Seitan Roulade with Spinach, Red Onions and Mushrooms

Finally. I finally made seitan roulade. Really impressive, posh looking seitan roulade!

I feel like I’ve been waiting my whole life to make seitan roulade for Benj. Ever since we first sampled this king of fake meats many moons ago, I’ve been keen to attempt it at home and impress Ben with a tastes-just-like-meat-but-isn’t treat. Ironically, when asked if there is anything he misses now he’s a veggie, the only thing he says he very very (very!) occasionally longs for is fish. It’s notoriously tricky to replicate fish so I pretty much ignore him and pretend he craves a huge fillet of steak with potatoes and veg (possibly because I think that is what I would miss most?) Hence the constant need to recreate this combination of food in a vegetarian way.

This roulade was a belated birthday meal for him, having received my vital wheat gluten a few days after his birthday. I based the roulade on a combination of theΒ Post Punk KitchenΒ Seitan Roast and the infamous ‘Seitan O Greatness’ recipe that everyone and their Mum has made.

Apologies but due to time elapsed since cooking and slackness of note-taking during, I am unable to provide a recipe. I’d say it’s more the Seitan O Greatness though with a few modifications (no tomato paste, Worcestershire sauce or cumin, for example.) Once I had made the seitan itself I faced the difficult task of flattening it out enough into a shape suitable for being stuffed and rolled. The dough was really elastic and stubborn and every time I kneaded a section out it would just spring back into the original shape. A LOT of elbow grease was required and I was beginning to think I’d done something terribly wrong as it was looking less and less likely this ball of dough was ever going to be edible. But, I persevered and was eventually rewarded with a submissive rectangle of dough sitting pretty on the counter, waiting for the stuffing to be applied.

I don’t particularly like shiiitakes OR leeks and so chose to use my current favourite tart filling of caramalised red onions, finely chopped mushrooms and lots and lots of garlic and herbs. I also added wilted spinach as I thought it would provide a nice punch of colour amongst all the brown.

Once cooked, I applied the mixture to the dough and spread it all out.

Yummers! I then rolled the dough around the filling and wrapped it up in tinfoil…like a big sweet.

It went into the oven for about an hour, during which time I was obsessively poking forks into it to see what was going on in there. Honestly, the suspense! After an hour it was ‘firm to the touch’ as advised by PPK so I took it out, unwrapped the tinfoil and we looked on in amazement at what had happened. The dough was crisp and crunchy on the inside, a lovely golden brown colour. The dough nearest the stuffing and obviously the stuffing itself was moist and soft, creating a lovely contrast of textures. I sliced it into big, greedy, 2 inch or so wide rounds and placed it proudly on the plates alongside my BEST EVER potato dauphinoise (I added cheese and although technically you shouldn’t, it really took it above and beyond!) and Ben’s all time favourite vegetable, broccoli.

The texture was a little spongy as I think I overcooked it ever so slightly but this was easy to overlook due to the amazing taste! The stuffing infused the actual seitan making it very herby and garlicy which was fabulous. Paired with the potatoes, the broccoli and a big glass of wine, this was a very special celebration meal and I know Ben thoroughly enjoyed it. I am pleased that my first forey into seitan-making was a success and I feel like I started with the trickiest recipe so everything now will be a doddle! In theory. If I did make the roulade again I would make sure to double wrap the tinfoil as I feel it could have held together better, but that’s just me being annoyingly critical. I also think a sauce of some kind would be lovely with this, any suggestions?

I have promised that our next adventure with seitan will be a far trashier one – currently thinking along the lines of seitan ‘ribz’ or buffalo seitan wingless ‘wingz’!

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