Seitan Roast with Fondant Potatoes and Lemon Thyme Gravy - Vegetarian Society

Ingredients

• 200g vital wheat gluten flour, plus a little extra for dusting
• 50g chickpea flour
• ½ tsp dried oregano
• ½ tsp dried rosemary
• 4 tbsp nutritional yeast
• 2 tsp masala spice mix
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• 1 tsp garlic purée
• 2 tbsp tomato purée
• 1 tbsp vegetarian Worcestershire sauce
• 240ml water
• 50g cooked beetroot, blended into a smooth liquid
• 2 tbsp vegetable oil
• 2 medium onions, roughly chopped
• 2 medium carrots roughly chopped
• 1 stick celery roughly chopped
• 3 cloves garlic
• 2 tbsp apricot jam
• 1 tbsp yeast extract
• 2 tsp tomato purée
• 1 tbsp cider vinegar
• 900ml vegetable stock, kept hot in a saucepan
• 4 large sprigs lemon thyme
• salt and pepper, for seasoning
• 2 large baking potatoes
• 1 tbsp vegetable oil
• 30g vegan butter
• 1 sprig thyme
• 1 clove garlic
• 250ml vegetable stock
• 300g cherry tomatoes, left on the vine
• 300g asparagus
• 4 tbsp mint sauce