Celebration Seitan Roast
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This Seitan Roast is absolutely delicious and perfect for any special celebration. It is so good you will not believe it. Perfect texture and flavour. Make it and let us know your opinion?.

Celebration Seitan Roast for family vegan dinner
Celebration Seitan Roast for family vegan dinner
Celebration Seitan Roast
Celebration Seitan Roast

If you liked this recipe, check out our Perfect Roast Potatoes with a Crunch. They are amazing!

Celebration Seitan Roast

Celebration Seitan Roast

This Seitan Roast is absolutely delicious and perfect for any special celebration. It is so good you will not believe it. Perfect texture and flavour. Make it and let us know your opinion.
5 from 10 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 30 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 50 mins
Course Birthdays, Celebrations, Christmas, Main Course, Mock-meats & Burgers, Valentine’s Day
Cuisine British Cuisine
Servings 8
Calories 327.2 kcal




  • 2 cup water
  • 6 tbsp Japanese soy sauce
  • 4 tbsp canola oil
  • 2 small beetroots, peeled (~90 g)
  • 4 tsp vegan Worcestershire sauce
  • 2 tsp browning liquid



  • 4 tbsp vegan butter
  • 4 tsp vegan Worcestershire sauce
  • 1 pinch Black pepper
  • Ground spices and herbs of your choice (we use dry rosemary and thyme)


  • Combine the water, soy sauce, canola oil, peeled beetroots, Worcestershire sauce and browning liquid in a high-speed blender and blend until smooth.
  • Place all the dry ingredients in a large bowl and mix them well. Then add the blended wet ingredients to the dry ingredients and combine. Mix them with a sturdy spatula until the dough is formed.
  • Preheat the oven to 180°C.
  • Transfer to a work surface and knead intensely until dough is very elastic. Test to make sure that dough does not break too easily. The dough should stretch significantly without breaking.
  • Now, form the dough into a beautiful roast shape.
  • Using a parchment paper on the baking sheet, bake the roast uncovered on the middle rack of the oven for 1 hour and 15 minutes.
  • Using a large pot, bring the broth to a boil and, when the roast is finished in the oven, place it inside and reduce the heat to a simmer. Leave the pot uncovered and simmer for around 1 hour and 15 minutes. Monitor the pot frequently, to make sure the broth is simmering, not boiling, but do not just let the roast poach in hot broth either. Turn it occasionally.
  • When it’s finished simmering, remove the pot from the heat, cover with a lid and let cool in the broth for a few hours until lukewarm.
  • Transfer roast to a food storage tupperware and add 1/2 cup of broth inside it.
  • Refrigerate overnight or for up to 1 week. Do not miss this step as it is very important for it to firm and enhance the correct texture.
  • The next day, bring the roast to room temperature for about 1 hour before pan glazing.
  • Using a deep non-stick skillet, add vegan butter and melt it over medium heat. Add the Worcestershire sauce, black pepper and ground spices or herbs of your choice.
  • Add the roast to the skillet and turn it to coat. Lightly brown the roast, turning frequently until a gorgeous deep brown colour is reached.
  • If it is not warm enough, place roast in a shallow baking dish covered securely with foil and heat in the oven to 180°C for 20 minutes or just place it in the microwave and heat for some minutes until desired results.
  • Slice and serve with your favourite sauce (we use pepper sauce) and baked vegetables. Enjoy!


Calories: 327.2kcalCarbohydrates: 13.3gProtein: 36.3gFat: 13.5gSaturated Fat: 2.7gSodium: 773.8mgPotassium: 180.82mgFiber: 1.8gSugar: 2.4g
Keyword Baking, Frying, Pan-frying, Simmering
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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  1. Well this sucks, your measurement of 2.5 litres is way too much even using half of that turns it into a sludge and just wasted all that gluten flour, think you must have meant 2.5 cups bud, fix it.

    1. The first step of the recipe is to “Combine the water, soy sauce, canola oil, peeled beetroots, Worcestershire sauce and browning liquid in a high-speed blender and blend until smooth. ” The broth is not mentioned there. The vegetable broth is for simmering the roast in after baking. We have now made it even clearer giving the simmering broth its own heading in the ingredients list. Thank you for pointing this out to us and sorry that it was not 100% clear.

  2. I have been making this vegan roast for my family for the last 2 years every time we have a fancy dinner at home! This roast is so juicy delicious and easy to make, plus my family of omnivores love it and say they don’t miss the meat at all when I make it. Thank you so much for this wonderful creation, hopefully I’ll turn them all vegan soon enough.. We love the Swedish vegan ham and the tenderloin too! Buying your book soon ofc. Thank you for being passionate about veganism and proving that vegan food is everything but boring!

    1. Hi Julia,
      Thank you so much for your sweet words, they mean so much to us both! We are really happy that you enjoy our recipes and thank you for the support! We really hope you’re enjoying our cookbook too!

  3. Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

  4. Such a great recipe! just tried it and I loved it! I used beetroot powder instead of fresh beetroots, it works well but next time I think I’ll stick to the latter for more moistness on the inside just like how it looks in veganvvocals pictures. This is definitely is something I will regularly make. Makes a great holiday meal, but I couldn’t wait for the next holiday! Let’s say for now I’m good with celebrating this recipe, no occasion needed!

    1. Hi Eliana!
      We are so happy to hear that you enjoyed our celebration seitan roast and that you will keep making it. We make it all the time too! 🙂

  5. Can this be frozen?

    1. Hi Talia,
      We have never frozen this particular recipe, but have frozen other similar recipes like our seitan bacon (from our cookbook). What we do is slice it first, and freeze the slices for up to 3 months. That works just fine for us 🙂

      1. When I tried that recipe i made 2 loaves, and saved one in the freezer for another occasion, wrapped in baking paper, then in a piece of aluminum foil. I actually took it out of the freezer a couple of days ago, kept it in the fridge to defrost, and cooked it when it was soft again. And i can definitely say it works 100%. Same taste and texture as a freshly made one.

      2. Thanks! When boiling, do you remove the baking paper?

        1. Yes, i just used the baking paper to wrap the loaf when done then i also wrapped it in foil . I wanted to keep its texture and freshness intact as much as possible. I removed both layers to reheat or cook. But you can always reheat the loaf in the oven if wrapped in foil only, without the baking paper.

  6. Hi, what can be used for the browning liquid and also can the vegetable broth me stock? Thank you,

    1. Hi Kate!
      If you’re unable to find or make homemade browning liquid (I’ve seen so many recipes online, although we do not have our own yet), then maybe add 1 extra teaspoon of vegan Worcestershire sauce or Japanese soy sauce, but I can’t think of anything to really substitute that ingredient.
      About the vegetable broth or stock, yes, you can add both, as long as they’re vegan 🙂
      Hope I was able to help you!

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