stuffing in a horizontal line across the middle of the seitan and bring one long edge up and over it to the other side.) Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows. Lift the seitan roll carefully and place seam-side down in the prepared casserole dish.

Ingredients you will need

Stuffing

Seitan

Spread

Jelly

Roll

Wrap

Equipment you will use

Casserole Dish

Plastic Wrap

Pour the baking broth over it, add rosemary, and cover tightly. If the dish doesnt have a cover, use aluminum foil to cover tightly. (Did I mention tightly? Tightly! I enclosed even the bottom of the dish in foil.)

Ingredients you will need

Rosemary

Broth

Equipment you will use

Aluminum Foil

Bake for 25 minutes.

Equipment you will use

Oven

Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven uncovered for about 30 minutes. Baste 2 or 3 times as its cooking. Seitan is done when top seems firm and brown and the broth has evaporated. You can test it by cutting a small slit in the middle; if it is doughy rather than firm, return to the oven.

Ingredients you will need

Seitan

Broth

Equipment you will use

Oven

Remove from the oven and let cool for 5-10 minutes.

Equipment you will use

Oven

Transfer carefully to a cutting board or serving platter and cut into 1/2-inch slices.

Equipment you will use

Cutting Board