Mouthwateringly good vegan beef that's perfectly tender and simple to make. Use this versatile beef seitan recipe to make a classic vegan beef roast with all the trimmings, use it as a substitute for beef in your favourite recipes, or slice it like deli meat for sandwiches.
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FEATURED COMMENT
"Truly I have made a lot of seitan using different recipes, and without question yours is the best!!!!! Tasted incredibly like roast beef. It is juicy, nice and firm like meat after over night in the fridge. Thank you so much!!! Amazing recipe." - Lee ⭐️⭐️⭐️⭐️⭐️ More reviews →
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This Vegan Beef has been in the works for a long while and it's finally here! It has a rich, savoury flavour and a texture very similar to fall-apart, tender, slow-cooked beef.
And don't worry because it isn't tough like a lot of seitan can be. I develop my seitan recipes so that you don't need to worry about them getting tough if you accidentally over-knead, and this recipe is pretty much foolproof! It's my best seitan recipe to date.
Now this Brit can enjoy her Sunday seitan roast beef with all the trimmings. We're talking sliced, tender vegan roast beef, Yorkshire puddings, the crispiest roast potatoes (or oil-free ones if I'm feeling virtuous), horseradish sauce, red wine gravy and loads of veggies. My mouth is watering...
And then come the leftovers! Just like my vegan chicken breasts, this vegan beef is so versatile. Serve it with your Sunday roast or holiday dinners, cut it into seitan strips and use as a beef substitute in your favourite recipes, pile it in your hot sandwiches (French Dip or Philly Cheesesteak anyone?) or slice it paper-thin to use as deli meat. It's a great high-protein meat substitute to add to your vegan meals.
Mel x
Ingredients
Wondering what vegan beef is made of? Here are the ingredients you need and a little about why. I'll also include details of any substitutions you can safely make:
All of the ingredients do small things individually but work together to do big things.
- Vital wheat gluten - Absolutely essential in this recipe and you cannot substitute anything else. It's becoming available in more and more stores these days. I love to get mine from Amazon though. They sell Anthony's Vital Wheat Gluten and it's a great value for the size. Vital wheat gluten is the main ingredient in most meat substitutes. If you are gluten-free check out my gluten-free seitan recipe instead.
- Black beans - These add tenderness and dark colour to the beef. They also have more flavour than most other beans and layers of flavour are important when making seitan as otherwise all you can taste is the vital wheat gluten. I don't recommend you use any other kind of bean in this recipe.
- Tomato ketchup - For flavour, colour and a touch of sweetness. I know a lot of people substitute tomato paste/puree for ketchup in recipes but I do not recommend that here. The flavour of tomato paste/puree is way too overwhelming in the finished roast.
- Red wine - For amazing depth of flavour, richness and colour. Be sure you use a vegan wine. Barnivore.com is a great resource to check. Make my red wine gravy with the leftovers! It's amazing served with the vegan beef. I always get questions about why I include wine in a recipe and I use it for very specific reasons. Mainly though because it is an amazing ingredient for adding depth of flavour. It really will give you the best seitan. If you must, you can replace it with a really good quality, flavourful stock but the recipe will not be at its best. The "beef" won't have the same colour and it won't have the same flavour.
- Soy sauce - Vegan meats need flavour and soy sauce gives deep "beefy", salty, umami flavour. You can use tamari instead.
- Marmite or Better Than Bouillon No Beef Base - Vegemite and other yeast extract brands are fine to use too. These pack a punch and are full of deep beefy flavour.
- Apple cider vinegar - This magic ingredient stops the seitan from tasting to gluten-y. You know that signature vital wheat gluten flavour that often comes through in seitan? It really helps reduce it.
- Dijon mustard - Helps hide any remaining gluten-y flavour and also really compliments the beefy flavours.
- Seasonings - Dried thyme, black pepper, onion powder, garlic powder and smoked paprika (or chipotle powder). More layers of flavour and a hint of smokiness that add to the beefiness.
- Oil - Adds tenderness. If you are oil-free you can omit it but the beef won't be quite as tender.
Equipment - You will need foil to wrap your vegan beef in and a small baking tray. You will also need a food processor or a blender.
How To Make Vegan Beef
Making this vegan beef is really straightforward and easy. The prep time is minimal and the ingredients are mostly pantry staples. For the very best seitan texture though it is best made in advance, so make sure you're organized. This makes it super convenient when you want to enjoy it though as it's all done, ready and waiting!
Here's how to make it:
- Process all of the ingredients except the vital wheat gluten until smooth and liquidy.
