Harvest Butternut Squash Stuffing and Seitan Roulade En Croute

Thanks to everyone who came out to Tanaka Farms on Saturday for the Plant Powered OC Vegan Holiday Cooking Demo and Talk. It was a great turnout and we had a super fun time!

A couple of notes about the following recipes. THEY ARE FLEXIBLE! Don't like pecans? Use walnuts. Don't like yellow onions? Use red ones. Don't like cranberries? Use raisins. Don't like wild rice stuffing? No worries, use your favorite stuffing recipe instead. Don't want to put the puff pastry on? Don't! It's all about making food that YOU like. Not me. So have fun with it.



Harvest Butternut Squash and Wild Rice 
Stuffing with Cranberries
Whether you serve this up as a side dish or use it to stuff your holiday roast, this wild rice dressing is full of holiday flavor.

2 cups uncooked wild rice blend
5 cups vegetable broth
2 tablespoons refined coconut oil
1 pound cubed butternut squash (about 3 cups)
2 cups diced white or yellow onion
2 tablespoons minced garlic
2 ounces chopped kale (about 2 cups tightly packed)
1 cup dried cranberries
1 cup pecans
1 tablespoon ground cinnamon
Salt and Pepper to taste

Prepare the rice in a rice cooker using vegetable broth instead of water.
If you do not have a rice cooker, bring veggie broth to a boil in a pot with a tight fitting lid.
Stir in the wild rice. Return to a low simmer, cover and simmer for about 20 minutes, or until broth has been absorbed.
While rice is cooking, heat coconut oil over medium high heat in a large pan or deep pot with a lid. Add in butternut squash, onions and garlic. Toss to combine.
Cover, reduce heat to medium low and cook for 15 to 20 minutes, or until squash is fork tender and onions are translucent and fragrant.
In a large bowl (or in the pan if you have enough room) add cooked rice, cranberries, pecans, kale, cinnamon, salt and pepper to the butternut squash and toss to combine.
Serve.

Stuffed Seitan Roulade
This center of plate roast is sure to have your guests bellies full of holiday flavor.

2 cups vital wheat gluten
1 cup wheat flour
½ cup nutritional yeast
2 tablespoons garlic powder
2 tablespoons onion powder
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups vegetable broth
1/2 cup refined coconut or olive oil
4 cups Harvest Butternut Squash Stuffing

In a mixing bowl, mix together dry ingredients.
Add water and oil and knead for 5 minutes until an elastic dough is formed.
Lightly cover and let stand for 20 minutes.
Preheat oven to 350 F.
Roll or press dough into a large rectangle. Use a rimmed baking sheet as your guide.
Spread stuffing evenly on top of the dough leaving about a one inch border on all sides.
Roll up tightly and place seam side down on a large sheet of aluminum foil.
Wrap tightly in foil. Place seam side down on a baking sheet and bake for 90 minutes.
Remove from oven and allow to stand for 10 minutes before unwrapping.
Slice and serve.

Seitan En Croute
Time to take it to the next level! Add a beautiful crust to this roast guaranteeing this will be a center of the table showstopper at your next holiday get together. (You can use this en croute technique on any seitan roast!)

1 prepared Seitan Roulade
1 package (2 sheets) vegan puff pastry
3 tablespoons melted vegan butter

Thaw puff pastry according to package directions.
Line a baking sheet with foil or parchment.
Preheat oven to 400 F.
Lay roast in center of baking sheet.
Carefully stretch one sheet of puff pastry over the entire roast, tucking in the edges under the roast. Cut the remaining sheet into strips and arrange in a basket weave lattice over the top, tucking the ends under the roast.
Brush the entire top with melted butter.
Bake for 15 to 20 minutes, or until golden brown and flaky.
Remove from oven and serve.