Seitan and Spinach Rolls

Seitan and spinach rolls from The Spoon + Shovel

Seitan and spinach rolls from The Spoon + Shovel

The mania of cooking for friends and family during the holidays is over, and I wanted to share the most popular side dish I took around to countless gatherings, these easy and impressive seitan and spinach crescent rolls! I saw on Reddit that premade crescent rolls are “accidentally vegan” and the recipe pretty much wrote itself. Add a bit of zesty sauce for dipping and you’ll be bringing home an empty tray every time.

Ingredients:
Rolls
-4 T. olive oil
-2 links seitan
-1 medium white onion, chopped
-1 bag fresh spinach (~10oz)
-2 containers prepared crescent rolls
-vegan mozzarella shreds (~1/3 C.)
-salt and pepper to taste 
Zesty Sauce
-½ C. vegan mayo
-1 to 2 T. fresh horseradish (depending on desired spice level)
-½ t. paprika

Prep time: 15-20 min
Cook time: 15-20 min
Yield: 16 rolls

Seitan and spinach rolls from The Spoon + Shovel

Seitan and spinach rolls from The Spoon + Shovel

 -Preheat oven to 350° F
-Heat 2 T. olive oil in a large pan on medium-low heat.
-Chop the onion and add to the pan, stirring to coat with oil.
-Slice the seitan into strips ~2” long and set aside.
-Stir the onions so that they don’t burn; you want them to just start browning at this point.
-Roughly chop the spinach and add to the pan and stir gently with the onions and oil. Add some coarse sea salt (if you have it) and freshly-ground pepper and continue to stir as the spinach wilts.
-Once spinach has wilted and the majority of any liquid has cooked off, transfer to a colander or strainer and return the pan to the heat.
-Add the other 2 T. oil to the pan and sauté the seitan strips on each long side for ~2min each, or until lightly browned. Remove from heat.
-Open the crescent rolls and separate each on a clean surface. Spread a thin layer of the onion and spinach mixture on each, then sprinkle a bit of cheese on top. Finish with 2-4 strips of the seitan, placed next to each other on the dough, and roll tightly. Be sure not to overfill the rolls or use overly-wet spinach, as either can lead to soggy centers.
-Place rolls ~2” apart on parchment-lined baking sheets and place in the oven for 10-15 min or until golden brown.
-Remove from the oven and transfer to a cooling rack for a few minutes before serving.
-Combine mayo, horseradish and paprika in a small bowl and serve with the rolls.