Vegan Seitan Roast with Wild Rice and Chestnut Stuffing


2 cups vital wheat gluten
3/4 cup pinto peans, rinsed and drained
1 1/2 cups low sodium vegetable broth
3 tablespoons coconut aminos
2 tablespoons olive oil
1/3 cup nutritional yeast
3 garlic cloves, minced
1 teaspoon ground fennel seed
1 teaspoon thyme, crushed
1 teaspoon sage, crushed
1 teaspoon paprika
no salt seasonings to taste

12 roasted chestnuts, chopped
1/2 cup cooked wild rice
2 tablespoons olive oil
1 tablespoon margarin or vegan butter
1 large shallot, chopped
2 garlic cloves, minced
1 celery rib, finely chopped
1 cup dried cranberries
1 tablespoon flour
1/4 cup water
1 teaspoon sage
1 teaspoon thyme
no salt seasonings to taste

1. In a large pot, add olive and vegan butter/margarine and melt over medium heat. Add shallots, celery and garlic. Sauté until soft and translucent.
2. Add water, spices, and dried cranberries. Cook for additional 3-4 minutes or until cranberries have softened. *If mixture is dry, add water 1 tablespoon at a time.
3. Once cranberries are softened, add wild rice and chestnuts. Stir and cook for an additional 2 minutes.
4. Add flour and stir to mix well. Take off the heat and store in fridge to cool.
5. In a food processor add vegetable broth, coconut aminos, garlic, olive oil and pinto peans. Puree until mostly smooth.
6. Preheat oven to 350F. In a mixing bowl, add wheat gluten, nutritional yeast and spices. Mix until well combined.
7. Make a well and add the bean mixture. Mix with a wooden spoon until well combined.
8. Lay out 2 pieces of aluminum foil overlapping each other about 18-20” long. Lay seitan onto the foil and work into a 10-12” rectangle.
9. Place at least half of the stuffing onto the seitan, about 2/3 covered leaving a 2” strip uncovered towards the bottom. Roll into a log.
10. Cover the seitan with the foil and seal well on the top and sides. Transfer into a baking dish.
11. Place in a 350F oven for at least 1 hour rotating by rolling the log every 20 minutes to bake evenly. Check for firmness after 1 hour. It should be mostly firm, not spongy when it’s done. It make take 1-2 hours.
12. Serve hot with your choice of vegan Thanksgiving fixings!



  1. Hi Jennifer! That sounds like a great idea! We chose celery as we thought it be more traditional however the fennel you mentioned sounds like a good idea! We will try that for next time! Thank you! Hope you enjoy it!

  2. I would recommend using fennel instead of celery. Fennel has a similar texture, very aromatic, fall festive, and have less sodium am more nutritional value than celery.

    I hadn’t heard of coconut amino before this and I am looking forward to using it as a low sodium brown sauce flavor alternative. Thank you!

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