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Vegan Roast

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4.95 from 68 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!

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.

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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. 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.

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

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

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.

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:

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.

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.

📖 Recipe

Vegan roast sliced on a plate with all the trimmings

Vegan Roast

Author: Melanie McDonald
4.95 from 68 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 Recipe Pin Recipe
PREP TIME: 15 minutes
COOK TIME: 1 hour 10 minutes
TOTAL TIME: 1 hour 25 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

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: 205kcalCarbohydrates: 15gProtein: 29gFat: 3gSaturated Fat: 1gSodium: 391mgPotassium: 271mgFiber: 3gSugar: 1gVitamin A: 283IUVitamin C: 6mgCalcium: 80mgIron: 3mg

Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
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Reader Interactions

Comments

  1. Ruchama says

    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

      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

        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?

  2. Troy says

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

    Reply

  3. Keith Stewart says

    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

      Ooo love that idea! They sound perfect!

      Reply

  4. Rosie says

    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

      I'm really pleased you enjoyed it Rosie!

      Reply

  5. Samantha says

    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

      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

  6. Bronte Marshall says

    Hello there,

    I love the sound of your recipe and I am excited to bake and try it!! Thank you for providing it!!

    I was just wondering your recommendation if I were to half the recipe? (As I was thinking of making a batch and giving half to my friend who is also the only vegan in her family)

    Look forward to hearing from you and I hope you are as excited for Christmas as I am!!

    -Bronte

    Reply

    • A Virtual Vegan says

      It should be fine. Keep both pieces in a log shape about 4 inches in diameter and the cooking time shouldn't change too much. I'd just knock off 5 minutes I think. It keeps well for a week in the fridge and can be frozen once cooked too so it's great for giving to someone. Merry Christmas!

      Reply

      • Bronte Marshall says

        Oh lovely! Thank you so much!!

        Merry Christmas to you too!!

  7. Georgina Lamb says

    Is there a sub for artichoke hearts?

    Reply

    • A Virtual Vegan says

      I've enver tested it with anything other than the artichoke hearts. They really are the best thing to use because of their flaky texture, flavour and colour.

      Reply

  8. Dawn says

    Is it possible to freeze it before baking? I’m working next week and won’t have time to make it in the 3 nights before Christmas! Thanks ?

    Reply

    • A Virtual Vegan says

      I've never frozen it before baking so I don't know how it would turn out. It's great made ahead though and would be fine in the fridge for up to a week. It can also be frozen with no problems once it's been baked.

      Reply

  9. Carol Bryan says

    5 stars
    I just made this recipe for last night. My husband had bought an exceptional bottle of red wine for a special dinner so I made the roast. We thought it would taste better with a beef focus rather than turkey or other poultry so I adjusted the recipe slightly. I left out the sage and used "Better Than Bouillon No Beef" rather than "No Chicken." The roast was spectacular and was darker brown and had more of a beef flavor. We had roasted potatoes and Red Wine Gravy along with veggies. It was wonderful.

    Reply

    • A Virtual Vegan says

      I'm really pleased you enjoyed it Carol! Your meal sounds delicious!

      Reply

  10. Nicola says

    Is there a way to make this recipe gluten free? Or for your gluten free roast recipe can I add artichokes and/or beans? I like the ideas of the flavours in this recipe a bit better than the gluten free recipe version. Looks great thanks!

    Reply

    • A Virtual Vegan says

      I wouldn't try making this recipe gluten-free. It took me months to perfect my gluten-free roast. There are no straight swaps. It would be much better to make my already GF recipe.
      Regarding the GF one, you could probably use artichokes instead of the mushrooms. Be sure to squeeze them out well to get most of the liquid out of them. I'd suggest the marinaded ones in oil rather than brined for max flavour. I wouldn't recommend using beans in the GF one. I had to work really hard to get a decent texture. Beans make it way too smooth and pate'ish and they don't have much flavour either.

      Reply

  11. Keith Stewart says

    5 stars
    Thanks for this recipe. My doctor has put me on a vegan diet because of high cholesterol. I made this roast tonight and it is fantastic. There are lots of leftovers which is a good thing because I could eat it every night.

    Reply

    • A Virtual Vegan says

      I'm really pleased you enjoyed it Keith and best of luck with lowering your cholesterol!

      Reply

    • Cherri says

      Are the marinated artichoke hearts what you use? Those are the only ones I can find in oil.

      Reply

      • A Virtual Vegan says

        They are fine. They'll add some extra flavour!

  12. Lindsey says

    Hi there!
    I’m excited to try this recipe out as a replacement for the Quorn roast. :-) I’m curious if olive oil poached mushrooms or jarred palm hearts could replace the artichoke hearts?? (Trying to use what I’ve got b4 buying other stuff.)
    Thanks for sharing your creation!
    -Linds

    Reply

    • A Virtual Vegan says

      I haven't tried either in this recipe so I'm not sure how they would affect the flavour or texture. If you try it though let us know how it turns out!

      Reply

  13. James says

    How sticky should the dough be when kneading? Should it be like a bread dough or more to the sticky side?

    Reply

    • Melanie McDonald says

      Not sticky. A bit tacky. When kneading it feels kind of like tough bread dough.

      Reply

  14. Lacey says

    5 stars
    Phenomenal recipe! I even used artichokes in brine and added capers to make up for some flavor. I also used a lot of spices and added a drop of liquid smoke. It was my first time kneading so I felt like I had no idea what I was doing and it still came out tender and delicious! The hubby is even surprised it looks like meat! Its so easy and with your onion gravy from your book, this recipe is now on our rotation. Thank you so much!!

    Reply

    • Melanie McDonald says

      Thank you Lacey! I'm really pleased you both enjoyed it and thanks so much for stopping by to leave a review. It's much appreciated!

      Reply

  15. Maria says

    I measured out the vital wheat gluten using cups instead of a scale. I haven't cooked the roast yet. Unfortunately, I missed the part that says only use a scale. Now I'm wondering if it will be ruined

    Reply

    • A Virtual Vegan says

      It doesn't say to only use a scale. It says "for the best results weigh the vital wheat gluten". I always recommend a scale for measuring flour-like substances in my recipes because cups are notoriously inaccurate. Every single time you fill a cup it will be holding a different weight and it can really affect how recipes turn out. Also people don't tend to use measuring cups correctly. Some scoop the ingredient up into the cup which means they will end up with up to a third more than was intended. The only way to be accurate is to use a scale.
      Regardless though, as long as you measured with the measuring cup as they are intended to be used (by spooning the VWG in and scraping the top with a knife without shaking/compacting it down, you should have just about the right amount and the recipe will be fine. Even if you used too much in this recipe it won't ruin it. You'd just need to add a little more liquid to make the dough come together. Hope that helps.

      Reply

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