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Vegan Sunday Roast Dinner with Gravy

Irresistible Vegan Sunday Roast Dinner with Creamy Gravy

A Vegan Sunday Roast Dinner with Gravy that rivals traditional options, bringing family together with a meaty texture and umami flavors.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 cup Vital Wheat Gluten The star of this roast, providing a meaty texture.
  • 1 cup Canned Chickpeas Adds moisture and protein.
  • 1/4 cup Nutritional Yeast Imparts a cheesy flavor; optional.
For the Marinade
  • 1/4 cup Vegan Worcestershire Sauce Adds depth of flavor.
  • 1/4 cup Soy Sauce Opt for tamari for gluten-free.
  • 1/4 cup Vegan Butter or Olive Oil Ensures richness and moisture.
  • 1/4 cup Dry Red Wine Enhances complexity; swap with vegetable stock for non-alcoholic.
  • 2 tablespoons Brown Sugar Balances savory with sweetness.
  • 1 teaspoon Garlic Powder Elevates the flavor profile.
  • 1 teaspoon Smoked Paprika Enhances flavor.
  • 1 teaspoon Ground Mustard Adds depth of flavor.
For the Vegetables
  • 1 cup Onions
  • 2 cups Carrots Chopped.
  • 1 cup Celery Chopped.
  • 4 medium Yukon Gold Potatoes Chopped.
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Fresh Rosemary
For the Gravy
  • 2 cups Veggie Stock or Water Hydrates and flavors your seitan mixture.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13” baking dish with olive oil.
  2. In a mixing bowl, combine vegan Worcestershire sauce, soy sauce, melted vegan butter, dry red wine, brown sugar, thyme, and rosemary. Whisk until smooth.
  3. In a separate large bowl, mix vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and ground mustard together.
  4. Combine the minced chickpeas and finely chopped onions with the dry mixture. Create a well and pour in the marinade. Stir until a dough forms, then knead gently.
  5. Shape the dough into a log and place it in the greased baking dish. Make slits on top.
  6. Surround the seitan with chopped vegetables and pour three-quarters of the marinade over them.
  7. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  8. Uncover the dish, baste the roast with remaining marinade, and bake uncovered for an additional 20-25 minutes.
  9. Let it cool for 5-10 minutes, slice the seitan, and garnish with fresh herbs before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Knead the seitan gently for no more than a minute to keep it tender. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

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