Roasted Wheat-Meat with Oyster Mushroom & Sausage Stuffing

Too often, people think veg diets and the holidays don't go together. This savory, cruelty-free meat substitute proves that holiday flavors are abundant and delicious in plant-based foods.

Serves 8

What You Need:

  • 1 pound raw seitan
  • 1/2 cup tamari soy sauce
  • 3 tablespoons olive oil
  • 1 small yellow onion, minced
  • 8 ounces oyster mushrooms, coarsely chopped
  • 8 ounces vegetarian sausage, cooked and crumbled
  • 1 tablespoon minced fresh parsley leaves
  • 1 teaspoon fresh minced thyme or 1/2 teaspoon dried
  • Salt and freshly ground black pepper
  • 4 cups finely diced bread
  • Water, as needed

What You Do:

  1. Place the raw seitan in a shallow baking dish. Cover with the tamari and marinate for 30 minutes at room temperature. Meanwhile, preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat. Add the onions, cover, and cook, stirring a few times, until softened, about 5 minutes.
  2. Add the mushrooms, vegetarian sausage, parsley, thyme, and salt and pepper to taste, and cook, stirring, 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water, as needed, if the stuffing mixture is too dry. Set aside.
  3. Place the marinated raw seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick. Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up. Place rolled seitan seam side down in lightly oiled shallow baking pan. Pierce in several places with a fork.
  4. Pour the reserved marinade over the roast and bake, uncovered, 40 to 45 minutes, basting it once after 20 minutes. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for 10 minutes.
  5. Using a serrated knife, cut the roast into 1/2-inch thick slices. Arrange on serving platter and serve with the leftover marinade. Alternatively, the stuffing may be baked in a kabocha squash.

More Recipes

Mini Blueberry Cheesecakes {Recipe}

Fresh blueberries burst with flavor inside the cashew-based filling of these healthy, wholesome vegan cheesecakes.
Read More »

Vegan Chimichurri Sweet Potato Bowl {Recipe}

Roasted, cumin-seasoned sweet potatoes and a homemade hemp chimichurri sauce star in this flavorful remix on an everyday power bowl.
Read More »

The Best Vegan Blueberry Cheesecake {Recipe}

Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?
Read More »

Vegan Southern Buttermilk Biscuits {Recipe}

Plant-based buttermilk biscuits are perfect any time of day.
Read More »

5 Easy Vegan Meals to Make on a Weeknight

Save time and money with these five-ingredient, ultra-convenient meals.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »