Delicata Puttanesca Stuffed Seitan Roast

This Italian sausage-inspired seitan roast is stuffed with a tangy, briney, and sweet filling of delicata squash, tomatoes, capers, olives, and fresh basil. Making a stuffed seitan roast is nowhere near as hard as it looks, so what are you waiting for?

The Roast.

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I don’t do a whole lot of the fake meat stuff, I guess I just prefer other foods most of the time. But I don’t think any vegetarians should be left out from having a piece de resistance of their own at Thanksgiving, and there is nothing so gorgeous, and that holds together so well despite being large in size, as a seitan roast. I actually made this and ate it by myself, because I’m not hosting Thanksgiving and I’m just bringing a side dish to the party, but I have no doubts that it would please all palates at a holiday celebration.

It’s delicious if not just for the stuffing itself! I sauteed cubed delicata squash with tomatoes, capers, olives, and jalapeno peppers, and then used the juice from the tomatoes as part of the liquid in the roast to give it that distinctively Italian flair. I served it up with some homemade caramelized shallot gravy (swoon, I’m gonna share the recipe sooner or later) and homemade cranberry sauce.

Don’t let the turkey eaters have all of the fun! Make yourself a delicious and beautiful seitan roast this year 🙂

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Delicata Puttanesca Stuffed Italian Sausage Seitan Roast
Seitan sausage adapted from the PPK

Delicata Squash Puttanesca Filling (makes extra)
olive oil
1 large clove garlic, minced
1/2 white onion, diced
1 delicata squash, scrubbed, seeded and cubed (skin intact)
1 jalapeno pepper, seeded and thinly sliced
1 can diced tomatoes (no salt added), drained, liquid reserved
3 tb capers, without liquid
8-10 large olives, pitted, chopped, without liquid
white wine or vegetable broth
about 1/4 cup breadcrumbs or quick oats
1/4 cup loosely packed fresh basil leaves, thinly sliced

Italian Sausage Seitan
2-3 cloves garlic
3/4 c. cooked white beans (I used drained and rinsed canned beans)
reserved tomato liquid + enough vegetable broth to add up to 1 and 1/2 cups total liquid
2 tb miso paste (any color; if you need soy-free, use chickpea-based miso)
2 tb olive oil
1/2 tb fennel seeds
2 c. vital wheat gluten flour
1/3 c. nutritional yeast flakes
1/2 tb smoked paprika
1/2 tb dried thyme
1 tb dried oregano
1 tsp freshly ground black pepper
2 tb wheat bran

Make the filling. Heat olive oil in a large skillet until shimmering. Add onion and garlic, and cook until softened, about 5 minutes. Add the rest of the ingredients, with just enough liquid to cover the bottom of the pan, except for the basil and the oats or breadcrumbs, and stir to combine. Partially cover the pan and cook, stirring every few minutes, for about 15 minutes or until squash is fork tender. Uncover and add the oats or breadcrumbs and continue to cook until liquid is gone. Add the fresh basil and set aside to cool.

Make the seitan. Combine the first 6 ingredients in a food processor and puree until smooth. Combine the rest of the ingredients in a mixing bowl. Create a well in the center and add the mixture from the food processor. Mix together until a dough is formed.

Assemble the roast. Preheat the oven to 350 degrees. Use a rolling pin (or in my case, an empty glass soda bottle, or even your hands) to thin out the dough and form a rectangular shape, at least the size of a standard piece of paper, hopefully bigger. Pretend you’re filling a burrito and add the filling on one side, then roll it up and pinch together. I was able to fit a little more than a cup of filling inside.

Transfer the roll to a large piece of aluminum foil and roll it up as tightly as possible. Twist the ends as hard as you can to hold the roll tightly inside. Place the roll on a baking sheet and bake for 60 minutes, rotating it a 1/4 turn every 15 minutes (very important). Remove the foil and brush with a little bit of extra vegetable broth, then return to the oven and bake uncovered for another 15 minutes or until the roast is firm and feels springy. Let cool for at least 10 minutes before slicing open.

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PS. I know I still haven’t posted that muffin recipe that I promised. Blame the short winter days!

Looking for other last-minute Thanksgiving ideas? I’m actually not that into Thanksgiving food and have hardly cooked any of it, but here are a few recipes from my site that might be delicious at your table:
Samosa Stuffed Bell Peppers
Beet Rye Bread
Lentil Shepherd’s Pie