We haven't made a roulade in quite a while -- but it was worth the wait!
When making the seitan cutlets the other day, we saved a center section specifically for the roulade. It was smoked for 20 minutes in apple wood, then given a quick brush of tamari.
We seared the seitan on both sides in the wok (about 2-3 minutes per side), which was the only pan big enough to handle the size. Wilted collard greens with sun-dried tomatoes (olive oil, garlic, pepper, tamari) and button mushrooms (olive oil, pepper, tamari, deglazed with sherry) were added on top of the seitan and rolled.
The seitan was trussed with twine and put in a 350F over for 20 minutes. For plating, the twine was cut off and the roulade was cut in half and plated on a base of a quick gravy: minced shallots & garlic, a roux (made from earth balance/flour), veg stock, tamari, pepper and a pinch of nutritional yeast.
Served with roasted broccoli (olive oil, salt, pepper, 450F 15 minutes) and red potatoes (quartered, boiled 12 minutes, drained, tossed with earth balance, salt, pepper & parsley).