November 23, 2011

Seitan Roast Stuffed With Shiitakes And Leeks

by IsaChandra

Serves 6 to 8
Active time: 1 hour || Total time: 2 hours

Seitan Roast

I know. I’m posting a roast recipe on the Tuesday evening before Thanksgiving. I’m sure everyone already has their menus planned and I’m late to the party. But this roast almost drove me to the brink of madness Call of Cthulu style, so I had to defeat it! And defeat it I did.

Seitan Roast

After about 20 years and twice as many tries I’ve got a fabulous centerpiece stuffed roast that I’m proud to show off to the neighbors. Succulent seitan stuffed with herbed meaty shiitakes and leeks. The seitan is mixed with pureed pinto beans to give it great, juicy texture and even a hint of pink color. It’s really similar to my sausage recipes which I used as a base recipe. The stuffing is coated with bread crumbs, which keep it perfectly packed into the roast when you slice it, instead of falling out all over the place. It all comes together when baked in a familiar tinfoil wrapping.

I don’t know what took me so long to get it right. Maybe someday I’ll be ready to talk about it. But right now, let’s get roasting!

Seitan Roast

There are a few recipe notes before you begin:

~For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn’t seasoned then add a teaspoon or so of salt to it.

~You’ll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you’re going to be coating it in gravy, too. But the broth is a nice touch. If you’re slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can’t have too much juice, here!

~This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!

~Use a steak knife for the easiest slicing.

~I used storebought breadcrumbs but if you use homemade, use 3/4 cup.

~This makes enough for 6 hungry people. If it’s not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.

For the filling:
2 tablespoons olive oil
6 oz shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half moons
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice

For the roast
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 teaspoon fennel seeds, crushed or finely chopped
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper

First prepare the filling:
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.

Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.

Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.

Prepare the roast:

Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)

In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.

Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.

On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.

Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.

Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.

Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

* I may update the time in this recipe because I’ve gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn’t, then bake further.

Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.)



  • November 23, 2011 at 3:20 am: kittee

    bravo, it’s gorgeous.
    xo
    kittee

  • November 23, 2011 at 3:21 am: Ashley

    Oh. My. Gawd. Why is this coming into my life so late in the holiday season? I’m going to need to make this for Christmas now and wow my friends and neighbors. Love it!

  • November 23, 2011 at 3:23 am: Scissors and Spice

    Don’t worry! It’s not too late and made of things most people have on hand! Tis a thing of beauty!

  • November 23, 2011 at 3:26 am: MyVeganJournal DotCom

    oh my gosh OH MY GOSH oh my GOSH, this looks SO good!! i may just have to change my plans and make this for thanksgiving!!! bravissimo times infinity!! it looks fantastic!!!

  • November 23, 2011 at 3:27 am: Evelyn M.

    This recipe sounds great and although I have a menu planned out for this Thanksgiving, I think I will make a change! :-)

  • November 23, 2011 at 3:29 am: GiGi

    This looks like you nailed it Bravo! I love salting things, and here’s a little game I made up that you can play with guests, called how high can we go. I take guests BP before we sit down to dinner and then just after they finished my well salt seasoned dinner. This is pretty and who would suspect the salt content?

  • November 23, 2011 at 3:34 am: Eileen

    This is beautiful! I will be trying this recipe over the next couple months in hopes of perfecting it for my 40th birthday celebration. Thank you so much for sharing!

  • November 23, 2011 at 3:34 am: Meg

    I guess I WONT be making pizza on Thursday!

  • November 23, 2011 at 3:36 am: Skinnywellfed

    Which of your fabulous gravies did you pair with the loaf? Looks amazing!!!

  • November 23, 2011 at 3:37 am: Jasmine

    Wow, Isa, this sounds AMAZING!!! Would greatly benefit from a video on how to do all the steps… please say you’ll do one!

  • November 23, 2011 at 3:38 am: Celyn

    Beautiful! I’ll be making this this week for sure.

  • November 23, 2011 at 3:38 am: michelle

    Aaron, with his fabulous seitan making skills, could pull this off!

  • November 23, 2011 at 3:42 am: Shannon

    Luckily for me, my only plan was to bake a Tofurkey . Now I can do this instead! YAY!

  • November 23, 2011 at 3:44 am: virtual.jess

    I have a shroom-a-phobic spouse. I am thinking of skipping the stuffing… or maybe adding some of my usual wild rice/sour dough/ mire poix/ sliced almonds/ dried cranberry/ chardonnay stuffing.

    • November 23, 2011 at 3:48 am: IsaChandra

      MMMM. I think most stuffings that hold together will work. Just be careful not to overstuff, you wanna be able to roll it.

  • November 23, 2011 at 3:50 am: Laura E

    This looks way better than the Tofurkey basketball I ended up buying! A must try for Christmas!

  • November 23, 2011 at 3:51 am: Gina Crout

    So glad I am a procrastinator! This will be on my table for Thanksgiving!

  • November 23, 2011 at 3:53 am: Anne

    Looks great! Is there a separate recipe for the gravy?

  • November 23, 2011 at 3:56 am: Michelle

    Sha-wing! Totally making this for Christmas dinner.

  • November 23, 2011 at 4:06 am: Frank

    Please divulge which gravy that is. It looks a little like the chickpea from VWV.

    • November 23, 2011 at 4:32 am: IsaChandra

      It’s this gravy I make from breadcrumbs. I call it Breadcrumb Sauce. I never wrote it down, I just make it when I have a need for a quick quick gravy. Maybe someday I will write it down. But the chickpea gravy would be great here, or the navy bean gravy. I think the mushroom gravy would be too many mushrooms, but could be good, too!

  • November 23, 2011 at 4:11 am: Sarah

    This looks amazing! I really want to try it–thanks for doing so much work to figure it out, so I don’t have to. You’re great!

  • November 23, 2011 at 4:16 am: Caitlyn

    Yum! I have already bought my tofurkey for Thanksgiving, but I think I will make this for Christmas! I’m not a fan of shitakes, though love mushrooms otherwise, but I think I will try using regular old stuffing in the middle to make it a bit more “traditional”. Can’t wait to try this!

  • November 23, 2011 at 4:17 am: Monika

    WOW. As in, this makes me contemplate risking gluten contamination even for just. one. bite. Instead, I’ll just make it for the fam and admire it from afar, enjoying it vicariously (and pain free) through them.

    • November 23, 2011 at 4:33 am: IsaChandra

      Aww, that makes me sad! I tried really hard to come up with something gluten-free but it just wasn’t working for me. I shall try again soon.

  • November 23, 2011 at 4:30 am: Cthulhu7

    Looks Amazing lady. You might’ve just changed the vegan thanksgiving for so many peoples.

  • November 23, 2011 at 4:42 am: Matt

    Dear Isa – THIS POST JUST MADE MY DAY! Holy moly! It looks fantastic and is exactly what I am feeling like today. Stuff waiting for Christmas! And I reckon this is going to serve 2 ;)

  • November 23, 2011 at 4:49 am: Dawn (Vegan Fazool)

    This looks really wonderful and I’d love to give it a go! I agree with Jasmine that it would really benefit from a video or at least pictures of the steps of making and assembling the roast, for those of us with tired brains who like cooking shows.

    XOXO!!

    • November 23, 2011 at 5:15 am: IsaChandra

      I agree, too. I just don’t have the capability to do something like that. I’m not sure how bloggers do that stuff, my kitchen always looks like a bomb hit it while I’m cooking.

  • November 23, 2011 at 4:53 am: Karen

    Not too late for me! I’m still contemplating which seitan to make. This will be it! Thanks so much for doing it again, Isa!

  • November 23, 2011 at 4:55 am: Cadry

    That’s so beautiful! It was worth the wait!

  • November 23, 2011 at 5:35 am: Kat

    Oh man. I was planning on making a different roast, but now you post this! I didn’t buy pinto beans, all I have is black beans, hmmm. Do I dare sub? Oh no!

  • November 23, 2011 at 6:09 am: Mr. Shiny

    LIttle late to change my holiday menu but that looks too beautiful not to try it out soon. Terrific.

  • November 23, 2011 at 8:47 am: cherryred

    wow this is amazing!!!! no thanxgiving here in itlay but i’ll save this recipe for xmas!!! thanx a lot.

  • November 23, 2011 at 11:13 am: Bonnie

    This looks amazing! I’m looking forward to trying it. Maybe I’ll make it with a different stuffing as my boyfriends hates mushrooms, but I think it looks really delicious with the shiitakes. Just one question: should there be broth in the stuffing? It’s in the instructions but I don’t see it on the ingredient list.

  • November 23, 2011 at 11:24 am: Rachelle

    Will definitely give this a go for Christmas dinner. Of course, I will have to try it before hand…can’t wait. It looks delish!!

  • November 23, 2011 at 11:25 am: Maya

    Thanks for posting this! Exciting! Quick question – for the stuffing, you say drizzle on the broth and lemon juice, but I don’t see how much broth to use for the stuffing. Can you add that in? Thanks!

