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 ****
RECOMMENDED EQUIPMENT
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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only.
Ruchama says
This roast looks perfect for us. However we have a kosher home and the better than bouillon paste is not kosher. We usually use Imagine No Chick broth for ingredients like this, meaning we would use 1/2 cup of the No Chick in place of the bouillon and water. Would this work? Also the artichokes that we can find are packed in water, not oil, unless they are marinated. Can we use the water packed artichokes?
A Virtual Vegan says
The combination of the Better Than Bouillon and water is way stronger a flavour than broth from a carton. A lot of BTB goes in (6 times what's recommended on the jar to make broth) and it's a really concentrated, strong flavour. Broths in cartons are quite weak in flavour in comparison. It's the BTB that really flavours this roast well and gives it a "chicken-y" flavour.
I'm going to copy what comes next from the alternative I give in the recipe notes:
"*** Better Than Bouillon No Chicken Base gives the very best "chicken-y" flavour in this recipe but if you can't find it, use ½ cup of strong tasting vegetable or mushroom stock instead of the Better Than Bouillon and the water. Or use 2 stock cubes dissolved in the half ½ cup water already in the recipe. See my note about salt below if using an alternative."
And
"There is no salt listed in the ingredients because Better Than Bouillon is pretty salty and extra is not necessary. However, if you are using something other than Better Than Bouillon, you might need to add a little salt. I suggest tasting a little tiny bit of the mixture prior to adding the vital wheat gluten, and adding salt gradually to taste as necessary. Remember that the salt will be further diluted by the addition of the vital wheat gluten so make allowances for that. Salt is very important for flavour in this recipe so be generous. "
Also I highly recommend using artichokes in oil if you can because they are usually marinated with herbs and seasoning and that really helps the flavour in this roast. Especially if you aren't using the Better Thank Bouillon because your roast will need that extra flavour boost.
Hope that helps!
Heather Bright says
Well this is a game-changer! Loved it, so simple and I'm looking forward to using the leftovers. I had artichokes in brine so followed your suggestion about rinsing and squeezing (although I missed the oil and it turned out fine). I also used VWG that was a year out of date ... left lingering in the cupboard after multiple failed attempts of chewy or sticky seitan ... thank you so much for this recipe, it will be well used.
A Virtual Vegan says
Thank you Heather. I'm really pleased you're enjoying it and that you got to use up your old VWG. I'm currently testing another seitan recipe based on this recipe so watch this space!
Lana Anderson says
I made this for supper yesterday. It was a hit! Excellent flavor! I did not have artichokes in oil, so had to use artichokes in brine. It was still delicious. I will buy the artichokes in oil for next time. What is the reason to use artichokes in oil? Less salt?
A Virtual Vegan says
I'm glad you enjoyed it Lana! I prefer the artichokes in oil because that little bit of oil residue on them that ends up included makes the roast a bit more moist and tender, plus the ones in oil taste better. The oil itself adds flavour and they are usually marinated in herbs etc too so add much more flavour to the roast. Also as you said, the ones in brine can make it all a bit salty. The Better Than Bouillon or stock and soy sauce are necessary for good meaty flavour but they are also quite salty. The recipe doesn't need more on top of that. Hope that helps!
Lana Anderson says
Thanks so much!
Shanna says
We'd like to have this today. I only have the artichoke hearts in brine. What changes would I have to make to the recipe to use them?
A Virtual Vegan says
Drain them really well and squeeze the brine out with your hands over the sink. Add a tablespoon of olive oil (or any other liquid oil you have) to the mixture to make up for the oil that would have been in the artichokes. It should be fine!
Nina says
Hi Mel and greetings from the UK. Thanks for the fabulous recipe and video ( so helpful) my food processor broke down on me yesterday. (new food processor on order) I have all the ingredients to make this. Could I use my Vitamix or Mini blender to blend some of it together? Also can I use my Kitchenaid to knead the dough with the dough hook. If so would I knead it for the same length of time? Many thanks. I love it that you test your recipes so well. I have just purchased your cookbook. Love it.., sending you a virtual 🤗
A Virtual Vegan says
Hi there Nina and thank you! You can definitely blend the first part up (minus the vital wheat gluten) in your Vitamix. Then scrape it out into your KitchenAid and add the VWG. Luckily with this recipe, unlike other seitan, it's very hard to over-knead it because of the high proportion of beans and artichokes to VWG. I tried and it made little difference to the outcome so you'll be fine doing it in the KitchenAid. I'd go for 4 minutes kneading in there or when it looks fibrous and stringy like the picture in my post.
Hope you enjoy it!
