Ultimate Vegan Roast Recipe
This vegan roast made with seitan is a savory, protein-rich dish that’s completely plant-based and oil-free, offering a healthy yet indulgent alternative to traditional roasts. Its meaty texture and bold flavor make it the perfect centerpiece for any vegan meal. It is surprisingly simple to make and perfect for dinner and even special occasions like parties and holiday meals.
You may be thinking that an amazing vegan dinner entree like this one will take lots of steps and hours in the kitchen, but that’s just not true in this instance. It’s a simple recipe that is perfect for the holidays.
Whether you serve it with oil-free roasted potatoes and other veggies or slather it with generous portions of my vegan brown gravy, everyone in the family is going to love this hearty festive dish. We have more options on this list of 41 vegan Thanksgiving recipes.
Reasons you will love this recipe
- Rich in Plant-Based Protein – This vegan seitan roast is packed with protein, making it a hearty and satisfying main dish for any plant-based meal.
- Perfect Meat Alternative – Seitan has a dense, “meaty” texture that mimics traditional roasts, providing a delicious and cruelty-free alternative for holidays or special occasions.
- Oil-Free and Healthy – Made without oil, this vegan roast is a healthier option that doesn’t compromise on flavor or texture.
What is seitan?
Seitan is a high-protein, plant-based food made from vital wheat gluten, which is the main protein component of wheat. It has a dense, chewy texture that closely resembles meat, making it a popular meat substitute in vegetarian and vegan diets. We have an article on everything you need to know about seitan and recipes to use it in.
Seitan is often used in a variety of dishes, from stir-fries and stews to roasts and sandwiches, due to its ability to absorb flavors well and its versatile cooking properties. This soba noodle vegan stir-fry is a great example.
Ingredients you will need
- Vital wheat gluten- Provides a chewy, meat-like texture that mimics traditional roasts. Its high protein content allows it to hold its shape well and absorb flavors effectively, making it ideal for creating satisfying plant-based dishes.
- Beans- White beans are used in vegan roasts to add moisture, creaminess, and a subtle flavor that complements other ingredients
- Liquid smoke- A small amount of liquid smoke adds a robust, savory note without the need for actual smoking or grilling, creating a more authentic and enjoyable taste experience in vegan roasts.
- Seasonings- Soy sauce, nutritional yeast flakes, rosemary, thyme, and smoked paprika are some of the seasonings that create a warm flavorful experience for this meatless loaf.
How to make seitan vegan roast
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, add the vital wheat gluten, nutritional yeast, garlic and onion powder, sage, rosemary, thyme, smoked paprika, salt, and pepper. Whisk together well and set to the side.
STEP #2: Next, add the beans, garlic cloves, soy sauce, veggie broth, and liquid smoke to a blender or food processor and blend well.
For the beans, I like to use white beans like great northern or cannellini beans. Pinto beans are another great option.
STEP #3: Add the bean mixture that has been blended to the larger bowl with the dry ingredients and stir well to combine.
Once it’s mixed as well as you can get it with a spoon, it is time to get your hands into it and begin kneading.
If it seems a little too dry, it’s okay to add a splash of veggie broth. Knead for about 3 minutes or so. The longer you knead it, the chewier the finished product will be.
STEP #4: Form the dough into a log that is about the size of a roast, around 10 inches by 5 inches.
Have a sheet of foil with a sheet of parchment paper ready to place it on. The parchment paper keeps the roast from touching the aluminum foil.
STEP #5: Place it on the parchment paper, roll it up tightly, and tuck the ends underneath.
Wrap it up in foil to help hold in the moisture. Tuck the foil ends under as well.
STEP #6: Place the vegan roast on a baking sheet or pan and pop it into the preheated oven.
Bake for approximately 1 hour, flipping it every 20 minutes to ensure that it cooks well on all sides.
STEP #7: Remove it from the oven and let it cool for about 15 minutes before slicing and serving.
Great add-ons are roasted potatoes, carrots, and other veggies, as well as steamed green peas. My 10-Minute Brown Gravy is excellent with this seitan roast as well. If you need more inspiration, check out this list of 21 Vegan Holiday Recipes.
Roasting potatoes and carrots
To roast the potatoes and carrots completely oil-free to serve with this roast, I simply dice them up and steam them in a microwave-safe dish for 7 minutes.
Once they are slightly tender, place them in a nonstick baking dish and add seasonings like garlic powder, onion powder, smoked paprika, salt, and pepper. Bake in the oven at 400°F for approximately 30 minutes, stirring around the 15-minute mark. Cook until golden brown.
Frequently Asked Questions
Unfortunately, seitan is made from gluten, so it cannot be gluten-free. However, another great option is my Vegan Meatloaf which has gluten-free options.
I use white beans like cannellini or great northern beans. Pintos are also a great option. Just make sure to drain and rinse them if they are from a can.
To reheat, simply warm it in the oven or microwave, or slice it and sauté in a pan to maintain its texture and flavor.
