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    Home » Recipes » Vegan Meat

    Published: Oct 12, 2019 · Modified: Sep 16, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 132 Comments

    Vegan Roast

    4.96 from 96 votes
    JUMP TO RECIPE WATCH VIDEO
    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!

    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!

    A Vegan Roast with all the trimmings on a white plate

    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 vegan mashed potatoes, roasted red cabbage, red wine gravy, Vegan Yorkshire Puddings, Crispy Roasted Potatoes and all the trimmings in a roast dinner type situation.

    In this post:

    Jump to:
    • What is seitan?
    • What is vital wheat gluten?
    • How to make a Vegan Roast
    • Success Tips
    • What to serve with Vegan Roast
    • How to store & reheat
    • Some ways you can adapt this recipe
    • Recipe
    • Reviews & Questions

    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.

    Like my vegan chicken breasts, 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. If beef is more your thing though check out my amazing vegan beef recipe!

    A vegan roast, part sliced, on a platter with vegetables

    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.

    close up picture of vegan roast sliced on a plate with gravy, cranberry sauce and peas

    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.

    sliced vegan roast with vegetables

    How to make a Vegan Roast

    (For detailed measurements and instructions, see the printable recipe card).

    So, let's get down to business. Here’s the run down on what’s going on in this vegan seitan roast and why:

    1. 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( I do have this gluten-free seitan roast recipe though!
    2. white beans - Any canned white beans will work. They add moisture to the recipe and keep the roast tender.
    3.  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.
    4. nutritional yeast - depth of flavour. I promise your roast will not taste cheesy!
    5. sage, rosemary, thyme, garlic, pepper - flavour, flavour, flavour
    6. tamari or soy sauce - for a "meaty" flavour
    7. 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!

    Step 1 - Add all of the ingredients except the vital wheat gluten to a food processor and blend up until well combined and just about smooth.

    ingredients for vegan roast in a food processor

    Step 2 - Add the vital wheat gluten and pulse until a rough dough is formed.

    seitan dough for vegan roast in a food processor

    Step 3 - Tip out and knead until it looks fibrous.

    kneadinf eitan to make a vegan roast

    Step 4 - 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.

    seitan log rolled in fol for vegan roast

    Step 5 - Once it's cooked, let is rest then unwrap, slice and serve.

    Vegan roast sitting on tin foil

    You just made your own vegan roast, you little genius you!

    Success Tips

    1. 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.
    2. 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!
    3. 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.
    4. 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 .
    5. 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
    • Vegan Mashed Sweet Potato
    • Red Wine Vegan Gravy
    • the gravy from my vegan meatloaf recipe
    • crispy Vegan Yorkshire Puddings
    • Vegan Green Bean Casserole
    • vegan mashed potatoes
    • stuffing
    • Cranberry Pecan Brussels Sprout Salad
    • roasted red cabbage or steamed vegetables
    • Vegan Cranberry Sauce

    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.

    close up of sliced vegan roast, gravy and cranberry sauce

    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.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a plate of roast dinner

    Vegan Roast

    Author: Melanie McDonald
    4.96 from 96 votes
    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!
    PRINT PIN SAVE Saved!
    PREP TIME: 15 minutes minutes
    COOK TIME: 1 hour hour 10 minutes minutes
    Total Time 1 hour hour 25 minutes minutes
    Servings 8 people

    Ingredients
      

    • 1½ cups / 270 g canned white beans , drained and rinsed *
    • 1 cup / 200 g artichoke hearts , ideally packed in oil as they are more flavourful but in water is fine too. Squeeze them gently to remove any excess liquid 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 rubbed sage , if using ground sage use half the amount
    • 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

    • Food Processor
    • Vital wheat gluten
    • Nutritional yeast
    • Better Than Bouillon No Chicken Base
    Prevent your screen from going dark

    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

    *Any white beans such as white kidney beans, lima beans, great northern beans, cannellini beans are ok to use. Canned beans are better for this than home-cooked beans, but if you are going to cook them yourelf from dried, be sure that they are cooked until soft like canned beans are. 
    ** Use coconut aminos if you are avoiding soy sauce
    *** 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. 
    ****Do not use anything other vital wheat gluten. Nothing else will work. And for the best results weigh the vital wheat gluten on a kitchen scale. Cup measurements are not accurate enough when measuring flour-like substances and if you use too much it will greatly affect the texture of the finished roast. 
    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.  
    The roast can be prepped and shaped up to 3 days ahead then stored in the fridge until you need to cook it. Remove it from the fridge 1 hour before putting it in the oven to encourage even cooking. 
    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. 
    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.
    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.
    Wrap leftovers well and store them in the fridge for up to 1 week. They also freeze well for up to 3 months. 
    Please note that because seitan is a wheat based product, people with gluten sensitivities or who are celiac should avoid eating it.

