I took pictures of the rolling process, which I learned from watching one of my all time favorite chefs, Jacques Pepin, make his beautiful Buche di Noel (yule log) with Julia Child in their series, Jacques and Julia, Cooking at Home. I adore Jacques and Julia! I highly recommend the series (it's not vegan, though, obviously!).
Without further ado, here is how I made Isa's lovely Stuffed Seitan Roast:
Mix the wet and dry ingredients with a wooden spoon.
Now your dough is going! Knead it until it is nice and doughy.
OK, here is my first trick: Spread the seitan dough out ONTO your aluminum foil that is already set up. Just push the dough out into a 12x10 rectangle with your hands right on the foil. The dough is nice and moist and will not stick to the foil. Then, load up your stuffing (I used a cornbread and vegan sausage stuffing!)
Now, in the style of the Buche di Noel (a lovely, cream filled chocolate Christmas cake that Jacque Pepin makes) use the foil to tightly roll your seitan around the stuffing. Pull the foil up around the dough (with two hands!) to get it rolling, then, tighten the foil over the dough by pushing your hands over the foil and down over the roll, like you are rolling sushi. You can probably even just keep pulling the foil over the roll and it will go!
Keep pushing the dough and rolling it forward with the foil! It's fun and easy! Then, just push/stroke that seam together with your fingers. You don't need to take the roll off the foil at all, just smush it together. The dough is very soft.
I just pushed the ends in, like I was wrapping a present, to seal them. I forgot to take a picture of the sealed ends! Sorry!
Roll your seitan loaf closer to the top of the foil, closer to the top than you see it here, and then roll the foil over the seitan loaf all the way down, then just seal the ends.
Bake as directed.
Rejoicing in the glow of Seitan Roast success!
Cliffhanger! See the photos of the roast sliced and served...tomorrow!!
Have a wonderful Thanksgiving!!