Filling

1. Add onion and garlic to a large pan and sauté over medium heat for 5-10 minutes. You can sauté them on vegan butter or a few tablespoons of water.
2. Meanwhile add walnuts, hazelnuts, sunflower seeds, chestnuts, mushrooms, fresh and dried herbs, and spices to a food processor, and pulse until it has a coarse texture. You want everything to be finely chopped and well combined, but not puréed.
3. Once onions are translucent, add nut mixture, tomato paste, barbecue sauce, vinegar and red wine, and cook for 10 more minutes, until all liquid absorbs. Add chopped prunes, season with salt and pepper, and set aside.

Seitan Roast

1. Combine vital wheat gluten, nutritional yeast, garlic and onion powder, curry, za’atar, marjoram, salt and pepper in a large bowl.
2. Add rest of the ingredients to a blender and blend until completely smooth. Add mixture to dry ingredients and mix with a spoon. Then knead for about 2 minutes, until everything is well incorporated and seitan is elastic.

Assembly

1. Roll out seitan to a 20×30 cm/8×12 inch rectangle. Try to make seitan as thin as possible. I like to use a rolling pin but you can also flatten the dough with your hands.
2. Place the filling in the middle of the rectangle, leaving about 5 cm/2 inches of space at each side. Make sure it is not too full or otherwise you can’t close the roast.
3. Very carefully roll the seitan over the filling until you have a log. Press down and pinch together the edges to seal.
4. Wrap a foil around the roast. At this point you can shape your roast a little bit, but make sure it’s very tight.
5. Place the roast in a baking dish or on a baking tray and bake at 200°C/400ºF for about 80 minutes, rotating it every 15 minutes.
6. Unwrap the foil and let it bake for another 10-15 minutes.

Gravy

1. Sauté onion and garlic on vegan butter for 10 minutes, or until translucent. Add flour and soy sauce to form a smooth paste, then slowly whisk in the milk.
2. Bring to a boil, then reduce heat, and simmer for 5 minutes, or until thickens. Add nutritional yeast, and season with salt and pepper.

Serve

1. Let the roast cool for 10 minutes, then slice with a sharp knife. Spoon more broth over the slices if they would be too dry. Serve with gravy on the side. Enjoy!