Seitan roast stuffed with mushrooms {vegan}

Rôti de seitan farci

On attaque les choses sérieuses avec la pièce principal du repas : le plat principal, qui disons le, doit faire son petit effet ! Donc si comme nous vous ne voulez pas de viande dans votre assiette, il va falloir mettre les mains à la pâte et vous concocter un super rôti vegan, un rôti de seitan farci par exemple (hihi ça tombe bien c’est la recette du jour !) ! Pour la farce je suis restée très classique (oui je suis un peu mémère sur les bords des fois), des châtaignes, des champignons et des pommes et un petite sauce aux airelles pour accompagner tout ça. Après, if you want to freestyle on the stuffing I give you carte blanche, we can very well imagine another fruit like the pear, cranberries or even quince ! Brief, It seems technical like that but once you have made your first seitan roast, you will see that it was not that complicated after all (although I admit that it's a bit long !).

I chose to simply serve my roast with steamed potatoes for more lightness, but here too I let you choose your favorite vegetable (and we don't answer the dauphine apples !!!).

Rôti de seitan farci recette

Recette de Rôti de seitan farci

Seitan roast stuffed with mushrooms {vegan}

2016-12-15 12:55:07

Pour 8 people

To print

Ingredients

340 g of wheat gluten
350 g of Jerusalem artichokes
15 key of water
40 ml de shoyu
40 g of brown miso
Salt and pepper
2 tablespoon of garlic powder (or powder)
FOR THE STUFFING
1 handful of dried mushrooms (here chanterelle trumpets)
1 big apple
2 shallots
180 g cooked chestnuts
1 tablespoon of port (optional)
Salt and pepper
FOR THE SHALLOT AND LINGERON SAUCE
4 shallots
100 g of lingonberries
1 pinch of sugar
12 white wine
20 cl of vegetable oat cream
Salt and pepper

Preparation

Peel and cook the Jerusalem artichokes in pieces in boiling water for about 10-15 minutes.
Meanwhile prepare the stuffing, for that, peel and cut the apple into pieces, cook it with the chopped shallots in a covered pan with the margarine for 10 minutes.
Boil 15 cl of water and wet the dried mushrooms with, let it rest 10 minutes.
Mix the cooked apple, mushrooms and chestnuts, roughly crush everything, season and reserve.
Once the Jerusalem artichokes are cooked, mix them with 15 cl of cooking water, le shoyu, and eyes, garlic, salt, pepper and mushroom soaking water.
In a robot fitted with a leaf or by hand, mix together the gluten and the liquid Jerusalem artichoke preparation to form a homogeneous mixture.
On a film paper, spread the seitan into a rectangle of approximately 30 cm per 15 cm.
Add the stuffing in the center then close the film firmly to form the roast. Tie knots on the sides to hold it in place and tie it up.
Steam for 1 hour 15 minutes.
Meanwhile prepare the sauce, To do this, finely chop the shallots and sweat them 10 minute over medium heat in a pan with margarine. Increase the heat and deglaze with the white wine then add the cranberries, sugar and season. Let it reduce 10 minutes over medium heat then add the cream. Let it reduce again 5-10 minutes.
Remove the strings and the film after cooking then in a pan, heat a drizzle of olive oil and brown the roast on all sides.
Serve with sauce and steamed potatoes.