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Braciole Napoletane (Raisin & Pine Nut Seitan Rolls) Recipe

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Braciole Napoletane (Raisin & Pine Nut Seitan Rolls)
Braciole Napoletane (Raisin & Pine Nut Seitan Rolls)

Chef Nadia Fragnito strikes again with this plant-based take on a traditionally meat-based Italian dish. Tender, flavour-packed seitan rolls, stuffed with sweet raisins, pine nuts, and melty vegan parmesan — all simmered in a rich, garlicky pomodoro sauce. If you’ve never tried the meat version, no problem — now you’ll never need to!

You will need

Serves

Seitan:

  • 260g gluten flour (specific flour used for Seitan)
  • 30g chickpea flour
  • 175ml plant-based ‘beef' stock or vegetable stock
  • 50ml sunflower or olive oil
  • 2 tablespoons soy sauce
  • 3 tablespoons tomato paste
  • Drops of liquid smoke (optional)

Braciole stuffing:

  • Salt and pepper
  • Garlic, thinly sliced
  • Raisins
  • Pine nuts
  • Plant-based parmesan, grated
  • Parsley, finely chopped

Pomodoro sauce:

  • Olive oil
  • 3 garlic cloves, crushed
  • 900g crushed tomatoes or passata
  • Salt
  • A few basil leaves (optional)

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Directions

30 mins to prep

60 mins to cook

  1. Step 1

    In a large bowl, stir together the gluten and chickpea flour. In another bowl, whisk together the stock, oil, soy sauce, tomato paste and liquid smoke. Gradually add the wet into the dry ingredients, to form a cohesive, firm dough. Knead well for 2 minutes until the dough is firm.

  2. Step 2

    Slice the dough into 8-10 pieces. Flatten and roll into a fillet shape with a rolling pin, then pound on each side as you would with meat. Season with salt and pepper.

  3. Step 3

    Lay a generous row of garlic, raisins, pine nuts, parmesan and herbs onto each fillet. Roll up the braciole firmly. Secure with toothpicks or kitchen twine if necessary.

  4. Step 4

    In a large pot, heat large glugs of olive oil. Sear the braciole briefly on each side, then remove from the pot. Add the garlic and sauté for a minute. Stir in the tomatoes or passata, generous dashes of salt, and basil, if using. Return the braciole to the pot. Cook on a very low heat for 45 minutes, ensuring the sauce doesn’t reach a boil, as this may ruin the seitan’s texture. It should barely reach a simmer, especially in the initial stage of cooking. Remove from the heat and check seasonings.

  5. Step 5

    For a richer sauce, continue simmering for an additional 30-60 minutes. This is best served the next day, as the texture improves after resting.

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