Blue Cheese – Apple Stuffed Seitan Roulades with Roasted Pumpkin Risotto & Candied Walnuts

Festive pumpkin risotto with stuffed seitan roulades and candied walnuts.

Food is rarely completely new, but reworking’s of things makes your bellies and taste buds go YUM. This recipe is packed with autumn and winter flavours.

I made this dish last year, and since everybody loved it so much, I’m reposting it now. And this is the sad news… At this point, I cannot eat seitan myself, due to problems with my digestive system. The good news, I’ll still be making seitan for dinner parties and catering. So I’ll still be sharing seitan recipes with you all!

Let’s start with the roulades. The seitan is easily made from vital wheat gluten. Then it’s wrapped around a delicious apple and blue cheese stuffing. While the vegan blue cheese adds a nice salty and acidity, the apples give the filling a fresh and juicy taste.

Do you prefer a big seitan roulade? No problem, simply adjust the cooking times accordingly.

Now, the risotto. In this recipe, the risotto is completed with oven roasted pumpkin for extra texture and flavour, plus the leftover blue cheese from the roulades. Again, a perfect combo! It’s creamy, it’s slightly sweet, with notes of blue cheese.

To finish the recipe, a scattering of candied walnuts. They add a sweet and crunchy note to the dish, to balance out the robust flavours.

And the best part, the majority of this meal can be prepped in advance. Your dinner will be under control by the time you wake up. This means less time in the kitchen and more time celebrating with your loved ones! Win-win!

This recipe is packed with savoury, sweet and tangy flavours to wow your taste buds. And will make a delicious centre piece on your table.

Nothing brings people together like good food!

If you make this recipe, tag me on Instagram @chillies_for_chocolate, I love to see your creations!

Remember to subscribe to CHILLIES FOR CHOCOLATE’S newsletter for FREE to get happy & healthy vegan recipes each week! And be sure to follow me on FacebookInstagram or Pinterest. Sharing is caring!

Blue Cheese – Apple Stuffed Seitan Roulades with Roasted Pumpkin Risotto & Candied Walnuts




Serves  4-6:


Makes 4 roulades:

For the seitan roulades:

Wet ingredients:

½ cup water or veggie stock

1 medium sweet onion / ½ cup, chopped

2-3 cloves garlic, chopped

1 tbsp olive oil

1 tbsp soy sauce

Dry ingredients:

1 cup vital wheat gluten

¼ cup chickpea flour

¼ cup nutritional yeast
¾ tsp chicken seasoning

½ tsp smoked paprika

½ tsp coriander powder

¼ tsp cumin powder

¼ – ½ tsp salt (depending on the saltiness of the chicken seasoning and veggie stock)


~ ⅓ apple, peeled & finely chopped

For the blue cheese:

½ cup cashews, soaked for 4 hours, rinsed & drained

¼ cup water

2 tsp nutritional yeast

1 tbsp miso

2 tbsp apple cider vinegar

1 clove garlic, chopped

½ tsp mustard powder

½ tsp onion powder

4 tbsp fresh dill, chopped

Pepper & salt, to taste

For the roasted pumpkin risotto:

1 medium butternut squash, diced (1.5 cm)

½ cup vegan white wine (or extra veggie stock)

4-5 cups light veggie stock

Olive oil for frying

1 large shallot (or 1 small onion), finely chopped

1 clove garlic, minced

1 cup risotto rice (Arborio)

2 tbsp non-diary butter

Blue cheese (leftover from the seitan roulades)

Pepper and salt, to taste

For the candied walnuts:

½ cup walnuts

1 tsp water

1 tbsp coconut blossom sugar (or muscovado/brown sugar)

1 tsp maple syrup

Pinch of salt



For the seitan roulades:

Combine vital wheat gluten, chickpea flour, nutritional yeast and spices in a bowl.

Mix or blend the wet ingredients.

Combine wet and dry ingredients and knead into a dough. Let the dough sit for 15 minutes.

Divide the dough into 4 equal pieces. Using your hands, shape into 4 rectangles (about 12-15 cm).

Place some diced apples on top and a few tsp of blue cheese. DO NOT add too much filling! Fold over the edges and carefully seal the seitan.

First roll into parchment paper, then into aluminium foil. Wrap the ends tightly.

Place the seitan roulades in a steamer and steam for 30 minutes.

Preheat the oven to 180° Celsius. Bake the seitan roulades for 20 minutes, turning them halfway. Cool down the roulades for a few minutes.

For the blue cheese:

Blend the ingredients (except the dill) for the dressing until smooth. Season with salt and pepper. Stir in the dill.

For the roasted pumpkin risotto:

Preheat the oven to 180° Celsius. Line a baking tray with parchment paper. Season the
pumpkin with salt and pepper and toss with oil. Bake for 20 minutes or until
golden, stirring halfway.

Bring the veggie stock to a boil and keep warm.

In a pot heat the olive oil and sauté the onion and garlic until translucent.

Add the risotto rice and sauté for a few minutes until covered in oil and translucent.

Add the white wine and simmer until evaporated. Add a ladle of stock and stir until dissolved.
Repeat with the remaining stock or until the rice is al dente, stirring frequently.

Stir in the roasted pumpkin, non-diary butter and the remaining blue cheese. Season with pepper and salt.

For the candied walnuts:

Heat a small pan over medium heat. Toast the walnuts a few minutes.

Add the coconut sugar, maple syrup, water and salt and simmer on low for one minute, whilst  stirring. Tip on a small piece of parchment paper, cool down.


Carefully remove the foil from the seitan roulades. Using a sharp knife, slice the seitan roulades.

Divide the roasted pumpkin risotto between the plates, top with the seitan and scatter with candied walnuts. Drizzle with olive oil or walnut oil if desired. Enjoy!



You can make a big roulade, adjust steaming and baking times accordingly.

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