Braised Seitan Roast with Prunes

Combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, dried thyme and black pepper in a large bowl. In a separate jug, whisk together the cold vegetable stock, soy sauce, tomato paste and olive oil. Pour the wet ingredients into the dry and stir until a shaggy dough forms, then knead gently for no more than 1 minute — overworking creates a rubbery texture. Shape into a compact log roughly 20cm long and tie tightly in a double layer of foil, twisting the ends firmly.

Place the foil-wrapped seitan in a steamer basket over a pot of boiling water. Steam for 45 minutes, keeping the water at a vigorous simmer throughout.

Unwrap the seitan and allow it to cool for 10 minutes on a wire rack. Preheat your oven to 190°C, or 170°C for a fan oven, or gas mark 5.

Heat 1 tbsp olive oil in an oven-safe braising dish or cast-iron casserole over medium-high heat. Sear the seitan log, turning every 1–2 minutes, until deep golden brown on all sides, about 8 minutes total. Transfer the seitan to a plate.

Reduce the heat to medium and add the shallots to the same pan. Cook, stirring occasionally, until soft and lightly caramelised, about 6 minutes.

Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Pour in the red wine, scraping up any caramelised bits from the base of the pan. Simmer until reduced by half, about 5 minutes.

Add the vegetable stock, prunes, soy sauce, balsamic vinegar, Dijon mustard, thyme sprigs, rosemary and bay leaves. Stir to combine, then nestle the seared seitan log into the braising liquid.

Cover the casserole with a tight-fitting lid and transfer to the oven. Braise for 30 minutes, turning the seitan once halfway through, until the prunes are very tender and the sauce has deepened in colour.

Remove the casserole from the oven and lift the seitan onto a cutting board. Discard the herb sprigs and bay leaves. Place the casserole over medium heat and bring the braising liquid to a gentle simmer. Stir in the cornstarch slurry and cook, stirring continuously, until the sauce is glossy and thick enough to coat a spoon, about 3 minutes.

Remove the pan from the heat and stir in the vegan butter until melted and emulsified. Season generously with flaky salt and cracked pepper.

Slice the seitan into rounds approximately 1.5cm thick and arrange on a warm serving platter. Spoon the prune sauce and braised prunes over the top and scatter with fresh parsley. Serve immediately.