Step 1

Mix the marinade ingredients together in a small bowl and set aside.

Step 2

Prep the vegetables by chopping them. Then, place them in a 9x13” (22 x 33 cm) pan drizzled with olive oil.

Step 3

In a large bowl stir together the vital wheat gluten and the dry spices (1 tbsp garlic powder, 1 tsp smoked paprika, 1 tsp ground mustard, 2 tbsp nutritional yeast).

Step 4

In a food processor, add the chickpeas and onion. Chop until they are a finely minced texture, but not a blended paste. Set aside. They should still have some texture (see image in the post above).

Step 5

Make a well in the center of the mixture and add the chickpea and onion mixture and the liquids (3 tbsp soy sauce, 1 tbsp tomato paste, 1 tbsp olive oil, 2 tbsp vegan Worcestershire, ½ cup + 3 tbsp veggie stock).

Step 6

Stir to combine. Use your hands to gently knead any remaining vital wheat gluten left at the bottom of the bowl into the seitan. If the dough feels very dry, add 1 tbsp veggie stock and gently knead to combine. (See images or video above for reference). If there's a little bit of vital wheat gluten that can't be incorporated, this is okay.

Step 7

Knead with your hands for 1 minute until the dough feels elastic and comes together into a moist loaf (see images or video in post above). Do not over-knead- this will lead to seitan that is too chewy.

Step 8

Shape the seitan into a rounded log/loaf about 7” long and 3-4” wide.

Step 9

Cut three, equally spaced slices (about 3/4” / 2 cm down) into the log (so the marinade can seep into the inside of the seitan).

Step 10

Optional: Wrap with cooking twine to help it keep its shape while baking.

Step 11

Preheat the oven to 375 degrees Fahrenheit (190C).

Step 12

Place the seitan into the center of the oiled baking dish with the prepared vegetables.

Step 13

Pour ¾ of the marinade on top of the roast and veggies. Make sure the outside of the seitan is evenly coated. Drizzle with olive oil. Cover with foil.

Step 14

Bake the seitan for 45 minutes, covered.

Step 15

Uncover, and baste with the remaining marinade. Stir the veggies to coat. Bake for 20-25 more minutes uncovered.

Step 16

The seitan should be slightly caramelized and browned. It may still feel soft but once it cools slightly, the roast will firm up and become chewier.

Step 17

Let cool 5-10 minutes before slicing. Garnish with fresh thyme, rosemary or sage. Serve with gravy.