    NUTRITION

    Calories: 205kcal | Carbohydrates: 15g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 3mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

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      Recipe Rating




    1. Rochelle says

      July 21, 2023 at 4:38 pm

      5 stars
      This was great and so easy! Took a bit of time to come together because my young kids were awake while I was trying to make it, but I think next time it would be really quick. I used the suggested method for substituting bouillon cubes and used veg-beef flavour. I also used black beans because I realized I forgot to buy any white ones, but that turned out fine as well, just some black flecks from the skins. It's very nice and tender, and I like how my slices fall into pieces a bit similar to how a meat roast sometimes has multiple pieces in a slice. I haven't tried slicing it cold on sandwiches but that will be happening this week. Thanks for the nice recipe, Mel! Something nice for a Sunday supper, not just occasions.

      Reply
    2. Reine Fares says

      July 04, 2023 at 11:13 pm

      5 stars
      Simply delicious 🤤

      Reply
    3. Teresa Sochacka Renton says

      May 08, 2023 at 9:22 am

      5 stars
      I’ve made this and it’s a hit, even with my anti-vegan 16 year old son. Is there a substitute for the nutritional yeast (for times I’ve been disorganised and run out?)

      Reply
      • Melanie McDonald says

        May 08, 2023 at 9:35 am

        Glad you're enjoying the recipe! Nutritional yeast is pretty unique and is there for umami flavour. If you have some, white miso would do a similar job, but you could just leave it out. It won't make a huge difference.

        Reply
    4. Susan Barcus says

      April 10, 2023 at 7:30 am

      5 stars
      Can you exchange hearts of palm for the artichoke hearts?

      Reply
      • Melanie McDonald says

        April 10, 2023 at 7:31 am

        I've never tried it.

        Reply
    5. Robyn Short says

      November 24, 2022 at 12:22 pm

      5 stars
      Oh my gosh. I followed the instructions exactly and this was so easy and so delicious. I’m buying the cookbook today! Thank you!

      Reply
      • Melanie McDonald says

        November 24, 2022 at 1:30 pm

        Love it! I'm so pleased you enjoyed it. Hope you enjoy my book too!

        Reply
    6. H says

      November 21, 2022 at 5:45 am

      Hi, the only artichokes in oil that I can find have a small amount of vinegar in the ingredients, is this likely to affect the process?

      Reply
      • Melanie McDonald says

        November 21, 2022 at 10:24 am

        They are fine to use!

        Reply
    7. Laurel Dhalla says

      October 13, 2022 at 8:44 am

      5 stars
      This roast was excellent! Thank you so much for this recipe. I made this for our Canadian Thanksgiving and everyone loved it! I did make one change because I realized at the last minute that my jar of artichoke hearts was too small. I added in a can of bamboo shoots which perfectly made up the weight difference. It was a great substitution, the roast was saved. we will definitely make this again!

      Reply
      • Melanie McDonald says

        October 13, 2022 at 1:21 pm

        So pleased you enjoyed it Laurel and glad it worked out ok with the bamboo shoot sub!

        Reply
    8. Valerie says

      January 16, 2022 at 6:21 pm

      I don’t have either artichoke hearts, fresh mushrooms or canned mushrooms. Any other substitute for the artichokes? Thanks. This recipe looks delicious.

      Reply
      • Melanie McDonald says

        January 16, 2022 at 9:44 pm

        For the best results, I recommend following the recipe as written. It's worth waiting until you have the ingredients rather than risk it not turning out so well.

        Reply
        • Carol says

          March 28, 2022 at 9:41 am

          Can jackfruit be used instead of artichokes

          Reply
    9. Doris Thunstrom says

      January 13, 2022 at 9:02 pm

      Sounds so good I'm going to try this if I can find all the ingredients

      Reply
    10. Kaylie says

      December 31, 2021 at 11:32 am

      5 stars
      I've made this for both Thanksgiving and Christmas this year and it's been perfect both times. Even the non vegans enjoyed it. Thank you and happy new year!

