Still looking for the perfect Vegan Christmas Dinner ideas? Well all I can say to that is: Hail Seitan! 😉
If you’ve never had Seitan before – it’s basically a dough created from pure gluten usually called ‘vital wheat gluten’ with a mix of herbs, spices and other flavourings added to it.
I personally love Seitan as it’s so versatile, depending on how to prepare it or which spices you use, it can get a completely different taste and texture. One of my favourite ways to prepare Seitan is to foil pressure steam it in the oven and then panglaze it to give it a crispy & delicious crust.
That’s exactly what I did with this festive Seitan version and it turned out super delicious! The first time I cooked this for a group of friends I actually ended up with two marriage proposals (ha!), so I can only guess that it turned out rather good :p
For this festive vegan dish I’ve wrapped the panglazed Seitan Roast in a sheet of puff pastry, which adds great texture to this dish.
My favourite additions to complete the vegan Christmas Dinner are roast potatoes (a classic!), maple glazed carrots, garlic mushrooms, cheesy Spinach & vegan Yorkshire puddings – I’ll have these recipes coming up on the blog soon, so you can easily complete that awesome Vegan Christmas Meal 😉
500g Vital wheat gluten
100g Chickpea flour
2 tsp Onion powder
1/2 tsp Garlic Powder
1 tsp Cornstarch
½ tsp Ground pepper
2 Tbsp Nutritional yeast
2 Tbsp Rapeseed oil
1 Tbsp Tamari soy sauce
1 Tbsp Liquid smoke
1 tsp Sea salt
1 Red onion, sliced
2 Tbsp vegan butter
½ tsp black pepper
Handful of thyme sprigs
1 sheet of ready-made puff pastry
- Add all dry ingredients to a large mixing bowl and roughly stir.
- Combine all wet ingredients in a large container, then form a well in the dry ingredients and gently pour in about ⅓ of the liquid.
- Using a spatula, gently combine the dry and wet ingredients. Keep pouring in more liquid until both are combined well and form a smooth & slightly sticky dough.
- Remove the dough from the bowl and knead it with your hands on a floured surface for about 2 minutes.
- Place the dough back into its bowl and cover the entire bowl with cling film. Set aside to rest for about 30 minutes. After about 15 minutes, preheat your oven to 200C/fan 180C/gas.
- Once the hour has elapsed, knead the dough again for about 30 seconds, then use your hands to form it into a log shape.
- Use heavy duty kitchen foil to tightly wrap the log. Twist the ends tightly and place it into a shallow baking dish in the middle of the oven.
- Roast the Seitan for about 2 hours, turning after 1 hour and carefully remove it from the foil when the roasting time had elapsed.
- Add 2 Tbsp of vegan butter and 1 sliced red onion to a large frying pan over medium heat. Sprinkle in the black pepper and thyme sprigs and then place the Seitan log into the pan.
- Pan-roast the Seitan for about 10-15 minutes constantly turning and use a spoon to keep pouring the butter mixture over the Seitan during this process. Set the pan aside to slightly cool.
- Unroll the pastry sheet on a non stick baking mat (or use kitchen foil!), place the log on one edge with the fried onions next to it, then roll the pastry sheet up. This has to happen quickly as the pastry becomes soft once the warm Seitan and onions touch it. Decorate your pastry to your liking and gently brush it with plant-based milk or melted vegan butter.
- Place it in the oven for about 20 minutes or until the pastry has risen and turns golden brown.
- Remove from the oven, slice and serve with roast potatoes and your favourite trimmings!
Looking for more? Check out my Vegan Christmas Recipe Section!