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1
To make Roulade: Preheat oven to 350 F. Soak 18-inch square cheesecloth in water 5 minutes.
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2
Whisk together vital wheat gluten, nutritional yeast, garlic powder, herbes de Provence, salt, and red pepper flakes in large bowl.
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3
Stir in 1 1/2 cups broth with fork until loose dough forms.
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4
Remove cheesecloth from soaking water, squeeze moisture out, and spread on work surface.
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5
Spread seitan in 13-x 9-inch rectangle on cheesecloth with fingers.
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6
Bring remaining 8 cups broth to a simmer in large saucepan or Dutch oven over medium-low heat.
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7
Fold cheesecloth over seitan rectangle lengthwise.
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8
Fold over short edges, and roll both seitan and cheesecloth from short end into 9-inch long cylinder.
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9
Tie each end with kitchen twine or cheesecloth strip, and slide roulade into broth.
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10
Simmer 45 minutes.
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11
Remove from broth, and cool.
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12
Reserve broth for another use.
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13
To make Stuffing: Spread bread cubes on baking sheet, and toast in oven 10 minutes, or until lightly browned and crisp.
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14
Transfer to large bowl.
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15
Heat oil in large skillet over medium heat.
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16
Add shallots, mushrooms, celery, and carrots; saute 5 minutes.
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17
Add garlic and herbes de Provence, and saute 3 to 5 minutes more.
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18
Add chestnuts and cook 2 minutes more.
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19
Add broth and wine, and simmer 1 minute.
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20
Remove from heat, and stir in toasted bread cubes and parsley, and season with salt and pepper, if desired.
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21
Unroll Roulade, and spread with 1-inch thick layer of Stuffing, re-roll, and secure with cheesecloth ties.
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22
Transfer to prepared baking dish.
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23
Whisk together jam, soy sauce, and 2 Tbs.
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24
water in small bowl.
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25
Brush over roulade, and bake 20 minutes, or until glaze is shiny and golden.
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26
To serve: slice into 1 1/2-inch-wide spirals.
