Step 1

For the seitan roast base, in a mixing bowl, whisk together vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper. In a smaller bowl, vegetable broth, tamari, olive oil, and tomato paste, whisking until smooth. Add wet mixture to dry and knead for 3 minutes, or until seitan is springy and slightly firm.

Step 2

Form the seitan into a “roast” shape – oblong and roughly 3 inches (7.5 cm) in diameter. Wrap it in cheesecloth, tying the ends with cooking twine, to create a candy wrapper effect.

Step 3

To assemble, set seitan in the middle of a 4-quart (3.8 liter) slow cooker, then pour water, broth, and tamari, around it. Place vegetables all around the seitan, and tuck the herbs into them.

Step 4

Turn slow cooker on low, and cook for 4 to 6 hours, or until seitan is firm and vegetables are cooked through. Once cooked, unwrap the seitan and slice it to serve. Divide slices and vegetables between 4 plates, and sprinkle coarse salt over the vegetables. Or, if you want the extended version, read on.

Step 5

OPTIONAL: Set unwrapped seitan round on a baking sheet, along with the vegetables, and spray everything a light coat of cooking oil. Score a few diagonal lines, criss-cross, into the top of the seitan. Place baking sheet under a broiler for 7 to 10 minutes, or until the edges of the vegetables start to brown.

Step 6

While the seitan is broiling, whisk together maple syrup, oil, smoked paprika, onion powder, and pepper in a small ramekin or bowl. Once the out of the broiler, brush the glaze all over the roast, until it is all used up. Cut and serve up while warm, and enjoy.