Mushroom-Stuffed Seitan Rolls With Basil Pesto

1. 1

   Rub the Seitan on both sides with 1 tablespoon of the oil, the garlic, basil and salt and pepper to taste. Lay the slices out on a work surface.

2. 2

   Heat 2 tablespoon of the oil in a medium skillet over medium heat. Add the mushroom strips and scallions and cook, stirring, until softened, about 2 minutes. Remove from heat.

3. 3

   Divide the scallions and mushrooms among the Seitan pieces, arranging them on one long side of the scallions and mushrooms, and tie each roll securely at 1-inch intervals with kitchen twine.

4. 4

   Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the rolls and cook, turning carefully, until browned on all sides. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.

5. 5

   Transfer the Seitan rolls to a work surface or plate and remove the twine. Arrange on individual plates and surround each with a few spoonfuls of the pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.