For the stuffing:
- 1 cup walnuts
- 1 cup dried cherries
- 1/2 cup red wine
- juice of one orange
- 3 apples diced
- 1 tbsp butter
- 1 tea sp red wine vinegar
- 1 pan prepared cornbread
- 1 large shallot
- 2 cloves garlic
Grind the walnuts in a food processor and set to the side. In a small sauce pan simmer the dried cherries, red wine and the juice of one orange. Cook until most of the liquid has cooked away. In a separate pan cook the diced apples, butter, red wine vinegar, and one cup of water. Simmer for about ten minutes. Quickly saute the shallot and garlic. Finally mix the ground walnuts with the cooked cherries, simmered apples, prepared crumbled cornbread, and sauteed shallots. Salt and pepper to taste.
For the Seitan:
- 2 cloves garlic chopped
- 1 & 1/2 cup no-beef broth
- 2 tbsp Braggs liquid aminos
- 2 tbsp olive oil
- 1/3 cup nutritional yeast
- 2 cups vital wheat gluten
- 1 tea sp coriander seed
- 1 tea sp smoked paprika
- 1/2 tea sp cayenne pepper
- 1/2 tea sp salt
Mix all ingredients together to form dough. Work the dough and form a thin rectangle about 1/4 inch thick on a piece of aluminum foil. Place about half of the stuffing mixture in the middle of the seitan. Then fold the ends over closing it off on all sides and press firmly to seal. Wrap the aluminum tightly around the roast and bake at 350 for one hour. Half way through baking flip the roast for more even cooking. The remaining stuffing can be baked in a casserole dish covered for 30 minutes at 350.
To make a fruit sauce for the roast:
- 1 clove garlic diced
- 1 shallot diced
- 1 cup red wine
- 1/4 cup dried cherries
- 1/4 cup cranberries
- juice of one orange
- juice of half of one lemon
- juice of one lime and a small amount of lime zest
- 1 tbsp butter
- 1 tea sp flour
In a small sauce pan saute the garlic and shallot. When shallot has started to brown add the red wine. bring to a simmer and add the cherries, cranberries, citrus juice and zest. Allow to cook down until half liquid is reduced. Separately melt the butter and add the flour to form a rue. Add the rue to the fruit sauce to thicken and salt to taste.
