seitan74

Seitan Kleftiko

Kleftiko is traditionally a slow-roasted lamb dish, marinated in lemon, garlic and oregano. This vegan-friendly seitan take on the classic would be the perfect centrepiece for an Easter Sunday lunch.

Serves 6

For the stock:

  • 2.4L (4.2 pints) vegetable stock
  • 1 bulb garlic, chopped
  • 1 lemon, quartered
  • 1 bunch oregano
  • 1 bunch rosemary
  • 1 bunch thyme
  • 4 bay leaves
  • 1 tsp cinnamon

Method

  • 1
    Add all of the stock ingredients to a pan and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave to infuse.
  • 2
    Preheat the oven to 180°C/355°F/Gas 4. To make the seitan, add the vegetable stock, tomato purée, soy sauce, vegetable oil, Worcestershire sauce, maple syrup, liquid smoke, mint sauce, garlic granules, onion granules, rosemary, thyme and oregano to a blender, and blend until smooth.
  • 3
    Add the vital wheat gluten, plain flour and salt to a bowl and pour in the blended liquid mixture. Mix these ingredients together to form a dough.
  • 4
    Knead the dough for 5-6 minutes until it becomes stretchy; then shape into a rough loaf.
  • 5
    Bring the stock to a gentle simmer in a large saucepan, add the seitan and simmer for 45 minutes, turning when it's halfway through cooking. Once cooked, remove the pan from the heat and leave the seitan to cool in the stock.
  • 6
    Mix together all of the glaze ingredients. Then, once cooled, remove the seitan from the stock and place on a lined baking tray. Brush the seitan with the glaze and place in the oven to roast for 30 minutes, before serving.

For the seitan:

  • 240ml (8.4 fl oz) vegetable stock
  • 3 tbsp tomato purée
  • 3 tbsp soy sauce
  • 4 tbsp vegetable oil
  • 2 tsp vegan Worcestershire Sauce
  • 1 tbsp maple syrup
  • 1 tbsp liquid smoke
  • 2 tbsp mint sauce
  • 4 tsp garlic granules
  • 4 tsp onion granules
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • 300g (10.5 oz) vital wheat gluten
  • 3 tbsp plain flour
  • 1 tsp salt

For the glaze:

  • 2 tbsp mint sauce
  • 1 tbsp maple syrup
  • 1 tbsp English mustard
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • ½ tsp cracked black pepper
  • 1 tbsp tomato purée

Vegan Life top tip

Serve with roast
potatoes and a
Greek-style salad,
for a filling yet fresh,
Mediterranean dinner

VeganLife

The lifestyle magazine written by vegans for vegans.