Today we are making a vegan cranberry and walnut-stuffed seitan roast. This is a great vegan option for the holidays to replace the meat on your plate! Check out my Holiday recipe playlist here: https://bit.ly/2EDeYsG

? Recipe:
Stuffing:
1 clove garlic
1/4 cup onion, finely chopped
4 oz. mushrooms, sliced
1/4 cup walnuts, chopped
3 tbsp dried cranberries, chopped
salt and pepper to taste

Seitan:
2/3 cup white beans
2 tbsp tahini
2 cloves garlic
splash of water to help blend
1 2/3 cups vital wheat gluten (no substitutes)
1/4 cup nutritional yeast
1/4 tsp each dried thyme and sage
1/4 tsp salt
1 1/2 cups vegan chicken broth

Gravy:
2 tbsp tahini
2 tbsp soy sauce
1 tbsp maple syrup
2 cups vegetables broth 1/4 tsp each dried thyme and sage
salt and pepper to taste
3 tbsp cornstarch + 3 tbsp water

Oven: 375 F

1. In a frying pan on medium heat, add a drizzle of oil and cook the garlic, onions and mushrooms. Cook a few minutes until onions are translucent.
2. Add the walnuts and cranberries and salt and pepper to taste. Cook a few minutes on low heat, then set aside.
3. In a food processor or blender, add the white beans, tahini, garlic and splash of water and blend until creamy.
4. In a mixing bowl, add the wheat gluten, sage, thyme and salt and whisk until combined. Add the bean puree mixture and stir. Add the broth and stir to form a dough. Knead a few times, then place on a clean flat surface.
5. Roll flat (see video) then add stuffing to the centre. Tuck in the slides...