Ingredients
- (Dry Mix):
- For the Stuffing
- Vegan Sausages - x2
- Sage & Onion Stuffing Mix - 5 Tbsp
- Cranberry Sauce - 1/2 Tsp
- Water - 7 Tbsp
- For the Seitan
- Wheat Gluten - 1 1/2 Cups
- Plain Flour - 1/4 Cup
- Nutritional Yeast - 1/2 Cup
- Onion Powder - 1 Tsp
- Garlic Powder - 1/2 Tsp
- Rosemary - 1 Tsp
- Thyme - 1 Tsp
- Salt - 1 Tsp
- Pepper - 1 Tsp
- (Wet Mix)
- Soy Sauce - 1 1/2 Tbsp
- Vegetable Broth - 1 1/4 Cup
- For the Cranberry Glaze
- Cranberry Sauce/Jam - 2 Tbsp
- Maple Syrup - 2 Tbsp
Preparation
Step 1
Preheat the oven to Gas Mark 4
Place the stuffing ingredients into a bowl and mix.
Pour the stuffing mix onto a sheet of foil and shape it into a sausage. Roll the foil up and twist the ends in to look like a Christmas Cracker.
Refrigerate until the next bit is done.
Whilst the stuffing is in the fridge, pour the dry seitan ingredients into a bowl and mix.
Add in the wet ingredients and mix untill it is too tough to mix with a spoon.
This is when you need to get your hands in. Knead the mix for a minute or two and shape into a ball.
Leave it to rest for a few minutes. This allows the gluten to activate.
Knead one more time then roll out onto a floured surface using a rolling pin.
Once you have the width (slightly larger than the width of your stuffing), place the stuffing on top and roll the Seitan around it. You may need to pinch the Seitan where it joins so it doesnt come undone, then make sure the seam is underneath.
Cover the top with strips of vegan bacon.
Wrap the roast in tin foil and place into a roasting tin.
Add some water to the tin (about 2cm deep) then cover the whole tin with foil.
Place into the oven for 1 hour 30 minutes.
Remove from the oven and discard the water in the pan and the tin foil.
Brush the cranberry glaze all over the roast and place back into the oven uncovered for a further 20 minutes so the glaze goes nice and sticky.
Slice & serve with your favourite roasted vegetables this festive season.