Stuffed seitan roast is one of the three recipes proposed by chef Francesco Basco during the show cooking of the “N&B in Cucina” project dedicated to Seitan.
Ingredients :
- Topside of seitan
- 300 g of already sautéed chicory
- 10 dried tomatoes in oil
- 1 teaspoon chopped rosemary
- ¼ teaspoon garlic powder
- Salt and pepper
- Vegetable broth
- 4 tablespoons of soy sauce
Method
- Distribute the chicory on the surface of the seitan forming a homogeneous layer and leaving about 1 cm border on each side. Also arrange the sun-dried tomatoes in two rows and then proceed to roll up the roast starting from the longer side, taking care to seal the edges and ends well.
- Wrap the roast in kitchen elastic netting and tie the ends with kitchen twine.
- Then immerse it in a large saucepan with flavored oil, add the soy sauce and cook, or place in a convection oven for 20/25 minutes. Once ready, remove it from the net, cut it into slices and serve it accompanied by baked potatoes if desired.
