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Dairy-Free
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Egg-Free
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Nut-Free
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Vegan
Ingredients
For the Seitan Roast
- 200g vital wheat gluten flour, plus a little extra for dusting
- 50g chickpea flour
- ½ tsp dried oregano
- ½ tsp dried rosemary
- 4 tbsp nutritional yeast
- 2 tsp masala spice mix
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp garlic purée
- 2 tbsp tomato purée
- 1 tbsp vegetarian Worcestershire sauce
- 240ml water
- 50g cooked beetroot, blended into a smooth liquid
For the Lemon Thyme Gravy
- 2 tbsp vegetable oil
- 2 medium onions, roughly chopped
- 2 medium carrots roughly chopped
- 1 stick celery roughly chopped
- 3 garlic cloves
- 2 tbsp apricot jam
- 1 tbsp yeast extract
- 2 tsp tomato purée
- 1 tbsp cider vinegar
- 900ml vegetable stock, kept hot in a saucepan
- 4 large sprigs lemon thyme
- Salt and pepper, to taste
For the Fondant Potatoes
- 2 large baking potatoes
- 1 tbsp vegetable oil
- 30g vegan butter
- 1 sprig of thyme
- 1 garlic clove
- 250ml vegetable stock
For the Side Vegetables
- 300g cherry tomatoes, left on the vine
- 300g asparagus
- 1 tbsp vegetable oil
- Salt and pepper, to taste
To serve
- 4 tbsp mint sauce
Method
- Preheat the oven to 160°C/gas mark 3.
- To make the seitan roast: In a bowl, mix together all the dry ingredients. In a separate bowl, mix together all the wet ingredients. Once mixed individually, combine the two together and mix well.
- Turn out the mixture on to a lightly dusted work surface. Knead for 5 minutes
- Roll into a log shape and wrap in muslin cloth. Wrap this in foil and place in a deep-sided baking tray with hot water. Cover the baking tray with foil and cook for an hour.
- Remove from the oven, allow to cool slightly and feel the texture of the seitan. It should feel set and fairly firm. While the roast is cooking, make the gravy and accompaniments.
- To make the gravy: In a large saucepan, fry the onions, carrots and celery until they are well browned. Add the garlic cloves, 2 sprigs of lemon thyme and cook for another 5 minutes.
- Turn down the heat to a medium simmer. Add the vinegar, jam, yeast extract and tomato purée and cook for 3 minutes.
- Turn the heat to low and add the flour. Stir in well. Add the vegetable stock gradually, stirring to dissolve the flour mix.
- Bring to a low simmer and cook for 20 minutes until thickened. After 15 minutes, add the two remaining lemon thyme sprigs. Season with salt and pepper to taste.
- Put a sieve over a clean saucepan and pour the gravy into it. Strain the liquid through the sieve, really pressing the juices through. After as much liquid has gone through the sieve as possible, discard the vegetables remaining in the sieve. You can save the spare vegetables for soup or stew if you like.
- Turn the oven up to 200°C/gas mark 6.
- To make the fondant potatoes: Peel the potatoes, trim the top and bottom flat and then cut in half.
- In a hot ovenproof pan, heat the vegetable oil. Sear both flat sides of the potato until golden brown, add the butter, thyme and garlic and allow to cook for 2 minutes.
- Add the vegetable stock and place in the oven for 25-30 minutes until tender.
- To cook the side vegetables: Place the asparagus and cherry tomatoes on a baking tray. Drizzle over the olive oil and season lightly with salt and pepper. Put in the oven and roast for 10 minutes.
- Serve the roast with the gravy, potatoes, side vegetables and mint sauce.
Nutrition per serving
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Calories
734 kcal
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Protein
28g
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Fat
16g
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Saturates
5.1g
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Fibre
20g
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Salt
4.4g
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