    • November 23, 2011 at 4:18 pm: IsaChandra

      I fixed it, 1/4 cup!

  • November 23, 2011 at 11:37 am: golden delicious

    Too late for Thanksgiving day, but I’m have a Thanksgiving party for friends in two weeks…this is on the menu now!

  • November 23, 2011 at 11:48 am: JL goes Vegan

    Bravo!!! I’m going to a restaurant for Thanksgiving but I’m tempted to try this over the weekend! Wow!

  • November 23, 2011 at 12:38 pm: Lisa Schaeffer

    This looks great Isa. I think you’re just in time! I just have to mention, I must be the only vegan who hates mushrooms LOL. I’m going to set aside some of my traditional (albeit, whole grain, reduced fat and healthy version) bread stuffing to put inside this instead of the shiitakes. Thanks for working on this. By the way, just got your pie book and am looking forward to putting it to use. I know that it will be good, because I already have your cookie and cupcake cookbooks and they have won over the skeptics. Thanks for everything you do! Happy holidays!

  • November 23, 2011 at 12:41 pm: Krista

    This looks so good; can’t wait to try it. Thanks!

  • November 23, 2011 at 12:45 pm: Cathy @ What Would Cathy Eat?

    Wow. Such an impressive looking entree. This will be perfect with my famous vegan gravy!

  • November 23, 2011 at 2:57 pm: Chris M.

    The instructions say “Drizzle in the broth and lemon juice and toss to coat until moist.” for the stuffing, but the stuffing ingredients don’t list any broth. How much should I add? I’m getting ready to make this, I guess I’ll just toss a bit on until it looks damp?

    • November 23, 2011 at 4:17 pm: IsaChandra

      Thank you for catching that! I was sooo beat when I wrote it out I am surprised I got anything right. It should be 1/4 cup veg broth, I’ve updated the recipe.

  • November 23, 2011 at 3:13 pm: Mare

    Thanks Isa for this awsome roast recipe! I have been searching for something like that for a big christmas dinner with my friends, and want it to be really great. Think this one will totally do it!

  • November 23, 2011 at 3:20 pm: frederic

    Nice. I might try this instead of my plan of making an attempt at a turkey shape with the chickpea cutlets recipe tomorrow. Although I was looking forward to making the white tassles…

  • November 23, 2011 at 3:35 pm: Gloria Huerta

    Very interesting recipe. I’ve made seitan using beans before, white kidney or red kidney. And the texture is quite different when it is baked in the broth versus boiling in broth. I’ve also made the seitan using tofu and oats in combination with the gluten. I will definitely try this out. It looks amazing.

  • November 23, 2011 at 3:46 pm: Ralph

    Why do you have to use olive oil in everything. It is 100% fat and can contribute to a heart attack. Haven’t you seen forks over knifes or read Caldwell Esselstyn’s book?

  • November 23, 2011 at 4:13 pm: Ida

    It will decently be something for Christmas! Looking forward:)!!! Thank you so much for an wonderful site!
    Love from Stockholm, Sweden

  • November 23, 2011 at 4:14 pm: Farrah P

    Wow this is so awesome! I think I am going to add this to my Christmas menu for sure!

  • November 23, 2011 at 4:14 pm: Lillian

    this is it!!! I am making it tomorrow. Thank you SO MUCH.

  • November 23, 2011 at 4:52 pm: Therese

    This looks amazing! I’m a South African living in England, and will now be celebrating Thanksgiving just so that I have an excuse to make this! =)

    When you reheat the roll, do you bake it inside the tinfoil, or unwrap first?

    • November 23, 2011 at 5:55 pm: IsaChandra

      I did it both ways and it worked fine, but I think it will be faster if you keep it inside.

  • November 23, 2011 at 5:15 pm: denise

    Haha Can i ORDER this from you?

  • November 23, 2011 at 7:28 pm: Kaitlyn@TheTieDyeFiles

    I wish I saw this earlier! Christmas, perhaps!

  • November 23, 2011 at 7:30 pm: Barret

    No matter how many times I’ve tried, I’ve never been able to make good seitan.

  • November 23, 2011 at 7:45 pm: jo

    This sounds otherwise fab but I am not making something with that much salt and soy sauce in it. I will have to experiment between now and Christmas to see what seasoning mods I can make. It looks beautiful.

  • November 23, 2011 at 8:19 pm: lloyd HC

    Looks amazing. I love making seitan and I have been going crazy trying to find a stuffed, baked recipe like this for my Christmas dinner. Looks perfect! Cant wait to try it.

  • November 23, 2011 at 8:30 pm: Rhean

    Very timely! I think I’ll try to modify this to go inside a puff pastry shell, which I was planning to do with slightly different fillings. Thank you!

  • November 23, 2011 at 9:05 pm: Leeree

    Have just gotten in to making my own wheat meat. Will be trying this over christmas I think. Yum, yum & thrice yum!

  • November 23, 2011 at 9:45 pm: KalandraJane

    It looks amazing! Well done on completing your quest for the perfect roast. I made one of Vegan Dad’s last year but I must have messed it up somewhere because I got the texture totally wrong. I definitely want to try this… being in the UK we don’t have thanksgiving but this will be just fantastic for Christmas,

  • November 23, 2011 at 10:31 pm: lara

    Hi this looks great for my family for Christmas. I live in england and cant get vital wheat gluten here. Is there a substitute ?

  • November 23, 2011 at 11:06 pm: Therese

    We couldn’t resist, my husband and I needed to taste it as it came out of the oven… It’s delish! Didn’t have fresh shiitakes, but it worked really well with rehydrated ones.

  • November 23, 2011 at 11:28 pm: Therese

    Hi lara,

    I live in England too; I couldn’t find wheat gluten for ages, then found it on veggiestuff.co.uk.

    http://veggiestuff.co.uk/acatalog/vital-wheat-gluten-flour.html#aNUV9999

  • November 23, 2011 at 11:41 pm: Katrina

    This roast sounds fantastic! Love the middle of this :)

  • November 24, 2011 at 1:20 am: Leigh George Kade

    I have this in the oven as we speak. It comes together just like the sausage (you know, the one that changed the way we eat!) and bakes up beautifully! Thanks for sharing!

  • November 24, 2011 at 1:54 am: Dawn (Vegan Fazool)

    Ok, Isa, I am making this right now (with a cornbread & vegan sausage stuffing) for tomorrow! Question: after baking it tonight, should I let it cool completely still wrapped in the foil and then just stick it in the fridge? I’m thinking I’d just reheat it tomorrow in the same foil wrapping, never having opened it (oh torture! I want to see it tonight!!).

    SO excited!!!

    P.S. I took lots of pics of the steps and will post to my blog, maybe later tonight!

  • November 24, 2011 at 1:56 am: Candace

    This looks amazing!

  • November 24, 2011 at 2:10 am: Angela

    Oh man–wish I had this recipe a few days ago! Going to do it for xmas though! YUM!

  • November 24, 2011 at 2:20 am: Lauren

    In the directions for the filling, it mentions drizzling in the broth with the lemon juice, but I don’t see how much broth to add. So excited about this recipe – the filling already smells delicious! Thanks!

  • November 24, 2011 at 2:25 am: Alexander

    Anyone know anything that would taste good and replace the fennel seed? Neither I nor my sisters can stand fennel or fennel seed.
    Other than that, this looks great. You think it’d last a couple days? I could make it and then have lunch for a couple days, that’d be awesome!

  • November 24, 2011 at 2:45 am: Dawn (Vegan Fazool)

    Alexander, Isa’s recipes are flexible! You can just leave out the fennel seed or sub something you all like a lot (hot pepper flakes? more sage? dried rosemary?)

    Make it!!

  • November 24, 2011 at 3:18 am: Sherlock

    This was ok…the stuffing makes it though. I found the seitan to be kind of lacking…I even used the added salt. Someone else might like it though.

  • November 24, 2011 at 3:56 am: Melanie

    This is exactly what I came here looking for. I want something that isn’t tofu “turkey”
    Thanks for the years of effort to make our Thanksgiving tasty.

  • November 24, 2011 at 4:09 am: Dawn (Vegan Fazool)

    Whew! Finished the post with pictures of making and assembling the roast for anyone who is interested. It was really fun and easy guys, DO IT.

    http://veganfazool.blogspot.com/2011/11/its-not-too-late-make-isas-seitan-roast.html

    Can’t wait to eat this roast tomorrow!! Thank you so much for your amazing talent, Isa!

    XOXO

    • November 24, 2011 at 6:15 am: IsaChandra

      Thank you so much for the step-by-step! As I said a few comments ago, I am not neat or coordinated enough to do that. Can’t wait to see it roasted!

  • November 24, 2011 at 5:37 am: ian/lathandplaster

    Made mine tonight as well. STELLAR. Seriously, I think this one is idiot-proof, and I KNOW that it’s delicious! My only concern is not eating it all before tomorrow! I may need to make a seitan en croute just in case.

    THANKS, ISA!

