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Easter Roast with Fondant Potatoes and Lemon Thyme Gravy

  Seitan makes a fantastic alternative to nut roast as the centrepiece for a lavish family Sunday dinner with all the trimmings. Our seitan roast is accompanied with creamy fondant potatoes and a delicious thyme gravy, along with a nice selection of side vegetables.

Health Benefits  -   it is high in protein, Vegetarian, Dairy free, Nut free, Egg  free

 

Preparation Time 20 minutes
Cooking Time 1 hour
Servings 4

 
Ingredients

For the Settan roast

For the lemon thyme gravy

For the fondant potatos

For the side vegetables

To serve

Method

  1. Preheat the oven to 160°C/gas mark 3.
  2. To make the seitan roast: In a bowl, mix together all the dry ingredients. In a separate bowl, mix together all the wet ingredients. Once mixed individually, combine the two together and mix well.
  3. Turn out the mixture on to a lightly dusted work surface. Knead for 5 minutes.
  4. Roll into a log shape and wrap in muslin cloth. Wrap this in foil and place in a deep-sided baking tray with hot water. Cover the baking tray with foil and cook for an hour.
  5. Remove from the oven, allow to cool slightly and feel the texture of the seitan. It should feel set and fairly firm. While the roast is cooking, make the gravy and accompaniments.
  6. To make the gravy: In a large saucepan, fry the onions, carrots and celery until they are well browned. Add the garlic cloves, 2 sprigs of lemon thyme and cook for another 5 minutes.
  7. Turn down the heat to a medium simmer. Add the vinegar, jam, yeast extract and tomato purée and cook for 3 minutes.
  8. Turn the heat to low and add the flour. Stir in well. Add the vegetable stock gradually, stirring to dissolve the flour mix.
  9. Bring to a low simmer and cook for 20 minutes until thickened. After 15 minutes, add the two remaining lemon thyme sprigs. Season with salt and pepper to taste.
  10. Put a sieve over a clean saucepan and pour the gravy into it. Strain the liquid through the sieve, really pressing the juices through. After as much liquid has gone through the sieve as possible, discard the vegetables remaining in the sieve. You can save the spare vegetables for soup or stew if you like.
  11. Turn the oven up to 200°C/gas mark 6.
  12. To make the fondant potatoes: Peel the potatoes, trim the top and bottom flat and then cut in half.
  13. In a hot ovenproof pan, heat the vegetable oil. Sear both flat sides of the potato until golden brown, add the butter, thyme and garlic and allow to cook for 2 minutes.
  14. Add the vegetable stock and place in the oven for 25-30 minutes until tender.
  15. To cook the side vegetables: Place the asparagus and cherry tomatoes on a baking tray. Drizzle over the olive oil and season lightly with salt and pepper. Put in the oven and roast for 10 minutes.
  16. Serve the roast with the gravy, potatoes, side vegetables and mint sauce.

 

Per portion

Calories

734 kcal

Fat

 16 g

Saturates

5.1 g

Protein

28 g

Sodium

 1760 mg

 

Mains