Stuffed Holiday Roast with Cranberry Glaze ‒ Täytetty juhlapaisti karpalokuorrutteella

Yule ended last Thursday with Talvennapa, "the navel of the winter". It's said to be the coldest day of the year. The Great Oak is symbolically cut down from covering the Sun so it gets to shine and daytime starts to grow longer again. Most people celebrating the day choose a weekend instead of the "official" day when there's more time to relax.

This roast should be a perfect centerpiece for any feast table. I took the inspiration from Vegan Dad's seitan roast and tofu glaze. The latter one especially turned out excellent. The stuffing portions need some adjusting as I got quite a lot of leftovers. But don't worry, you can eat them while waiting for the roast to cook.

- 1 dough for seitan roast

Stuffing:
- 1 dl barley
- 1 dl pine nuts
- 1 dl horse beans
- 1 dl grinded celeriac
- 1 dl frozen cranberries
- 0.5 dl roasted onion
- 1 tablespoon margarine
- 1 tablespoon wheat flour
- green pepper
- salvia
- thyme
- herb salt

Glazing:
- 2 dl frozen cranberries
- 1 dl water
- 0.5 dl dark sugar
- 1 tablespoon vinegar
- cinnamon
- allspice

Roast the nuts if you wish. Cook the barley and the beans. Mix all the stuffing ingredients together. While it's cooling down, prepare the seitan part.

Roll out the seitan dough into a thin rectangle. Spread the stuffing in the centre lengthwise. Make sure it's firm. Roll the seitan tightly so the edges will touch each other. Seal the roast and wrap inside a tin foil. Roast for an hour in 175°C oven.

In the meanwhile, prepare the glaze. In a saucepan, cook the cranberries with the water until they're soft. Blend smooth. Stir in all the other ingredients. Refrigerate. When the roast comes out of the oven, let it cool down as well. Then move the roast into a casserole and cover all over with the glaze. Bake 10-15 minutes more.

Enjoy hot or cold!

Nutritional values / 1680 g:
energy 3318 kcal
fat 121 g
protein 242 g
carbohydrates 321 g
fiber 56 g