MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seitan Roast With Chestnut & Cranberry Stuffing
Categories: Vegetarian
Yield: 6 Servings

1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; minced
1/2 c Celery; minced
2 ts Dried thyme
1 ts Ground dried sage
1/2 ts Dried marjoram
2 tb Brandy; dry wine, or water
6 c Bread; cubed
8 oz Chestnuts;
- cooked, coarsely chopped
1/3 c Sweetened dried cranberries
1/3 c Fresh parsley; minced
1 c Vegetable broth or water
1 ts Salty
1/2 ts Black pepper; freshly ground
2 lb Seitan; uncooked
1 1/2 c Basic Brown Sauce

Heat the olive oil or water in a medium-sized skillet over medium
heat. Add the onion and celery and cook until softened, 5 to 7
minutes. Add the thyme, sage, marjoram, and brandy, and cook for 1
minute. Remove from the heat and set aside.

Place the bread in a large bowl. Add the chestnuts, cranberries,
parsley, broth, salt, and pepper. Stir in the onion mixture and mix
well. Taste and adjust the seasonings, adding more salt if needed,
and a little more broth or water if the mixture is too dry. Set aside.

Preheat the oven to 350?F. Lightly oil a shallow baking pan. Place
the raw seitan between two sheets of parchment paper or plastic wrap.
Use a rolling pin to roll out the seitan to about 1/4" thick. Remove
the parchment or plastic wrap. Spread the surface of the seitan with
the stuffing to within 1" of the edge and roll it up. Place the
roast, seam side down, in the prepared pan. Bake until the surface is
firm and bolden brown, about 40 minutes.

Let stand at room temperature for 10 minutes. Using a serrated knife,
cut the roast into 1/2"-thick slices and serve with the brown sauce.

Recipe by Vegan Planet by Robin Robertson

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