  • November 24, 2011 at 8:30 am: Liz

    I made this for Thanksgiving dinner. I accidentally put 2 tbs of DRIED thyme before my boyfriend re-read the ingredients to me and I said “WAIT… fresh!?” I thought 2 TBSP sounded like an aweful lot. Luckily, we had just dumped it in and I was able to fish a lot of it out. So, in the end the roast was rescued. The texture, consistancy, and moisture level was really good as well as the flavor. I would reccomend this recipe and may even use it as a template for other stuffed roast experiments.

  • November 24, 2011 at 8:47 am: Claingbot

    Made this tonight to test for Xmas. Tasted delicious. Only problem I had was that it came out a little bit soft and chewy. My oven is temperamental so I’m wondering could this texture be a result of over or under cooking?

  • November 24, 2011 at 4:41 pm: Sagling

    Wonderful. Looking forward to trying this. Thanks for posting your work. Can’t have the soy sauce, but I would think adding extra salt will substitute. Have a great meal tonight!

  • November 24, 2011 at 5:51 pm: paula

    I just made this as a roast without the stuffing. It’s really good! I ended up baking it for an hour and 45 minutes. It’s really good!

  • November 24, 2011 at 6:14 pm: Manny

    I made it last night and it was fantastic. I’ve only ever made seitan by steaming it so I was a little curious about baking it. Turning the roast every 20 mins. gave it a nice brown finish. It was plump and very flavorful. The gravy went very well with the dish. Thanks for posting!

  • November 24, 2011 at 6:25 pm: Carita

    I’m really impressed! Looks absolutely wonderful! I just have to try to make this :D

    ps: love your blog and books <3

  • November 24, 2011 at 7:21 pm: Inês

    Hello! First time writting! Just to say I love your blog and I love your books! :)
    I wish you the best!

  • November 24, 2011 at 8:20 pm: rrf

    Isa, I am making this now – it’s in the oven. The pics look like the outside of the roast is browned and crisp. Did that happen just by being wrapped in the foil or did you brown the outside somehow?

    • November 24, 2011 at 9:54 pm: IsaChandra

      It happened in the foil! Where ever it comes in contact with the pan it will brown. Just be sure to rotate it.

  • November 25, 2011 at 12:32 am: Christina

    Thank goodness you sent out this recipe! I wasn’t going to do anything for Thanksgiving, but this motivated me. It was a hit! The filling was so tasty that it almost didn’t last long enough to be placed in the seitan roll. We didn’t have stuffing this year and it was the perfect replacement! The one thing I did wrong was not rolling it out think enough and the seitan came out a little doughy. It was very tender and not dry at all.

  • November 25, 2011 at 12:35 am: Kneyda

    It is in the oven right now. Thank you!

  • November 25, 2011 at 12:43 am: rrf

    omg, this was delicious. and ours wasnt dry at all. Thank you Isa!

  • November 25, 2011 at 1:24 am: Amy

    Looks delicious! Maybe for Christmas?? Also, I made the peanut butter cheesecake from Pie in the Sky for thanksgiving today. It was great! No one in my family is vegan except for my son and me. My brother in law choose it over my mother in laws non vegan pies. She thinks she is the best cook and no one would ever want to eat “my food”. I think it really bothers her that I bring all of my own food. He took a bite and said “this is really good. do you have the recipe? Was it on line?” Just wanted to let you know that it was a big hit! Can’t wait to try another recipe from the book!! Thanks!!

  • November 25, 2011 at 1:46 am: Dennis Martinez

    I made this today and was excellent! thank you for an awesome recipe and a great thanksgiving dinner!

  • November 25, 2011 at 2:31 am: Elizabeth

    I made this today with a simple bread stuffing and it was delicious! I used a touch too much salt in the broth but the texture was just perfect. I often have trouble with seitan being either too tough and chewy or too soft but this was right on the money. The recipe is so easy also–no basting or boiling–just pop that foil tootsie roll in the oven! Thank you so much for sharing this wonderful recipe! Happy Thanksgiving!

  • November 25, 2011 at 4:47 am: Ana

    I had to keep it in the oven a lot longer than 50 minutes, at 50 it had the same consistency as when it went in. I have an oven thermometer so I know it wasn’t that. It was delicious!

    • November 25, 2011 at 5:01 pm: IsaChandra

      Thanks for the feedback! What kind of wheat gluten did you use?

  • November 25, 2011 at 4:58 am: Magda

    Just made this today… it was amazing! I used soy flour instead of nutritional yeast, as I didn’t have any on hand, and it turned out fabulously!

  • November 25, 2011 at 6:08 am: Sarah W.

    I made this for dinner today too. It came out perfect! Perfect texture, complex flavors, and good looking too. Thanks for posting it just in time!

  • November 25, 2011 at 6:28 am: Katrina

    This was fantastic, thanks for it! I used black beans that I had on hand from earlier in the week, and regular mushrooms, and it was still too awesome for words.

    I dunno about other bloggers, but I have a helper going behind me and cleaning everything up while I’m cooking, so I do get some photos taken along the way. (Helper took the photos too, since my fingers were all seitan-y) I only got photos of 2 steps of this though.

  • November 25, 2011 at 2:37 pm: Travis

    IT WAS AWESOME! Thank you from rural Montana!

  • November 25, 2011 at 3:04 pm: manda

    so sad that i just saw this today! looks delicious. the seitan roast i made for thanksgiving did not come out so well everything and i make of yours is always so good lol. will definitely be trying for christmas.

  • November 25, 2011 at 3:31 pm: Maddy Avena

    At the last minute, I made this but used my own wild rice bread stuffing and served it with wild mushroom gravy. Off the hook delicious. Texturally perfect. It was a potluck Thanksgiving dinner and the omni’s all tried it too. It got a 100% thumbs up review from everyone. Thanks, Isa!

  • November 25, 2011 at 4:13 pm: Kimbra

    This sounds delicious. I just hope the picky 2-year old will eat it!

  • November 25, 2011 at 4:48 pm: Cyndee

    Made this for Thanksgiving and it was SO GOOD! I did have to bake it longer than 50 min, but I think that is because I put alot of broth in with the seitan. The filling was DIVINE! I used baby portabellas and scallions, since the store was out of shittakes and leeks.

  • November 25, 2011 at 6:47 pm: Rhean

    I had the same issue as Ana and Cyndee. 50 minutes wasn’t nearly enough to bake it. I’d say it was at least 90 minutes before it was done. I’m going to post later in my blog about the different filling I used and the puff pastry I added once the seitan was done, but suffice it to say this was a huge hit at Thanksgiving. The seitan itself was really excellent.

    • November 25, 2011 at 10:09 pm: IsaChandra

      Wow, thanks for letting me know! I must have super-gluten.

  • November 25, 2011 at 7:10 pm: Chris M.

    50 minutes was perfect for me, I did let it rest for ~20 minutes still wrapped solidly in the foil, maybe that made a difference, let it cook itself a bit as it cooled down. Reheated on KThnxGiving and was amazing! I used the 3/4 C homemade breadcrumbs which I seasoned with basil, oregano and garlic, was fantastic. Seriously, I’ve had it for 4 meals in 2 days, I can’t get enough.
    Thank you!!

  • November 25, 2011 at 8:04 pm: Christie

    It was fun to make and good to eat! Thanks hon.

  • November 25, 2011 at 9:06 pm: Sarah

    Isa-amazing, as I always say. I made this yesterday, for Thanksgiving, and all of my guests loved it, even those who were wary seitan virgins. I didn’t even serve it with a gravy (I intended to make your chickpea gravy, but forgot some crucial ingredients from the store), but it didn’t matter because it was still moist and amazing. I served it with your Garlicky Kale with Tahini Sauce, which also wowed my guests, and then we feasted on a vegan pumpkin pie by Angela LIddon. Thanks, Isa, for posting this recipe!

  • November 25, 2011 at 10:39 pm: Janice W.

    I followed directions exactly (except I used a plain bread stuffing), but the texture is really rubbery. I pulled it out after 50 minutes, but it was so rubbery I couldn’t even cut it. I put it back in the oven for another 50 min. That definitely helped, but the texture is still pretty rubbery. It tastes good (I sliced some of the leftovers and fried them up today) I just wish the texture was nicer. I got my wheat gluten form the bulk bin at my local Whole Foods. (I also don’t think I over mixed it).

    • November 25, 2011 at 10:55 pm: IsaChandra

      Thank you, I’ve updated the directions to tell people to bake longer.

  • November 25, 2011 at 11:56 pm: Rebecca

    I made this loaf for Thanksgiving yesterday, and it was wonderful! I posted step-by-step pictures of the process on my blog, like some other people did. It’s always fun to be able to go back and watch the evolution of delicious food!
    (Also, thanks for the time update. I kept cooking it longer and longer and thought I was going crazy, since my oven usually burns things instead of undercooking them.)

  • November 26, 2011 at 2:01 am: Kim

    Thanks so much for posting this recipe. We were bummed about not having the cash to buy a Tofurky roast this year, but I made this for Thanksgiving yesterday and it was ridiculously good. My husband said it’s “just as good as Tofurky” and I think it’s even better, and cheaper, and it was so easy to make. My non-veg cousin and his girlfriend really liked it, too. And we just ate the leftovers for dinner tonight. I already want to make it again! Oh, and 50 minutes was perfect for the cook time, although I did let it sit for about 20 minutes before slicing.

