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Vegan Sunday Roast Dinner with Gravy

Savory Vegan Sunday Roast Dinner with Gravy to Savor

Experience this Vegan Sunday Roast Dinner with Gravy, a delightful plant-based comfort food perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 cup Vital Wheat Gluten
  • 1 cup Chickpeas, mashed or substitute with mashed beans
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 fourth cup Melted Vegan Butter or olive oil
  • 1 cup Red Wine or veggie stock
For the Vegetables
  • 4 pieces Yukon Gold Potatoes or russet/red potatoes
  • 2 pieces Carrots or substitute with parsnips
  • 2 stalks Celery omit if desired
  • 1 piece Onion or shallots
For the Gravy
  • 2 tablespoons Vegan Worcestershire Sauce or tamari for gluten-free
  • 1 fourth cup Nutritional Yeast omit if allergic
  • 1 teaspoon Garlic Powder or garlic salt
  • 1 teaspoon Smoked Paprika or regular paprika
  • 2 tablespoons Tomato Paste omit for a mild flavor
Herbs and Seasonings
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Fresh Rosemary or dried if unavailable
  • 1 teaspoon Ground Mustard adjust to taste

Equipment

  • Oven
  • baking pan
  • medium bowl
  • Large bowl
  • spatula
  • whisk

Method
 

Step-by-Step Instructions for Vegan Sunday Roast Dinner with Gravy
  1. Preheat your oven to 375°F (190°C) and grease a 9'x13' baking pan with olive oil.
  2. Mix the vegan Worcestershire sauce, soy sauce, melted vegan butter, red wine, and brown sugar in a medium bowl until combined.
  3. In a large bowl, combine vital wheat gluten, garlic powder, smoked paprika, ground mustard, dried thyme, and chopped rosemary.
  4. Create a well in the dry mixture, add minced chickpeas and onion, then pour in the prepared marinade and mix gently.
  5. Knead dough lightly for about 1 minute, shape into a log, and cut slits for marinade penetration.
  6. Place the seitan log in the baking pan, surround with root vegetables, and pour three-quarters of the marinade over it.
  7. Cover with foil and bake for 45 minutes, then uncover, baste with marinade, and bake for another 20-25 minutes.
  8. Allow to cool for 5-10 minutes before slicing and garnishing with fresh herbs.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 120IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Make slits in the seitan log for better marinade absorption and feel free to swap seasonal veggies. Leftovers can be stored in airtight containers for 3 days in the fridge or frozen for 3 months.

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