Making a Seitan Roast from scratch is easier than you might think! This flavor-packed vegan roast is tender, juicy, and perfect for any occasion, from dinner parties and holiday gatherings to weekly meal prep! Bake it in the oven or cook it an Instant Pot in half the time!
If you've never made seitan before, I'm here to tell you it doesn't have to be complicated.
Of course, there are recipes that are more involved than others, incorporating various processes like washing your own flour to strip away the starch instead of simply starting with store-bought vital wheat gluten.
There are also various kneading and cooking techniques you can use to create a shredded "meat" texture like I did in my vegan turkey roast.
But today's recipe doesn't involve any of that because today's recipe is all about simplicity and easy-to-find ingredients.
In fact, this roast only takes about 20 minutes to get prepped for cooking in your choice of the oven or an Instant Pot.
For more simple seitan recipes, check out my all-purpose seitan, vegan andouille sausage, and vegan meatballs next!
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Why You'll Love This Seitan Roast Recipe
- Perfect Texture: It turns out moist and meaty, like vegan roast beef!
- Simple Ingredients: This recipe uses ingredients you can find in most grocery stores.
- Easy to Make: It's as easy to prepare as kneading pizza dough!
- Great for Various Dietary Needs: This roast contains no tofu or nutritional yeast and can be made nut-free.
- Amazing Flavor: I may be biased, but I think this homemade version tastes SO much better than store-bought vegan holiday roasts!
Ingredient Notes
- Vital Wheat Gluten: This is the main ingredient in seitan and is what gives the seitan roast its structure and chewy, meat-like texture.
- Cannellini Beans: These add moisture and help soften the texture of the seitan, making it more tender and less dense. Feel free to use any type of white beans or pinto beans instead.
- Walnuts: Provide a rich, nutty flavor and a bit of texture to the roast. For nut-free, use olive oil or tahini instead.
- Fresh Garlic: Adds depth of flavor to the roast.
- Dried Seasonings: The combination of onion powder, poultry seasoning, rosemary, ground sage, fine sea salt, and black pepper creates a classic, authentic flavor typically found in meat-based roasts.
- Vegetable Broth: The broth is used both in the dough and during cooking to add moisture, infuse flavor, and help create a tender, juicy texture.
- Apple Cider Vinegar: Adds a bit of acidity, which helps to balance the flavors.
- Mustard: Adds a slight tanginess and contributes to the savory flavor of the roast.
- Maple Syrup: Provides a touch of sweetness that balances the savory and smoky flavors.
- Liquid Smoke: Adds a rich, smoky flavor, mimicking the taste of traditional smoked meats.
- Herb Rub: I used dried parsley, dried thyme, paprika (sweet or smoked), sea salt, and freshly cracked black pepper for the herb rub and a bit of refined coconut oil for coating the roast with the seasoning mixture. Feel free to use any neutral oil you'd like.
- Glaze (optional): A combination of olive oil and maple syrup can be brushed onto the roast before serving, if desired.
See the recipe card below for amounts and step-by-step instructions.
How to Make a Seitan Roast
Add the vital wheat gluten to a large bowl and blend the remaining roast ingredients.
Pour the blended mixture into the vital wheat gluten, and stir until a dough forms.
Knead the dough for about 5 minutes by hand or 3 to 4 minutes with a stand mixer on low speed. Shape the dough into a log approximately 9 inches by 3 ½ inches. In a small bowl, mix together the ingredients for the herb rub. Coat the outside of the roast with oil and then rub with the herb mixture.
Cut a piece of cheesecloth large enough to wrap around the roast several times, with plenty of excess on the ends so they can be securely tucked underneath.
Option: For a tied roast, cut a few pieces of twine and tie them around the roast. You want them to be lightly snug but not too tight.
Now, you're ready to cook the seitan using one of the methods below!
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For the Instant Pot Method
Add just enough broth to reach the bottom of the trivet. Place the wrapped seitan on the trivet, secure and lock the lid, and pressure cook on high for 65 minutes.
Allow natural pressure release for 10 minutes, and then quick release the remaining pressure.
Hint :
Keep in mind that the roast is large, so a 6-quart Instant Pot is the smallest size that will work unless you adjust the recipe to make a smaller roast.