  • November 26, 2011 at 3:35 pm: Gabi

    Made it for Thanksgiving, was awesome, thank you!

  • November 26, 2011 at 7:34 pm: FTLShawn

    This was super, and as Thanksgiving dishes should, it was even better as leftovers the next day. I preferred it without gravy…the wonderful flavor was too muted by the gravy. Add me to the list of folks that had to cook for more than 50mins…more like 90mins for me as well. I use Bob’s Red Mill VWG, not sure if that matters?
    Thanks for all you do Isa.

  • November 26, 2011 at 8:59 pm: pumpkinmuffin

    This was amazing! I filled mine with regular bready stuffing instead (about half a package of Vegan Stuffing mix from Whole Foods) and baked it for 50 minutes and it turned out great. I flipped it over upside down twice during cooking and it created a nice brown crust, yum. Can’t wait to make it again for Christmas! Thanks Isa for being so awesome.

  • November 27, 2011 at 2:44 am: Rhean

    Thank you for this recipe! I used a different stuffing and then wrapped the whole thing in puff pastry. It was a huge hit at Thanksgiving and disappeared quickly, even though it showed up late. Here’s my blog post about the version I made: http://northwestherbivore.com/2011/11/26/seitan-roulade-in-puff-pastry/

    • November 27, 2011 at 4:34 am: IsaChandra

      Looks great! Yours was a much bigger adventure than mine.

  • November 27, 2011 at 2:59 am: Amy

    Wow. I saw this before Thanksgiving, but had already ordered a Match Vegan Stuffed Roast, so we went with that. BIG MISTAKE!!!!! OMG! It looked and tasted like sawdust, with wood shavings thrown in for good measure. Filling was ok, but my dog ended up with 7/8 of it, pretty expensive dog treat!! ($15!! Yikes) I’ll be trying this out now for sure…your recipes ROCK!!

  • November 27, 2011 at 4:54 am: Sean

    Does anyone know if I can make this tonight and store it in the fridge before baking it tomorrow?

  • November 27, 2011 at 6:02 am: Caity

    This looks gorgeous! I’m not even vegan and I’m bookmarking this page for later. This just looks so moist and yummy :)

  • November 27, 2011 at 10:21 am: leneatiengo

    Fancy! Amazing!

  • November 27, 2011 at 12:23 pm: dolly

    I just made it with a zucchini and onion stuffing as I didnt have any mushrooms. We arent even vego’s and my husband turns his nose up at anything other than meat n three veg, but this was a hit.

    If I keep making delicious vego stuff like this I may have a chance to get him to take the vegan easy challenge next year….

    loved it…

  • November 27, 2011 at 9:09 pm: Nanci

    U just HAVE TO share ur gravies u mention, w/us !! PLEASE ???!!!

  • November 27, 2011 at 10:12 pm: louise

    This was AMAZING, I made this on Thursday. Would love to see a few more seitan free recipes, especially for the holidays as I am gluten intolerant. It was so good I ate a lot anyway (darn your amazing recipes) and this left me unable to function for the better part of 16 hours (in no way your fault). I’m now on the look out for some soy based yumminess for Christmas…

  • November 27, 2011 at 10:51 pm: melvin

    amazing!! i wrapped mine in yuba and slathered it with olive oil and tamari before wrapping and baking. thank you for another plate full of amazingness!!!

  • November 28, 2011 at 12:29 am: Fiona

    This was amazing and not hard to make… Mine looked like a bit of a flattened log instead of a round roast but it was delicious!!!

  • November 28, 2011 at 12:44 am: Vanessa

    Oh hell yes.

  • November 28, 2011 at 6:34 pm: Lucinda

    I tried this for the first time ever on Thanksgiving Day and it was AWESOME!!! Even the carnivores liked it and they (allegedly) don’t like even the idea of anything vegan. It reheated very nicely and made for two full meals. Thank you thank you for this recipe. I’m adding it to my “fancy” list. That’s the one where I try to impress people with my vegan cooking prowess. :)

  • November 28, 2011 at 7:51 pm: Barb

    YUK….it came out so nasty I threw it all away. Spongy, wheat gluteny tasting nastiness.

  • November 28, 2011 at 8:51 pm: babette

    Thank you for this amazing recipe, Isa. You have to include it in one of your future cookbooks. I’ve made a couple of roasts before, with and without stuffing, and this is the best so far, by far. Both the “meat” and the stuffing blew my mind… I was trying to store the leftovers, but I kept on slicing it and eating the slices immediately.. couldn’t control myself! I used half regular mushrooms/half shiitakes. After an hour, it didn’t feel very firm, but when it still wasn’t very firm after 2 hours, I just took it out, and although it was not very firm, it was alright to cut and eat. Maybe I should have kneaded it longer? I just kneaded it long enough to incorporate everything (less than 1 minute), but I think seitan firms up when you knead it longer.

  • November 28, 2011 at 9:39 pm: Skullowl

    This recipe was great. Thank you so much for posting it. I made a little few chances to the stuffing, and added the ever famous puff paistry. The longer cooking time was key. I served it to my meat eating family who decided to join me in my vegan thanksgiving feast. They loved it! Success! Here’s a picture. http://i257.photobucket.com/albums/hh231/skullowl/8aa854d2.jpg

  • November 28, 2011 at 11:20 pm: Jessica

    I made this for Thanksgiving dinner (to supplement the usual non-vegan options) and it was a big hit – even with the carnivores in the bunch! I followed the recipe exactly and wouldn’t change a thing!

  • November 29, 2011 at 9:17 am: Andrea

    We are having a belated ‘Thanksgiving in the UK’ this Thursday, courtesy of my Texan house guest. I said I’d make the ‘turkey substitute’ so this recipe looks perfect. Can’t wait to try!

  • November 29, 2011 at 6:01 pm: Carol

    This looks and sounds delicious! I assume it wouldn’t be a problem to sauté the mushrooms and leeks in vegetable broth instead of the olive oil. Can I also omit the oil in the roast? Should I add an equal amount of vegetable broth as a replacement? Thank you for sharing this wonderful recipe.

    • November 29, 2011 at 7:45 pm: IsaChandra

      The crumbs won’t get toasty that way, they will just be pretty soggy. But if no-oil is your thing, then yeah, give it a whirl! Replace the oil in the roast with 3 tablespoons tomato paste and you should be fine!

  • November 29, 2011 at 8:31 pm: MyVeganJournal DotCom

    i made it for thanksgiving and it came out perfectly!! I put a link to your recipe on my blog too! It was such a smash hit that I’m making it again for christmas!! thanks Isa! :D

  • November 29, 2011 at 10:35 pm: Michele Gila

    Thanks! Been wanting to end my addiction to the packaged version of this. I subbed white beans for the pintos and worked slight variation on the spices. But I got a little lost on the assembly directions. Why 2 pieces of foil? I wrapped it one. Also you said place the filling in the lower 1/3 of the seitan and then to roll tightly, but that send the center yumminess off to the side. How did you get yours to be in the center? Did your seitan overlap much? It’s kind of like rolling sushi but the directions didn’t quite get me there.

    • November 29, 2011 at 11:23 pm: IsaChandra

      I needed two overlapping pieces of foil to make it wide enough to wrap. I can’t do the math, but placing the filling in the lower third ultimately landed my stuffing in the center! It was a little thicker in one place but not by much.

  • November 30, 2011 at 5:36 pm: Blue

    Hiya! I’m from the UK and a bit confuzzled as we don’t get seitan here. Is this the mix thats made with the wheat gluten, nutritional yeast, herbs and spices? Sounds lush! Can’t wait to try it :) Thanks x

  • November 30, 2011 at 7:28 pm: Irina

    oh wow, this roast looks absolutely gorgeous and I am sure not even a meat eater could refuse trying it out!

    Blue, you can get foods made from seitan from goodness direct in the uk (http://www.goodnessdirect.co.uk/cgi-local/frameset/script/search.html?query=seitan&snar=) or there is a recipe on how to make it yourself (that is not my recipe!) http://vegetarian.about.com/od/cookingtipstools/ss/HowToSeitan.htm and you can get wheat gluten here :) http://www.honest-to-goodness.org.uk/index.php/vital-wheat-gluten-1kg.html?___store=default

  • December 3, 2011 at 8:30 am: Elisabetta Pendola

    amazingly delicious, I tried it out a little late for thanksgiving but it was still a lovely dinner, cheers from Italy!!!!

  • December 4, 2011 at 9:58 am: Marilia

    Hi, Iza. I was thinking about it… why isn’t it better if you steam it first for 40 minutes like your sausages and after this just open the foil and put in the oven to roast or even in a skillet pan? Could be faster, no???

  • December 4, 2011 at 10:07 am: Marilia

    By the way, the sausages from VB and marple syrup sausages are amazing! My people love them!!!

