Sunday Roast with a Homemade Seitan Joint

Name: Sunday Roast with a Homemade Seitan Joint
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: British
Ingredients: 250g vital wheat gluten (for the joint); 30g gram (chickpea) flour (for the joint); 3 tbsp nutritional yeast (for the joint); 1 tsp onion powder (for the joint); 1 tsp garlic powder (for the joint); 1 tsp dried sage (for the joint); 1 tsp dried thyme (for the joint); ½ tsp black pepper (for the joint); 250ml cold vegetable stock (check it's vegan, for the joint); 2 tbsp soy sauce (for the joint); 1 tbsp white miso paste (for the joint); 1 tbsp tomato purée (for the joint); 2 tbsp olive oil (for the joint); 1 tbsp maple syrup (for the glaze); 1 tbsp soy sauce (for the glaze); 1 tsp Dijon mustard (for the glaze); 1.5kg floury potatoes (peeled and halved, for the roasties); 6 tbsp vegetable or rapeseed oil (for the roasties); 500g carrots (cut into batons); to serve seasonal greens; 1 onion (sliced, for the gravy); 2 tbsp plain flour (for the gravy); 150ml red wine (optional, for the gravy — choose one labelled vegan); 600ml vegetable stock (for the gravy); 1 tbsp soy sauce (for the gravy); 1 tsp yeast extract (for the gravy)

A herby, sliceable seitan roast with crunchy roast potatoes and a rich gravy.

Prep: 30 min
Cook: 1 hr 30 min
Serves: 6
Effort: Medium

Vegan

A vegan pub Sunday roast: seitan, roast potatoes, Yorkshire pudding and gravy. Photo: Andy Li, CC0

This is the centrepiece for when the whole family's round. The seitan joint is steamed first so it sets firm and juicy, then glazed and roasted for a savoury crust. Carve it thick, and serve it with all the trimmings — roasties, carrots, greens and lashings of gravy. Short on time? A shop-bought vegan roast joint works with the same trimmings; just follow the pack.

Ingredients

For 6 servings.

250g vital wheat gluten (for the joint)
30g gram (chickpea) flour (for the joint)
3 tbsp nutritional yeast (for the joint)
1 tsp onion powder (for the joint)
1 tsp garlic powder (for the joint)
1 tsp dried sage (for the joint)
1 tsp dried thyme (for the joint)
½ tsp black pepper (for the joint)
250ml cold vegetable stock (check it's vegan, for the joint)
2 tbsp soy sauce (for the joint)
1 tbsp white miso paste (for the joint)
1 tbsp tomato purée (for the joint)
2 tbsp olive oil (for the joint)
1 tbsp maple syrup (for the glaze)
1 tbsp soy sauce (for the glaze)
1 tsp Dijon mustard (for the glaze)
1.5kg floury potatoes (peeled and halved, for the roasties)
6 tbsp vegetable or rapeseed oil (for the roasties)
500g carrots (cut into batons)
to serve seasonal greens
1 onion (sliced, for the gravy)
2 tbsp plain flour (for the gravy)
150ml red wine (optional, for the gravy — choose one labelled vegan)
600ml vegetable stock (for the gravy)
1 tbsp soy sauce (for the gravy)
1 tsp yeast extract (for the gravy)

Method

Make the joint: mix the vital wheat gluten, gram flour, nutritional yeast, onion and garlic powders, herbs and pepper in a large bowl. Whisk the stock, soy sauce, miso, tomato purée and oil together, pour into the dry mix and stir, then knead for 3 minutes until firm and elastic.
Shape into a tight, smooth log about 20cm long. Wrap tightly in baking paper, then foil, twisting the ends. Steam over simmering water for 60 minutes, topping up the water as needed.
While it steams, parboil the potatoes in salted water for 8–10 minutes. Drain, shake in the colander to rough up the edges and leave to steam-dry.
Heat the oven to 220°C (200°C fan), gas 7. Heat the oil in a large roasting tin for 10 minutes, carefully add the potatoes, turn to coat and roast for 45–50 minutes, turning once, until deeply golden and crunchy.
Unwrap the steamed joint and place in a small oiled roasting tin. Mix the glaze ingredients and brush all over. Roast for 20–25 minutes alongside the potatoes, brushing with more glaze halfway, until glossy and browned. Rest for 10 minutes before carving.
For the gravy, fry the onion in a little oil for 10 minutes until golden. Stir in the flour, then the wine (if using) and let it bubble. Add the stock, soy sauce and yeast extract and simmer for 10 minutes. Strain if you like it smooth.
Boil or roast the carrots and steam the greens. Carve the joint into thick slices and serve with everything, gravy poured over.

Good to know

Seitan is made from wheat gluten, so it isn't suitable for anyone with coeliac disease or a wheat allergy.
The joint can be steamed a day ahead, cooled and chilled, then glazed and roasted on the day — add 10 minutes to the roasting time and make sure it's hot through.

Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.