For the Oven Method
Add broth to a baking dish and place the roast in the broth. Carefully flip the roast to dampen the cheesecloth and prevent scorching.
Cover the baking dish tightly with foil. Bake for 1 hour and 45 minutes, flipping halfway through cooking.
Serving Suggestions
- Serve this vegan roast with your favorite roasted vegetables, vegan gravy or mushroom gravy, and fresh sprigs of rosemary or thyme.
- Pair it with your favorite holiday side dishes, such as vegan mashed potatoes, savory mashed sweet potatoes, vegan cauliflower gratin, vegan cornbread dressing, vegan corn pudding, roasted brussels sprouts, and vegan mac and cheese.
- You can also slice the roast straight from the fridge to make sandwiches. Or chop, dice, or shred the seitan and pile it on salads, noodle dishes, and grain bowls.
Equipment You'll Need
- Blender: Any type of blender will work - regular or high-speed.
- Cheesecloth: While a lot of seitan roast recipes call for wrapping it in foil, for this particular one I prefer using cheesecloth because it's easier to feel the firmness of the roast after cooking to determine whether it's done. Seitan expands as it cooks, so foil can end up feeling very tight, fooling you into thinking the roast is ready. Cheesecloth is also great for anyone who prefers not to have aluminum foil in contact with their food.
- Twine (optional): This gives the seitan the appearance of a tied roast, but it is not necessary. You won't need to use twine as long as the ends of the cheesecloth are tucked underneath, as the weight of the roast will keep it secured.
- Stand Mixer (optional): If you prefer not to knead the dough by hand, you can use a stand mixer with a dough hook.
For Instant Pot Seitan
I recommend this method because it feels more predictable than the oven. However, you want to make sure the roast will fit inside your Instant Pot first. For reference, I used this 6-quart Instant Pot and the roast just barely fit. An 8-quart Instant Pot has plenty of room.
For the Oven Method
When choosing a baking dish, you'll need to keep the size of the roast in mind. It will be shaped into a log that's about 9 inches long and 3 ½ inches wide. I used this 10-inch Staub gratin dish, which worked perfectly.
FAQs
Unfortunately, this recipe cannot be made gluten-free. Vital wheat gluten is the key ingredient that gives seitan its texture, so it's not possible to make seitan without it. However, if you need a gluten-free main dish idea, check out this chickpea loaf or this Beyond meatloaf with stuffing.
The roast can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage. Thaw in the refrigerator overnight before using.
There are a few ways you can reheat your roast, but use care since seitan can dry out easily. If you have individual slices, you can briefly reheat them in the microwave. You can also reheat portions in the oven - generously baste the seitan with broth, cover tightly to trap the moisture, and bake at 375° F until hot. Alternatively, you can reheat portions on the stovetop as part of sautés, soups, or stir fries.
Helpful Tips
- To test for doneness, use tongs to press the center of the roast. It should feel very firm. It's okay if the center feels slightly less firm than the ends, but if the center feels at all squishy, cook for another 5 minutes in the Instant Pot or 10-15 minutes in the oven. Remove the cheesecloth once cool enough to handle.
- For the best flavor and texture, I recommend refrigerating the cooked roast overnight.
- If serving as a whole roast, giving it a quick sear in a pan gives it nice color. After browning the "skin," brush on the maple syrup and olive oil glaze just before serving. This gives the roast a dark, golden glisten.
More Seitan Recipes
Recipe
Vegan Seitan Roast (Instant Pot or Baked)
Equipment
- cooking twine
- baking dish
Ingredients
For the roast:
- 2½ cups vital wheat gluten
- ¾ cup Cannellini beans, rinsed and drained - Or sub pintos or other white bean.
- ⅓ cup raw walnut halves - For nut-free, sub 2 tablespoon olive oil.
- 5 cloves garlic
- 1½ teaspoons onion powder
- 1½ teaspoons poultry seasoning
- 1½ teaspoons dried rosemary - Not powdered.
- ¼ teaspoon ground sage
- 1½ teaspoons fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 to 3½ cups vegetable broth, divided - 1½ cups are for the roast, the rest is for cooking.
- 1 tablespoon apple cider vinegar
- 1 tablespoon prepared mustard
- 1½ tablespoons maple syrup
- 1 teaspoon liquid smoke
Herb rub:
- 1½ teaspoons dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon paprika, sweet or smoked
- ¼ teaspoon sea salt
- freshly cracked black pepper
- 1 teaspoon oil - I like to use refined/deodorized coconut oil for this step, but any neutral oil will do.