  • December 4, 2011 at 11:04 pm: steph

    Made this tonight but just used store bought garlic and herb stuffing as husband hates mushrooms. We had it with roasted butternut squash wedges, roast potatoes, green beans and used a granule gravy. Will try and put up a blog post tomorrow. Just wanted to say that two of my naughty kitties snuck into the kitchen and stole a piece! So it gets cat seal of approval too! UK folk: honest to goodness and vx sell vital wheat gluten on their websites. Both are Vegan webstores.

  • December 6, 2011 at 8:06 pm: kevin

    Im glad you put a note about the cooking time. I made it for thanksgiving and it turned out amazing. I cooked it for 80 minutes total rotating every 20 minutes and it was perfect. The folks at tofurkey should be worried.

  • December 7, 2011 at 7:32 pm: pentabarf

    I made this the other night. The filling was delicious, but unfortunately, the seitan came out rather rubbery. I don’t think I took it out too early as it was in the oven for one and a half hours and the crust especially had a rubbery consistency. It was much better the next day, though.
    Do you think it would still hold together if I replaced about a cup of gluten with more beans? I’m guessing that would really improve the texture, but I’m not sure it could be rolled as nicely.

    • December 7, 2011 at 7:42 pm: IsaChandra

      Hi there! Hmm. I think you could get away with it to a degree. Sometimes different VWGs have different protein contents so results aren’t always totally consistent. Mine wasn’t rubbery at all (obviously, or I wouldn’t have posted it) but beans DO soften the texture. I would just worry about it going in the opposite direction and getting mushy if you take out that much VWG. I might start out by adding another cup of beans and only removing 1/2 cup of VWG. In any case, let us know how it turns out!

  • December 10, 2011 at 1:39 am: Carolyn

    Perfecto timing, not too late at all! We got Hanukkah. We got Solstice. We got Christmas. We got Kwanzaa. We got New Year’s. All coming up! This is just in time, so look out Tofurkey! (Actually, I have never had a Tofurkey; I’ve always done other mains for the Holidaze. That is about to change).

  • December 11, 2011 at 7:15 pm: astroveg

    WOW! Made this last week, and will make it again for XMAS, awesome recipe!! For some reason when I added dry and wet ingredients for the seitan it was not holding together at all and I thought I blew it but i added almost a full extra cup of gluten to get the right consistency and it worked perfectly, not sure why this happened maybe because i mixed two different brands of wheat gluten flour and one was somewhat older.

  • December 11, 2011 at 9:39 pm: Tracey

    This meal is stunning. This is the 3rd Seitan recipe i have tried and so far the best one. My whole family loved it and it reheated really well with a basting of veg stock. The flavours are beautiful and it tastes great cold. I did cook it for 60 minutes followed by a further 30 minutes and it was perfect. I can’t wait to cook it again. Thanks!

  • December 12, 2011 at 4:40 am: Brad

    Made this as the main course for a vegan beer dinner this weekend. Everyone loved it.

  • December 13, 2011 at 6:24 pm: Karen Robison

    I just threw another one in today. I made two for Thanksgiving. I had to take shortcuts (store didn’t have leeks, used onions, used dried shiitakes that I reconstituted, used refried beans instead of mashing my own pintos, had to leave soy out for someone with allergy, etc) Anyway, it came out great! Everyone love, loved it. I think I cooked it a tad longer because I had two in there, but I think they were done just over an hour. They re-heated just fine without need for more broth, still very tender. The one I threw in today looks huge, so not sure on the time with this on.! Today I used red onion and regular herbed stuffing in the middle. Getting short on fresh groceries, but it should be good! Thank you, thank you, thank you for this recipe!

  • December 15, 2011 at 6:27 am: Adam

    Thanks for a great recipe! I just made this today–my first foray into seitan city–and it turned out great. Followed the directions to a T–didn’t have to change a thing. My non-vegetarian husband who occasionally craves something slightly meat-like totally dug this. One thing I’d emphasize–having some sort of a sauce/gravy, as you recommend, is almost a must because it did turn out a tad bit dry. Still totally awesomely good, but even better bathed in some broth.

  • December 17, 2011 at 8:10 pm: lou

    making a cranberry sauce, sauteed onion and stuffing stuffed one of these at the mo for an experiement fingers crossed! its in the oven as we speak. wish me luck

  • December 17, 2011 at 8:44 pm: nicolezh

    Thank you for this amazing dish- I served mine with red wine sauce, potato croquettes, red cabbage with chestnust and some broccoli in nut butter. It was a little bit too pale, so I roasted it for 5 minutes before slicing an the seitan turned out perfect. I had friends over for a pre-weihnukka dinner and everyone raved about the seitan.

  • December 17, 2011 at 11:37 pm: Sherlock

    I made this AGAIN for the second time. I don’t know what I did wrong the first time around other than not rolling it long enough. I made my veggie broth stronger and used more nutritional yeast. You definitely have to roll this out long and thin. Otherwise, you’ll end up with a soft/spongey/mush in the center…no bueno! It tasted great! I’m having it for my X-mas dinner.

  • December 20, 2011 at 8:12 pm: Kelly

    Has anyone tried wrapping this in phyllo? Was thinking of trying it this way for xmas but wasn’t sure?

  • December 21, 2011 at 9:23 am: morbidcafe

    really anxious about the upcoming xmas dinner i’m making for 7 people who probably don’t even know they will be getting all vegan food. AND i’m in a place where gluten flour simply does not exist. so i decided to be courageous (read: crazy) and make the seitan from scratch from whole wheat flour. O.M.G! so many variables i did not take into account when starting the ordeal! like how to get the flavor into the gluten once it’s all rinced out. or how to roll it into a nice rectangle without it contracting back into the little rubbery ball i started out with. or will it get cooked properly in the oven like instructed above or should i have boiled it beforehand? which of course would have made the whole part of stuffing totally impossible. it’s been in the oven for an hour now. i really hope it will somehow work out! eek! :/

    • December 21, 2011 at 11:05 pm: IsaChandra

      Please keep us updated…from scratch seitan can be so tricky.

  • December 23, 2011 at 9:09 pm: Sue

    Thank you so much!!! I made this loaf yesterday to take to my Mum’s for Xmas dinner [the rest of the family is having turkey]. I was prepared for it to taste sort of ‘ok” but I just had a slice and it is absolutely delicious. I am going to freeze part of it for after Xmas — but am definitely bringing extras for my family to try

  • December 23, 2011 at 10:03 pm: Connie Fletcher

    I’m sooooo excited!! And nervous!!! I’m making this right now…..the mushrooms and leeks (from my garden…yeah!) are in the saute pan.

  • December 24, 2011 at 1:51 am: Connie Fletcher

    Well…even though I really messed up (I put 1 1/4 c of veggie broth in the stuffing mix…what a bonehead), I had to bake it a tad longer due to my own inablilty to read….it smells heavenly and looks great. It’s for tomorrow night’s Christmad Eve dinner! I’m so excited to share this wonderful food with my family!
    Thank you, Isa, for your fabulous way with food and then your generosity to share it with us. You are a real treat! I and thousands of others appreciate what you do.

  • December 24, 2011 at 3:04 pm: Jeremy (France)

    Just finished rolling my roast – just need to roast it for Christmas eve dinner – fingers crossed!

  • December 24, 2011 at 8:30 pm: Maddy Avena

    ditto, Jeremy (France), but it’s going to be perfect! This is my 2nd go round. This roast ROCKS!

  • December 24, 2011 at 10:46 pm: Kate

    I just rolled it up and put it in the over for Christmas Eve dinner! With roasted veggies (me and DH) and peas (for the kids).

  • December 25, 2011 at 2:35 pm: Lloyd HC

    Isa you just saved my Xmas dinner :) Thank you, the omni’s didn’t even realise they were eating faux-meat mwhahahaha

  • December 25, 2011 at 6:08 pm: Krista

    I made this yesterday, and, yowza, it was so good! I loved the stuffing. I wanted to eat it straight from the pan. I can’t believe how easy this is (only my third time making seitan). When I rolled it out, it was so lumpy and fugly, I wasn’t sure how it would come out. But it bakes up perfectly! Thanks for sharing this wonderful recipe!

  • December 25, 2011 at 8:06 pm: Claire

    Made this roast today for Christmas dinner AMAZING!!

  • December 26, 2011 at 10:03 am: Sabrina

    Thank-you so much for this recipe! Was the best Christmas lunch (and dinner!) in years – Seitan roast with roast parsnips, purple potatoes and salad. Brilliant! :D

  • December 26, 2011 at 3:16 pm: Tosha

    I’m definitely going to be making this soon, but I have a quick question. Can you cook a smaller portion of it, and freeze the rest ’til you’re ready to cook it? Or should it all be cooked at one time?

    • December 26, 2011 at 4:24 pm: IsaChandra

      I’m not sure how it would react to being frozen before baked. I’d bake it all at once and then freeze a portion to reheat.

