In a medium bowl, combine the vegan Worcestershire sauce, soy sauce, melted vegan butter, dry red wine, brown sugar, dried thyme, and fresh rosemary. Whisk until well blended. Meanwhile, chop your root vegetables—onion, carrots, celery, and potatoes—and scatter them across a greased 9x13” baking dish to ensure even roasting.

In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and ground mustard. In a food processor, pulse the canned chickpeas and minced onion until smooth. Transfer this mixture into the dry ingredients, adding soy sauce, vegan Worcestershire sauce, extra virgin olive oil, tomato paste, and veggie stock. Mix thoroughly, then knead for about 1 minute to form a moist, cohesive seitan loaf.

Preheat your oven to 375°F (190°C). Once your seitan is shaped into a log, place it alongside the chopped vegetables in the baking dish. Drizzle ¾ of the prepared marinade over everything, ensuring even coverage. Cover the dish with aluminum foil and bake for 45 minutes, allowing the flavors to meld while the vegetables begin to soften.

After the initial baking time, remove the foil and baste the seitan and vegetables with the remaining marinade, stirring the veggies gently. Return the uncovered dish to the oven and bake for an additional 20-25 minutes. Watch for the seitan to develop a beautiful golden-brown crust and for the vegetables to become caramelized and tender.

Once finished, take the dish out of the oven and let it cool for 5-10 minutes. Carefully slice the seitan log into thick pieces and serve warm with the caramelized vegetables and generous spoonfuls of creamy mushroom gravy.