      Reply
    11. Ila Hendricks says

      December 27, 2021 at 6:58 pm

      2 stars
      I followed this recipe exactly, but it came out way too salty and the outer edges were very tough and hard to slice through. The inner part had an unpleasant texture. I ended up throwing it away. Now I don't know what I'm going to do with all this Vital Wheat that I bought for the recipe. Oh well.

      Reply
    12. Laurie says

      December 27, 2021 at 10:35 am

      5 stars
      It was the hit of Christmas dinner, both vegetarians and meat lovers! Turned out exactly right, easy to do! Love this one! Laurie

      Reply
    13. Cat says

      December 26, 2021 at 9:10 am

      5 stars
      I have been making this for several years, and it's always a hit at my dinners! My vegan chef friend asked me for the recipe yesterday and she has made it already. The more you knead it the tougher it gets so be careful how much you knead it (tougher just means you need to slice it thinner, IMO). Great recipe!

      Reply
    14. Barbara Mikk says

      December 25, 2021 at 7:03 pm

      5 stars
      Fantastic! Made this tonight for Christmas and it was FANTASTIC! Served with a light gravy flavored with onion and sage. Thank you!!

      Reply
    15. Whack says

      November 08, 2021 at 8:15 am

      Hi Melanie,

      Is "Vital Wheat Gluten" the same as "Vital Wheat Flour?"

      We're new to this, but trying hard...

      Thanks in advance
      ---Whack

      Reply
      • Melanie McDonald says

        November 08, 2021 at 9:41 am

        Yes it's the same.

        Reply
    16. Ruchama says

      August 22, 2021 at 11:30 am

      Most of the artichokes in cans we can buy are not in oil. They are in water. I would think they would be fine. But before I waste a lot of good ingredients, please let me know.

      Reply
      • Melanie McDonald says

        August 23, 2021 at 11:50 am

        I buy them in jars. Then they tend to be packed in oil rather than water. The ones in oil tend to have spices and herbs added so are more flavourful. That's why they are recommended for this, but the recipe will work fine with the ones in water too.

        Reply
        • Ruchama says

          August 23, 2021 at 3:09 pm

          Thanks. We keep a kosher home and I haven't seen any jarred artichokes that a certified kosher. I'll check around. Otherwise, I can just add some seasoning to the canned ones. Which would you suggest: poultry seasoning, Italian seasoning?

          Reply
    17. Troy says

      June 13, 2021 at 2:49 pm

      5 stars
      Excellent. Paired with mushroom gravy. Very good.

      Reply
    18. Keith Stewart says

      March 27, 2021 at 6:48 pm

      5 stars
      This is one of my favourite recipes and I make it often. Tonight for something different I divided the dough into 16 pieces and rolled up in the foil, 16 delightful little bangers. The baking time was reduced to 20 minutes. Browned in a skillet and served with mashed and a veg, I am a happy man. Thanks

      Reply
      • A Virtual Vegan says

        March 28, 2021 at 12:16 pm

        Ooo love that idea! They sound perfect!

        Reply
    19. Rosie says

      January 18, 2021 at 5:45 am

      5 stars
      I made this recipe the other day. I couldn’t believe how easy it was and how well it turned out. I couldn’t get any artichokes, so I decided to try the same weight of fresh mushrooms instead. Also, I couldn’t get the Bouillon paste, but added Organic Swiss Bouillon powder (2 tsp) to the water (I boiled the water first and then added the powder and mixed it in before adding to rest of ingredients). Going to give some leftovers to my son and his fiancée, who are both vegans. But it’s great to know that I can keep it for a week in fridge and also freeze what I don’t use - always handy for last minute dinners. Thanks Mel.

      Reply
      • A Virtual Vegan says

        January 18, 2021 at 10:13 am

        I'm really pleased you enjoyed it Rosie!

        Reply
    20. Samantha says

      December 20, 2020 at 2:52 pm

      I’m planning on making this for Christmas Eve dinner this week. I’m unable to find any canned artichoke hearts in oil, only in liquid. Will that work?

      Reply
      • A Virtual Vegan says

        December 20, 2020 at 5:13 pm

        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!

        Reply
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    Melanie McDonald

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