  • December 26, 2011 at 3:55 pm: Connie Fletcher

    Isa, got a question. What if I halved the roast, wrapped it in the foil like the tootsie roll, and steamed the two roasts? Did you try that…your sausage recipes are soooo divine, I just wonder…………

    • December 26, 2011 at 4:26 pm: IsaChandra

      I haven’t tried that. I think it would work but you’d have to change the dimensions to fit the stuffing, obviously.

  • December 26, 2011 at 6:29 pm: Deanna

    I just used this recipe as a guide for christmas dinner… I added a little more sage and diced apple to the “meat” and stuffed with a traditional stuffing instead…. It was amazing!!! I did not have to add broth to the foil, the apple released juice as it cooked…

  • December 26, 2011 at 10:19 pm: Michelle

    This was made by family yesterday for our Christmas dinner and it was AMAZING!! Her husband doesn’t like mushrooms so they used a blend of zucchini and other veggies instead. Right now I’m an omnivore that eats 98% vegan/veg/raw and I have never experienced eating a Holiday dinner with family (these were extended) where the entire meal was all vegetarian and mostly vegan. It was awesome and I was, for once, not the ‘odd woman out’. Thank you so much for sharing this recipe. :)

  • December 27, 2011 at 4:21 am: Allison Dubya

    I made this for Chanukah for my husband’s family and for Christmas for my family, and it was delicious! You are a genius and I heart you!

    By the way, my neighbor has gone soy free, dairy free and egg free, so I made her some cookies from your cookie book (the new york black and whites – making sure to use soy free chocolate chips, of course!) and gave her my old copy of the cookie book since I now have my awesome autographed copy of it from the kitty cat fundraiser; she came over the other day (to gift us some vegan cupcakes for Christmas, no less ;-)) and she said she has been practicing making cookies from your book! I just thought I would share that because you might like to hear that you’re reaching the omni’s too! :-)

    Happy Chanukah, Isa!

  • December 27, 2011 at 4:26 am: Allison Dubya

    Ooooh, and I almost forgot! My mom (total omni if there ever was one… ;-)) Couldn’t find a recipe for chocolate crinkle cookies for Christmas and so I shared your recipe and she loved it! (I had to lend her some flax seed, but isn’t that what daughters are for?)

    So you’ve been reaching all kinds of omnis this holiday season!

  • December 27, 2011 at 5:20 am: nessa

    I made this for Christmas and served it to myself, three veg-curious, and two professed “carnivores” (ha!) and everyone LOVED IT! Such a fantastic recipe, it came out perfect – thank you so much for sharing!

  • December 27, 2011 at 3:13 pm: julie

    We made this for our Christmas dinner and LOVED it! Used extra wild mushrooms and changed up the spices for the filling. We made it on the 24th and saved the wrapped and cooled roast in the fridge overnight. Unwrapped the roast and ‘soaked’ it in more broth before re-warming for dinner. Just perfect! Used the Navy Bean gravy from Vegan Brunch. such a yummy meal, Thanks so much for sharing the recipe!

  • December 30, 2011 at 7:14 pm: Carol

    I made this for my Christmas dinner an loved it. The best seitan I have made an the stuffing was great. Better than the Tofurkey I had at Thanksiving. My nonnvegan Husband said he liked it better than his Turkey he was having. Also enjoyed it the next day, I made a Ruben with it, s
    o good. Thank you for the recipe I will make be making this again.

  • January 1, 2012 at 4:07 am: Ed G

    Just made this for New Years Eve dinner – seriously delicious!

  • January 1, 2012 at 4:13 am: Brenda

    Trying it tonight for the first time! Looks amazing! I would love to see a video, too. Wasn’t sure if I start rolling from the 10″ side or 12″ side…. I’d assume 10″… but that’s a lot of stuffing, sooooo…. ?? LOL

  • January 1, 2012 at 5:54 am: Josh

    My mouth is watering just from looking at the pictures. Looks so delicious…

  • January 4, 2012 at 3:24 pm: Victoria

    I’m really sorry to be a Moaning Myrtle, but I made this for Christmas Dinner as the vegetarian centrepiece and it turned out having the texture and taste of rubber. Really springy and tough with a bitter aftertaste. I’d found the seitan dough really tough to handle (could I have under-kneaded?) and work with and it kept springing about.

    I’ve had mock duck and gluten based vegetarian burgers before and loved it so I was dissapointed and surprised with this recipe.

    I normally love your recipes, and regularly wax hysterical about this site, so I’m guessing I must have done something wrong. Any input welcome!

    • January 4, 2012 at 5:02 pm: IsaChandra

      Hey, sometimes things don’t come out right, no need to apologize! I’d be pissed, too, if I spent all that time and it didn’t work. It’s hard to troubleshoot a recipe like this when I’m not standing over your shoulder watching every move, but some people needed to bake longer, although I suppose it could have been overbaked, too. Although I don’t know why it would be bitter, that makes me wonder what kind of vital wheat gluten you used? Also, the fact that the seitan was hard to work with makes me wonder about the brand because it should roll out really easily.

  • January 7, 2012 at 10:20 am: Leah

    Just wanted to say I made this for Christmas and it saved my day.
    Imagine my surprise when the first course at my family Christmas gathering was seafood, and nothing but. And the main was chicken, turkey, more chicken, and one salad.
    If I hadn’t taken the time on Christmas Eve to make this sublime roll, I would’ve had ONE SALAD for Christmas lunch. Instead I got this, plus loads of leftovers which went ridiculously well in a ‘cold meat’ sandwich the next day.
    THANK YOU PPK!

  • January 8, 2012 at 5:52 pm: Pupa

    made it yesterday, it was very good! especially love the filling. Thanks for yet another great recipe!
    http://veganotic.blogspot.com/2012/01/plnena-sekacka.html

  • January 8, 2012 at 7:28 pm: Bluebirdwhobird

    Hiya, I know this is really lame of me but I’m from the uk and I’ve tried translating all the ingrediants into metric but I think i must have got them wrong as it came out very odd and didn’t ‘snap’ togeather at all. I was really gutted as I sat for ages converting the us cups to grams then making.. then cooking. Would it be really rude to ask if someone could convert it for me? I found it hard as someone said to me if something weighs more than something else (flour and n.yeast for example) they aren’t measured in the same cup as obv they weigh different ? TOTALLY CONFUSED.COM !!! Please help, i really wanna make this good.
    Loads of love and many thanks in advance.
    Bluebird

  • January 15, 2012 at 8:03 pm: Sam G

    Bluebird – don’t translate the amounts, Tesco and Morrison’s both have cup measures, so much easier :o)

    Isa – Roast is in the oven as we speak, I’m really looking forward to this as I’ve been waiting for ages to try it.

    Sam (UK)

  • January 16, 2012 at 12:41 am: Annelise

    If you break this loaf into 8 slices, each slice is 44.6 g protein! I had to share :)

    • January 16, 2012 at 3:31 am: IsaChandra

      Whoa.

  • January 25, 2012 at 7:35 pm: Kamala

    I don’t think you need any more comments, but I had to tell you how WONDERFUL this roast is! It is definitely one I will treasure. Thank you!

    • January 26, 2012 at 2:09 am: IsaChandra

      Hey, I always appreciate the comments. Thank you!

  • January 30, 2012 at 3:52 pm: Jess

    This was my first foray into making seitan. The directions were great and it came out perfectly! The stuffing was amazing. I am actually an omni and made it for my omni parents as our new year’s eve meal before running back out to participate in Boston 1st night. They were good sports and gave it a try and raved over the mushroom stuffing, but were unsure about the seitan. I made it with hottie black eyed-peas and they thought they were great too. Thank you for making it so easy to explore vegan cooking! I love your recipes! I own 3 of your cookbooks and use this site all the time to make dishes.

  • January 31, 2012 at 1:29 am: little lily

    WOW! Your recipes never disappoint. I love, love, love this roast! I tried zucchini, as suggested by another reader, since my husband can’t stand mushrooms. It turned out to be a very nice replacement. Dinner last night, lunch today. Dare I admit? I had it for dinner again tonight and am already planning to make it again as soon as I have the time. Your directions are always so clear, thank you for another keeper!

  • March 29, 2012 at 10:59 am: Sylvia

    Mmm, I stayed home today to make this and it was worth it. It’s hard to find a no-fail faux roast recipe, but here it is!

    Almost perfect, the only thing that I would recommend is to glaze the roast log with chutney jam or something sweet with complementing flavours. This is to counter balance the high salt content which is definitely needed. The thing about meat is that it has a very salty yet subtly sweet taste to it, and this can be reproduced with something like a small amount of honey, jam, chutney, agave, brown sugar or applesauce. I added the chutney after I took it out of the oven and unwrapped it, so that it would melt nicely over the finished roast.

  • April 8, 2012 at 11:28 pm: Amber

    I made this recipe after my local grocery store being sold out of Tofurky. I used a different stuffing mind you because the fiance does not like mushrooms, but it turned out so amazing. It was way better than Tofurky and cheaper, and more aesthetically pleasing. It also made a huge portion! Loved it so much, thank you!

