So I’m kicking off my 24 Days of Christmas with a Vegan Christmas Roast. This savoury seitan roast has a sweet mustard glaze, and is perfect for your Christmas Dinner.
I know that the idea of seitan can be overwhelming, but this recipe is simple, and tastes amazing. It honestly doesn’t take much more effort than traditional meat roasts, and it takes less time to cook!
So, for those of you who are unfamiliar with seitan, it is a vegan meat substitute, made from the gluten of flour. I can hear you all recoiling in horror at the word gluten, but I promise you, it’s fine. Unless, of course, you have a gluten intolerance, in which case I have an amazing Lentil Wellington recipe coming up next week that you’ll love.
One issue that I think people have with seitan is they expect it to be an exact meat replacement. That isn’t how this recipe works. This Vegan Christmas Roast is a delicious savoury roast with Christmas flavours. Please don’t expect to trick all of your meat loving family into believing that it’s chicken (or turkey, or ham). Instead, just enjoy it as a vegetarian roast.
What is Gluten Flour?
The main ingredient of a seitan roast is gluten flour. Yes, gluten flour is quite literally the gluten taken out of normal flour. There are absolutely no substitutions, so if you have celiac disease, a seitan roast is not for you. Gluten free flour is also not the same as gluten flour.
So, where do you buy gluten flour? I have seen it available as either gluten flour, or under the brand name Vital Wheat Gluten. You can generally purchase it from health food stores, or organic stores. Be really careful if you do any online grocery shopping because gluten free flour often comes up in searches for gluten flour, which really isn’t helpful, and it’s the opposite to what you need.
How do I Make the Vegan Christmas Roast?
This roast really is quite simple to make. It’s great for Christmas Day, because you can mix it together, and then cook it in the oven while you prepare your sides.
Preheat the oven to 180 degrees C (350 degrees F). Lay out a 30cm long piece of foil on a baking tray to wrap the roast in to cook.
Add all of the roast ingredients except for the gluten flour to a food processor or blender and process until smooth.
Pour mix into a bowl and add the gluten flour. Mix with a spatula until the flour is combined. You may need to add an extra Tbs of water if the mix is too dry.
Knead the dough with your hands about 30 times. This is the only tricky part of the roast. The more you knead the dough, the tougher and chewier it will become. The first time I made this, I only kneaded it about 10 times, and it turned out very spongy, which wasn’t a good texture for a roast.
When you’ve finished kneading, shape the dough into a roast. Place on the foil and wrap so it is completely covered.
Bake for 20 minutes, then turn over and bake for another 20 minutes.
While the Roast is baking, prepare the glaze. Add all of the glaze ingredients to a small jug and mix to combine.
After 40 minutes of baking, remove the roast from the oven and unwrap. Using a serrated knife, carefully score the surface of the roast in a criss cross pattern.
Pour the glaze over the roast, and spread it over the whole surface with a pastry brush.
Return the roast to the oven and bake, uncovered, for a futher 20 – 30 minutes, until the top is browned and slightly crispy.
Check out my delicious 5 Ingredient Potato Salad recipe if you’re looking for a great vegan side.
Sweet Mustard Glazed Vegan Christmas Loaf
- 1 420g tin Chickpeas rinsed and drained
- ¾ cup Water
- 2 Tbs Neutral Oil I use light olive oil
- 2 tsp Vegan stock powder
- 2 Tbs Soy Sauce
- 2 Tbs Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Thyme
- ½ tsp Dried Marjoram
- 1 tsp Dijon Mustard
- 1 tsp Maple Syrup
- 1 ½ cups Gluten Flour
- 1/4 cup Maple Syrup
- 1/4 cup Dijon Mustard
- 2 Tbs Olive OIl
- 1 tspn Dried Thyme
- Preheat oven to 180 degrees C (350 degrees F).
- Add chickpeas, water, oil, stock powder, soy sauce, nutritional yeast, garlic powder, onion powder, thyme, marjoram, mustard and maple syrup to a food processor of blender. Process until smooth.
- Pour mix into a bowl. Add the gluten flour. Mix with a spatula or spoon until flour is incoporated. Kneed with your hands until fully combined. You may need to add an extra Tbs of water if it is too dry.
- Spread a sheet of foil onto a baking tray. Shape the dough into a roast shape and place on the foil.
- Wrap the roast in the foil, making sure it is covered completely.
- Bake for 20 minutes in the oven. Turn over and bake for a further 20 minutes.
- While the roast is baking, place the glaze ingredients in a small jug and stir until combined.
- After 40 minutes of baking, take the roast out of the oven. Unwrap. Score the top of the roast in criss crosses with a serrated knife. Pour the glaze over, using a brush to spread it over the whole surface, and push it into the scores.
- Bake, uncovered, for a further 20 – 30 minutes until glaze has browned and the outside is slightly crispy.