A simple, easy, rustic and hearty Vegan Roast that’s sliceable, ultra tender and full of flavour. Just perfect for serving with copious amounts of gravy, roast potatoes and all the trimmings. Leftovers are great in sandwiches too!
Introducing my new vegan comfort food love. Vegan Roast. And yes, to answer your question, I have become a homemade seitan lover and I attribute my newfound love to how easy this roast is to make, and how absolutely delicious it is when served up in epic proportions with tasty gravy, Vegan Yorkshire Puddings, Crispy Roasted Potatoes and all the trimmings in a roast dinner type situation.
Tis the season of gathering around the table and feasting on delicious food, and I am always in need of simple, manageable, festive recipes that still feel a bit special. And this vegan roast recipe is all of that.
It is super easy to make and you can prep it and shape it up to 3 days ahead, leave it in the fridge, then cook it on the day, or even in advance. Don’t you just love recipes that take the pressure off like that?
It’s also way cheaper to make than pre-made vegan roasts and is a great alternative to Thanksgiving turkey or Tofurkey.
What is seitan?
Seitan (pronounced say-tan) is a vegan meat substitute that is made with vital wheat gluten. It’s popular because of its very meaty texture and extremely high protein content. Most of the ready-made vegan meat substitutes that you can buy at the grocery store are seitan based.
When you make seitan you make a dough and then knead it to develop the gluten structure, in a similar way to making bread. That’s how it gets it’s unique “meaty” texture. In most seitan recipes, the more the dough is kneaded, the chewier the finished product will be. This one is a little different because of the ratio of other ingredients to the vital wheat gluten. It will stay tender and not chewy even if you accidentally knead it for too long. It’s a pretty foolproof seitan recipe.
Once kneaded, seitan dough can be cooked by either steaming, baking or simmering in water. Each method creates a very different result. For this recipe baking is what I recommend and you do not need to steam it first.
Please note that because seitan is a wheat based product, people with gluten sensitivities or who are celiac should avoid eating it.
What is vital wheat gluten?
So now you might be wondering what on earth seitan is made from? The answer is vital wheat gluten.
Vital wheat gluten is made from wheat flour which is hydrated to activate the gluten, the main protein in wheat. Then everything but the gluten is removed. The gluten is then dried and ground back into a powder.
Vital wheat gluten is the main ingredient in seitan recipes like this one, but is also great when used as a binder in vegan meatloaf and burgers. I use it in the “meatball” recipe in my cookbook Vegan Comfort Cooking. They are so good!
It is also a useful ingredient in bread recipes. Just a tablespoon or two in a loaf can improve the texture and elasticity of dough, which in turn helps improve the rise, crumb and the crust. It’s especially useful when making bread with lower protein flours such as wholewheat and rye.
Vital wheat gluten pretty cheap to buy although not all grocery stores carry it. I buy mine from Amazon. This is the one I used to make my seitan. It’s incredibly good value for a great big bag and it’s non GMO. Pour it into an airtight container and leftovers will keep for ages and ages.
How to make a Vegan Roast
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
So, let’s get down to business. Here’s the run down on what’s going on in this vegan seitan roast and why:
- vital wheat gluten – Vital wheat gluten is what gives this vegan roast its meaty texture and is an absolutely essential ingredient in this recipe. It absolutely cannot be made without it. Sorry to the gluten-free folks amongst you :O(
- white beans – Any canned white beans will work. They add moisture to the recipe and keep the roast tender.
- artichoke hearts – These need to be the ones packed in oil and not the brined ones. They add more moisture and flavour. I haven’t tried it but I think you could probably get away with using uncooked mushrooms and a tablespoon of oil instead if you wanted to.
- nutritional yeast – depth of flavour. I promise your roast will not taste cheesy!
- sage, rosemary, thyme, garlic, pepper – flavour, flavour, flavour
- tamari or soy sauce – for a “meaty” flavour
- stock – again for flavour and moisture. For this recipe I love to use 2 tablespoons of Better Than Bouillon No Chicken Base mixed with the water. It has an almost chicken-y type flavour that works so well in a roast like this. If you can’t get that though any good tasting stock will do. See my recipe notes for suggestions.
And what we are doing here is simple. No cutting board is necessary because there is absolutely no chopping of anything to do!
Add all of the ingredients except the vital wheat gluten to a food processor and blend up until well combined and just about smooth.