  • April 16, 2012 at 1:49 pm: Jonathan

    Comments will keep coming because this food is so delicious. This was some of the best seitan I have ever made. Thank so very much for the recipe.

  • June 3, 2012 at 9:50 pm: Danielle

    I know you’ve gotten enough comments for this recipe so far, but I had to add mine. I finally got around to making this last night and it came out awesome. I also had to bake it longer so it was firm in the middle but the wait was worth it! I served it with caulipots and garlicky kale.

  • August 21, 2012 at 4:14 pm: Joe

    Glad I stumbled upon this website; my week to cook. Tried this recipe out last night and we all (even our 2yr old) loved it. I substituted portabello for the shitake. I really liked the stuffing and I’m probably going to add more bread crumbs next time. Thanks for the recipes.

  • September 25, 2012 at 4:04 pm: Carrie

    Hi Isa! I have a quick question – If I had to make this a week ahead of time (which I likely will), should I bake it and then freeze it and thaw on the day of the meal? Thanks!

    • September 25, 2012 at 9:09 pm: IsaChandra

      That should work just fine! I would baste it with broth while you reheat so that it doesn’t dry out.

  • October 13, 2012 at 3:49 am: elaine

    I’m allergic to yeast and wonder if there’s a substitute for the nutritional yeast in this recipe?

  • October 16, 2012 at 6:44 pm: Vivian

    I am surprised that gluten is not so easy to find and that even some natural stores do not carry it! I make sietan, but this recipe I will try for sure.

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  • November 8, 2012 at 2:55 pm: Alex

    Looks great and I am so making it for Thanksgiving.
    The seitan looks airy in the pictures, did you use any kind of riser such as baking powder or is it just natural air bubbles?
    Thanks,
    Alex

  • November 11, 2012 at 8:45 pm: Susan

    Made this the other night and served it with a mushroom wine sauce. It was delish!

  • November 13, 2012 at 2:06 am: Maris

    Can this be put together before actual baking time? For instance a day or two before Thanksgiving?

  • November 17, 2012 at 10:11 pm: Keiran

    Was yummy! Last night was a dry-run ready for Christmas.

    90 minutes and it was cooked to perfection. Delicious. Next time I might mix it up a bit and put some tinned corn into the roast.

  • November 19, 2012 at 1:34 pm: heidi

    Made this last night for my seitan-phobic hubby. His response: would it be very difficult to make two loaves at once? :-) This (x2) will definitely make an appearance for the extended family for Thanksgiving – 3 days from now!

  • November 19, 2012 at 7:12 pm: Brooke

    Has anyone made anything like this using gluten free breadcrumbs (millet bread) and an all purpose gluten free flour instead of vital wheat gluten? Thoughts?

  • November 20, 2012 at 1:42 am: Rae

    Thank you so much for giving all the details of this. I can’t wait to make it for Thanksgiving (and I’m not actually vegan… I just LOVE seitan!!)

  • November 21, 2012 at 1:57 am: ram

    I am making this for our family thanksgiving and I know it will be wonderful!! I’m so glad you gave me the idea of stuffing the roast..this should be yummy!!!!!

    To the person allergic to yeast…I’m sure you could make it without it and maybe if you felt the need add a bit extra of the vital wheat gluten…but really it should be fine without it I would bet. I do seitan either way and it works fine.

  • November 21, 2012 at 4:16 pm: Brandie

    That looks delish! When you say “Vital wheat gluten” does that mean you can buy it at a whole foods, pre packaged?

  • November 22, 2012 at 2:23 am: Kaytee

    Amazing! I made this today in anticipation of thanksgiving tomorrow and I can’t stop eating it! I was a little concerned because my dough seemed really wet. I added approximately an extra 1/4 cup of vital wheat gluten and it worked! This is my first attempt at seitan and I feel confident I can make anything now! Thanks Isa!

  • November 22, 2012 at 8:06 pm: Calli

    I just made this and it is so delicious. I baked it for an hour and 40 mins and it came out perfect, just like the picture. Thank you for sharing this recipe! I have made quite a few things from PPK and they always turn out fantastic the first time.

  • November 23, 2012 at 3:38 pm: ann

    I made this yesterday for Thanksgiving and it turned out FANTASTICALLY! Gourmet level quality, I am in love. Thank you!

  • November 24, 2012 at 3:25 pm: ram

    I made this yesterday and it was delicious!!!! The stuffing stayed put and the roast was big enough that I had a couple of slices for breakfast this morning…yum!! Note…my oven runs a bit hot for the setting, so an hour was fine for me and if I had left it in longer it would have burned, so please don’t assume you need longer than an hour.

    The texture was just right, with gravy it was amazing, and I think it even tasted better this morning heated up with no gravy. I just picked it up and ate it…lol. So wonderful!!!:)

  • November 26, 2012 at 9:42 pm: shauna

    i made this this year for thanksgiving with different stuffing. it’s super easy to make. it’s really good. i don’t recall how long it took. it definitely was over an hour. i just kept an eye on it. definitely rotate the roast and flip it so it browns evenly.

  • November 27, 2012 at 6:00 pm: Patrick

    Amazing. My entire family eats meat and they loved it when I made this for thanksgiving. Baked seitan is my new favorite thing ever.

  • November 27, 2012 at 9:07 pm: TJ

    My bestest lady partner made this for Thxgivin and it was…so…good. I just ate some leftovers for lunch and felt I needed to comment. Thank you magical vegan wizard.

  • November 28, 2012 at 12:05 am: Lindsay

    Just made this for Thanksgiving and my non-vegan husband loved it. I can’t wait to make it for my family this Christmas. Thank you for saving the holidays!!

  • November 29, 2012 at 12:07 pm: Ceil

    This might be my Christmas roast. It looks luscious.

  • December 4, 2012 at 4:23 pm: Giovanna

    does anyone know if it is possible to reduce the amount of gluten and increase the beans? will it still bind nicely?

  • December 12, 2012 at 1:53 am: Mary Rizzo

    i’m just beginning my foray into making seitan (really tired of paying so much for field roast products, even though they are darn tasty).. i tried this recipe the other night, with some changes–instead of pinto beans, i used lentils, i didn’t do the stuffing, and i flavored it with sage and pepper.. but the real question i have is about the cooking method.. since it was kinda late and my partner and i were hungry, i didn’t want to put the whole roast in the oven for an hour. i thought it would be quicker (and an interesting experiment) to try to roast half of it, and then put the other half in foil and simmer it in broth. unexpectedly, the oven roasted half turned out great, albeit a bit dry. the stovetop one? never cooked thru. never! i took it off the stove after 45 minutes, with 15 minutes resting in the warm broth and it was mush. i put it back for awhile. mush. i took it out of the foil and simmered it directly in the broth. mush. i put it in the fridge, cut off chunks and fried them. mush. i’ve now got what’s left in the over, but i’m curious what you think might have happened!?!

  • December 12, 2012 at 5:14 am: ERIN

    does any one have any thoughts on how to turn this into a wellington type dish? like wrapping pastry around it? I can’t decide if I should steam the seitan a bit and then bake it with the pastry around it or what… ANY THOUGHTS???

  • December 12, 2012 at 12:34 pm: Niamhy

    Would this be okay to make in advance and freeze…then thaw and cook on the day?

  • December 19, 2012 at 1:58 pm: Heloisa

    I guess you gave us, Brazilian vegetarian people, something that was really missing – a beautiful centerpiece dish, to replace meat dishes that receive all the attention on parties and celebrations. At least, for my part, this will help me to continue fighting against animals slaughter. Your recipe will be seat in the center of the table on my Christmas Lunch to the wonder of non-vegetarian eyes. A big hug to you , and , in behalf of all animals, thank you for your mental, emotional and physical work,.

  • December 20, 2012 at 1:02 am: Mary

    This was surprisingly delicious! After taking it out unsure if it was done after 60 minutes, I realized when I tried to cut it and it was the texture of rubber that it was in fact NOT done cooking. I threw it in the oven for another 30 minutes and it was perfect! Sliced up the leftovers thin and put it in sandwiches. Yum!

  • December 23, 2012 at 12:14 pm: Harmien (NL)

    My very first attempt with vital wheat gluten, so quite an ambitious and nervewrecking attempt at an early Christmas dinner… :o) It was perfect! Thank you!

  • December 24, 2012 at 5:55 pm: Angela

    I just made this for Christmas. It is easy to make and tastes as good as it looks. which is very good indeed!

  • December 25, 2012 at 3:25 am: christy

    just took this out of the oven, in preparation for tomorrow. very excited to have such a gorgeous roast for my gringo dinner here in mexico city! thanks!

  • December 25, 2012 at 4:47 am: Roz

    I’ve made this several times now, sometimes with different beans, depending on what I have on hand, but it always turns out great! This is our new holiday feast standard! I vary the stuffing depending on what I have on hand from my csa, I receiveda a huge bunch of summer savory this week, so i played with the herbs a little, but what a fantastic recipe to keep that holiday flavor we expect…. Awesome!

  • January 4, 2013 at 4:37 am: matt

    I made this for Christmas a few weeks ago and it was amazing. Carnivores loved it too. Thanks!

