My perfect seitan roast is the ideal vegan beef for your next Sunday lunch! All the flavour of a roast dinner, except with vegan meat!
To make the seitan, place all the seitan ingredients except for the vital wheat gluten and vegetable suet in a high-speed blender and blend until completely smooth.
Add the vital wheat gluten. Blend until you have a rough dough then stop the blender and leave to rest for 10 minutes. Blend again for at least 2 minutes or until the seitan is lumpy, stretchy and very gummy.
Add the vegetable suet to the blender and pulse a few times until the suet is evenly distributed throughout the seitan.
Remove the seitan from the blender and divide into 4 portions. Roll each portion into a rough cylinder then push all four cylinders together into one fat cylinder.
–Place the seitan on a large sheet of muslin or cheesecloth and wrap it very tightly. Tie up the wrapped seitan with chef’s twine or natural string as through it were a regular joint of meat.
Place the seitan joint in a large dutch oven and add all the broth ingredients. Cover with a lid and place in the oven to roast for one hour. Rotate and roast for another hour.
Remove the dutch oven from the oven and carefully remove the seitan. Use scissors to snip the twine and unwrap the muslin. Return the seitan to the broth in the dutch oven.
Use a brush to baste the top of the seitan and place back in the oven for a further 20 minutes without the lid.
– Serve the seitan sliced thinly with roast potatoes, vegetables and gravy.