Vegan Roast Chicken

Name: Vegan Roast Chicken
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: British
Ingredients: 300 g firm tofu; 400 g tin of butter beans ((including the soaking water. Tinned cannellini beans work too)); 2 tbsp mushroom bouillon ((available at Chinese supermarkets. Alternatively use uncoloured vegetable stock)); 4 tbsp olive oil; 1 tsp fine sea salt; 1 tbsp white miso paste; 2 tsp rice vinegar ((alternatively use apple cider vinegar)); 350 g vital wheat gluten; 6 sheets yuba ((or dried, paper tofu)); 3 cloves garlic ((peeled)); 60 ml balsamic vinegar; 3 tbsp olive oil; 2 tsp light soy sauce; 2 tsp dried parsley; 1 tsp dried thyme; 1/2 tsp ground black pepper; 3 tbsp cranberry sauce; 3 carrots ((peeled and roughly chopped)); 4 shallots ((peeled and halved)); 200 g new potatoes; 1 orange ((cut into eighths)); 1 small bunch parsley; 4 sprigs rosemary