Mini Stuffed Seitan Roasts with Instant Mushroom Gravy

/Mini Stuffed Seitan Roasts with Instant Mushroom Gravy

Mini Stuffed Seitan Roasts with Instant Mushroom Gravy

These mini seitan roasts are an easy one-pan dish that will save you time in the kitchen.

TheΒ “no cook” stuffing and bake in the oven instant mushroom gravy both combine to make this a set and forget meal.

It looks great, tastes great and will impress your guests! Enjoy x

Mini Seitan Roasts with No Cook Stuffing and Instant Mushroom Gravy
Servings Prep Time
6-8people 20mins
Cook Time
Votes: 34
Rating: 3.47
You:
Rate this recipe!
45mins
Print Recipe
mini seitan roasts with no cook stuffing and instant mushroom gravy
Servings Prep Time
6-8people 20mins
Cook Time
Votes: 34
Rating: 3.47
You:
Rate this recipe!
45mins
Print Recipe
mini seitan roasts with no cook stuffing and instant mushroom gravy
Ingredients
Servings: people Units:
Instructions
Stuffing Instructions
  1. Cut toasted bread into over-sized thumb sized pieces and place in a large mixing bowl.
  2. Add all of the remaining ingredients, except the vegetable broth.
  3. Add half of the vegetable broth and stir everything together till well combined.
  4. Add remaining vegetable broth and stir again till well combined. Set aside while you prepare your gravy and roast dough.
Roasts Instructions
  1. Put all of the "dry" roasts ingredients into a large mixing bowl and stir with a spoon or whisk until well mixed together.
  2. Place all of the "wet" roasts ingredients in a food processor and pulse about 10-20 times until moist but slightly chunky. (see video at top of this page for detailed demo).
  3. Pour wet mixture into the dry mixture and stir together to combine. I use a silicone spatula because it makes it easy to scrape all of the flour off the edges of the bowl. Use your hands if you need to combine all of the ingredients together into a stringy yet fairly firm dough ball.
  4. Divide the dough in half and place half of the dough onto some non-stick parchment paper and shape into a rectangular shape. Approx 30x20cm/12 x 8 in
  5. Place half of your stuffing mixture along one part of the long edge and use your parchment paper to roll it up into a long roast shape. Carefully cut in half and set aside while you do the same again with the remaining dough and stuffing.
  6. Set aside on some non-stick parchment paper while you move on to the next stage.
Gravy Instructions
  1. Preheat oven to 180C/360F.
  2. In a large baking dish, add all of your gravy ingredients except the mushrooms. Using a whisk or fork, give everything a good stir through and make sure that there are no bits of lumpy flour.
  3. Evenly spread your mushrooms over the gravy liquid.
  4. Place your mini roasts on top and tightly cover the dish with foil.
  5. Bake for 30 minutes. Carefully remove the foil and place back in oven without foil for another 15 minutes. Then remove from oven and enjoy!
Recipe Notes

You can see exactly which food processor I useΒ by following my amazon affiliate link:Β bit.ly/my-food-processor

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By |2016-02-11T16:12:47+00:00December 12th, 2015|Recipe, Videos|32 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

32 Comments

  1. Nadege December 12, 2015 at 10:12 am - Reply

    I have bought seitan (gluten flour) but was afraid of using it. Thank you for the step by step video Anja! I am definitively making this recipe for the holidays.

    • Anja December 12, 2015 at 5:55 pm - Reply

      I have made the recipe as easy as possible so that it is set and forget. Definitely give it a try – easy and delicious πŸ™‚ x

  2. Shellie December 12, 2015 at 11:06 am - Reply

    This sounds great. Can’t wait to try it. Thanks.

    • Anja December 12, 2015 at 5:56 pm - Reply

      Enjoy πŸ™‚

  3. Marion December 12, 2015 at 5:12 pm - Reply

    This looks amazing! The flour that you used, is it Vital Wheat Gluten or just regular gluten flour?

    • Anja December 12, 2015 at 5:56 pm - Reply

      Yes, Vital Wheat Gluten πŸ™‚

  4. Stacey December 13, 2015 at 8:51 pm - Reply

    Hi Anja can I use wholewheat flour instead of chickpea/besan flour? Thanks for the recipe I am having this for my first vegan xmas this year πŸ˜€

    • Anja December 16, 2015 at 2:14 pm - Reply

      So glad you will be enjoying this for your first vegan christmas πŸ™‚ Wholewheat flour might make this a bit heavy and gluggy. You could try a half batch and see how you go. The chickpea flour helps to bind it too. So maybe oat flour could be a better option. Let me know how it turns out for you.