- Add the vital wheat gluten and process until a ball of dough forms.
- Remove and knead for 4 minutes. Pictures before and after kneading are below. Notice how much more fibrous it looks in the second picture? That's the gluten development which gives the seitan it's meaty texture.
- Shape, wrap, bake then allow to cool in the foil.
No food processor? If you don't have a food processor, you can use a blender to blend everything but the vital wheat gluten together, then pour it into a large bowl to mix everything together. Stir it up to combine then knead as instructed. Knead it for an extra minute to make up for the time it would have been kneaded by the food processor. Don't try adding the vital wheat gluten to the blender as it will be too tough for it to work with.
THE MOST IMPORTANT STEP is to let the vegan beef rest and cool. Although you can eat it soon after cooking it, the flavour and the texture get better and more meat-like once it's been refrigerated. I like to make it at least the day before I want to eat it.
Once the vegan beef is cooked, you can chill or freeze it until it is needed. Serve just as it is, reheat it, or sear it in a hot pan to get the outside beautifully coloured and crispy.
How To Sear Seitan
To sear - Prepare a large skillet and place over medium heat. Add a little oil and when it’s hot sear the vegan beef on all sides for a couple of minutes. Use tongs to turn it safely.
Whilst you’re searing you have the option of brushing sauce/marinade of your choice over the top. Vegan garlic butter, mustard, BBQ sauce are all great. Just be careful with sugary sauces/marinades as they will burn very quickly in the pan. Once golden and gorgeous, pop the skillet in the oven for 15 minutes on 350 °F (175 °C) just to heat the vegan beef through to the centre.
Success Tips
For the best results when making this seitan beef recipe take note of these tips:
- For the best texture make the vegan beef in advance. Seitan is always better once it's been refrigerated.
- Follow the recipe closely, and as always with recipes that involve flour-like substances, I highly recommend using a digital scale to weigh the vital wheat gluten. Cups are a very inaccurate way of measuring and you can easily end up with up to 30-50% more than is intended depending on how you fill the cup. A scale gets it right every single time.
- Knead the seitan for the full amount of time. I get questions all the time from people scared of kneading my vegan roast recipe for the specified time in case it gets too tough. You don't need to worry. My recipes are tested well and my seitan recipes are developed so that over-kneading won't happen. I've even purposely over-kneaded this recipe while testing it for 30 minutes and it was fine and perfectly tender. You aren't going to accidentally over-knead it and make it tough. It's all to do with the balance of vital wheat gluten to other ingredients. If that balance is right your seitan will be perfectly tender. Another reason to use a digital scale ;o)
- Be sure to turn the roast halfway through the cooking time so it cooks evenly.
Serving Suggestions
And now the fun starts. You've got your vegan beef seitan all ready and waiting. Just imagine that moment when you carve thick, juicy, tender slices. But what should you serve it with? Here are some ideas:
- A proper British seitan roast beef dinner with your seitan roast beef, vegan gravy, and all the trimmings. I've even got a Yorkshire Pudding recipe and this vegan beef recipe is just incredible with horseradish sauce!
- My creamy, herby, garlicky, buttery mashed potatoes, vegan scalloped potatoes or mashed sweet potatoes, vegetables such as my air fryer carrots and red wine gravy.
- With roasted red cabbage or green bean casserole.
- Slice to make hot sandwiches like French Dip and Philly cheesesteak
- Slice thin like deli-meat and serve in sandwiches with crusty bread for a quick lunch or packed lunches.
- Cut into seitan strips or chunks and use in your favourite recipes like stir fries, noodle soups, tacos, curry, beef and broccoli, beef stroganoff, ginger beef and beef and noodles.
- Use as a topping on pizzas.
- Make beef wellington! I can't wait to try this. Make the vegan beef and cook it as directed then go on to make your wellington with it. it should be fine being baked again inside the pastry crust.
- Add to your salads.
I could go on and on. The list of things you can do with this vegan beef is endless!
Important Note
When adding beef chunks to sauces like curry, stews etc add them in the last few minutes of the cooking time so they don't get too soft.
Recipe FAQs
This recipe cannot be made gluten-free but I do have a gluten-free seitan roast recipe that you can use instead.
I don't recommend using anything in place of the foil. The seitan doesn't cook as well without it. If you are concerned about it touching your food, wrap the seitan log in parchment paper first before wrapping in foil.
Seitan freezes really well. Wrap your vegan beef seitan (or the leftovers) thoroughly and freeze for up to 3 months. Defrost overnight in the fridge.
