No-Turkey Roast Crown with Stuffing and Mushroom Gravy

Start the gravy by preheating the oven to 220°C (fan 200°C). Heat a large, ovenproof frying pan over medium-high heat with oil (1 tbsp). Arrange the mushrooms (250 g) in a single layer and sprinkle with seasoning (1 tbsp). Cook for mins (10) without stirring. Stir, then transfer to the oven for mins (10). Stir in vegan butter (15 g) and water (2 tbsp); set aside. Reduce the oven to 190°C (fan 170°C). Start 10m timer

Meanwhile, melt vegan butter (30 g) in a pan over a medium heat. Cook the onion (0.5) for mins (5). Add the plain flour (15 g) and cook, stirring, for mins (2). Stir in the fresh sage (10 g) and the remaining seasoning (0.5 tbsp); cook for min (1). Start 5m timer

Slowly stir in vegetable stock (550 ml); simmer for mins (5). Stir through the mushrooms (250 g) and simmer for mins (15); set aside. Start 15m timer

Meanwhile, roast the seitan (500 g) according to package instructions.

Boil the broccoli (150 g) for mins (3), drain, then transfer to a large, heatproof bowl with the crispy bread (200 g) and garlic powder (1 tsp); season with [to_taste pepper]. Whisk the white miso paste (1 tbsp) into water (200 ml), then add to the bowl; leave for mins (2) to soak. Blitz in a food processor until it comes together, then roll into 16 balls. Transfer to a baking tray and bake for the last mins (20) of the seitan (500 g)’s cooking time. Start 20m timer

Heat a large, lidded frying pan over a medium-high heat. Add oil (1 tsp) and sear the red cabbage (450 g) for mins (5). Stir in the brussels sprouts (200 g) and leek (1) with water (3 tbsp). Cover and cook for mins (8), stirring halfway through. Start 8m timer

Pile the red cabbage (450 g), brussels sprouts (200 g) and leek (1) onto a large serving platter and arrange the seitan (500 g) on top, with the balls (16 stuffing) around it. Scatter with pomegranate seeds (80 g) and [a few sprig thyme] and serve with the mushroom gravy.