Roast Seitan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make an 80g packet of sage & onion stuffing mix, add applesauce (I made 2 apple's worth) and mix it up, roll into a sausage shape, wrap in clingfilm and put in the freezer to firm up.

Step 2

Mix to form a firm dough, do not knead, then place on a big sheet of cling film and flatten with a rolling pin into about a 20cm sized sheet.

Step 3

Place the unwrapped stuffing and apple cylinder in the middle and roll the seitan with the cling film around it until a tight roll is formed. Fold over the edges and seam and make sure it is all sealed with no gaps or holes. Tighten the edges and tie shut.

Step 4

Submerge the wrapped roll in a large pan of boiling water and simmer on a medium heat for 40 mins, flipping halfway, then take out and remove cling film.

Step 5

Score the top to create the crackling effect and place the roll in a baking dish and cover in a generous splash of olive oil & mixed herbs, I used sage and rosemary, glaze the top with maple syrup and a pinch of salt. Roast at 175°C for approx half an hour and be sure to baste it every 5 mins with a splash more oil and syrup to create the crispy crackling. Roast until that nice skin has formed and the stuffing inside is cooked.