Recipe
Vegan Beef
Author:WATCH HOW TO MAKE IT
Ingredients
- 1½ cups (1 x 15 oz can) black beans , drained and rinsed (1 x 400g can in the UK)
- ½ cup (120 ml) red wine , (can use good quality stock instead but "beef won't be as tasty or the same color)
- ⅓ cup (80 ml) tomato ketchup
- ¼ cup (60 ml) water
- 3 tablespoons (45 ml) soy sauce , or Tamari
- 2 tablespoons (30 ml) Better Than Bouillon No Beef Base , or Marmite/Vegemite
- 2 tablespoons (30 ml) olive oil , omit for oil-free and add 2 tablespoons more water
- 1 tablespoon garlic powder , or 2 cloves fresh garlic
- 1 tablespoon onion powder
- 1¼ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika , or 1½ tsp chipotle powder
- 1¼ teaspoons dried thyme
- 2 cups (256 grams) vital wheat gluten
RECOMMENDED EQUIPMENT
INSTRUCTIONS
Please note that seitan is best and meatier, when made in advance and refrigerated overnight.
- Preheat oven to 400 °F (200°C).
- To a food processor add everything except the vital wheat gluten. Process until pretty much smooth. You will still see some little tiny lumps of black beans in there and that's fine. If you don't have a food processor you can do this in a blender instead.
- If you used a food processor, add the vital wheat gluten to the food processor and process for a minute or so until a ball forms. Once you see the ball flopping around inside, turn off the food processor. If you used a blender instead of a food processor, pour the blended mixture out and into a large mixing bowl, making sure to scrape every last bit out with a spatula, then add the vital wheat gluten. A blender won't be able to handle the dough. Give it a good stir to combine everything then bring it together into a dough with clean hands.
- Tip the dough out onto a clean surface and knead for 4 minutes (5 minutes if you did not use a food processor to make the dough). I find that I don't need to flour my surface, but if it gets a little sticky you can sprinkle a little vital wheat gluten on it to make it easier. As you knead you will feel the dough getting tougher to handle and visibly see it becomes more fibrous.
- Shape the dough into a log shape roughly 8½ inches long and 4 inches wide.
- Cut a generously sized piece of foil (about 20 inches long) and grease the centre of it (where you'll sit the seitan) lightly with some oil. Pick up your seitan and put it in the middle of the foil then wrap it thoroughly but not too tightly as it will expand as it cooks. Try to have all edges sealed up so it traps the steam in as it cooks. Once done, wrap it again in another piece of foil. This protects it and stops it getting too brown while baking.
- Sit the wrapped seitan on a small baking tray and place in the centre of the oven. Bake for 70 minutes, flipping once half way through the cooking time.
- Leave in the foil and allow to cool. Seitan is best and meatier, when made in advance and refrigerated overnight.
NOTES
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naomi oliver says
I'm just making this. nearly finished in the oven but I couldn't resist having a sneak taste. I'm a convert. can't wait to get stuck onto it.
thanks Mel 😍
Melanie McDonald says
Ha ha! Glad you like it. Enjoy your dinner!!
JOSIE says
This was excellent. Such a great texture. We had it with roast veg and the gravy found in the link. I especially enjoyed it cold. Just a bit on the salty side so next time I'll reduce the soy sauce. Thanks for another great recipe.
Dee says
This looks great! I've tried a similar one with red kidney beans so interested to try with black beans. Never thought to include red wine either. I like to make a large amount of light and dark seitan then will slice, cube or tear it, then freeze. It gives us a good stock of different cuts for various recipes.
My question for this recipe is, do you think we could use the ninja air fryer to bake it?
Melanie McDonald says
I've never tried it in an air fryer so I don't know. I have been testing another recipe recently though which involves small bite sized pieces of seitan and so far I'm not liking how it turns out in my air fryer. The pieces really inflate into big puffy pieces and the texture hasn't been great once they deflate after cooking. I feel like the roast would probably blow up and become really puffy too. I'd stick to the oven if you want it to turn out perfect first time!
Linda S Marsh says
Hello,
I am a 70 year old trying to lower my blood sugar levels and I need to do it in a low sodium way. I have cooked from scratch since my high school days. I am excited to try plant base cooking. One of the issues I am having a problem with is the high sodium ingredients (Better Than Bouillon No Beef Base or any of the flavors and many other meat substitutes are seasoned a lot of soy sauce) in a lot of the recipes. Do you have any suggestion for me to work low sodium into your delish looking meat substitute recipes?