  5. Luisa December 21, 2015 at 3:32 am - Reply

    Hi Anja, thanks for the recipe. Any ideas on how to substitute the mushrooms?
    Ps great book too!! Congrats

    • Anja December 23, 2015 at 6:22 am - Reply

      Maybe use some slices of eggplant.

  6. Louisa December 24, 2015 at 8:37 am - Reply

    Hi Anja, this looks fantastic! Just wondered if the loaves could be prepared a day in advance (ie. follow the recipe up to step 6 of the Roast section a day beforehand)? Thanks πŸ™‚

    • Anja January 5, 2016 at 10:52 am - Reply

      They are best made fresh.

  7. Lora December 25, 2015 at 10:47 pm - Reply

    I made this for our Christmas dinner. Added a bit of sage to the stuffing just for old times sake. It was a big hit in our house and I am sure to make it for our holiday meals forever. Absolutely delicious!!!

    • Anja January 5, 2016 at 10:53 am - Reply

      Fantastic Lora πŸ™‚ So glad you like the recipe and that it was a hit for you πŸ™‚

  8. Valerie December 26, 2015 at 2:33 pm - Reply

    Thank you Anna! We had a lovely Christmas dinner with this delicious recipe!

    • Anja January 5, 2016 at 10:54 am - Reply

      So glad Valerie πŸ™‚ x

  9. Ang December 26, 2015 at 6:32 pm - Reply

    This is cooking now in my oven. Can not wait to try it!

    • Anja January 5, 2016 at 10:54 am - Reply

      So glad you made it πŸ™‚

  10. Tina Girton November 18, 2016 at 3:08 am - Reply

    Oh my goodness! I’m going to need to make this for my the vegan portion of my Thanksgiving meal. Thank you!!!!

  11. Buff Barr November 18, 2016 at 11:34 am - Reply

    Thank you! Been looking at all the turkey seitan recipes on YouTube and yours looks like the easiest and most versatile so far. Love the way you have the stuffing inside! Definitely will try for Thanksgiving.

  12. Jami McWade December 12, 2016 at 3:03 am - Reply

    I want to give this recipe a try, but I am making it for only 1. I am new to making seitan, so I’m not sure how long do leftovers keeps in the fridge? How well do leftovers freeze?

    • Anja December 13, 2016 at 11:51 am - Reply

      I’m not sure how well it will freeze. I haven’t tried because I always eat it all. It will last in the fridge for 5 days.

  13. Carolyn December 22, 2016 at 2:39 am - Reply

    Anja, This looks soo yummy. Going to the store today and will fix it this afternoon – then freeze for a couple of days and thaw for Christmas dinner.

    Thanks again for a great recipe; love the idea of including chick peas into the seitan for added protein, Brilliant.

    Have a very Merry Christmas and Happy New Year.

    Carolyn

  14. Mary Micallef January 1, 2017 at 3:26 am - Reply

    Anja I really like to make this but I am ciliac so can I use my flour?

  15. Juanita Lyon January 10, 2017 at 6:02 am - Reply

    What could I substitute for the gravy part that would hold the roasts up as my husband does not care for mushrooms that much . The recipe looks wonderful with the stuffing inside. how do you think it would freeze. I was thinking freezing the gravy and roast separate.

    • Anja May 19, 2017 at 11:06 am - Reply

      You could use eggplant instead of mushrooms. It should freeze fine.

  16. Adai March 27, 2017 at 9:08 pm - Reply

    Anja, thank you for all of your recipes. I have a question. Is there a substitute for the chickpeas? Not a fan of the flavor.

    • Anja May 18, 2017 at 4:49 pm - Reply

      Hi Adai, you actually can’t taste the chickpeas. But you could use any other white bean or cashews.

  17. Shirlene May 18, 2017 at 2:52 am - Reply

    Anna, i made this today and the flavor of the gravy was so good. When I cut the first piece it was mushy on the bottom so I turned it over and stuck it in for another 20 minutes which helped the roast but dried the gravy up so I hardly had any sauciness. It this normal>

    • Anja May 18, 2017 at 2:28 pm - Reply

      Hi Shirlene, did you convert the quantities to imperial? Or maybe your oven runs a little bit hotter or colder than mine. I have never had this happen to be personally. I’m glad it tasted good πŸ™‚

  18. Rebekah August 27, 2017 at 4:30 pm - Reply

    Hi Anja,
    Thank you so much for all your lovely recipes πŸ™‚
    I was wondering, is there a gluten free alternative to gluten flour? I desperately want to try this recipes out, so really hope you can help me out πŸ™‚ Thanks

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