Directions

• Combine the vital wheat gluten, nutritional yeast, garlic powder, salt, pepper, turmeric, paprika, and nutmeg in a large mixing bowl.
• In a separate mixing bowl, stir together the mustard, the tomato purée, 2 tablespoonfuls of the soy sauce, the miso paste, and the vegetable stock.
• Gradually pour into the dry mixture, stirring constantly.
• Knead until elastic then set aside.
• In a large pan, sauté the onion, shallot, and garlic in 2 tablespoonfuls of the olive oil until the onion begins to brown.
• Place the mushrooms, walnuts, hazelnuts, and cranberries in a food processor and blitz until finely chopped.
• Add the nut mixture, red wine, and remaining soy sauce to the pan. Bring to the boil and simmer for 10 minutes. Season to taste.
• Preheat the oven to 200°C.
• Place the seitan dough between two sheets of baking paper and roll out into a rectangle of approximately 30 by 20 centimetres.
• Remove the top sheet and spread the filling on the dough, leaving 2 centimetres around the edge.
• Fold in half and close by pinching the edges together.
• Remove from the remaining baking paper, wrap tightly in foil, and bake on a baking tray in the middle of the oven for 1 hour and 15 minutes, flipping over halfway through.
• Whisk together the remaining olive oil, soya milk, and maple syrup.
• Unwrap the roast, brush over the wash, and bake for an additional 10 minutes.