Add the vital wheat gluten and pulse until a rough dough is formed.
Tip out and knead until it looks fibrous.
Shape into a log, then place at the end of a strip of foil. Roll it up in it tightly then secure the ends like a Christmas cracker. Bake.
Once it’s cooked, let is rest then unwrap, slice and serve.
You just made your own vegan roast, you little genius you!
Success Tips
- Don’t skip the kneading. I’ve heard that some seitan recipes come out tough as old boots if you knead them too much and I don’t want you to be scared of that. I promise that as long as you follow my recipe exactly, this one won’t. Even if you get carried away and knead it way more than called for it will still be beautifully tender.
- Be sure to turn the roast half way through the cooking time so it cooks evenly. If you forget though don’t panic. It will be ok, just a bit browner on one side then the other. Once it’s sliced and smothered in gravy no-one will even notice!
- If you prepare the roast in advance and refrigerate it, take it out of the fridge for 1 hour before putting it in the oven to encourage even cooking.
- Allow the cooked roast to rest for at least 30 minutes before opening the foil and serving. And note that it stays warm if left unopened in the foil for a good few hours so you can make it earlier in the day to free up the oven for later .
- This recipe does need to be wrapped in foil to cook. If you try without it it will dry out. If you prefer the foil not to come into contact with your food, wrap the roast in baking parchment paper (not wax paper) first, and then cover that tightly in the foil.
What to serve with Vegan Roast
Slice up that tender roast and serve it with Crispy Roasted Potatoes, Melting Cinnamon Roasted Sweet Potatoes, Red Wine Vegan Gravy or the gravy from my vegan meatloaf recipe, crispy Vegan Yorkshire Puddings, Vegan Green Bean Casserole, mashed potatoes, stuffing, Cranberry Pecan Brussels Sprout Salad and roasted or steamed vegetables and definitely a few tablespoons of Instant Pot Cranberry Sauce. Talk about a feast fit for a King!
Or if you don’t want a full on roast dinner, slice it up and serve with fries, roasted vegetables, vegan scrambled eggs, mashed potatoes and gravy, a fresh salad or pile it into warm bread rolls slathered with chutney or vegan mayonnaise.
How to store & reheat
Leftovers will keep in the fridge for up to a week. Keep them wrapped well to stop them drying out. You can also freeze it for up to 3 months. Let it defrost in the refrigerator overnight before using.
It’s great cold or at room temperature, but to reheat, wrap in foil tightly and pop in the oven on about 350°F for 10 to 15 minutes. Or microwave individual slices for around 30 seconds.
Some ways you can adapt this recipe
This seitan recipe is pretty perfect and I wouldn’t recommend straying far from the recipe, but you could try replacing the broth with red or white wine for a special occasion.
And so to recap, this vegan roast is:
- Easy to make
- “Meaty”
- Sliceable
- Ultra-tender
- Super tasty
- Hearty
- Satisfying
- A great substitute for chicken, turkey or Tofurkey
- Surprisingly easy to make!
Hungry for more?
If you love this Vegan Roast then you might also enjoy my Vegan Instant Pot Portobello Pot Roast, regular Portobello Pot Roast, Vegan Meatloaf with Gravy and my Mushroom Lentil Loaf with Cranberries.
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Vegan Roast
Ingredients
- 1½ cups / 270 g canned white beans , drained and rinsed *
- 1 cup / 200 g artichoke hearts , packed in oil, NOT brined. Squeeze them gently to remove any excess oil before measuring.
- 4 cloves garlic
- ¼ cup / 28 g nutritional yeast
- 2 tablespoons / 30 ml Tamari or soy sauce **
- ½ teaspoon ground black pepper
- ¾ teaspoon dried sage
- ¾ teaspoon fresh or dried rosemary
- ¾ teaspoon dried thyme
- 2 tablespoons Better Than Bouillon No Chicken Base *** see notes if you can't get this
- ½ cup / 120 mls water
- 2 cups / 256 g Vital wheat gluten ****
Instructions
- Preheat oven to 400°F (200 °C).
- To a food processor add the beans, artichoke hearts, garlic, nutritional yeast, tamari or soy sauce, black pepper, sage, rosemary, thyme, Better Than Bouillon No Chicken Base and water. As it's a paste you don't need to dissolve it in the water. Just throw it all in. See notes for alternatives to the Better Than Bouillon.
