Instructions

1. Prepare the stuffing. Cook black rice in a double amount of water for 35-40 minutes.
2. Heat oil in a pan over medium heat. At this time you can sauté garlic and onion for both stuffing and seitan base. So sauté veggies until soft and translucent, take out half of it and save for seitan.
3. Add rosemary, mushrooms, butternut squash and soy sauce. Sauté for about 5 minutes until all liquid is evaporated. Now add cooked rice, black pepper and stir well. Switch off the heat and set aside.
4. For seitan base blend all ingredients except vital wheat gluten and chickpea flour in a blender until super smooth. In a bowl of a stand mixer mix wheat gluten and chickpea flour. Then pour the wet ingredients. With a dough hook attached knead it for 10 to 12 minutes until the gluten strings are formed.
5. Transfer the dough onto your working surface and knead by hand for a minute. Form a smooth ball, cover with kitchen towel and let it rest for 20 minutes. This will make the dough more elastic and easier to roll.
6. Preheat oven to 350°F (180°C).
7. Roll seitan dough into a rectangle about 1/2-inch thick. It may seem like pain in the ass first but it will get better. Pull the edges with your hands to make it easier.
8. Now put the stuffing in a middle of rolled seitan. Gently press it with your hands and give it a shape of a log. Then fold one side and roll it. Tuck the ends in. Then rub it generously  with a spice mix.
9. Wrap tight seitan roll in few layers of cheesecloth and secure the ends with a twine. If you like you can tie it up in several places to make it look more appealing.
10. Pour 700ml of vegetable stock and 2 tablespoons of soy sauce into a deep baking tray or a baking dish (I used 8.5″x12.5″ baking dish). Place seitan no-turkey roll in a middle and spread garlic, onion and dried mushrooms around.  Add allspice, bay leaf and few spring of rosemary. Cover with aluminum foil and place in the oven for 1 hour.
11. In 1 hour remove the dish from the oven and carefully turn seitan roll. Cover and put it back for another hour.
12. Meanwhile make cranberry sauce. Put all ingredients in a saucepan and bring to boil. Lower the heat and let it simmer until the berries start to burst. Continue cooking for about 7 minutes until the sauce thickens. Let it cool completely and remove the spices before serving.
13. When seitan is done remove it from the broth and let it cool slightly before unwrapping the cheesecloth. If making no-turkey roll one day ahead, wrap it in a cling film and place in a fridge.
14. Next day again preheat oven to 350°F (180°C).
15. Brush seitan roll with glazing and bake for 25-30 minutes to heat thoroughly.
16. While your vegan turkey roll is baking make the gravy. Strain the remaining broth. Heat vegan butter or oil in a pan over medium heat. Add mushrooms and sauté for 3-5 minutes. Pour the broth and bring to boil. Then let everything simmer for some time until part of the liquid evaporates. Taste it for desired richness.
17. Dissolve cornstarch in plant based milk and pour the slurry to thicken the gravy. Stir for a minute and switch off the heat.
18. Slice vegan no-turkey roll and serve it with gravy, cranberry sauce and side dish of your choice.