Succulent Seitan Roast with caramelized maple glaze

Roast: Ingredients 1:
400g tin kidney beans drained/rinsed
165ml veggie stock
4 tbsp dark soy sauce
2 tbsp tomato puree
2 tsp smoked paprika
1 tsp garlic powder
1 tsp old bay spice
1 tsp liquid smoke
1/2 tsp salt (optional)
Freshly ground black pepper

Roast: Ingredients 2:
65g vegetable suet
210g vital wheat gluten

Glaze:
1 tbsp. light brown sugar
70ml maple syrup
50ml veggie stock
1 tbsp. sesame oil
1/2 tbsp. soy sauce
1 tsp smoked paprika
3 drops liquid smoke

1. Blend all ingredients in list 1 in a food processor until it reaches a liquid consistency.
2. Change blade attachment for a dough hook.
3. Add suet and pulse a few times until suet has mixed through the mixture.
4. Add wheat gluten a little at a time and blend until mixture forms a dough.
5. Shape on a floured surface, and wrap in oiled foil.
6. Steam for 45-60 minutes.
7. Preheat oven to 160c.
8. Mix together glaze ingredients in a jug with a folk.
9. Score crisscross over the surface of the roast.
10. Pour approx. half the glaze over the roast, using a brush keep brushing and basting.
11. Roast for 25 minutes, using glaze  to baste frequently.

Notes:
Can be decorated with whole cloves, remove these before slicing and serving
Can be prepared a couple of days before Christmas and stored in the fridge after steaming for roasting on the day.
Slices well when cold too.