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Seitan Roast with Rice Stuffing Recipe Video
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Celery stalks||2 , diced|
|Onion||1⁄2 Cup (8 tbs), diced|
|Gluten||2 1⁄2 Cup (40 tbs)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Chickpea flour||1⁄4 Cup (4 tbs)|
|Vegetable broth powder||2 Tablespoon|
|Onion powder||2 Tablespoon|
|Ground pepper||To Taste|
|Water||2 1⁄2 Cup (40 tbs)|
|Tamari soy sauce||2 Tablespoon|
|Oil||2 1⁄2 Tablespoon (Splash Of Oil For The Foil)|
|Mixed herbs||1⁄2 Teaspoon (Parsley, Sage, Rosemary And Thyme)|
Calories 228 Calories from Fat 47
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 911.6 mg38%
Total Carbohydrates 20 g6.5%
Dietary Fiber 2.4 g9.8%
Sugars 1.9 g
Protein 26 g52.5%
Vitamin A 3.9% Vitamin C 6.2%
Calcium 8% Iron 14.9%
*Based on a 2000 Calorie diet
Pre-heat the oven to 325.
Dice the celery and onion. Heat a pan over medium-high heat and add 2-3 teaspoons of oil. Saute until the celery and onion are soft (5-8 minutes). Sprinkle in the spices, salt and pepper, and rice. Mix well and set aside.
Mix the dry ingredients in one bowl (gluten flour, garbanzo flour, vegetable broth powder, nutritional yeast, herbs and spices. Blend well. Mix the wet ingredients in another bowl or large measuring cup. Pour the wet into the dry and stir for 30-60 seconds. The dough will be quite wet and easy to work with.
Splash some oil on 1 piece of foil and sprinkle the herbs over the top.
Spread the seitan out on the foil and shape it into a rectangle about 1/2 inch thick.
Spread the rice stuffing across the center of the seitan. Use the foil to roll one end over. Use the other end of the foil to roll the other end to meet it. Pinch the seitan together and twist the ends of the foil to close. Roll it up snugly in the foil to make a log. Roll the Sei-Turkey in two more layers of foil, twist the ends and place the roast on a baking sheet.
Place on a cookie sheet and bake for 1 1/2 hours. When it's done, let it cool for 5-10 minutes, unroll and slice into 3/4 inch slices.