The centerpice dish was a Seitan Roulade, from Food Craft Lab, the sister site of veganbaking.net, run by the same guy. This was quite a success. Mine wasn't quite as well rolled as it should have been, but put flat and viewed from above, it looked pretty good. If you want to try this, it's a bit of effort, but worth it. If you want to try this, I found that kneading for the full 5 minutes, as I did on my test run, gave a slightly tough result, probably because it gets a little extra "kneading" in the sheet forming process. The second time, I kneaded for only 3.5 minutes, and that had a better texture. Also, the glaze may need a bit more water, and easily makes enough for two roulades, probably enough for three.
This was accompanied by Gracious Vegan Gravy, also from Food Craft Lab. This is not a quick gravy, but it is seriously good. I recommend making it a day or two before so you one less thing to worry about.
Side dishes were roast potatoes - baked with olive oil, fresh rosemary (absolutely do not use the stuff out of a tube for this - it tastes bitter when roasted), garlic powder, and freshly ground salt and pepper
Roast butternut pumpkin, purple carrot and sweet potato, with olive oil, salt and pepper. I swear the stuff in the middle is not burnt! It's just dark purple carrot...
Stir fried Bok Choi - made as per Veganomicon p. 113 and sprinkled with sesame seeds on top.
I thought I had over-catered, but before long, all that was left was a little roulade and gravy, along with some overly full and lethargic humans.
There was also dessert, but dessert deserves a post of its own.
Update: Desert post now up
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