Optional glaze for serving:
- 1 tablespoon olive oil, divided
- 1 tablespoon maple syrup
Instructions
- Plan: If cooking in an Instant Pot, make sure it's large enough to hold the roast, which is approx 9 inches long. I use this 6 quart model. If cooking in the oven, locate a high-sided baking dish that can hold the roast plus about an inch of broth, and that can be tightly covered with foil. Preheat oven to 375 degrees F (190 C).
- Place vital wheat gluten in a large mixing bowl, and set aside. In a blender combine the beans, walnuts, garlic, onion powder, poultry seasoning, rosemary, sage, salt, pepper, 1 ½ cups broth (354 ml), vinegar, mustard, maple syrup, and liquid smoke. Blend on high speed until smooth.
- Pour wet ingredients into vital wheat gluten, and stir until a dough forms. Move dough to a flat surface and knead by hand for 4 to 5 minutes. The dough will continue to firm up as you knead, and you'll see the gluten strands forming. *Alternatively, you can use a stand mixer with a dough hook attachment to do the kneading. Let it run on low (speed 2) for 3 to 4 minutes.
- On a flat work surface use your hands to shape the dough into a log approximately 9 inches long x 3 ½ inches wide. Note, this will barely fit in a 6 Qt. Instant Pot; for the IP you can make it a bit shorter and wider if needed.
- In a small bowl, combine the dry ingredients for the herb rub. Coat the outside of the roast with oil, then apply the rub. Let the seitan rest for a few minutes.
- Cut a piece of cheesecloth large enough to wrap around the roast several times and with enough overhang on the ends to be securely folded underneath (the entire roast should be contained). Refer to photos above if needed. Wrap the roast, then tightly fold the ends underneath. Optional: wrap with 3 to 5 pieces of twine to create a "tied roast" appearance.
- Instant Pot instructions: place trivet inside the insert, and add just enough of the remaining broth to reach the bottom of the trivet. Place wrapped roast on trivet, close and secure the lid. Cook on high pressure for 65 minutes. Allow pressure to naturally release for 10 minutes, then quick release remaining pressure. Carefully remove Instant Pot lid. Let roast cool for a few minutes, then lift out by trivet handles and place on counter to cool. Oven instructions: place wrapped roast in baking dish and add remaining 2 cups of broth. Flip the roast a couple of times so that the cheesecloth gets saturated with broth. Cover dish tightly with foil, crimping the edges. You want to contain as much of the steam as possible to keep the roast moist. Bake for 1 hour and 45 minutes, flipping the roast at the 1 hour mark.
- To test for doneness, use tongs to press the center of the roast. It should feel very firm. It's okay if it feels slightly less firm than the ends, but if the center feels at all squishy, cook for another 5 minutes in the Instant Pot or 10 minutes in the oven. Remove the cheesecloth once cool enough to handle.
Serving options:
- The roast can be served after cooling for about an hour, but the texture is best the next day. To store, remove the cheesecloth and allow roast to cool completely. Transfer to an airtight storage container, and refrigerate overnight.
- If using for salads or sandwiches, the roast can be sliced and eaten cold. If serving as a whole roast, remove from refrigerator 1 hour before serving so that it can warm up. Then, pan-sear as described below.
- Preheat a heavy skillet over medium heat. Add about a teaspoon of oil, and sear the top of the roast until browned, about 2 minutes. Flip the roast, and sear the underside. If desired, hold in place with tongs to sear the sides, as well. Place on a serving platter. Stir together the remaining 2 teaspoons of olive oil and the maple syrup. Brush onto the outside of the roast, and serve.
Notes
- Briefly reheat individual slices in the microwave.
- Generously baste with broth, cover and bake at 375 degrees for about 10 minutes or until hot.
- Reheat on the stovetop as part of sautés, soups, or stir fries.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Alexandra
An easy and good seitan roast; I used Kidney beans because that's what I had.
Katie
I have made your vegan turkey roast recipe several times recently because it is absolutely AMAZING. I'm excited to try this one as well! I am wondering if I could prep this in the food processor the same way that you do the turkey roast? (Process 1 minute after adding gluten, rest, process one more minute, then prepare in cheesecloth.) I love the ease of using the food processor for the whole prep!
