Make a great festive alternative to meat with this recipe for mushroom, leek and chestnut stuffed seitan with apricot and pine nut glaze.
Photography by Will Eckersley. @willeck. cargocollective.com/willeck
Recipe and food styling by Ava Szajna-Hopgood @guacandroll
Making seitan from scratch can feel daunting but once you’ve got the hang of this recipes you’ll have a huge seitan centrepiece for your Christmas dinner and Boxing Day (if you can keep hold of all the leftovers for that long!).
The seitan is packed full of flavour, but to really amp it up for Christmas Day, save back some of the filling mixture, blend with a little more of the beans, breadcrumbs, stock and thyme, and you’ll have a two minute broth to ladle on top of each seitan slice as you serve.
Swap out the herbs and spices if you have family favourites, but the fennel seeds really make this dish: they’ll fill your kitchen with a gorgeous wintry aroma and toast to the edges of the foil as they bake, making it even tastier.