http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/ ) almost exactly I just didn't have leeks so I substituted yellow onion.
Ingredients for the stuffing:
2 tablespoons oil
6 oz shiitake mushrooms, thinly sliced
1/2 yellow onion, diced
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice
Ingredients for the roast:
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten (flour)
1/3 cup nutritional yeast
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and onions in oil until soft, about 10 minutes.
Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
Wrap the log in foil and bake for an hour, rotating every 20 minutes. It should feel firm when done.
Allow to cool before serving. Enjoy!