Melanie McDonald says
If you switch the better than bouillon for low sodium bouillon or low sodium stock cubes, the soy sauce for low sodium soy sauce, coconut aminos, or tamari, and use no added salt black beans it will make a big difference. This one doesn't but if a seitan recipe has stock in it that can also be replaced with low sodium stock.
You could even replace the liquids like stock or soy sauce with water but then you're going to lose all of the flavor. You might be able to make up for some of it with extra spices and herbs though.
If you haven't explored Butler soy curls they would be a fantastic healthy option for you. They are made from one ingredient, soy, and they are really delicious and meaty. They have zero sodium. Tofu is also a great option that can be used as a meat replacement.
I hope that helps!
Sara H says
Yum! My husband made this with mashed potatoes and horseradish green beans! I told him this is what I want for our holiday meals, going forward! A few days l ate it cold with Violife cheese and crackers - little picnic! So good both ways! Followed the recipe exactly and wouldn't change a thing!
Melanie McDonald says
So pleased you enjoyed it, Sara! I'm loving the sound of those horseradish beans!
Joan says
First time seitan-maker but experienced cook. Followed instructions to the letter.
The problem, I think: When I added the vital gluten to the food processor, I was expecting a "ball of dough" to form. It never did. Rather, It was a misshapen lump with a few bits extra. So I processed it some more. Shut it down because I knew something was wrong. Proceeded to knead. The dough is smooth, not fibrous. Should I just chuck this out? Or bake it anyhow and hope that what results is minimally edible?
Melanie McDonald says
If you're following the instructions to the letter and have measured all of your ingredients correctly then the recipe should turn out fine. There are step by step pictures and a full recipe video included so you can see the entire process and how it's supposed to look at each stage.
Jacob says
I’ve been making jerky with this and it’s fantastic. Great recipe.
I make it as described, except I have my $20 stand mixer knead it for me. Let it rest overnight then cook. Then slice it into jerky strips and marinate overnight. Finally, 10 hours in a food dehydrator dries and toughens the jerky
Melanie McDonald says
That's awesome! I'm really pleased you're enjoying the recipe!
Scott says
Is there sufficient moisture in this recipe to smoke this along side a beef roast in a smoker using pecan over charcoal? I can wrap it early after some smoke exposure if need be as the roast would take about 45 minutes.
Melanie McDonald says
I've never tried it. In fact I've never smoked anything so I have no experience of how much moisture is lost during the process. A quick Google says about 10%. If that's all then I'm thinking it should be ok? Obviously I can't guarantee, but if you try it I'd love to know how it turns out!
Robyn says
This recipe is easy and delicious. Thank you Mel for another fantastic dinner.
Leigh Rafferty says
Hello, I'm hosting vegan friends on Christmas eve and want to make a vegan vwraion my usual showstopper, which is a beef wellington.
I was planning to make this in advance as per your instructions and then on the day wrap it in pastry and bake in my airfryer as I normally would do with my wellington. Based on the notes in the recipe I think this should work but would appreciate your views?
Melanie McDonald says
I've made a Wellington with this recipe and done exactly that, only baked in the oven not an air fryer. It works great. It keeps really well in the fridge so you can make the "beef" and have it ready and waiting well in advance which is really convenient.
Enjoy your meal! I'm sure your vegan friends will be really touched that you are making them something so special!
Leigh Rafferty says
Great- thanks so much for your reply! Nervous as I've never made it before but as you say, I am sure they will appreciate the effort even if it isn't perfect!
Lea says
I am about to make your Vegan Beef recipe and was checking to see if I have all the ingredients....A little puzzled with " 1 tablespoon garlic powder, or 2 cloves fresh garlic"....doesn't seem right.....2 cloves of garlic =1/4 - 1/2 tsp of garlic powder .... Which is right?....Thanks for your help.....
Melanie McDonald says
The recipe is correct. Use the measurements listed. It's been tested both ways and that's what works best with each ingredient.
Lea says
Thanks.....I made the roast "beef" last night.... Tasted it today... Really good.....
Lea says
making it again.....the more I eat this the more I want to eat this...... Really great recipe....
Melanie McDonald says
Thank you! So pleased you're enjoying it!
Bridie says
The flavour is good. I followed the recipe exactly, I thought, but it is a bit spongy or something. Weird, sort of rubbery. What would cause this. I hand kneaded but your other seitan has been good so far.
