Mushroom Seitan Roulade with Spinach and Sundried Tomatoes


I wanted something that wasn’t a bean dish to take to my family’s Easter dinner.  I eat like a vegan and my brother and future sister in law are vegetarians so I’m usually the one who brings the dish that the three of us can definitely eat.  Being Good Friday, they’d probably be ok since they both eat fish and we don’t eat meat on this day.  

But…it’s a holiday and a family gathering so I wanted something special for me at least.  We knew there would be my aunt’s popular bean salad hence the desire to make something different.  
My research during the week lead me to this recipe for a seitan mushroom roast.  It looked great and I also decided I’d serve it with this gravy.  But then I decided to stuff it with something so I made a spinach and sundried tomato stuffing.  I’d been a bit hesitant in the past to make seitan because it seemed so complicated but I’m glad I finally decided to try it. It was very easy!

Start off by making the filling and when it’s cooking you can assemble what you need for the seitan.  Once the seitan is in the oven you can focus on the gravy.  It’s a very appealing dish for a celebration.

Spinach and sundried tomato stuffing

2 onions, chopped

1 cup sundried tomatoes, sliced thin or chopped

2 cloves of garlic, chopped

1 tsp oregano

1 tsp basil

1/2 cup white wine

2 large handfuls of spinach, chopped

1/2 cup Italian breadcrumbs

Sautee the onion in a little bit of olive oil then using water in the non-stick pan whenever it starts sticking.  Let it cook until it’s golden and then add the garlic and tomatoes along with the herbs.  Let it cook for about 5 minutes then add the wine.  Once the wine evaporates a bit throw in the spinach and stir it until it is wilted and well combined with the filling.  Sautee until it is not too liquid.  Add the breadcrumbs and remove from heat.

Mushroom Seitan

Follow the instructions as per the original recipe.

But then you roll it out into a rectangle instead of rolling it out into a log.  Spread the stuffing on top of your rectangle but leave a little bit of space on the end so that your roll will stick to itself.

Roll it up using the foil to help you and then wrap it tightly into a log.  Fold up the foil and wrap the ends tight.  You should end up with a huge foil sausage.

Mushroom Gravy

There’s no need to mess with a good thing so I followed the recipe to a tee except for using Umami paste instead of miso since that’s what i had on hand.  I also made the recipe 1.5 times the original batch.  We love gravy.

I baked it for 70 minutes at 375 and every 20 minutes I rolled the log so that it would cook and brown evenly.

I let it sit in the foil for a bit to cool off then I unwrapped it, placed it in a dish and sliced off the end bits for a nicer presentation.  I spooned the gravy on top and around it.  Now it’s waiting patiently for when it’s time to go to my parent’s house so we can try it.

I know it’s good because the end pieces have been devoured ;)

Update:  It was a big hit at our family Easter dinner…even the non-veggies loved it.  

Here’s a pic of my husband’s helping…

Tuscan White Bean Stew

This is a hearty and tasty dish sure to please a wide variety of eaters.  The flavours aren’t too bold but it’s definitely not bland.

This is going to be my lunch for the week.  I’ve continued to eat like a nutritarian but being an emotional eater and a food addict I slowly put on some pounds over the years and was struggling to get rid of them.  I discovered Bright Line Eating and after doing that for a little over two months I’ve lost a nice amount of weight and am feeling very much in control of my eating.

My success has been in planning and prepping my meals for the week and not deviating from the plan.  This has kept me sane and I easily turn down anything that’s not my food because it’s not on my plan.  I know it sounds too good to be true but that’s how my brain works and I don’t need any willpower most of the time…it’s automatic.

I hope you enjoy this recipe if you try it.  To keep the stove free while making other food for me and the family I made this one in the instant pot.

Tuscan White Bean Stew

2 onions, chopped

1 red pepper, chopped

1 green pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

1.5 tsp rosemary

1.5 tsp basil

2 bay leaves

2 cubes salt free veggie bouillon

1 large can diced tomatos

3 cans white beans, drained

2 zucchinis, chopped and steamed

1 lb fresh spinach
Set the saute setting on the instant pot to low. Add the onions, carrots, peppers and celery and sautee with water until tender. Throw everything else into the pot except the zucchini and spinach.
Close the instantpot and set to chili/beans and adjust cooking time to 15 minutes. After the pot stops, let sit for 10 mins then release the pressure.
Add in the zucchini and the spinach and stir to combine well.

Easy Homemade Chipotle Salsa

I LOVE salsa!  Yep, I do.  A good, tasty salsa can help with meal prep if you’re not too sure what to make or you’re pressed for time.  Some steamed veggies, a cup of beans and a spoon or two of salsa and lunch or dinner is done…it’s really that easy.  A bit of salsa mixed with guacamole or avocado and you’ve got a tasty, creamy salad dressing that is bursting with flavour.  You can even jazz up plain hummus with a few spoons of tasty salsa.

Now…let me explain…I love a certain salsa that I pick up from a little shop that is two hours away from my house and costs $10 a jar.  It’s worth it but I don’t typically drive out that far to get it.  I enjoy it when I have it then I go without for a long time or I’ll make do with a quick and easy salsa that I can make myself.

This past weekend I decided to try to make something similar to the one I mention above so I could enjoy salsa more often.

I’ll keep trying to refine it but the first attempt came out very tasty and much cheaper.  I’ve included what I did on my first attempt and the biggest difference is in a richness to the sauce.  Maybe next time I’ll add a bit of tomato paste to the mix to help thicken it up.  

Chipotle Salsa

1 onion, chopped

1 small green pepper, chopped

1 small red pepper, chopped

1 large can of diced tomatoes

1/4 tsp allspice 

1 chipotle in adobo

4 medjdool dates

2 tbsp Apple cider vinegar

 Sautée the onion until it is soft and caramelized.  Add the peppers and cook them down until they are tender.  I water sautée in a non-stick pan and whenever things get dry and start to stick I add some water and stir it around.

Add the diced tomatoes and allspice and let it simmer.  

In a blender blend the chipotle, dates and apple cider vinegar with a little water to make it a paste.  Dump it into the simmering salsa.

Once everything is well combined and the liquid has mostly evaporated stop cooking and let it cool.

Yield – Two pint jars