- Turn the food processor on and process until well combined and smoothish. It doesn't have to be super smooth. Very small lumps are ok. (see my pictures in the post above to see exactly how it should look).
- Add the vital wheat gluten to the food processor and pulse until a dough is starting to form then tip out onto a clean surface. Bring it together with your hands and knead for 7 minutes. You can knead in a stand mixer if you prefer not doing it by hand, but don't use your food processor to knead. By the time you have finished kneading, the dough should be starting to look fibrous. See my picture in the post above as a guide. If it isn't, knead for a few minutes more.
- Shape the dough into a log shape roughly 8½ inches long and 4 inches wide.
- Get a long piece of foil (around 20 inches long) and place the roast right at the end of it, long side of the roast along the shortest side of the foil. Roll it up in the foil. Keep rolling it until you reach the end, so that the roast is surrounded by a few layers of foil. Then twist each end tightly shut so it looks like a Christmas cracker.
- Place the foil wrapped roast onto a baking tray and place on the middle shelf of the oven and bake for 35 minutes. Turn it over and bake for another 35 minutes. Remove from the oven. Do not be tempted to open the foil. Leave it to rest in the foil for at least 30 minutes before opening and slicing, but it will stay warm for a few hours if you don't unwrap it. For a much firmer roast, cool then refrigerate before slicing.
Long time vegan, creator of A Virtual Vegan & author of the book 
Per Norrgren says
Love learning more about vegan cooking. Made this amazing “roast”. OK, this is cooking so takes a little time but we’ll wort it. I used black beans and a tin of mushrooms instead of artichoke for my roast. Cut when cold and you slice it thin like ham. Add some mustard and I am in heaven. Amazing. I would have made/eaten this as a meat eater just because it is so lovely. Just the right mix of gluten and beans to give texture but not make it chewy. A very happy Vegan 💚🙏
Denise says
I didn’t have time to practice this recipe before Christmas. Made it 2 days before Christmas and cooked on the day. Great that I could leave it in the foil on the side to make room in the ovens for the remainder of the meal for 10. I was sceptical about the results as being wrapped in foil I couldn’t see how it was cooking. Needn’t have worried though!. Taste, texture and temperature were perfect and I have enjoyed cold and reheated post Christmas Day. Highly recommend.
Mel. Do you have any other ingredients you could suggest to alter the flavour?
A Virtual Vegan says
I’m glad you enjoyed it! I’m planning to make a more “beefy” flavoured one at some point. I’d use the Better Than Bouillon No Beef version instead of the no chicken one, and probably add red wine for depth of flavour too. That’s the only other flavour I’ve thought about so far.
You could probably switch the artichokes for all kinds of other cooked veggies to get different flavours though and use different stocks, alcohol and seasonings.
Rachel Dean says
Is the oven temperature based on a fan oven? Also, how would you reheat it? In the oven in the foil?
A Virtual Vegan says
No, all of my recipes are cooked in a regular oven not fan. With a fan oven you usually need to reduce the temperature by about 20°C I believe. To reheat, you can wrap it in foil and reheat it whole (probably 350°F 175°C for about 30 mins), or let it get to room temp then slice it thinly and pour hot gravy over it on serving like you would do with meat. Hope that helps!
Sally Smith says
I am making your roast recipe for our holiday dinner. I tasted the slurry, before adding the gluten, and it was delicious. The final product is standing by in the fridge to pop into the oven on Wednesday. This is my first attempt at seitan, but I think it’s going to be marvelous. I also wanted to say that I am so glad you include ingredient weight measurements in the recipes because 256 g of gluten is a lot less than two cups. I also like the fact that you describe the steps in such detail. I know that is a lot of extra work, but I really appreciate it. Can’t wait for Wednesday. Happy holidays.
A Virtual Vegan says
I hope you enjoy it once it’s all cooked up! I’m glad you appreciate and use the weights too. Recipes always turn out best when ingredients are weighed rather than measured in cups.
