Spring Seitan Lamb Roast with French Peas and Mustard Seed Mash

What could be more comforting than a roast?


Growing up in the UK, a Sunday roast is a tradition in most families. I love creating little routines and traditions within our small family unit of myself, boyfriend and dog, so I try to make Sundays a little special too. I also find that when I celebrate the seasons, it helps me feel more in touch with the world around me and the food on my plate.


As this Sunday was Easter, I thought I'd go all out and try to recreate a roast leg of lamb, with none of the meat. I paired it up with some French inspired veggies to bring a light, spring vibe to the party.


This is quite an involved recipe fitting of a special occasion or family gathering. The seitan is kneaded, wrapped in a skin of beancurd sheets, skewered with a cinnamon bone, steamed, then roasted. It is definitely worth the wait, and if there are less than 6 of you, I'd recommend scaling down the veggies but still making the full lamb, as the leftovers can be used in curries, stir fries, sandwiches, anything really!


Roast Seitan Lamb with French Peas and Mustard Mash A fabulous vegan roast dinner.

prep time 30 minutes

cook time 2 to 3 hours

total time 9 hours + (including chilling time)

servings 6-8


For the lamb:

  • 1¾ cups vital wheat gluten

  • 2 teaspoons MSG or mushroom powder

  • 2¼ cups pale beer

  • 1 tablespoon garlic paste or very finely minced garlic

  • ¼ cup melted vegetable ghee or butter

  • 2 teaspoons gravy browning (optional, for colour)

  • 1 large cinnamon stick

  • 4 to 6 sheets rice paper

  • 2 tablespoons soy sauce

  • 1 leek or onion, halved

  • 6 mushrooms, halved

  • Olive oil

For the potatoes:

  • Approximately 12 medium potatoes

  • ¾ cup butter (I used a sunflower oil based spread)

  • 3 tablespoons yellow mustard seeds

  • 3 tablespoons nutritional yeast

For the peas:

  • 3 tablespoons butter (I used a sunflower oil based spread)

  • ½ large cabbage, shredded

  • 3 ribs celery, finely sliced

  • 3 cups frozen peas

  • 1 tablespoon garlic paste or finely sliced garlic

  • A large handful of mint, finely sliced

  • 1½ cups pale beer

  • 4 bay leaves

  • 1 tablespoon smoked paprika

  • 1 tablespoon sugar or sweetener of choice

For the sauce:

  • 3 tablespoons plain flour

  • 3 bay leaves

To season & serve:

  • salt

  • pepper

  • chopped fresh herbs of choice (optional)


  1. To make the seitan, ombine the gluten, MSG, beer, garlic, ghee or butter, and half the browning in a bowl.

  2. Knead the dough for 5 to 10 minutes or until very springy.

  3. Form the dough into a 'lamb leg' shape, or a loaf.

  4. Insert the cinnamon stick into the thinner end, skewering the centre of the dough and leaving a little of the 'bone' protruding.

  5. Re-hydrate the rice paper in the soy sauce, the rest of the browning, and just enough warm water to cover.

  6. Wrap the lamb in the softened rice paper, tucking it under to secure.

  7. Prepare a your steamer or a steamer basket over boiling water.

  8. Wrap the lamb loosely in baking paper and steam for 30 minutes.

  9. Chill the steamed lamb for at least 6 hours before continuing if possible.

  10. Preheat the oven to 200c (390f).

  11. Place the leek and mushrooms in a roasting dish and rest the lamb on top.

  12. Rub the lamb with a little olive oil, salt, and pepper, then pour over the beer.

  13. Roast for 60-70 minutes, basting every 20 minutes with the pan juices.

  14. To make the mash, microwave or bake the potatoes until fully cooked.

  15. Melt the butter in a pan over a medium heat.

  16. Once melted, add the mustard seeds and let them pop for a few seconds, then remove from the heat.

  17. When the potatoes are just cool enough to handle but still warm, peel them and add them to a bowl.

  18. Mash the potatoes thoroughly.

  19. Add the mustard butter and nutritional yeast to the potatoes, along with salt and pepper to taste.

  20. Reheat the potato when ready to serve.

  21. For the peas, heat the butter in a wide pan over a medium high heat.

  22. Add the cabbage and celery and cook until softened a bit.

  23. Add all of the other ingredients and simmer for 10 minutes, making sure the pan doesn't dry out.

  24. Season to taste.

  25. Remove the bay leaves and keep warm or reheat when ready to serve.

  26. For the gravy, when the lamb is cooked, remove it from the baking dish and tip the rest of the contents of the dish into a pan over medium heat.

  27. Make a slurry with the flour by gradually adding 1 cup water, whisking constantly.

  28. Add the slurry to the pan with the bay leaves and cook for 5 minutes.

  29. Sieve the mixture then return to the heat and reduce to the desired consistency.

  30. Season the gravy.

  31. To serve, add a scoop of gravy to a plate, top with the peas and some slices of the lamb. Drizzle over a little gravy to moisten the meat. Add fresh herbs if desired.



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