The centrepiece of most Christmas dinners is roast meat. For Day 3 of our 12 Days of Christmas, we will be sharing our roast seitan recipe with you. It is packed with flavour and glazed with a simple brown sugar glaze.
This roast seitan takes about 2hrs to make. However, 92% of that time is cooking-time which means that you won’t have to actively be in the kitchen. Therefore, this seitan is rather easy to make and not time-consuming while still being so delicious.
This seitan can be served with our Mashed Potatoes and Creamy Mushroom Gravy and is also linked to tomorrow’s recipe which will be of a British Christmas Dinner.
Ingredients (serves 2-3)
150g Vital Wheat Gluten
25g Chickpea Flour
1tbsp Nutritional Yeast
1tsp Smoked Paprika
1tsp Black Pepper
1tsp Ground Ginger
1-1.5tsp Brown Sugar
1/2tsp Smoked Chilli Powder (substitute with any chilli powder)
1/2tsp Ground All Spice
1/2tsp Dried Thyme
1/2tsp Dried Oregano
1tsp Tomato Purée
1tsp Liquid Smoke
3tsp Soy Sayce
1/2tsp Apple Cider Vinegar (substitute with lemon juice)
120-150ml Water (varies with microclimate in the kitchen, but start with 120ml)
10g Vegetable Stock Cube
4tbsp Extra Virgin Olive Oil
1-2 Garlic Cloves, finely chopped
1/2 Purple Onion, finely chopped
2tbsp Brown Sugar
1tbsp Soy Sauce
1tsp Lemon Juice
2tsp Warm Water
- Combine all the dry ingredients.
- Combine all the wet ingredients.
- Mix the dry wet ingredients with the dry ones till fully combined.
- Knead the mixture using clean hands for approximately 5mins then set it aside to rest for 1min.
- Shape the seitan into a log and loosely wrap it using foil or parchment paper and twist or bend over the ends to seal them.
- Steam the seitan dough for 45mins. (N.B. If you do not have a steamer, place a good quality metal sieve over boiling water in a pot, place the wrapped seitan into the sieve and place a lid over it. If you do not have a metal sieve, just cook the seitan in a pot of boiling vegetable stock. Stock is preferred to water as if any water gets into the seitan, it would dilute its flavour while stock would add some additional flavour to it while diluting the intensity of the flavour it already had, therefore, making the seitan still flavourful)
- Preheat your oven to 190°C after 20mins of the seitan steaming.
- In a saucepan, combine the infused oil ingredients and heat them on low heat (at a simmer) for approximately 5mins ensuring that the garlic and onions do not brown. Turn off the heat after 5mins and set the saucepan aside.
- When the seitan is done steaming, heat 2tbsp of the infused oil in a pan and brown all sides of the seitan. This should take a total of 5mins.
- Place the seitan in the middle of an oven dish been oiled with some of the infused oil and surround it with your seasoned root vegetables of choice (recipes for these will be in tomorrow’s British Christmas Dinner recipe) and roast it for 45mins.
- 30mins into the seitan roasting, combine all your glaze ingredients in a saucepan with whatever oil is left from the infused oil and gently heat the mixture until the sugar dissolves and the mixture thickens. The longer it thickens, the darker the glaze will appear when the seitan is done roasting. (N.B. do not try to taste this mixture or let it come in contact with your skin as it will burn you due to the hot sugar content)
- When 10mins are left on the clock, brush the seitan with the glaze mixture. Repeat this process after 5mins if you believe it is needed. However, we find that one layer of glazing is enough.
- Return the seitan to the oven for the rest of the time.
- Take out of the oven and let sit for 5mins in the oven dish.