Store it in an airtight container in the refrigerator for about a week. It also freezes well.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Perfect Vegan Roast
Ingredients
- 2 cups vital wheat gluten
- 1/3 cup nutritional yeast flakes
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 teaspoon smoked paprika
- salt & pepper to taste
- 3/4 cup cooked white beans navy, great northern, cannellini, pintos
- 2 cloves garlic
- 3-4 tablespoons soy sauce
- 1/2 teaspoon liquid smoke
- 1.5 cups vegetable broth
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, add the vital wheat gluten, nutritional yeast, garlic and onion powder, sage, rosemary, thyme, smoked paprika, salt, and pepper. Whisk together well and set to the side.
- Next, add the beans, garlic cloves, soy sauce, veggie broth, and liquid smoke to a blender or food processor and blend well.
- For the beans, I like to use white beans like Great Northern or cannellini beans. Pinto beans are another great option.
- Add the bean mixture that has been blended to the larger bowl with the dry ingredients and stir well to combine. Once it’s mixed as well as you can get with a spoon, it is time to get your hands into it and begin kneading. If it seems a little too dry, it’s okay to add a splash of veggie broth. Knead for about 3 minutes or so. The longer you knead it, the chewier the finished product will be.
- Form the dough into a log that is about the size of a roast, around 10 inches by 5 inches.
- Place it on the parchment paper and roll up tightly and tuck the ends underneath. Photos above to help you visualize.
- Next, take the log that is in parchment paper and wrap it up in foil to help hold in the moisture. Tuck the foil ends under as well.
- Place the vegan roast on a baking sheet or pan and pop it into the preheated oven. Bake for approximately 1 hour, flipping it every 20 minutes to ensure that it cooks well on all sides.
- Remove from the oven and let it cool for about 15 minutes before slicing and serving.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Well written and easy to follow – I used drained G Northern beans. Kneaded 3 or more minutes. The roll was about 10″ long 3″ (not 5″ as stated in recipe) in diameter. I think it could have baked at least another 30 minutes as the inside is still too doughy for my taste – I was hoping for a firmer texture. I think I’ll try it again with less beans and a longer cooking time – might go with 375 degrees instead of 350.
I want to know, if this can be made ahead of time, wrapped in Parchment paper and foil than frozen?
Hi Debbie- Yes, this can be made ahead and frozen. It actually freezes well.
Hi Terri,
I’m just curious if you freeze it and then let it thaw what is the best way to heat it so it’s not just dry, or that it’s not just a solid block of rubber. I feel like every roast I’ve made that way, not your recipe, but others come out to be kind of like a solid piece of a rubbery whatever that is really unpleasant to eat. I’d rather go without. I really want to try this but I want to know the best way to reheat it.
I usually slice it before freezing because we eat it on sandwiches. Once sliced, try wrapping it in parchment paper and sealing it in a ziplock bag.
How long would you bake this if you doubled the recipe?
Hi Aj- I haven’t tried doubling the recipe before, so I can’t say for sure. I almost wonder if it might not be better to make 2 loaves.
It turned out great. Mine was quite wet (I measured carefully) but not too wet to knead. I added a little more of the dry spices and some powdered mushrooms. The final roast looked just like the picture and is very yummy.
Can you freeze the roast before baking? or after?
Hi Joy- This roast can be frozen after it is baked. I’ve done it before, and it does just fine.
@Terri Edwards,
Hi – just wondering how you reheated it after freezing? I plan to make it and freeze whole after baking.
Hi Vanessa- That’s a good question! I would let it thaw in the refrigerator after removing it from the freezer and then reheat it in the oven or microwave. To help hold in the moisture when reheating, I would use an oven-safe dish (on 350°F) or microwave-safe dish with a lid.
I’ve tried it and it looks exactly like yours. I didn’t make the oven roasted potatoes but I can imagine they would complement the roast very well! I’ll try it next time! Thanks for sharing this recipe!
Hi Sabina- Yay! I’m so glad that it turned out well for you. You’re right about the potatoes being a great compliment, so definitely try those next time. Thanks for letting me know. 🙂
When you say “ the more you knead the chewier it gets”. Do you want it to be chewy? Or do you recommend less kneading?
I did make. Unfortunately I can’t see where to post a picture. It was good. Thanks for recipe
Hi Karen- Just a few minutes of kneading is all that it needs. I have found that the more I knead it, the tougher it gets. So glad that you enjoyed the roast!
I have this is the oven right now!! Giving it a test run to decide if I make it for next week?? Thanks for a great recipe!
Hi Heidi- I hope you’ll love it! And, great idea to do a test run. 🙂
Would this work with oats? My son is gluten intolerant.
Hi Cora- Unfortunately, oats wouldn’t work for this recipe. The vital wheat gluten has special properties that make it firm and chewy when baked. I do have some other great main dish recipes for the holidays in this list though https://eatplant-based.com/vegan-thanksgiving-recipes/