Lori
Hi Katie, I'm so glad you're loving the seitan turkey! Yes, using the food processor will work for this roast, too.
Pat
This has been my go-to recipe for holiday dinners and everyday "lunchmeat" for a couple years now. It is much better than commercial seitan and the ingredients are readily available. Thank you!
May
Does the cooking time change if I cook two roast at the same time.
Thanks
Lori
Hi May,
Yes, most dishes do require a little more time when there are two, but with this one having such a long bake time, it's difficult to say. Another 5 to 10 minutes may be needed. Definitely press with tongs to check the firmness, as described in step 8.
Danica
Thank you so much and Happy Holidays!
Danica
Hello, Thinking about making this for Thanksgiving this year. Q: on making it the day before - do you reheat in oven (per reheating instructions) an hour after removing from heat or is just pan searing sufficient? Also, I really want to add nooch. Do you think 1/3 cup would throw it off? And is there an alternative for cheesecloth?
Lori
Hi Danica,
Yes, adding that amount of nutritional yeast should be fine. For reheating, if you want it to be totally hot through the center, yes I would bake it as described, and then sear in a pan. Alternatively, instead of pan-searing, you could uncover the roast and place it under the broiler for a few minutes.
Instead of using cheesecloth and baking it in broth, you could wrap the entire roast tightly with heavy-duty foil (as described in the seitan turkey recipe), and place it on a baking sheet. Hope that helps!
Kate
Love the look the cheesecloth and twine give!
I have a legume allergy so no beans/lentils/soy. Any subs for the beans you think would work well?
Lori Rasmussen
Hi Kate - How about sauteed mushrooms? I think that would be the best option for overall moisture and texture. Cooked potato could also work. Since the beans are there to soften the seitan by disrupting the gluten formation, including more nuts/nut butter or a few tablespoons of oil is another option. You could do a combination of those. Hope that helps!
Michelle
This looks amazing! On my thanksgiving menu. Do you think I could double the recipe and cook 2 roasts at once? I’d love to freeze one. TIA!
Lori
Thanks, Michelle. Yes, making two at once is totally doable. It's a large roast, so you'll have quite a bit on your hands!
Hope you love it. 😀
Michelle
Made two as planned by doubling and kneading everything in the stand mixer. Turned out great! Stoked for leftover sammies. My cheesecloth stuck so I suspect I let it cool too long with it on. Next stop:andouille! Thank you!
Autumn
Hi Lori,
This recipe looks amazing & I'm going to make it tonight! When would you add the carrots and potatoes and how would you prepare them? I'm craving my mom's classic pot roast and want to veganize it!
Lori
Hi Autumn,
I love that you're veganizing a family recipe. So fun!
Pretty much any recipe for roasted potatoes online will help you get there. Typically, I cut the potatoes into somewhat equal-size pieces, and carrots can be halved if thick and sliced. I recommend cooking them after the roast is done. This will allow the roast time to rest, which helps the texture of the seitan, and means you can increase the oven temperature for the potatoes. Toss them with oil, salt, pepper, and a little dried thyme, then bake at 400 degrees for about 30 minutes or until fork tender.
Have fun. 🙂 I hope you love the roast!
Autumn
Perfect, thanks for your quick response!
Susie Bennett
Would lentils work? I can't eat most beans due to IBS.
Lori
Hi Susie, yes lentils should work just fine. I would reduce it to 2/3 cup cooked lentils. Let us know how it goes!
Pat Hill
This seitan has become a regular in our family. We've only made the oven version. I keep intending to try the instant pot version but we like the oven version so much that I can't think of a good reason to change.
Lori
Aww I'm thrilled your family is enjoying it so much. Thank you, Pat!
Liezl
Hi, thank you! Made this roast fir the first time for Christmas lunch. So impressed with the recipe and proud of myself ☺️
Happy Holidays!
Lori
Wonderful, Liezl. 😀 So happy to hear that! And happy new year!
Francesca
Hi Lori, thank you for another amazing seitan recipe!!! I’ve made the Instant pot version for tonight dinner and it tastes great. I have used black beans instead of cannellini for the colour, and I wrapped the roast in parchment paper.