Seitan Roulade with Cranberry Stuffing and Vegan Gravy

Cranberry Stuffing

• 3 - 4 fresh sage leaves
• 70 g walnuts
• 70 g onions, quartered
• 30 g olive oil
• 1 stalk celery, cut in 3 pieces (approx. 90 g)
• 150 g chestnut mushrooms, sliced (1 cm)
• 100 g wholemeal bread, diced (2 cm)
• 100 g dried cranberries
• 70 g water
• 1 ½ Tbsp soy sauce
• 1 ½ tsp chia seeds
• 3 - 4 sprigs fresh thyme, leaves only
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Seitan

• 300 g vital wheat gluten
• 60 g nutritional yeast flakes
• 75 g quinoa flakes
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1 tsp chia seeds
• 1 garlic clove
• 350 g boiling water
• 60 g tinned cannellini beans, rinsed, drained
• 1 vegetable stock cube (for 0.5 l), crumbled
• 2 Tbsp soy sauce
• 1 Tbsp tahini

Assembly

• 1 tsp soy sauce
• ½ tsp sesame oil

Vegan Mushroom Gravy

• 50 g onion, quartered
• 30 g olive oil
• 2 garlic cloves
• 120 g chestnut mushrooms, halved
• 400 g water
• 30 g almond milk
• 1 vegetable stock cube (for 0.5 l), crumbled
• 1 - 2 sprigs fresh thyme, leaves only, to taste
• 1 sprig fresh rosemary, leaves only
• 2 Tbsp nutritional yeast flakes
• 2 Tbsp plain flour
• 2 tsp sherry
• 1 tsp soy sauce
• ½ tsp fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste