Seitan Roast with Stuffing

I was feeling a bit autumnal, so I decided to make this roast with stuffing.  This recipe will focus mainly on the roast itself.  I will include what I stuffed it with, but feel free to stuff it with anything that creams your twinkie.  This is also the first one I made, so feel free to leave comments on what I could have done better or any tips, tricks, variations.

You will need:

Roast:

-1 10oz. Box of Arrowhead Mills Vital Wheat Gluten

-1 can of pinto beans (drained)

 -2 cups of water

-Sage (to taste)

-Thyme (to taste)

-Rosemary (to taste)

-Garlic (to taste)

-3 to 4 Shitake Mushrooms

-1 tbl tamari (or Braggs Liquid Aminos)

-Black Pepper (to taste)

-Salt (to taste)

-Oil (to grease the pan)

-All purpose flour

Stuffing:

-1 cup of rice/quinoa blend (or just brown rice)

-1/2 large white onion (diced)

-3 celery spears (diced very small)

-1 large pepper (any color)

-Olive oil

-Tamari

-Garlic

Broth:

-1 cup vegetable broth

-2 tbl tamari

What to do:

-Preheat oven to 375

-Empty the box of vital wheat gluten into a large bowl and set aside

-Begin cooking the rice or rice/quinoa mixture based on directions (probably will be 2 cups of water to 1 cup of rice)

-Place all of the diced veggies, garlic, oil in a pan on low to medium heat.  (They will continue to cook in the oven so do not cook them too tender in this stage)

-Open can of beans and drain lightly.  Pour beans into food processor along with the mushrooms, thyme, rosemary, tamari, and garlic. Blend until smooth.

-Combine the bean mixture with the dry wheat gluten. 

-Add the 2 cups of water and begin stirring together. It will begin clumping together quickly. 

-One all combined, start kneading with your hands until a large ball forms. 

-Sprinkle flour on the counter and take ball of dough out of the bowl.

-Either by hand or with a rolling pin, flatten the dough out into a rectangle. Make sure it is equally thick throughout.  If any holes form, pinch together or patch with a piece of dough from another part of the blob.

-By now the veggies and rice should be done.  Combine them together.

-Spoon the rice and veggies into the middle of the dough and spread out.  You will not want to go all the way to the edges.

-Once covered, roll the dough up over the veggie and rice mixture. 

-Once rolled up, pinch together the edges and the seam.

-You can take a little tamari, salt, and pepper and coat the outside of it.

-At this point, I would advise putting it into a greased loaf pan.  I did not have one available so I used a casserole dish.  The loaf pan will keep it from spreading and it will be a more firm roast.  The casserole dish will spread and leave you with a thinner, crispier roast.  Either way, it will be delicious.

-Place in oven and bake for 45 minutes to an hour.

-Baste with the broth occasionally

-Enjoy!