Kerrie says
Love this recipe but came by to say I love the accessibility feature! I don't know if it's new or I'm just noticing either way, it is awesome. Thank you for always thinking about how to make your site better for your fans. So exciting. You are awesome!! :o)
A Virtual Vegan says
Thank you so much Kerrie! I'm glad you're enjoying the roast recipe. And yes, the accessibility feature is fairly new. I hope it makes navigating my site easier for anyone who might need it.
Mary says
This is the best seitan recipe. So glad I found it. Thank you for sharing it.
A Virtual Vegan says
I'm really pleased you're enjoying it Mary! Watch out for a new one coming soon!
Elaine says
So good! I did end up using artichokes in brine since that was all I had, but I reduced the total water and it worked out wonderfully anyway.
Maria Williamson says
Hi
Have you ever done seitan with chickpeas instead of white beans? I have done seitans before using gram flour, but im sure I read somewhere that chickpeas give a better result. :-) xx
A Virtual Vegan says
You could use chickpeas instead of the white beans but this recipe was tested both ways and I think white beans give it a better texture. Taste-wise it doesn't really make much difference. You definitely can't use gram flour in this recipe though.
Alan says
This is absolutely my go to seitan recipe. I’ve made it with mushrooms of all kinds and can confirm that it comes out really well.
My favorite use is for a “sausage egg and cheese muffin”. Slices from the log perfectly fit an English muffin and I fry a slice lightly in olive oil alongside a slice of silken tofu (drained and squeezed lightly in paper towel) and when turning over, a slice of vegan cheddar is melted on top of the seitan and some kala namak sprinkled on the tofu. When heated through and the cheese has melted place the seitan and tofu on a toasted and buttered English muffin (I add some BBQ sauce). The smell and look is just like a sausage, egg and cheese muffin you would buy from a deli (or McDonalds & Starbucks) and what’s more, the taste is better! It’s a great once a week treat! If I’m feeling very fancy I’ll cut the tofu into a circle to match the size of the
An adjustment I’ve made is to use a vegan beef bouillon and in this version I typically tear pieces roughly from the log (length wise) after refrigerating overnight. The texture and look is very much like pieces of chopped beef and I then use these to make a vegan “beef bourguignon”.
Thanks so much for the recipe Mel. There are a lot of store made and other seitan recipes out there but this is the easiest and best version.
A Virtual Vegan says
Thank you Alan! Watch out for a "beef" recipe coming soon. I'm still testing it but it's very nearly there!
Debbie Gaudet says
Hi Mel, could you explain to me why you can knead this for 7 minutes and all of my other recipes say not to over knead seitan because it makes it too chewy. Thank you, looking forward to another great recipe.
A Virtual Vegan says
All recipes are different. Perhaps they have different proportions of vital wheat gluten to the other ingredients. This one has a purposely high proportion of artichokes and beans for flavour and also to avoid the problems of a jaw achingly chewy roast. The gluten needs the kneading for that amount of time or the texture of the roast is too soft. It's been throughly tested at all different kneading times and even if you go way over the 7 minutes it doesn't really get too chewy because the percentage of gluten in it isn't high enough to make it that way. The only way it can get a bit tough is if it gets overcooked, but that's the same with anything. As long as the roasting directions are followed there are no worries there though. I hope that helps and that you enjoy it when you try it!
Alan says
I love your site and recipes Mel, thanks so much for sharing! I have two questions about this recipe. If I reduce the amounts to cater for four people rather than eight, how much should the cooking time be reduced?
Secondly, you mention replacing the “broth” with red wine for a special occasion. Is this replacing the half a cup of water and the Better than Bouillon/vegetable stock or just the water?
Thanks so much!
A Virtual Vegan says
To be honest with you, this is so good as leftovers that I'd make the full amount if I were you. It's great sliced up in sandwiches or with salads and also freezes well once cooked too.
If you do reduce it though, try to keep the "log" about the same thickness (about 4 inches round). Just make it shorter, and then the cooking time probably won't change much. Maybe bake for 25 mins, turn it as instructed, then bake for another 25. Then squeeze it through the foil. It should feel fairly firm. It relaxes and loosens up once rested. If it feels squishy bake for 10 minutes or so longer.
If using wine, I would use it to replace the water and still add the Better Than Bouillon for that "chickeny" flavour. Or if you don't have Better Than Bouillon add a stock cube to the food processor when you're blending it all up.
Hope that helps!
Kerrie says
Thank you for the new search by ingredient feature. It is awesome!!!!
I'd like to make this roast ahead of time. How long can I refrigerate it before cooking it?
Also if I were to freeze it should it be baked first or can I freeze it before cooking it?
A Virtual Vegan says
I'm glad you're finding the new function useful Kerrie!
You can refrigerate this for up to 3 days before you cook it. And you can freeze it either before or after its cooked. Just let it defrost overnight in the fridge before cooking/using.
Hope that helps!
Kerrie says
That's great info. Thank you so much!