Posted in Vegan Recipes

Sage & Onion Stuffed Seitan Roulade

Sage & Onion Stuffed Seitan Roulade Posted on 17/05/20124 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

Ohhh this is a good one, most wonderful readers! Would you believe me if I told you this was easy to put together? Well, I managed it on a Thursday night without too much bother, but it is really quite doable for a Sunday lunch or, of course, Christmas dinner.

I don’t know why, but during a particularly painful training session at work this afternoon I was plagued by thoughts of stuffing seitan. All the while I thought, “with what wonderful filling can I stuff seitan?” and the answer suddenly came to me. Why, I could stuff it with stuffing! And as if the Gods of stuffing were aware of my ponderings, I found a perfectly sized small packet of Paxo in my cupboard, just waiting to fulfil its purpose. So let us take this wonderful journey together!


  • 1 small bag dried porcini mushrooms
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1.5 cups wheat gluten
  • 2 tbsp nutritional yeast
  • 1 small packet paxo


Firstly, you need to make a broth with the porcini mushrooms. Let them sit in 1 & 1/4 cups worth of boiling water for a couple of hours, until it has cooled and the mushrooms are soft. Then, along with the garlic and olive oil, process in a food processor until all larger lumps of mushroom are chopped. You can make it as smooth as you like, though some small lumps make a nice texture.

Pre-heat the oven to 180°C.

Make up the Paxo according to the packet’s instructions, and let it sit while you make the seitan dough.

In a bowl, mix the wheat gluten and nutritional yeast with the mushroomy ‘broth’. Keep mixing until you get a nice dough. If your mixture is too wet, add a teeny bit more wheat gluten. If it is too dry, add teeny amounts of cold water until you get your dough.

At this point I recommend using a large sheet of greaseproof paper to either roll or knead out your dough into a rectangular shape. Once rolled (or pummeled) out , spoon on the Paxo stuffing leaving a strip along one edge to ‘seal’ the roulade when you’re rolling.

Use the greaseproof paper to help you roll up the seitan like a swiss roll. Once it is rolled up, transfer to a large piece of foil, enough so that you’ll be able to thoroughly wrap it. Before sealing into the foil, brush olive oil over the surface of the roulade.

Seal thoroughly into the foil, place on a baking tray and bake for around 1.5 hours. You may want to check on it after an hour or so; poke it with a toothpick or skewer and wait until it is reasonably firm with a nice crispy coating!

Once baked, you can slice the roulade with a serrated knife. Serve with veggies and/or mashed potato and gravy.


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  1. This is now on my menu for next weeks dinner, looks delicious and warming and homely, and I LOVE stuffing so I'm sure I'll love this! Cue a reblog!

  2. Reblogged this on Veganism as a meat lover and commented:
    I am planning some meals for next week (in my head, whilst I look through a million amazing recipes on the Internet…), and this recipe by Jenny had whizzed to the top of my list! I will let you know how I get on, as I need a good roast accompaniment

  3. Hope you enjoy! I love playing around with wheat gluten, so glad it's now for sale 'over the counter' in Manchester!

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