Seitan Roulade with Apricot Hazelnut Stuffing and Confit Onion Gravy

Sat, 17 December 2022

1. Start with the gravy; combine all the ingredients except the stock in an oven proof dish. Place the dish onto the lower shelf and bake in a slow oven at120degrees Celsius for about 2 hours, turning every 30 minutes or so.  

2. When ready blend the contents with the stock, for a smoother gravy pass it through a sieve. Season to taste. 

3. To make the roulade; puree the tofu and water in a blender, tip into a bowl and whisk in the oil and the yeast, stock and onion powders. Add the gluten flour at the end.  

4. Knead for a minute until everything is incorporated. Leave your dough to rest and autolyse while you make the stuffing.  

5. In another bowl combine the chestnuts, apricots, panko, onion, sage, yeast flakes and psyllium husks. Add the soy sauce a little at a time until a moist stuffing is formed. 

6. Take a large square of foil and place your dough in the middle, shape the dough into an oblong running left to right. Roll this oblong of dough into a rectangle. It needs to be 25cm deep moving away from you. Then its width from left to right needs to fit in your oven dish (I rolled mine 28cm wide as my oven dish was 30cm.) 

7. Mound the stuffing into a cylinder running left to right about 1/3 the way on to the seitan dough. Using the foil as a guide lift and roll the dough away from you enclosing the stuffing, continue to roll until the dough folds over on itself. Roll the foil to fully enclose. Take another sheet of foil and roll it up a second time to prevent it bursting during cooking, Seitan expands as it cooks, and it can burst the foil.  

8. Place the tightly rolled seitan into your oven dish and fill 1/3 the way with boiling water. Cover the dish with another sheet of foil and place it into a preheated oven set to 200 degrees Celsius to cook for about 1.5 hours. When you remove it from the oven, strain out the cooking water and leave it to cool before opening and slicing.  

9. Serve with seasonal vegetables and onion gravy