Seitan roast with mushrooms and greens

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 280 g vital wheat gluten
• 350 ml cold vegan vegetable stock
• 4 garlic cloves for the dough and 2 for the filling
• 3 tbsp nutritional yeast
• 2 tsp sweet paprika
• 1 tsp chopped rosemary
• 2 tbsp sunflower oil
• 1 tbsp olive oil
• 125 g leek
• 125 g mushrooms
• 100 g red cabbage
• 50 g kale and 100 g spinach
• 20 g vegan breadcrumbs
• 1 tbsp chopped parsley
• 300 g prepared plain pumpkin purée, thick and well drained
• Salt and black pepper to taste

Step-by-step method

1. Chop the vegetables. Soften the leek in olive oil for 4 minutes; add two chopped garlic cloves, mushrooms and cabbage leaves. Cook until tender, adding spinach towards the end.
2. Stir in breadcrumbs and parsley, season and cook for another 3–5 minutes to dry the filling. Spread on a plate to cool. Heat the oven to 180 °C.
3. Combine gluten, nutritional yeast, paprika, rosemary and pepper. Blend the remaining four garlic cloves with stock and sunflower oil; add to the dry mixture and knead for 5 minutes until elastic.
4. Roll the dough on baking paper into a rectangle about 1.5 cm thick. Spread with pumpkin purée and filling, leaving a 3 cm clear border.
5. Use the paper to roll up the dough, then pinch the seam and ends closed. Wrap in baking paper followed by two layers of foil, sealing well to retain moisture.
6. Roast for 2 hours, turning the parcel every 30 minutes. Rest wrapped for 20 minutes, open carefully and slice. Serve with roast potatoes and vegetables.