What a wonderful dinner! My festive roast, stuffed with delicious chestnuts, apples and cranberries. Spiced, delicious vegan meat made from seitan. I wrapped this stuffed roast in a crunchy, vegan ham crust. In addition, crushed potatoes, baked with herbs in the oven. Served on savoury shallot puree. As a delicious extra: my homemade berry and ginger caviar. Pretty red and white little pearls. A special, decorative and flavourful kick.
Perfect for your vegan Christmas or Thanksgiving menu and other seasonal festivities!

Ingredients for 4-5 servings of stuffed roast:

Stuffed roast:


1.5 cups vital wheat gluten

2 shitake mushrooms, dried
1 cup dark beer
1/2 tbsp aceto balsamico
1 small red onion, finely chopped
1/2 cup chickpeas (cooked or from a tin)
1 tsp thyme, finely chopped
1 tsp rosemary, finely chopped
1/2 tsp coriander, ground
1 tsp tarragon, finely chopped
1/2 tsp sweet paprika powder
1 tsp cinnamon
2 tbsp red beetroot powder
3 garlic cloves, very finely chopped
2 tbsp olive oil


50 g cranberries, dried
50 ml port wine
1 shallot, diced
2 vegan sausages, in pieces
50 g vegan butter
1 clove of garlic, very finely chopped
1 apple (Boskop or other sour kind), peeled and diced
80 g chestnuts, pre-cooked, roughly chopped
120 g white bread, diced
2 leaves of sage, finely chopped
1/2 tsp thyme, finely chopped
2 tbsp chickpea flour, stirred with 4 tbsp water
1 tbsp of cranberry jam

6-8 slices of vegan ham
Approximately 150 ml cranberry jam

Baked crushed potatoes:

800 g potatoes
A little olive oil
50 g vegan butter
1 tbsp mixed herbs
1/2 teaspoon salt
1 pinch pepper

Shallot puree:

10-15 shallots (depending on size), diced
1 sprig of thyme
1 bay leaf
4 tbsp of Alba oil (if you don’t have any, other oil will do)
1 tbsp of sugar
1/2 tsp salt
3 tbsp water

Berry and ginger caviar:

Berry Caviar:
100 g mixed berries (frozen)
1 tsp sugar
5 tbsp water
1/2 tsp agar agar

Ginger caviar:
1 tbsp ginger, finely chopped
150 ml of water
1/2 tsp agar agar

2 small glasses, filled with oil


Stuffed roast:

Pour some boiling water over the shitake mushrooms. Then let them soak for 20 minutes. Take them out of the water and cut the shitakes into small pieces.
Except for the vital wheat gluten, puree all ingredients for the Seitan.
Put the vital wheat gluten in a large bowl and add 2/3 of the pureed liquid. Knead thoroughly with your hands and gradually add more liquid until a firm, but soft dough without dry spots is formed. When everything is mixed well, knead sturdily for a few more minutes. Doing so, always pull the dough apart and fold it back together. Until it becomes slightly fibrous.
Roll out the seitan dough with a rolling pin. That requires some strength and patience. Salt and pepper from both sides.
Heat some oil in a pan and fry the raw seitan on both sides.

For the stuffing, soak the cranberries in the port wine for 2 hours.
Fry the sausages and onions in vegan butter, until they become slightly crispy.
Drain the cranberries and mix them with the other ingredients for the stuffing. Season with salt and pepper.

Preheat the oven to 200°C (390F) top and bottom heat.

Lay out the stuffng on the seitan. Form a strip in the middle, that goes from one side to the other.
Wrap the seitan around the stuffing.
If you’ve got left over stuffing, you can form it into little nuggets. I fry them on both sides in a bit of oil and add them to the side dishes.
Place the wheat roast on aluminium foil with the opening facing downwards and cover the top with the vegan ham. Wrap the roast completely in aluminium foil. Place the roast in a casserole dish and fill the dish with water. About 1.5 cm (0.5 inch) deep.
Roast for 1.5 hours with the lid on in the oven.

Take the roast out of the oven and remove the aluminium foil. Heat up the cranberry jam, and brush it on the wheat roast. Roast it in the oven for 15-20 minutes, without a lid, until a nice crust has formed.

Baked crushed potatoes:

Clean the potatoes. Then cook the potatoes without peeling them.
Brush a baking tray with baking paper with olive oil and place the potatoes on top. With the bottom of a flat glass, crush the potatoes so that they are squeezed but not completely flat. They should still have a nice structure.
Heat up the vegan butter. Stir in herbs, salt and pepper and brush the potatoes with it.
Place the tray under the wheat roast in the oven and bake for 15-20 minutes.

Shallot puree:

Heat the Alba oil in a pan and glaze the shallots with the thyme and bay leaf. When the onions begin to turn brownish, take out the bay leaf and the thyme sprig. Stir in the sugar and salt and caramelise the onions.
Puree the onions with the water.
Pour into a small saucepan and bring to a boil, just before the food is served.

Berry and ginger caviar:

Place the two glasses with the oil in the freezer for 1 hour.
You can also prepare the caviar a few days in advance and store it in a small tupper box in the fridge.

Thaw the berries, drain and squeeze them through a fine mesh sieve. Collect the juice. Boil the juice with the water, sugar and agar agar. Simmer for 2 minutes.
Take a clean pipette and add the juice drop by drop into the ice-cold oil.
Drain the oil through a fine mesh sieve so that the caviar pearls remain in the sieve. Pour a bit of cold water over the caviar, so the oil washes off. Drain again in the sieve and place in a small plastic box with a lid.

Boil the ginger with the water, simmer for 5 minutes and drain the liquid through a fine mesh sieve. Catch the ginger water. Bring it to a boil with the agar agar. Simmer for 2 minutes.
Take a clean pipette and add ginger water drop by drop into the other ice-cold oil glass.
Drain the oil through a fine mesh sieve so that the caviar remains in the sieve. Again, pour some vold water over the caviar, so the oil washes off. Drain again in the sieve and place in a small plastic box and close it.

Slice the stuffed roast.
Place the shallot puree on a plate, spread the roast and crushed potatoes on it and decorate the dish with berry and ginger caviar.

Enjoy your meal!

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Festive stuffed wheat roast with squeezed potatoes on shallot puree with berry and ginger caviar
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