Robin Robertson's "Roasted Wheatmeat" makes the perfect holiday centerpiece that can be easily tailored to the season by playing with the stuffing. The recipe makes enough for a family or lots of leftovers. Here's my variation on her great recipe, adapted from her book Vegan Planet. (Visit her Web site and check out her awesome cookbooks -- which, incidentally, would make great Christmas gifts.)
For the wheat meat
2 cups wheat gluten flour
1/4 cup regular flour
1/4 cup nutritional yeast
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tahini
1 tablespoon ketchup
1/4 cup soy sauce
1 tablespoon white wine
1 tablespoon olive oil
1-1/4 cups water
For the stuffing
1 tablespoon olive oil
1 yellow onion, minced
1 celery stalk, minced
2 tablespoons Earth Balance butter
approximatey 8 ounces of mushrooms, chopped finely
fresh herbs to taste: parsley, thyme, sage
salt and pepper to taste
about 5 cups finely cubed bread
1/2 cup vegetable stock or water
In a large bowl, whisk together the dry ingredients. In a small bowl, combine the tahini, ketchup and soy sauce; stir in oil and water and whisk until smooth. Add liquid ingredients to dry ingredients and mix until combined, kneading for a minute or two. Place between two sheets of plastic wrap and roll out to approximately 11-inch square (about 1/3-inch thick). Set aside.
Heat the olive oil in a large skillet over medium heat. Add onion and celery, cover, and cook for 10 minutes or until soft. Add the mushrooms, EarthBalance butter, spices, salt and pepper to taste. Cook about another five minutes and then transfer to a large bowl. Stir in the bread and mix well. Add as much of the vegetable stock or water as needed to moisten the stuffing mixture. Set the stuffing aside.
Preheat oven to 350 degrees.
Spread the stuffing evenly across the seitan, leaving a 1-inch border. Then carefully roll up the seitan around the stuffing, using the film wrap it is laying on to help you. Use your fingers to press the edges of the seitan to seal the roast. Discard the film wrap. Place the rolled seitan, seam side down, on a lightly oiled sheet of aluminum foil and seal it, crimping the ends. Carefully place the roast in a 9- x 13- baking dish. Pour in enough water to come about halfway up the sides of the pan. Carefully place in the oven and bake for 90 minutes. Open up the foil to expose the top of the roast and bake 10 minutes longer to brown. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing. Using a serrated knife, cut the roast into 1/2-inch slices.