Vegan Stuffed Seitan Loaf

Vegan Stuffed Seitan Loaf

  • Author: Deborah Davis
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 mins
  • Yield: 8-10 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan


Savor the flavors of the holidays with this delicious vegan stuffed seitan loaf filled with butternut squash, cranberries, and kale.



  • 2 cups butternut squash, roasted
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped, lacinato kale
  • 1/4 cup dried cranberries
  • 1 teaspoon oregano
  • Leaves from 2 stems of fresh thyme (or 1 teaspoon dried thyme)
  • 2 tablespoons bread crumbs
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

Seitan Roast:

  • 2 cups vital wheat gluten
  • 1/3 cup garbanzo bean flour
  • 2 cups vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • 1/4 teaspoon dried rosemary


  • 16 ounces mushrooms, chopped
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 2 tablespoons fresh oregano, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. To make the stuffing:
  2. To make the butternut squash, peel and cut it into 1/2″ cubes, toss in olive oil and bake for 1 hour at 350 degrees Fahrenheit or until tender when poked with a fork. Set aside.
  3. In a large skillet, heat 1 tablespoon olive oil and add the onion, celery, and carrot. Cook until the onion is translucent, about 5 minutes. Stir in the mushrooms and cook another 2 minutes. Add in the kale and garlic. Cook until the kale is wilted. Toss in the butternut squash, cranberries, oregano, and thyme. Cook another 1 minute. Turn off the heat and stir in the breadcrumbs, salt and pepper. Transfer stuffing to a food processor and pulse 10-12 times just until stuffing starts to stick together. Set aside.
  4. To make the Seitan Roast:
  5. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, add all of the seitan ingredients. Stir well until it forms a ball of dough. Tear off a large piece of aluminum foil and spray with cooking oil. Transfer the seitan to the foil and use your hands to spread into a rectangle about 10″ x 12″. Spoon 2 cups of the stuffing onto the center of the loaf leaving 2″ of space at the ends. Now, grab the foil to bring the longer sides of the seitan up and over the filling. Use your fingers to close up the gap and the ends. Then, tightly fold the aluminum foil to seal up the seitan roast inside. Place on a baking sheet and bake for 1 hour. While baking, roll the loaf a quarter turn every 25 minutes. Once baked, allow to cool a couple of minutes and then peel off the aluminum foil.
  6. To make the gravy:
  7. Heat the olive oil in a large skillet. Add the mushrooms and cook for 5-7 minutes or until some of the liquid from the mushrooms has been cooked off. Add the garlic and flour and toss to coat the mushrooms. Add the vegetable broth and stir well. Bring to a simmer for about 10-12 minutes or until gravy has reached desired consistency.
  8. To serve, slice up the seitan roast into 1″-1 1/2″ slices. Spoon mushroom gravy over top.


Recipe adapted from Post Punk Kitchen’s Seitan Roast Stuffed With Shiitakes and Leeks.