Vegan Roast (Seitan)

This vegan twist on a classic Christmas centrepiece is dense, filling and protein rich. The protein comes from vital-wheat gluten, an essential ingredient to making the ultimate 'meaty' roast. Whilst there are a lot of ingredients, it comes together quickly and easily by simply kneading the combination of dry ingredients and a blended mixture of wet ingredients. A labour of love that is worth it for a special occasion!

Course Main Course

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 302kcal

Cost $14

Equipment

Aluminium foil
Large mixing bowl
Large sauce pot
Steaming tray for sauce pot
Roasting tray

Ingredients

Roast - dry ingredients

1 + 1/2 cups vital wheat gluten
1/2 tbsp smoked paprika
1 tsp salt
1/2 tsp onion powder
1/4 cup nutritional yeast
1/4 tsp ground cloves

Roast - wet ingredients

1 cup vegan beef stock
400 g canned chickpeas rinsed and drained
1/4 cup canned beetroot drained
2 cloves garlic
3 tbsp vegetable oil
1 tbsp dijon mustard
1 tbsp miso paste
1/2 tbsp soy sauce

Glaze

1/4 cup maple syrup
1 tbsp golden syrup or sub brown rice syrup
1/2 tbsp dijon mustard
1 tbsp vegan beef stock
whole cloves to stud

Instructions

Add all dry seitan ingredients to a large mixing bowl, whisk until combined.
Add all wet seitan ingredients to a blender and blitz until smooth.
Pour the wet mixture into the dry mixture and stir until a dough forms. Transer to a lightly floured benchtop and knead for about 6 minutes (meaty looking gluten strands will begin to form).
Shape the seitan into a loaf and then wrap tightly in aluminimum foil, twisting the ends to seal. It's important the twists on the ends are tight as the seitan will expand while cooking.
Add water to a large pot with a steamer basket attachment. Bring to the boil on high heat, making sure the water level is high but not touching the basket.
Place the wrapped seitan into the steamer and cover for 30 minutes before flipping and steaming for a further 30 minutes (1 hour total).
Preheat oven to 190C/375F. Combine all glaze ingredients in a small saucepan over low heat and stir until dissolved/combined.
Once the seitan has steamed, remove it from the foil and score the top in a cross hatch pattern. Stud the intersections with whole cloves and place it into a lined roasting tray.
Generously brush the seitan with the glaze and roast for 30 minutes, adding extra glaze after 10 minutes, then again at 20 minutes. Remove from the oven and brush again with extra glaze for a final time.
Slice and serve as you would regular roast meat.

Nutrition