1 cup of VWG is definitely 128g though. I weighed it myself, my recipe testers weighed it, and it’s confirmed on the actual package of VWG too. I just double checked in my pantry and on the nutritional label of another brand online, just in case I made a mistake when typing out the recipe. When you measure cups of flour or flour like substances like this without a scale, the correct way to do it is to spoon the flour into the cup gently and level with the back of a knife without compacting. That gives you roughly the correct amount. If you scoop it in you will get way more than a recipe calls for. That might be why you think 256g is a lot less than 2 cups and is the reason I always recommend using a scale when making any recipe with flour in it. People fill their cups so differently and it’s never accurate. Every single time they weigh a slightly different amount.
Enjoy your dinner on Wednesday. I’ve got one waiting in my fridge too!
John says
I made this recipe with the suggested substitute of mushrooms+oil instead of artichoke hearts and mixed the dough by hand after blending the liquid ingredients in a blender instead of using a food processor.
After kneading and wrapping the log I proceeded to bake it according to the instructions and a part of it puffed up & ripped a bit of the foil sometime near the end. Do you have any idea why?
I didn’t use convection mode in my oven, just normal baking mode on 200 Celsius.
A Virtual Vegan says
Seitan does expand when cooking. That’s normal, but I’ve never had one part of mine puff enough to rip the foil, or had any reports from anyone else that that’s happened. Maybe your foil wasn’t wrapped tightly enough to keep it all contained neatly or maybe you didn’t use quite enough foil so it wasn’t wrapped around the roast multiple times? That’s important for strength and why I suggest using a roughly 20 inch piece. Some foils are better than others too. There are varieties that are really thin and rip very easily. I tend to buy the extra strong foil. Perhaps buy a stronger foil to use if you make it again. That should help stop it happening again.
John says
You might be right. I’ll use your tips the next time I make this.
Regardless, it seems that the expansion was purely a cosmetic thing because the roast is delicious. Very happy with the results!
A Virtual Vegan says
I’m glad you’re enjoying it John!
Tanya says
Do you think you could cook this in the instant pot
A Virtual Vegan says
It doesn’t work as well. The texture doesn’t end up as good because the environment is too wet. Oven gives the very best “meaty” texture.
Lindsay Wolsey says
Could I use chick peas instead of beans? (It would use up the can leftover from Yorkshire puddings!) Many thanks, Lindsay
A Virtual Vegan says
I did just that a few weeks ago and it was fine, so yes. Enjoy!
Stella says
Hello, can this be made using a instant pot?
A Virtual Vegan says
It works best when roasted. I tried steaming it and it didn’t work as well. The same would happen in an Instant Pot because of the wet environment.
Stella says
Thanks. I made this last night and it was a hit with my friends, both vegan and non- vegan. I did add about 1/2 cup of baby bella mushroom to mixture so the loaf was looser (I may need add a bit more wheat gluten the next time.) Now this dish is on request for my next dinner party.
Corinne Duncan says
Fantastic recipe! I’ve tried numerous seitan recipes from other blogs and none of them were great. This is by far the best I’ve tried. Absolutely delicious and perfect texture. Thank you!
Grace Mueller says
Would I be able to substitute pressed tofu for the mushrooms in this recipe?
A Virtual Vegan says
There are no mushrooms in this recipe, although I do suggest they might work as a substitute for the artichokes. Subbing tofu for any of the vegetable ingredients is not something I have tried but it would definitely affect the flavour regardless of how the texture turned out. It would be pretty bland with just tofu and vital wheat gluten and beans. I’d recommend following the recipe as it is for optimum results.
Aurora says
My second time making seitan and it turned out great! I was hesitant because my first attempt was a sausage recipe from a different blog which turned fine but not too flavorful. This roast was perfect, flavorful, moist. I liked the slightly tougher texture on the outside and moist on the inside. I took the chance of making it for the first time on Thanksgiving and even my non-vegan family members enjoyed it. Thanks!
A Virtual Vegan says
I’m so pleased you enjoyed it and that your non-vegan family members did too!
This recipe would actually make pretty good sausages I think, especially if when you blended it you left it slightly courser. I might have to try!
Lee says
Hi, is there anything else I could use instead of the wheat gluten please, to avoid the gluten? Thank you.
