Vegan Seitan Pot Roast with Carrots and Thyme

Whisk together the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper and salt in a large bowl. In a separate jug, combine the cold vegetable stock, soy sauce, tomato paste and olive oil, then pour the wet mixture into the dry and stir until a shaggy dough forms.

Knead the dough firmly for 3–4 minutes until it becomes elastic and cohesive. Shape it into a tight oval log approximately 20cm long, then wrap it snugly in a double layer of foil, twisting the ends securely like a Christmas cracker.

Bring a large pot of water to a gentle simmer over medium heat and place the foil-wrapped seitan in the water. Simmer for 30 minutes, turning once at the halfway point, until the roast feels firm to the touch through the foil.

Remove the seitan from the water and allow it to cool in its foil wrapping for 15 minutes, then unwrap and set aside.

Preheat the oven to 160°C, or 140°C for a fan oven, or gas mark 3. In a large cast-iron cocotte or Dutch oven, heat 1 tbsp of olive oil over high heat until it shimmers. Sear the seitan roast on all sides for 6–8 minutes in total, turning every 90 seconds, until a deep mahogany crust forms.

Remove the roast and set aside. Reduce the heat to medium, add 2 tbsp olive oil to the same cocotte, then add the sliced onion and cook for 8 minutes, stirring occasionally, until deeply softened and golden at the edges.

Add the crushed garlic, carrots and celery to the cocotte and cook for 3 minutes, stirring, until the vegetables begin to colour.

Pour in the red wine and scrape up any caramelised bits from the base of the pot. Cook for 4 minutes until the wine reduces by half and no longer smells sharply of alcohol.

Stir in the vegetable broth, soy sauce and tomato paste, then add the thyme sprigs, bay leaves and peppercorns. Nestle the seared seitan roast back into the centre of the pot, spooning some liquid over it.

Cover the cocotte with its lid and transfer to the oven. Braise for 60 minutes, turning the roast carefully once at the 30-minute mark, until the vegetables are completely tender and the braising liquid has deepened to a rich, glossy sauce.

Remove the cocotte from the oven, discard the bay leaves and thyme sprigs, and rest the roast uncovered for 10 minutes before slicing thickly.

Serve with the braised vegetables and spoonfuls of the braising jus.