Seitan Roulade with Oyster Mushroom and Farro Stuffing

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program


Looking for a show-stopping vegan holiday entree? This gorgeous Seitan Roulade with Oyster Mushroom and Farro Stuffing fits the bill! Seitan is another name for wheat gluten, the protein-rich component in ground wheat that, when separated from the starch, makes a dense and chewy vegan meat substitute. Though it may seem like a newfangled food, seitan originated in China in the 6th century, when Buddhist monks began preparing it as a cruelty-free alternative to meat. The method used by these monks involved making a dough of wheat flour, kneading it underwater, and repeatedly rinsing away the starch until only the gluten was left behind. Fortunately for us, we can now purchase vital wheat gluten at our local grocery stores in the baking aisle or online, which cuts out the rinsing step and makes preparing homemade seitan a snap! A Chef Sara Boan ( recipe.


1 cup
Vegetable Broth
1⁄4 cup
Grapeseed Oil (sunflower, or canola oil)
1⁄4 cup
Nutritional Yeast
2 tablespoons
Tamari Soy Sauce
1 tablespoon
Onion Powder
2 teaspoons
Garlic Powder
2 teaspoons
Poultry Seasoning
1 1⁄2 teaspoon
Freshly Ground Pepper (to taste)
2 cups
Vital Wheat Gluten

For the Seitan

8 ounces
Firm Tofu (drained half a 1-pound block)

For the Stuffing

1 tablespoon
Olive Oil
Yellow Onion (chopped)
4 ounces
Oyster Mushrooms (trimmed and coarsely chopped)
2 cloves
Garlic (minced)
1⁄4 cup
White Wine (or apple juice)
1 teaspoon
Salt (plus more to taste)
1 1⁄2 cup
Farro (cooked, from ½ cup dry)
1⁄4 cup
Dried Cranberries (coarsely chopped)
1⁄4 cup
Chopped Pecans
1 tablespoon
Fresh Sage (chopped, or 1 teaspoon dried sage)
2 teaspoons
Fresh Thyme ( chopped, or ¾ teaspoon dried thyme)
2 tablespoons
Fresh Parsley (chopped)
Freshly Ground Pepper (to taste)