Lee
A Virtual Vegan says
Not in this recipe. The gluten is what makes this meaty. There is no substitute. Sorry! I have a mushroom lentil loaf recipe that can be made gluten-free https://avirtualvegan.com/cranberry-mushroom-lentil-loaf/
mary beth says
Hi Mel, Regarding the artichoke hearts packed in oil. Do you mean marinated with oil and spices? I can’t seem to locate artichoke hearts in plain (unflavored oil)? Also, I was wondering if there is an internal temp. that I could check, for any seitan product that would help produce the perfect final product/texture. I am new to this and the only two recipes that I made with the “vital wheat gluten” have been failures. One was the meat ball recipe from your cookbook and the other was this burger recipe:https://thecheekychickpea.com/best-vegan-burger-recipe/
Both times even though I followed the recipe very carefully the middle of the meatballs and the burgers came out gummy, which to me means they were not cooked completely. Unless the gluten that I’m using is the problem?: https://www.amazon.com/gp/product/B01D570A3Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I just wanted to get your professional opinon on it. I am going to keep trying til I get it right and wanted your”Vegan Roast” to be my next attempt and if it comes out right I will make it for “Thanksgiving”. Thanks again for your wonderful blog and my favorite cookbook. Mary Beth P.S. I just ordered the VW Gluten that you suggested. Maybe that will help!
A Virtual Vegan says
Hi Mary Beth. The artichokes marinated in oil and spices are fine. That’s what I used. I too have never seen just plain ones in oil. I buy mine from Costco. They sell a pack of 2 giant jars in our local one and they are great for adding to all sorts of things and really reasonably priced.
As for the internal temp of the seitan, I haven’t measured that, but as long as you shape it the same dimensions as I suggest and cook it for the correct time it should turn out ok.
I’ve never had this roast turn out gummy. Same for the meatballs. I wonder, are you weighing the VWG? I notice that burger recipe you linked to only has cup measurements. If you are using cup measurements then you are more than likely using way more VWG than you need. It is absolutely impossible to measure flour like substances in cups accurately. Every single time you fill a cup it will weigh a different amount, sometimes varying by as much as 30%.
I doubt the gluten is the problem, although I’ve only ever used the Hoosier Farms one. The reviews of the one you have are ok on Amazon though.
Under-kneading could be contributing as you might not be developing the gluten well enough. Getting a good kneading technique takes practice.
I hope that helps you deduce what might be going on.
Thank you so much for your kind words about my book and website!
Mary-Scott says
Hi! I made this recently and it was delicious. The one problem I had is that the outside was tough and rubbery, but once I cut off the “crust” it was perfectly moist and the texture/flavor was awesome. Any thoughts on how to keep thr outside from getting tough/rubbery? I rotated it halfway through and was thinking maybe rotating it 3 times instead of once would help.
thanks!
A Virtual Vegan says
Glad you enjoyed it! Perhaps your oven runs a little hotter than mine and that’s why it was a little tough on the outside? It should be golden and slightly chewy on the outside, like meat would be when roasted, but it shouldn’t be tough and rubbery. You could try reducing the oven temperature a little, or cutting 5 minutes or so off the cook time. Turning it a little more often wouldn’t hurt either.
Lucy says
I made this yesterday, (no special occasion except the Toussaint holiday here in France, but I don’t really need an excuse!), my first experiment in making seitan from scratch. I used artichokes in oil but made up a bit of that quantity with some sun-dried tomatoes in oil of the same brand, which worked well and added a bit of extra flavour and colour. I don’t have a food processor, so I used my push-down blender for the everything but the gluten, then mixed that in with a sturdy wooden spoon before kneading.
It was really nice, but quite firm and chewy, maybe a bit on the dry side, I wouldn’t mind it a bit moister and softer myself, so I might try the slow cooker method another time to see what happens, and/or perhaps use a bit less gluten? (Or maybe I should have weighed the gluten rather than use cups, as you suggest) It’s quite expensive and hard to come by here so I wouldn’t mind conserving it a bit. Do different brands of gluten respond differently do you think?
I’m not vegan but have become very interested in plant-based cooking lately, it’s really got me excited and inspired about food again. I love your site and respect and admire the care and dedication you put into your recipes, and am going to get myself your book for Christmas!
A Virtual Vegan says
Hi Lucy. This recipe shouldn’t be too firm and chewy. It should be tender, moist and easy to chew. Even when I kneaded it for way over time in my recipe tests it stayed that way too because of all the moisture from the artichokes and beans.
I think not weighing the vital wheat gluten is definitely one reason yours was too firm. As I say in the notes, with flour like substances, you cannot measure accurately with cups. It’s very easy to use more than half as much again as you should have when you scoop it up into cups. If you weigh it you will get a much better result.
