3sprigsrosemaryremoved from stems and finely chopped
2vegetable stock cubescrushed – oxo or similar work best
For the broth:
2vegetable stock cubes
To add before roasting:
Add the vital wheat gluten to a bowl.
In another bowl, mix the thyme, rosemary, crushed stock cube, nutritional yeast, garlic and pepper.
Add the cold (very important that it’s cold or the gluten will immediately go sticky) water to the dry stock, yeast and herbs and stir well until combined.
Slowly pour the liquid into the wheat gluten, stirring as you pour. Continue to stir until it has formed a ball – add a small bit more cold water if necessary. Knead lightly if necessary to bring the ball together.
Preheat oven to 200°C.
Lay out a sheet of baking paper and place the seitan on top of the paper.
Flatten the seitan as much as you can into a large rectangle.
Using the baking paper, roll the seitan into a roulade and continue until it’s fully wrapped in baking paper.
Wrap the roulade tightly with tin foil.
Fill the saucepan with the boiling water and stock cube (the broth), add the seitan to the pan and boil for 40 minutes.
Remove the seitan from the pan.
Once cooled enough to handle, remove the tin foil and baking paper. There should be a cavity created big enough to fill with stuffing. Pack in as much as you can then place stuffing side down on a baking tray.
Drizzle with a little olive oil and roast for 15-20 minutes until starting to brown and serve immediately.