By Little Northern Bakehouse

Plant-based Gluten-free Seitan Holiday Roast
with Stuffed and Unstuffed Options

Gluten-free plant-based holiday mains can be hard to come by when you want something different than the stuffed squash standby. With stuffing or without, our Vegan Gluten-free Seitan Holiday Roast recipe gives you two ways to feast no matter what you’re celebrating!

Store-bought or homemade, most plant-based holiday mains use traditional seitan made from wheat—a no-go for anyone gluten-free. Allergy-friendly with no nuts, eggs, or dairy, our Gluten-free Seitan Holiday Roast adds two showstopping options to your recipe repertoire to help you welcome everyone to your table for any occasion. (Pass the Gluten-free Mushroom Gravy and Cranberry Sauce, please!)

Read the recipe for tips and tricks to make this seasonal stunner the star from Thanksgiving to Christmas, and all holidays in between. (We promise it’s worth shopping for a few out-of-the-ordinary ingredients!)

Instructions:
For the Gluten-free Seitan Holiday Roast Base:
  1. Combine all dry ingredients—gluten-free flours, nutritional yeast, xanthan gum, and the herbs and spices for the Gluten-free Seitan Holiday Roast Base—in a medium bowl. Whisk or stir to blend them together.
  2. In a food processor or high-powered blender, purée beans and all other wet ingredients except the broth / bouillon until smooth. (If using miso, add it to the wet mixture in this step).
  3. Transfer wet ingredients to the bowl of an electric stand mixer with the dough hook attached (or to a large mixing bowl with a sturdy spoon and some elbow grease nearby). Add one third of the dry ingredients and mix. When incorporated, add one third of the veggie broth / bouillon, mix, then repeat until all dry ingredients have been added.

IMPORTANT: You may not need all the broth / bouillon called for in the recipe!

Start with the first 1/2 cup of broth / bouillon divided between dry ingredient additions. After adding the last round of dry ingredients, watch the mixture as it comes together. If it’s still crumbly and dry, proceed with caution adding only small splashes of broth / bouillon at a time and mixing well after each.

Stop adding more liquid when the gluten-free seitan forms a smooth, clean ball and has the consistency of a roll-out-and-cut cookie dough or play dough—if it looks like sticky muffin batter or spreadable cream cheese, you’ve gone too far.

But don’t worry! If you added a little too much liquid, just add more glutinous rice flour one teaspoon at a time and keep mixing until the dough is the correct consistency. (Trust us. You do not want to attempt either version of our gluten-free seitan holiday roast with sticky dough—adjust until it’s smooth enough to handle like play dough before moving on to the next steps!)

For the Gluten-free Seitan Holiday Roast Without Stuffing:
  1. Cut a large piece of aluminum foil (about 18- to 24-inches long) and place on a clean work surface. Then cut a fresh piece of cheesecloth about the same size and place it on top. (See tip).
  2. Remove your gluten-free seitan dough from the mixing bowl and use your hands to pat it into a ball or a loaf/log shape as desired. If the dough is a little sticky, dust your hands with glutinous rice flour first.
  3. Place your shaped dough in the middle of the cheesecloth, and bring up the sides until the entire roast is wrapped. (The cheesecloth will keep the dough from sticking to the foil as it steams).
  4. Wrap the roast in foil. If not completely covered, use a second piece of foil to ensure there are no bare spots. Set aside while you set up your steamer. Whatever style of steamer you use, check that the lid fits tightly over your roast.
    • If using a collapsable metal steamer basket: Place it in a large pot with a lid (like a dutch oven or stock pot) and fill with water to just below the base of the steamer. If you have a tall enough pot, increase the depth of the water and reduce the risk of the pot boiling dry while it steams: place a heat-proof object on the bottom of the pot and set the steamer basket on top so it’s elevated. (Make sure the lid of the pot still fits!)
    • If using a set with a pot and nesting steamer: fill the base pot enough that when it boils the water will not bubble up into the steamer pot (no more than halfway).
    • If using a bamboo steamer: ensure you set it on the rim of a same-sized pot so the stack is sturdy and there is a good seal where they meet, then fill the pot halfway with water.
  5. Place your foil-wrapped gluten-free seitan roast in the steamer and bring the water to a boil. Cover tightly with the lid and reduce stove heat to medium*. Steam for 1 hour, or until the centre of the roast reaches 160°F** (insert your kitchen thermometer through the wrapping; a roast with a small hole is better than one with a gummy, undercooked middle!).
    Be sure to check the water level often    —especially if using a steamer basket with short feet and no height booster—to make sure the pot does not boil dry.
  1. When fully cooked, use oven mitts to remove the roast from the steamer. Let it rest until it’s cool enough to handle before unwrapping.
  2. Slice with a serrated knife (like a bread knife) or use a sharp chef’s knife and a gentle back and forth motion. Serve warm with your favourite gluten-free sides now or proceed to the instructions for the Crispy Gluten-free Rice Paper Skin if desired.Optional: if not using the Plant-based Roast Spice Rub or Crispy Gluten-free Rice Paper Skin, place the cooked roast on a baking sheet, brush with melted plant-based butter or olive oil, and broil in your oven briefly until it starts to brown.

*Steaming over simmering water on lower heat may take more than 1 hour to reach 160°F.
**Cook time is shape dependent. A ball-shaped roast will take longer to reach temperature than a roll/log that’s evenly thick.

For the Stuffed Gluten-free Seitan Holiday Roast:
  1. Cut a large piece of aluminum foil (about 24-inches long) and place on a clean work surface. Then cut a fresh piece of baking parchment about the same size and place it on top. Lightly dust the parchment and clean hands with glutinous rice flour.

2. Remove your gluten-free seitan dough from the mixing bowl, place it on the parchment, and use your hands to press it into a rectangle roughly 1-inch thick. Lightly flour the dough and place a second same-sized piece of baking parchment on top (or flour the rolling pin well). Roll out the dough into a rectangle that’s evenly ¼ to ½-inch thick.

3. Peel off the top layer of baking parchment. Spread 2 – 3 cups of gluten-free stuffing on the dough, leaving at least 2-inches free at one short end and at least 1-inch free on both long sides. Starting from the short end with the stuffing spread to the edge, roll the gluten-free seitan dough over the stuffing. (It helps if you use the bottom layer of parchment to lift the edge over the stuffing to get started, then peel it off as you start rolling).

4. The stuffing will shift as you roll. When you near the opposite end, remove any extra stuffing that gets pushed into the 2-inch space left free in step 3. Where the stuffing-free end meets the roll, gently press and pinch the dough together to seal in the stuffing.

5. Remove any stuffing that shifted into the bare 1-inch area on the two open sides of the roll, then pinch and press the dough together to seal in the stuffing.

6. Gently pick up your stuffed and sealed roast and place it back on the parchment so it’s oriented with the long edges of the roast parallel to the long edges of the parchment and foil, and the seam is on the bottom. (See photo).

7. Wrap the roast in parchment like a burrito. If your parchment doesn’t meet, add another sheet to cover the bare strip. Tuck loose ends under on the sides and short ends of the stuffed gluten-free seitan roast. Repeat with aluminum foil, adding another sheet if needed. Twist the ends of the foil to create a tightly sealed log.

8. Set up a steamer on the stove top. Place your foil-wrapped gluten-free seitan roast in the steamer and bring the water to a boil. Cover tightly with the lid and reduce stove heat to medium. Steam for 1 – 1 ½ hours, or until the centre of the roast reaches 160°F (see instructions for the unstuffed roast).

Note: Our stuffed gluten-free seitan was almost 14-inches end-to-end*—too long to fit the steamer we used for the unstuffed roast. If that’s the case for you, here are two options:

