Seitan Chicken Roast Stuffed with Leeks and Mushrooms


Stumbling across this wonderful recipe on Post Punk Kitchen, my tummy rumbled and cried out that this isn’t a recipe to file away for another few weeks and to be forgotten about. So, up I jumped and thought, why not combine elements of my delicious seitan chicken loaf, which is bursting with flavour, with elements from this recipe?

Sticking mostly with the filling ingredients from the original recipe including fresh leeks and herbs, but the shiitake mushrooms got swapped for regular white mushrooms and Panko breadcrumbs were also thrown in. The seitan roast itself was a combination of both ingredients lists.

My seitan chicken loaf is full of flavour due to the herbs, Massel chicken stock, and the addition of chicken salt and bbq chicken seasoning (all vegan), but it needed to be dry enough to roll out onto a flat surface, knead and roll up with filling ingredients. The use of white beans and chickpea flour and the right balance of liquid ingredients got this recipe over the line nicely first go.

Serve 1cm thick pieces with some homemade mushroom gravy and golden roasted potatoes at Thanks Giving, on Christmas day or for a typical Sunday roast.

See More: Delicious Seitan Recipes

Servings: 6 people Prep Time: 30 Minutes Cook Time: 60-90 Minutes

Ingredients for the Seitan Chicken Roast Stuffed with Leeks and Mushrooms


  • 2 tbsp olive oil
  • 6 white mushrooms, cut in half and sliced
  • 2 leeks, white and light green parts only, stem cut in half and sliced into half moons
  • 1/2 tsp salt
  • 3 tbsp minced garlic
  • 2 tbsp fresh thyme, torn with fingers
  • 1/2 cup Panko breadcrumbs + another 1/2 cup for finishing
  • 3 tbsp boiling water with 1 cube Massel vegetable stock
  • 1 tbsp freshly squeezed lemon juice

Seitan: Wet

  • 3 tsp minced garlic
  • 3/4 cup tinned white beans, rinsed and drained
  • 1 and 1/2 cups boiling water with 2 cubes Massel chicken stock
  • 3 tbsp tamari
  • 2 tbsp vegetable oil

Seitan: Dry

  • 2 cups vital wheat gluten flour
  • 1/4 cup chickpea flour
  • 3 tbsp nutritional yeast
  • 1 tsp fennel seeds, crushed/chopped
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 tsp vegan chicken salt
  • 2 tsp vegan bbq chicken seasoning
  • 2 tsp onion powder
  • 1 tsp raw sugar
  • 1 tsp ground peppercorns

Steps for Making the Seitan Chicken Roast Stuffed with Leeks and Mushrooms


  1. Preheat a large fry pan over medium heat. Add the olive oil, minced garlic, salt, thyme, mushrooms, leeks and sauté until soft, approximately 8-10 minutes, stirring often.
  2. Sprinkle in the Panko breadcrumbs and toss to coat. Set heat to low. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture becomes relatively dry (you’ll notice it slightly sticking to the pan as you stir). This should take approximately 5 minutes and the breadcrumbs should turn a few shades darker.
  3. Drizzle in the vegetable broth and lemon juice and toss to coat while on low heat for 1-2 minutes further. The mixture should now appear and feel a little more moist. We don’t want it to be a wet mixture as this is a stuffing which is commonly a little dry.
  4. Turn off the heat and set fry pan aside. Once it’s cooled down for a few minutes, sprinkle the remaining Panko breadcrumbs and mix.


  1. Preheat your oven to 180C.
  2. In a blender, add all of the seitan wet ingredients. Puree the ingredients and ensure there are no chunks of beans.
  3. In a large mixing bowl, add all of the seitan dry ingredients, stir to thoroughly mix.
  4. Create a well in the centre and pour in the seitan wet ingredients from the blender. Stir using a wooden spoon until it’s coming together as a ball and finish it off kneading with your hand.
  5. Place two pieces of tin foil about 50cm long horizontally in front of you. The sheet furthest from you should overlap the closer sheet by about 15cm. This way you have enough foil to wrap around the roast.
  6. On a clean surface, flatten out the seitan mixture using a rolling pin (you can use your hands but it will be a bit more difficult). You want to achieve a rectangle of about 32cm wide by 25cm deep. If you find bits of the seitan mixture tear, don’t worry—just use a pinch of dough from the ends to repair it.
  7. Grab the fry pan filling mixture and spoon it onto the lower 1/3 of the flattened seitan rectangle. Leave about 4-5cm of space on each end. Ensure the filling is compact by using your hands to form it into a nice tight bundle.
  8. Now comes rollin’ time. Roll the bottom of the flattened seitan rectangle up and over the filling. Keep rolling so it forms a log shape. Now, pinch together the seam and the ends so it’s sealed. No need to be perfect as the seitan log will fill out to the tin foil during cooking.
  9. Carefully pick up the seitan log and place it on the tin foil and wrap it up like tootsie roll, ensuring the ends are tightly wrapped up. Use another piece of foil and wrap around for added strength.
  10. Cook for 90 minutes, turning over half way through.
  11. When done, remove from oven and unwrap the foil. Carefully move the seitan roast onto a cooling rack and allow it to cool down significantly. It may feel a little spongy at first but it will harden up as it cools; because of this, wait until it cools down before using a bread knife to cut it and serve.
  12. Cut into 1cm thick pieces when ready. Each piece can be reheated in a fry pan for a minute each side. Keep in an airtight container in the fridge for up to a week. If reheating causes the seitan roast to dry out a little, give it a splash with some Massel chicken stock to add some moisture.


Seitan Chicken Roast Stuffed with Leeks and Mushrooms
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