Seitan Roast Stuffed with Wild Mushrooms and Leeks

This roast was super, super yummy. I didn't make many changes to the recipe except to remove the Shiitake Mushrooms. I used a mixture of Button Mushrooms and canned Porcini Mushrooms. I was going to use dried Procinis but found some canned ones for less money. I think the saltiness of these went really well in the roast and because of this I didn't over salt the roast with stock as Isa suggests. I also probably had more filling than the recipe recommended as I had two really large leeks but I think this worked out well. I think I prefer it with a little more filling. I stored the roast in the fridge once it was cooked and it reheated really well. To reheat it I cut off the individual portion sizes and wrapped them in tin foil with a few teaspoons of water to keep it moist.