Instructions

1. To make seitan base blend all ingredients except vital wheat gluten in a high speed blender until smooth. Add wheat gluten into a bowl of a stand mixer with dough hook attachment. Pour the wet mixture in.
2. Start mixing on low speed to incorporate and then increase the speed and mix for about 12 minutes.
3. Take the dough out and give it couple of punches. Form a ball, cover with kitchen towel and let it rest for 20-30 minutes.
4. In a large sauté pan mix all broth ingredients and bring to a boil. Flatten your seitan ball and give it a desired shape. Place into the broth, cover and let it simmer for 20 minutes.
5. Very carefully turn seitan and cook for another 20 minutes.
6. After 20 minutes remove it from the pan and let it cool. At this time you can wrap it in cling film and put in a fridge overnight.
7. Preheat oven to 355°F (180°C).
8. Blitz all glaze ingredients in a blender or food processor.
9. Line a baking dish with parchment paper so it can cover the sides too. Place seitan in a middle and put garlic halves, onion and rosemary sprigs around it. Spread some of the glaze on top and put in the oven.
10. Roast for 1 1/2 hours, adding more of the glaze mixture every 20-30 minutes.