Also, the sun-dried tomatoes maybe could have made a difference? They aren’t as moist and soft as artichokes. If I were going to add some sun-dried tomatoes, I would add a few in addition to the artichokes. Another thing to point out is that the puree you make before you add the VWG needs to be a puree and almost smooth. I mention that because you said you don’t have a food processor. I’m not familiar with push-down blenders so am not sure how smooth it would have made that mixture.
I hope that helps for next time!
In answer to your question, I haven’t noticed much of a difference between different brands of VWG.
I’m so pleased you are inspired by plant-based cooking and that it’s got you excited about food/cooking again and I hope that you enjoy my book when it arrives!
Lucy says
Thanks Mel. I didn’t put many sun-dried toms in, and they were in oil so really as moist as the artichokes, which I didn’t reduce that much. The push-down blender did the purée very well, it was quite liquid, it’s quite a powerful gadget, just not as big a capacity as a food processor. No, I think the weighing the gluten is the key, as you say. If it packs down a bit in the measuring cup it could well be quite a bit over.
Nevertheless, it really was (still is, there’s quite a lot left!) delicious anyway, and with lots of gravy, and potatoes roasted in coconut oil – which is as good as duck fat without the guilt about the foie gras industry – and buttered leeks done with your vegan butter, it was a really scrummy meal!
Maria says
I made this today, the taste and texture came out great! Thanks :)
Melanie McDonald says
Glad you enjoyed it!
Kerrie says
Thanks for the recipe. I can’t wait to try it. Do you think this could be done in a slow cooker? Maybe on high for 4 hours?
Melanie McDonald says
I have never tried it but I don’t think it would turn out as well as it does in the oven. I think it would end up too moist and not firm enough. I might be wrong but if you want it to be right first time I advise using an oven. I don’t actually have a slow cooker to try it in either I’m afraid. I would have had a go otherwise.
Kerrie says
Thank you so much for getting back to me so fast! I think I’ll make it following your directions first then see if I can get the same results with the slow cooker once I know what I’m trying to duplicate. If I’m successful I’ll let you know. There’s maybe 2 months out of the year I’m willing to run the oven here. It’s just too hot. Thank you for sharing and for the extra advice.
Drew says
Thanks so much for posting this! I’m super excited to try it for Thanksgiving! Just to confirm, how much of the artichoke are you able to taste in the final product? I’ve got a niece who hates the taste of artichokes, and I want to know if she’d taste them in this (or if there’s a substitute?). Thanks again! :)
Melanie McDonald says
You cannot taste them at all. If she doesn’t see you make it she will have no idea. I haven’t tried making it with anything else instead of them, but mushrooms (white, brown or portobello) might work with the addition of a tablespoon of oil to make up for the oil that would have come from the artichokes. As I said though I haven’t tried it so I can’t guarantee how it would turn out.
Charlene says
What if you do not own a food processor? Do you think it’d turn out okay without one?
Melanie McDonald says
I think it would be a real struggle without one because everything needs to be blended up well. If you have a blender you could probably get away with blending everything except the vital wheat gluten up in that, then transfer it all to a bowl to continue by hand.
Maybe if you have a stick blender, you could get away with blending up the beans and artichokes in the water first then do the rest by hand? I haven’t tried it though so don’t know how one of those would cope with that.
Janice says
Hi, all if your recipes sound great! I’m going to try this roast for my vegan son on Thanksgiving. Seeing that I will also have a turkey in the oven I’m wondering if this roast can be cooked at 325 for a longer time? I don’t have a lot of experience with vegan recipes so I’m not sure what difference it might make. Thank you.
A Virtual Vegan says
That should be fine. Having never tried it though I’m not sure how much longer it will take. I’d guess an extra 30 mins maybe? To check it’s done, if you give it a squeeze through the foil it should feel firm with a little bit of give. It relaxes and gets more tender as it cools.
Alternatively, it keeps really well in the fridge and gets even “meatier” once cool, so you could make and cook it a day or two in advance if you wanted to, then slice and cover with hot gravy before serving.
Hope that helps and that your son enjoys it!
Fallon says
What happens if you use the artichokes in brine?
A Virtual Vegan says
It doesn’t taste as good with the ones in brine. The ones in oil have a better flavour and are softer. They add more moisture and just make the texture better.