Meat Free Roast

Ingredients

• 250 g vital wheat gluten 
• 300 g firm tofu 
• 2 balls of steamed beetroot (optional, for a deeper colour and earthier flavour) 
• 150 ml red wine or vegetable stock (use red wine for a deeper colour and richer flavour) 
• 3 tablespoons soy sauce 
• 2 tablespoons vegetable oil 
• 1 teaspoon paprika 
• 1 teaspoon garlic granules 
• 1 teaspoon onion granules 
• 3 tablespoons nutritional yeast 
• 1 vegetable or red wine stock pot/stock cube  

For the glaze:  

• 1 tablespoon soy sauce 
• 1 tablespoon red wine (or vegetable stock) 
• 1 teaspoon brown sugar 
• finely chopped rosemary 

Serve with   

• roast trimmings such as roast potatoes, carrots, parsnips, peas, broccoli, cabbage, gravy and mint sauce.  

Method

Blend together the tofu, beetroot (if using), nutritional yeast, soy sauce, oil, red wine/vegetable stock, spices and stock pot/stock cube.

Pour the smooth blended mixture into a mixing bowl with the vital wheat gluten. Stir together until combined, then knead for 4-5 minutes until the ‘dough’ is firmer and can be formed into a loaf-style shape. Wrap this in tin foil and steam (in a steaming basket or colander over boiling water) with the lid on for 50 minutes.

Remove the seitan loaf from the steamer and add it to a roasting tin or tray. Using a sharp knife, score the top diagonally.

Make the glaze by mixing soy sauce, red wine (or vegetable stock), brown sugar and chopped rosemary. Spoon or brush this over the seitan so it gets in all the grooves. Roast it in a preheated oven at 180°C/350° F/gas mark 4 for 30 minutes.

Remove the seitan roast from the oven, slice it up and serve with roast dinner trimmings. Any leftovers can be enjoyed in sandwiches, wraps or chopped into cubes and added to rice, pasta and more!