Tess says
This was a real game changer from sliced cold in sandwiches to stir-frys and fajitas. Great instructions and easy to make. Thank you once again for another great recipe 😋
Carol Rigano says
We had this for dinner tonight and I believe this is the best beef seitan recipe so far! Thank you so much for the recipe! It's amazing! Only problem is that my 26 year old son took all the leftovers! 😎
Melanie McDonald says
Ha ha! Disappearing leftovers are always a good sign. So pleased you enjoyed it!
Makayla says
I made this for Christmas dinner and it turned out great! I had only made seitan once before and it hadn’t turned out, but I read the recipe notes for this and the overnight refrigeration is a must! I froze the rest of it in slices and have made a couple sandwiches with it and it’s phenomenal. Thank you!
Melanie McDonald says
I'm really pleased you enjoyed it Makayla. Thanks so much for leaving a review. It's much appreciated!
Lee says
Mel
I haven’t had too great of a success baking seitan creations in the oven so I have found steaming in my Insta Pot works the best. So I just put the roast in for an hour and figured I would bake it for 20 minutes in the oven after it is done in the Insta pot. What do you think of that plan?
Melanie McDonald says
I recommend following the recipe as written. It's been tested thoroughly and oven baking gives by far the best results.
Lee says
Mel
Just to let you know I followed your recipe to the letter but I steamed it in my instapot for 60 min then baked it with a glaze for 10 min at 400 in my air fryer. Truly I have made a lot of seitan using different recipes, and without question yours is the best!!!!! Tasted incredibly like roast beef. It is juicy, nice and firm like meat after over night in the fridge. Thank you so much!!! Amazing recipe.
Melanie McDonald says
Thanks so much Lee. I'm really pleased you enjoyed it!
Ruby says
I want to make a sauerbraten. With a beef roast, you would marinate the meat for a couple days before cooking. How could you adapt that to this? Cook the seitan, and refrigerate it. The questions then is to marinate or not. And then, with the beef roast, it cooks like a pot roast, braising in the oven. Any recommendations for adapting this to that type of roast cooking?
Melanie McDonald says
If I were going to try it I would cook the beef as per the recipe first. If too much moisture is added before its cooked the texture just won't be right. Then, I would marinate it as per your sauerbraten recipe and cook it again. It reheats perfectly so will be fine being cooked gently again. The only issue could be the texture as its sitting in moisture for a very long time but hopefully the double cooking will remedy that? It's really impossible to say how it will hold up texture-wise without trying it. If you do give it a try let me know how it goes!
Ann says
Can I use my Kitchenaid mixer to kneed?
Melanie McDonald says
I find my KitchenAid to not be very good at kneading seitan. It just kind of spins it around in the bowl and doesn't really knead it. Maybe because it's not as soft as regular dough? You could try yours and see. I find doing it by hand way more effective though.
Lara says
Would love to try this! Any suggestions about what kind of wine would work best? That is not something I keep on hand! Thanks!
Melanie McDonald says
Any red wine is fine. Just pick up whatever's on special offer at the liquor store. The only thing I don't recommend using is cooking wine. It's terrible and will make anything you use it in taste bad. If you won't drink the remainder, make my red wine gravy, or freeze the leftovers. An ice cube tray is handy to freeze it in then you can pop out a few cubes to add to stews/casseroles/gravies etc. It adds so much flavour! Hope you enjoy the recipe!
Ashley N. Crawford says
I've used this recipe so many times and it's fantastic. When I want a spicy flavor, I sun gochujang for the ketchup and Sriracha for the mustard. Super yummy! I also steam in the instapot for 30 minutes, flip it and steam another 30ish minutes, and then bake for about 5-10 :) I love using this as a base to create all types of flavors for different meals! I share this with anyone who is intrigued by Seitan :)
Pam says
This I’m going through I try! Awesome 😎
LEE LEESON says
Is there anything that can replace the Vital Wheat Gluten?
Melanie McDonald says
Definitely not in this recipe. It won't work without it. I do have a gluten-free seitan recipe though: https://avirtualvegan.com/gluten-free-seitan-roast/
CB Lewis says
Hello! I can't wait to try this! Could this be used as a Texas-style BBQ brisket? Could it be smoked for a while in a smoker to get that authentic flavor? Thanks!!
Melanie McDonald says
Yes I think that would be amazing. I have personally never smoked anything though so can't offer any advice on the actual smoking part. I guess you know what you're doing though so make it as instructed here then do your thing. I'd love to know how it turns out!
Charlsye Lewis says
Wonderful. Will do! Wish me luck! :D