If you’re still on the bubble, I’ve got you covered! After getting a few emails asking about the Thanksgiving roulade, I gave it another go and this time actually wrote the ingredients down. With the red pepper and spinach, this is really a showpiece. As a bonus, it’s not nearly as much work as it looks. All you have to do is make seitan (this is a nice tender recipe, easy to roll) and a filling, then roll it all up and wrap it. It’s super elegant and the puff pastry makes you an instant rockstar. Serve it with any gravy (we love the Homestyle from American Vegan Kitchen) or brown sauce you like, along with mashed potatoes of course. We actually top the roulade with gravy, but I wanted to be sure you’d see it as is here.
Note: don’t forget to take the puff pastry out of the freezer about 45 minutes before you plan to assemble this. For easiest serving, make it early in the day but wait to bake it until you’re ready to eat. Just cover the pastry wrapped roulade with plastic wrap and refrigerate. Or do all but the puff pastry wrap the day before.
Seitan and Vegetable Roulade
Serves 6 to 8
Seitan for Roulade
1 1/2 cups vital wheat gluten
2 tablespoons soy flour
2 tablespoons all purpose flour
1 tablespoons herbes de provence (yes, a tablespoon)
1 teaspoon onion powder
1/2 teaspoon salt
Pinch black pepper
1 2/3 cup cold vegetable broth, divided
2 tablespoons tamari
2 tablespoons ketchup
2 tablespoons dry red wine
Preheat the oven to 300 degrees F. Lightly oil a 9 X 13 inch baking pan.
In a medium bowl, combine the dry ingredients. In a second bowl, combine the wet ingredients but only use 2/3 cup of the broth. Mix the wet into the dry and mix well, then knead with your hands for a few minutes. Add a tablespoon or two additional gluten or broth if needed. If you have silpat, this is the time to use it. Roll the seitan out to a 9 X 13-inch rectangle. The silpat makes it easy because it holds the seitan in place. Transfer to the baking pan and pour the remaining 1 cup of broth over the seitan. Cover tightly with foil and bake for 1 hour. Remove and let cool. Save the foil, you’ll need it again. While it’s cooling, make the filling.
1 tablespoon olive oil
1/2 cup minced shallots (or you can use leeks)
1/2 cup finely chopped red bell pepper
2 cloves garlic, minced
1 1/2 cups finely minced cremini or baby bella mushrooms
3 cups packed baby spinach, cut into chiffonade
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
Pinch of red pepper flakes, optional
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat the oil in a large skillet over medium heat. Add the shallots and red pepper and cook 2 to 3 minutes. Add the garlic, mushrooms, spinach, thyme and rosemary. Cook, stirring occasionally for 3 to 5 minutes. Add the salt, pepper and lemon juice. Taste and adjust seasonings. Let cool.
2 tablespoons Dijon mustard (or 1 tablespoon mustard and horseradish to taste)*
1 sheet puff pastry
Transfer the seitan to the piece of foil. Spread the seitan with 1 tablespoon of mustard, or the horseradish (to taste). Spread the cooled filling onto the seitan, leaving about 1/2 inch to 1-inch border all the way around. Starting at the 9 inch-side, carefully roll the seitan up to enclose the filling. The roulade can be made the day ahead up to this point, just wrap the roulade tightly in the foil.
On a lightly floured surface, roll the puff pastry out to an 11 X 14-inch rectangle. Spread with the remaining tablespoon of mustard. Transfer the roulade to the pastry with the short side of the roulade on the shorter side of the pastry. Roll the pastry around the roulade and enclose the ends. Wet your fingers to seal the ends closed. At this point, the roulade may be refrigerated air tight until serving, or you may bake it.
If you really want to be a fancy pants, use cookie cutters to cut extra parchment to decorate the outside of the roulade. That one shot with the hearts if from Thanksgiving.
To bake, preheat the oven to 400 degrees F. If you’ve wrapped the roulade in foil, remove the foil. Bake roulade on a baking sheet for 25 to 30 minutes, until golden brown. Cut in 1-inch slices using a serrated knife for the cleanest cuts. Serve with gravy.
*Horseradish mustard would be ideal here! If using straight horseradish, be careful not to overdo it.
Note: leftover slices can be reheated in baking dish covered with foil. Just bake for 30 minutes or so at 350 degrees F.
If you have leftover mashed potatoes, form them into patties like burgers and cover with a panko/ground mustard mixture. Pan fry until golden for the perfect side dish.
So…..what are you making?