  • If you have a sturdy roasting pan large enough to fit the stuffed roast: Place a wire cooling rack in the bottom with a heat-proof booster like a few same-height metal cookie cutters or shallow metal measuring cups under it (or use a collapsable metal steamer basket if it fits). Fill the bottom with at least 1-inch of water, put your roast on the rack, boil over the largest element on your stove, reduce to medium, and cover the roasting pan with a baking sheet.
  • If you do not have a big enough stovetop-safe pot or roasting pan:
    1. (And you did not know before you got to step 7) slice your wrapped stuffed roast in half with a sharp knife to make two short ones. Wrap each in another layer of foil and seal, and steam in separate pots if needed.
    2. (And you expect it might not fit before you start) divide your gluten-free seitan dough into two even portions before rolling and make two shorter stuffed seitan roasts—or slice your full-sized stuffed holiday roast before wrapping.
      Be sure to check the water level often      —especially if using the cookie sheet and roasting pan combo—to make sure it doesn’t boil dry.
  1. See steps 6 and 7 for the unstuffed roast for slicing instructions and serving suggestions.
For the Plant-based Roast Spice Rub
(optional, use with stuffed or unstuffed gluten-free holiday roasts):
  1. Mix all the rub ingredients in a small bowl.
  2. Before wrapping either style for steaming, melt some plant-based butter or use a little olive oil and brush over the entire surface of your gluten-free seitan roast.
  3. Sprinkle the spice rub on generously and rub it all over with your hands until the entire roast is covered. Wrap according the instructions for the style of holiday roast you’re making and proceed with no other changes.
For the Crispy Gluten-free Rice Paper Skin (optional):
  1. Preheat the oven to 350°F.
  2. After your gluten-free seitan roast has cooled enough to handle, remove the wrapping and transfer the roast to a lightly oiled baking sheet.
  3. Melt the plant-based butter in a measuring cup or small bowl and stir in minced garlic and other seasonings. Using a pastry brush, baste the entire surface of your gluten-free seitan roast with garlic butter.
  4. Working one sheet at a time, run rice paper under warm water until completely wet. Wait about 30 – 45 seconds for the rice paper to soften. When fully pliable, drape over the gluten-free seitan roast, and repeat as needed until the entire surface is covered. Then, brush all over with more garlic butter, using the brush to connect the rice paper to the roast completely. (Wrinkles and bubbles are okay!)
  5. Bake for 15 minutes. Remove from the oven, brush all over with another round of garlic butter and return the roast to the oven for another 15 – 20 minutes, or until the rice paper skin is golden and crisp.

The unstuffed version of our Gluten-free Seitan Holiday Roast serves 4 generously with sides.
The stuffed version is a hearty portion for 6 or more.

Tips:
  • Infuse extra flavour to your unstuffed gluten-free seitan roast! Sandwich sprigs and leaves of fresh herbs like thyme and sage between two layers of cheesecloth before you wrap your roast and seal it in foil for steaming. (Discard with the cheesecloth and fresh herbs when cooked).
  • Make it ahead!
    • Option 1: Prepare the dough the day before and refrigerate until a couple hours before your dinner guests arrive.
      For the unstuffed roast, wrap it so it’s ready for the steamer; For the stuffed roast, skip the soggy stuffing—roll and fill the day of your feast instead!
    • Option 2: Steam either roast either a day or two ahead, leave it wrapped, and refrigerate and reheat an hour before dinner. (Cooked roasts keep up to 3 days in the fridge). Or steam then freeze up to a month ahead and defrost before reheating.
  • Fancify your stuffed roast! Before you seal it in foil, truss your parchment-wrapped roast with string to give it shape and push it into showstopper territory.
  • Serving a bigger crowd? Do NOT just double the recipe by multiplying everything by two! This recipe is based on our popular Vegan Gluten-free Seitan. We learned the messy way that the liquid doesn’t scale the same as the dry ingredients! If you need more than one Gluten-free Seitan Holiday Roast, we recommend making it in separate one-roast batches to avoid sticky surprises (and guessing how much longer a larger roast would take to cook through).
  • We think steaming is the best way to cook the holiday roast versions of our Gluten-free Seitan. But it’s not the only way! Our original Vegan Gluten-free Seitan is baked in the oven to give it the perfect texture for meaty plant-based sandwiches. We haven’t tested the bake time for our gluten-free holiday roasts, but if you try it and it turns out, be sure to let us know!

Check out our original Vegan Gluten-free Seitan recipe and try it in our Vegan Gluten-free Cuban Sandwich, Gluten-free Seitan Vegan Corned Beef and Cabbage Sandwich, and Vegan Hot Pastrami Sandwich with Gluten-free Seitan recipes.

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