On the fifth day of vegan Christmas, a stuffed roasted joint by Gaz Oakley is featured as the main centerpiece. This recipe uses vital wheat gluten to create a firm, classic roast-style texture that holds together beautifully when carved. The sweet potato and chestnut stuffing adds a festive touch without overpowering the flavors, and a herb glaze finishes off the dish with a rich, glossy sheen.

To make this showstopping Christmas main, all the ingredients for the "turkey" are blended and combined with vital wheat gluten to form a dough, which is then rolled out, filled with stuffing, and wrapped tightly in muslin. The wrapped joint is cooked in a roasting tray with broth for 2 hours, then uncovered, glazed, and baked for an additional 25 minutes before serving. Serve the roasted joint sliced with all the trimmings for a proper sit-down meal that will impress your guests.