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Wheatmeat Roulade With Chestnut “Sausage” Stuffing

by Robin Robertson

For the Wheatmeat Roulade:
1 package Harvest Direct seitan Quick Mix (or 1/3 lb. instant gluten flour mixed with water)
1/2 cup (100 ml) soy sauce
Chestnut “Sausage” Stuffing
(recipe follows)
For theChestnut “Sausage” Stuffing:
1 Tbsp. vegetable oil
1 small onion, minced
1 stalk celery, minced
1/2 tsp. dried thyme
1/2 tsp. dried sage
Salt and pepper, to taste
1/2 small loaf whole-grain bread, diced
1 package (200 g) cooked vegetarian sausage, crumbled
1 cup (240 g) cooked shelled chestnuts (fresh or canned)
1/4 cup (4 Tbsp.) minced parsley

For the Wheatmeat Roulade:
• Prepare the seitan mix according to the package directions. After kneading, place the raw seitan in a shallow bowl and marinate in the soy sauce for several hours or overnight.
• Roll out the raw seitan with a rolling pin until it is about 1/4-inch thick. Spread the surface of the seitan with stuffing. Roll up in a “jelly roll” fashion and place seam side down in an oiled, shallow baking pan. Pierce with a fork in several places. Add 1/2 cup water to the soy sauce used to marinate the seitan and pour over the roulade for basting.
• Bake uncovered at 375 degrees F for 30 to 40 minutes, basting every 10 minutes. The roulade is done when the surface is browned and glossy.
• Cut into 1/4- to 1/2-inch slices and serve with mushroom gravy.

For the Chestnut “Sausage” Stuffing:
• Heat the oil in a large sauté pan over medium heat. Add the onion and celery and cook, covered, until softened, about 5 minutes.
• Add the thyme, sage, salt and pepper and stir well to combine.
• Transfer the mixture to a large bowl and add the bread, vegetarian sausage, chestnuts and parsley. Mix well. If the mixture is too dry, add a small amount of water or vegetable stock and adjust the seasonings to taste.
• The stuffing is now ready to be used in recipes, or transfer it to a casserole dish and bake at 350 degrees F for 30 minutes.

Makes 6 to 8 servings