-
1
Make the seitan.
-
2
In a large bowl, combine flour and vegetable stock.
-
3
Stir to make a soft dough.
-
4
Knead for 3 minutes and let rest for 5 minutes.
-
5
Place seitan in a shallow baking dish.
-
6
Cover with soy sauce and marinate for 30 minutes at room temperature.
-
7
Preheat oven to 375 degrees Fahrenheit.
-
8
In a large skillet over medium heat, heat olive oil.
-
9
Add onion, cover, and cook, stirring a few times until softened, about 5 minutes.
-
10
Add mushrooms, vegan sausage, parsley, thyme, salt and pepper.
-
11
Stir for 5 minutes longer, then transfer to a large bowl.
-
12
Stir in the bread and mix well.
-
13
Add a small amount of water if the stuffing mixture is too dry.
-
14
Set aside.
-
15
Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick.
-
16
Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up.
-
17
In a lightly oiled shallow baking pan, place rolled seitan seam-side down.
-
18
Pierce in several places with a fork.
-
19
Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes.
-
20
When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes.
-
21
Using a serrated knife, cut the roast into 1/2-inch-thick slices.
-
22
Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.
