They may sound complicated, but these Pastry-Wrapped Seitan Roulades with Spinach-Mushroom Duxelles are actually very simple to make. These roulades are bursting with healthy ingredients and savory flavor.
Although this recipe involves a few steps, it can be assembled ahead of time—and the delicious results are well worth the effort. This savory roulade is sure to wow even the most snooty of eaters. Serve it alongside a light salad, some tangy pasta, or even mashed potatoes.
How to Make Pastry-Wrapped Seitan Roulades with Spinach-Mushroom Duxelles
- In a bowl, mix together dry seitan ingredients.
- Mix together marinade and set aside.
- Divide seitan dough, stretch, and flatten.
- Heat oil in skillet and cook seitan until golden.
- Pour water into skillet and add soy sauce. Simmer seitan.
- Remove seitan and let cool.
- In a large skillet, heat oil and cook onion.
- Add remaining ingredients and cook about 4 minutes.
- Continue cooking until liquid evaporates, then let cool.
- Divide pastry sheet into 3, and roll out 2 of them.
- Assemble roulades, sealing with a bit of water.
- Cover and refrigerate for 30 minutes to 24 hours.
- When ready, bake roulades until golden and serve hot.
Full directions for how to make Pastry-Wrapped Seitan Roulades with Spinach-Mushroom Duxelles are in the printable recipe card at the bottom of the post.
Pastry-Wrapped Seitan Roulades with Spinach-Mushroom Duxelles FAQs
What is seitan?
Seitan is a popular vegan and vegetarian meat substitute. It's made from wheat gluten, giving it a stretchy, "meat-like" texture. It doesn't have a super strong flavor on its own, which makes it great for adding seasonings and sauces.
What are duxelles?
Duxelles are mushrooms that have been sautéed with other veggies and used to make a sauce or stuffing. The classic definition includes veggies like onions, garlic, and parsley, but our version is made with onions, spinach, and a ton of spices!
Here are more of VegKitchen's seitan recipes.
Pastry-Wrapped Seitan Roulades with Spinach-Mushroom Duxelles
- ½ cup vital wheat gluten
- 2 tsp nutritional yeast
- ¼ tsp onion powder
- ⅛ tsp salt
- 3 tbsp soy sauce
- 2 tbsp olive oil
- ½ cup cold water
- 2 tsp olive oil
- ⅓ cup yellow onion minced
- 2 cups white mushrooms chopped
- 2 cups fresh spinach leaves chopped
- 2 tsp soy sauce
- 2 tsp dry white wine
- ½ tsp dried thyme
- ¼ tsp dried sage
- ¼ tsp salt
- ⅛ tsp freshly ground black pepper
- 1 sheet vegan puff pastry thawed
- In a bowl, combine the vital wheat gluten, nutritional yeast, onion powder, and salt. Stir to mix well.
- Add 1 tablespoon of the soy sauce, 1 tablespoon of the oil, and the water, and stir until well mixed.
- Turn the mixture out onto a lightly floured work surface and divide it in half. Stretch one of the pieces into a flat rectangle, then place it between two sheets of plastic wrap or parchment paper. Let the dough rest for 5 minutes, then use a rolling pin to flatten it as much as you can (it will be elastic and resistant).
- Repeat with the remaining piece. Top both layered dough rectangles with a baking sheet weighed down with canned goods for 10 minutes and set aside.
- In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the seitan and cook until golden brown on both sides, turning once, about 4 minutes per side.
- Pour enough water into the skillet to cover the seitan and add the remaining 2 tablespoons soy sauce. Bring just to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes.
- Remove the seitan from the water and set aside to cool.
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes.
- Stir in the mushrooms, spinach, soy sauce, wine, parsley, thyme, sage, salt, and pepper. Cook, stirring, until the spinach is wilted and the mushrooms release their juice, about 4 minutes.
- Continue cooking until the liquid from the mushrooms evaporates and the duxelle mixture is nearly dry. Remove from heat and set aside to cool.
- Place the pastry sheet on a lightly floured surface and divide into thirds, reserving one third for another use. Roll out the remaining two pieces of the pastry with a floured rolling pin.
- Place one of the seitan cutlets in the center of each piece of pastry. Spoon a mound of the duxelle mixture in the center of each piece of seitan and roll up the seitan to enclose the stuffing. Then gently wrap the pastry around the seitan to enclose it. Moisten the edges with water, if needed, to help seal the pastry around the seitan.
- Refrigerate for 30 minutes or until ready to serve. If not serving right away, cover and refrigerate for up to 24 hours.
- When you're ready to bake your roulades, preheat the oven to 400°F. Place the pastry-wrapped roulades on a baking sheet, seam-side down and bake until the pastry is golden brown, about 25 minutes. Serve hot.
This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, published by John Wiley & Sons.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!