  • January 8, 2013 at 4:24 pm: Veronica

    I made 5 recipes of this throughout the holiday, everyone who tried it loved it (most of the feast-ers were omnivores too). I cut down significantly on the amount of shittake mushrooms I used in some of my roasts and they still turned out good. This recipe is a little time consuming but absolutely worth it! Thank you!

  • January 9, 2013 at 8:59 pm: Spork

    my seitan was having no part of getting thinner than, say, 3/4″
    12X10 not an option, it just shrank back up. suggestions?

  • January 13, 2013 at 7:28 pm: zoe

    I’m trying to veganize the folks in my office…they have lunches every friday, and those are mostly CARNIVOROUS, so i’m going to WOW them with this, and see if i can get a few people THINKING!
    Thanks so much– i was on the verge of trying to figure out how to do this myself, and i had a thought about agar agar… but let’s not go there, and just say we did.

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  • August 15, 2013 at 5:45 pm: Liana

    Thankyouthankyouthankyouthankyou!! Like you, I have beaten my head against the wall trying to achieve the perfect seitan roast! This looks pretty dang close and I can’t wait to try!!

  • August 25, 2013 at 3:45 pm: Bob Dallas

    good

  • September 24, 2013 at 11:26 pm: Lynn

    This was delicious! I made it exactly as Isa wrote, accompanied by a variation of her Savory Mushroom Gravy.

    The next time I make it, I may:
    1. Cut back on the fennel a bit. It seemed a little strong in comparison to the other flavors.
    2. Halve the leek stuffing and mix it with more typical stuffing.

  • September 25, 2013 at 6:07 pm: andy

    hi i just wanted to notify you that your the first pic of this recipe is another website (im assuming taken from your page without consent because they do that constantly here is the URL
    http://malikimran.likes.com/15-best-vegetarian-main-dishes?pid=64213&utm_source=mylikes&utm_medium=cpc&utm_campaign=ml&utm_term=27744116

  • October 22, 2013 at 8:20 pm: Tracey

    This roast is a thing of beauty! We all loved it!

  • October 23, 2013 at 1:17 am: Adeana

    could I steam these like the ‘sausages’? I don’t have an oven.

  • October 28, 2013 at 2:46 pm: Katie

    Is there a gravy recipe I missed?

  • November 12, 2013 at 2:03 pm: Akiko

    Steam it first.. then it won’t take so long to cook, nor will it come out dry..

  • November 21, 2013 at 6:29 pm: Jan

    Too bad it is full of gluten. Any suggestion for substituting something for the vital wheat gluten? Probably can just leave the 1/4 C bread crumbs out.

  • November 23, 2013 at 11:57 pm: Molly

    This looks gorgeous and i’m thinking about making it this year but ever since i started making chickpea cutlets it’s hard to even consider making something else. Do you think the pintos could be replaced with chickpeas in the roast? I tend to prefer the flavor of chickpeas.

    Has anyone had any luck with changing out the beans?

  • November 27, 2013 at 5:31 am: Cathy

    I made this tonight, and after 90 minutes it’s still quite soft in the center. I’m putting it back in the oven for another 20 minutes in hopes of it changing. But not too optimistic! I followed the recipe to a T and used Bob’s Red Mill vital wheat gluten. Who knows….

  • November 28, 2013 at 2:58 am: Adeana

    HELP! I need to make a ‘roast’, but I don’t have an oven. So, I boil the roast, which tastes great, but I also don’t have cheesecloth to keep it together (I live in Seoul). Last time I made this I kneaded it until it got elastic, and I got it smooth on top, but the bottom was u.g.l.y. Any tips??
    Thanks!

  • November 28, 2013 at 4:41 pm: Mindy

    I’ve made this several times and this is delicious.

  • November 29, 2013 at 3:22 am: Miss Blue Sky

    I made this today for Thanksvegan Day Dinner, and here is my review. I have 2 major points to cover:

    1. Problems: I was cooking in a kitchen not my own, and without all of my tools, i.e. I did not have my food processor. Also, I forgot to add my broth/boulion mixture (all-season blend from the uncheese cookbook), and only added plain water instead.

    2. Successes: I only had one T of Soy sauce, so used accidentally vegan Terriyaki sauce found in Mom’s fridge instead. It’s pretty concentrated, so It may have helped compensate for the lack in flavor caused by my forgetting to seasoning in the roast.

    I cooked it too long, it was kind of dry, but I had a batch of homemade cream of mushroom soup that I used for gravy; the texture of the roast was lovely, and I totally enjoyed it. :)

    Next time I a. add the broth powder, b. don’t cook it as long (I went the hour, I know we’re all havign mixed results with the timing, I suspect it varies according to your particular circumstance/ingredients), and c. use the stuffing part as in the recipe (my stuffing was ok, but not awesome.

    Two big thumbs up for this recipe. When I put it in the oven I turned to my family, put my both arms in the air football-fereree-field-goal-complete style, and shouted “MY ROAST IS IN THE OVEN.”

    Good times :) Thanks for yet another amazing recipe, Isa. I did it all wrong and STILL it turned out great. I’m calling it MAGIC. Good, old-fashioned Vegan Magic.

    xoxoxox Melissa

  • November 29, 2013 at 3:28 am: Melissa

    To an earlier question about subbing different beans, I used Cannelini, and it worked out just fine. I like the tip about steaming, I think I’ll steam it to re=heat, will help to re-moisten it since mine came out rather dry.

    For those with no oven, I think steaming will be fine (ala the original sausage recipe), and if you can bake/roast/broil for a few minute to brown it that will be nice, but you can live without it.

    This will be awesome in my leftovers sammiches for the next few days. I’m happy with it on all levels.

  • November 29, 2013 at 1:43 pm: Melanie

    Looks very yummy. Not so sure I can get the recipe right though. lol

  • November 29, 2013 at 5:12 pm: Mike

    Thanks! You saved Thanksgiving in a town where I can’t get the vegetarian “turk’y” loaf I like.

  • November 29, 2013 at 11:20 pm: Joe

    Sorry, it looks delish, but I prefer Turkey, Ham, or blood rare roast beef or fillet.

  • December 1, 2013 at 9:08 pm: Tania

    Just popped this out of the oven and I am so impressed! It is delicious! I switched out the dressing for a modern vegan version of a family classic. This is definitely something I can bring to Christmas dinner and share with my omni family. I went veggie last year just four days before Christmas and it is so much better that the veggie nuggets and faux meat I used to survive the abrupt and unprepared for transition. I love seitan, and have also made a batch of your italian sausages to freeze and store for quick pasta meals…An honest thanks for all the great recipes I’ve tried and loved from PPK.

  • December 2, 2013 at 4:55 pm: KayJ

    love the recipe going to try but what did you use for gravy?

  • December 4, 2013 at 7:42 pm: veganmike

    this has definitely become one of my favorites -thanx isa….

  • December 8, 2013 at 6:38 am: Cyndee

    I found that cooking it for 45 min on one side, then turning it to cook the other side for another 45 minutes really worked out best. I served it with the Chickpea Gravy from “Vegan with a Vengeance”. SO GOOD!

  • December 8, 2013 at 11:31 am: Charis

    I’m planning to make this for Christmas dinner this year! I’m going to stuff it with regular Sage & onion stuffing! Can’t wait!

  • December 8, 2013 at 1:18 pm: Mike

    I made it for Thanksgiving this year and it was fantastic. Great recipe!

  • December 14, 2013 at 2:13 am: Val Anderson

    Hi there – just made your loaf and looks delicious. I have made it for Christmas day and called it a vegan *turkey* roll. Tried a little bit and tastes wonderful. Am going to freeze it and reheat on Christmas day and will make some vegan gravy to go with it as well. Have you got a good vegan gravy recipe at all?

  • February 9, 2014 at 1:13 pm: James

    Absolutely the best seitan roast I have ever made! Thanks! I now have a go-to recipe for a “big/fancy” meal.

  • February 25, 2014 at 3:22 am: Jan

    If you have a Tops supermarket in your area, try their own brand of mushroom gravy. It is the best I have ever had. You will not be disappointed.

  • March 6, 2014 at 8:06 pm: Don

    This can easily be turned into a vegetarian gyro meat roast. I removed the stuffing, used mixed pinto and navy beans, and substituted marjoram, rosemary, thyme and oregano for the spices listed here. Cook the same and use a serrated blade to cut strips from the outside and saute in a pan. Amazing!

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  • May 12, 2014 at 12:42 pm: Mark

    Wife & I loved it, as did 14 y/o daughter. 16 y/o daughter found it too herby and the stuffing too lemony; I’d already not included mushrooms as she dislikes them (and peas, olives, excess parsley, excess fresh coriander, dried fruit or ‘anything creamy’).

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    Much better that the two ‘roasts’ found in the freezer section in the UK.

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    After ogling at this for months, I finally gave this and the gravy a try and they were awesome and I am not even vegan. I am always looking for good recipes to prepare for my vegan friends and family and this one is definitely a keeper.

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