Vegan Roast Chicken
These succulent seitan chicken breasts are paired with seasonal root vegetables and a festive balsamic cranberry glaze. Perfectly tender with a crispy caramelized skin, this roast is a show-stopping center-piece for holiday dinners and special occasions.
Instructions
- 1
Place firm tofu (300 g), tin of butter beans (400 g) (with soaking water), vegan chicken seasoning (2 tbsp), olive oil (4 tbsp), fine sea salt (1 tsp), white miso paste (1 tbsp), and rice vinegar (2 tsp) into a high-speed blender and blend for 1.5 minutes until creamy.
- 2
Add vital wheat gluten (350 g) and blend on low until it combines, then increase to medium for 1 minute until the dough is smooth and stringy.
- 3
Hydrate yuba (6 sheets) in boiled water for a few minutes, then drain and set aside.
- 4
Divide the dough into 8 fillets. For each, wrap a piece of hydrated yuba around the seitan dough, then wrap tightly in greaseproof paper and secure with foil or heat-safe film.
- 5
Place the wrapped fillets in a steamer and steam for 60 minutes.
- 6
Remove from the steamer and let cool for at least 20 minutes without unwrapping. Preheat your oven to 200C.
- 7
Blend garlic cloves (3 clove), balsamic vinegar (60 ml), olive oil (3 tbsp), light soy sauce (2 tsp), dried parsley (2 tsp), dried thyme (1 tsp), black pepper ground (0.5 tsp), cranberry sauce (3 tbsp), and 4 tbsp water for 10 seconds to make the marinade.
- 8
Unwrap the seitan and marinate in half of the mixture.
- 9
Toss carrots (3), shallots (4), baby potatoes (200 g), orange (1), fresh parsley (1 bunch), and fresh rosemary (4 sprig) with half of the remaining marinade. Roast in a tin for 30 minutes.
- 10
Place the marinated seitan chicken on top of the vegetables and roast for another 15 minutes.
- 11
Brush the remaining marinade over the seitan and roast for a final 5 minutes until browned. Serve with gravy.
Nutrition Facts
Per portion