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Recipe - Stuffed Gluten Roll

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This recipe is something that I would only generally make for a special occasion, like Christmas, as it is a bit complicated.

You may be unfamiliar with some of the ingredients in this recipe, but they are often used in plant based meat alternatives that you can find in the supermarket. Some of you may know non meat gluten protein as seitan. There is a bit more information on specific ingredient at the end of the recipe. 

 
Ingredients

Serves 6

Gluten Roll

• 1 onion
• 1/2 cup pecans
• 2 cups milk
• 1 Tsp. Chicken flavoured stock powder
• 1 Tbsp. nutritional yeast powder
• 2 Eggs
• Pinch salt
• 1 cup gluten flour
• 2 Tbsp. Oil
• 1 x  420g can cream of mushroom condensed soup
• 3 cups water (plus extra if needed)
• 2 bay leaves

Stuffing

• 2 Tbsp. butter or margarine
• 1 Tsp. crushed garlic
• 1 onion, finely chopped
• 2 cups fresh wholemeal breadcrumbs
• 2 eggs
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped sage
• 1/4 cup chopped dried apricots
• 1/2 Tsp. chicken flavoured stock powder
• 1/4 Tsp. freshly cracked pepper
• 1/4 Tsp. salt

Garnish

• 1 Tbsp. butter or margarine.
• 200g sliced button mushrooms

Method

• Place the onion, pecans, milk, stock powder, nutritional yeast powder, eggs and salt in a food process and blitz until the onions and pecans are smoothly blended with the other ingredients.
• Pour into a mixing bowl and gradually mix in the gluten flour.  Let stand for 15 minutes.
• Pour the oil into a large rectangular electric fry pan. Set the temperature setting on low to medium (3). As the oil starts to warm up pour the gluten mixture into the pan and spread to cover the entire surface.
• The gluten is cooked when the consistency of the whole top surface changes so that you can lightly touch it without leaving marks.
• Turn off the pan and allow the gluten to cool, in the pan, sufficiently so that you can handle it. 
• Meanwhile, prepare the stuffing.  Sauté the onions and garlic in the melted butter. Mix it together with all the other stuffing ingredients.
• Spread the stuffing mix over the warm gluten, whilst still in the pan, leaving a small margin at one of the short ends.  Roll the gluten up from the other short end of the pan, like a Swiss roll. You may need the assistance of an egg slide. Maneuverer the roll back into the middle of the fry pan.
• Mix together the mushroom soup, water and bay leaves.  Pour over the roll. Set the fry pan temperature setting on low to medium (3). Cover with the lid and simmer for 60 minutes.  Keep an eye on this, particularly as you get towards the end of the time, as you may need to top up the water.  You still want a mushroom gravy consistency left behind once you have finished.
• Using a few egg sliders, move the loaf to a serving plate.  Pour the gravy from the pan over the roll.
• Sauté some mushrooms in butter or margarine, and scatter over the loaf. 
• Slice into rounds to serve.

About the Recipe

• This recipe is suitable for vegetarians but sorry there are no real ingredient substitutes for vegan.
• Gluten flour is what is left over when you remove the starch and bran from wheat.  It is almost pure protein.  Gluten flour is not generally available in the major supermarkets, but can be found in health food stores.
• Nutritional yeast is not a form of active yeast, so it will not grow like the active yeast does when you are making bread for example.  It comes in either a powder or a flake form and is mostly used for flavour (slightly cheesy) and nutrition.  You can find them in the health food aisle of major supermarkets or in health food stores.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Substitute other dried fruit for the apricots if you like Eg: cranberries, cherries. You can substitute walnuts for pecan. Asparagus soup can also be substituted for mushroom soup and asparagus for the mushrooms.
• For this recipe you need fresh wholemeal breadcrumbs, not dried.  The easiest way to make these is to place a few slices of bread in a food processor and blitz then until you have crumbs.  I often use up stale bread by doing this and then place them in the freezer in zip bags for future use.

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