George This Homemade Vegan Celebration 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 in the comments! Serve it with our Vegan Creamy Green Peppercorn Gravy, Perfect Roast Potatoes with a Crunch, or The Best Garlic Roasted Potatoes. Enjoy, it’s insanely tasty! Serve it with our Quick & Easy Delicious GF Vegan Crab Cakes shown in photos!
If you liked this recipe for Seitan Roast, check out The Best Vegan Meatloaf with Mushroom Sauce, Swedish Style Vegan Ham, Vegan Serrano Cured Ham or Spanish Vegan Jamón Serrano, and the rest of our Christmas Special Vegan Recipes. You’ll love them all!
If you enjoyed our Seitan Roast, we have so many more recipes for vegan meat in our new cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way”, in chapter 3 “VEGAN BUTCHERY”. In this chapter, you can find recipes for 13 incredibly delicious types of vegan meats, some of them gluten-free too! Here’s a list:
- VEGAN BRATWURSTS
- VEGAN HOT ITALIAN SAUSAGES
- VEGAN WHEAT FILET MIGNON
- VEGAN BBQ RIBS
- THE BEST VEGAN BURGER
- BAKE-ON: A SUPER QUICK&EASY BACON MADE OF TOFU
- SWEDISH CHRISTMAS HAM
- CHICKUN: 2 DIFFERENT WAYS TO MAKE VEGAN CHICKEN: VEGAN THYME & ROSEMARY CUTLETS AND SPICY BUFFALO CHICKEN TENDERS
- SEITAN BACON
- VEGAN MORTADELLA
- BAVARIAN MORTADELLA
- SEITAN PEPPERONI
- and more!!
THYME & ROSEMARY CUTLETS THYME & ROSEMARY CUTLETS & VEGAN EGG ON VEGAN CAESAR SALAD SEITAN PEPPERONI ON VEGAN PEPPERONI PIZZA SEITAN PEPPERONI VEGAN MORTADELLA BAVARIAN MORTADELLA BRATWURSTS Photo shows our Fluffy Homemade Vegan Bagels and some recipes from our cookbook ALL PLANTS: our Vegan Fried Egg, Seitan Bacon & Hot Italian Sausages HOT ITALIAN SAUSAGES & THE BEST VEGAN SCRAMBLE OUR COOKBOOK SPICY BUFFALO CHICKUN TENDERS ON OUR BOOK COVER NO-PIGS IN A BLANKET SPICY BBQ CAULIFLOWER WINGS WHEAT FILET MIGNON YELLOW PEA SOUP WITH SEITAN BACON SEITAN BAC’N WHEELS&CHEEZE WITH TOFU BACON BBQ RIBS THE BURGER CHARCUTERIE BOARD
We also have an entire chapter named “Dairy is Scary” dedicated to vegan dairy substitutes, from homemade coffee creamers to 3 kinds of homemade yoghurts, homemade tofu, 4 types of cultured vegan cheese, and 5 easy and quick varieties of vegan cheese including feta, cheddar, Buffalo Mozzarella, etc. If you’re a cheese lover, you will love our cookbook! Read more about it here.
If you liked this recipe, check out our Nut-Free Vegan Parmesan Cheese, our Vegan Buffalo Mozzarella, our Gluten-Free Vegan Mortadella, our Fluffy Homemade Vegan Bagels, our Vegan Mayonnaise (Plain & Spicy), our Easy to Make Vegan Béarnaise Sauce, our Oil-Free & Healthy Vegan Béarnaise Sauce, our Vegan Pink Sauce – Beetalicious, our Garlic Vegan Sauce, and our Vegan Pesto Sauce. And if you want to find some REALLY EPIC SAUCES AND DRESSINGS RECIPES, ALONG WITH OVER 150 OTHER RECIPES, check out our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here and here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
The Best Homemade Vegan Celebration Vegan Seitan Roast
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!
Equipment
Ingredients
DRY INGREDIENTS
- 3 cups vital wheat gluten
- 1/4 cup chickpea flour
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp white pepper, freshly ground
WET INGREDIENTS
- 2 cups 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
SIMMERING BROTH
- 2 1/2 litres vegetable broth, make it yourself or buy
GLAZING
- 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
Instructions
- 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 silicone spatula until a dough begins to form.
- Preheat the oven to 180°C/356ºF.
- Transfer the dough to a work surface and knead intensely until the dough is very elastic. Test to make sure that the dough does not break too easily. The dough should stretch significantly without breaking.
- Now, form the dough into a beautiful roast shape.
- Place it onto a parchment paper-lined baking tray, and bake the roast uncovered on the middle rack of the oven for 1 hour and 15 minutes.
- In 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 the lid and let cool in the broth for a few hours until lukewarm.
- Transfer the roast to a food storage tupperware and add 1/2 cup of broth inside it as well.
- 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.
- In 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/356ºF for 20 minutes or just place it in the microwave and heat it for a few minutes until desired results.
- Slice and serve with our Vegan Creamy Green Peppercorn Gravy, Perfect Roast Potatoes with a Crunch, or The Best Garlic Roasted Potatoes. Enjoy, it's insanely delicious!
Notes
- Store in the refrigerator, in a sealed container, for up to a week.
Nutrition
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This is excellent! So delicious, and perfect for the holidays. I couldn’t wait for the holidays though and made it yesterday. EXCELLENT!
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.
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.
You were so polite Christina! I am not so… thank you for an incredible recipe- it is in the oven at the moment, can’t wait to try it out tomorrow, in a winter warming roast dinner from the UK! Thank you for all your hard work, it is VERY much appreciated.
Thank you so much Jackie! It made me so happy to read your lovely words!
I really hope you’ll like the roast as much as we do and that you have an amazing winter warming roast dinner! Thank you for your support 🙂
How rude. Why don’t you set up your own vegan website, and offer vegan recipes for free, after trying them out yourself on numerous occasions to ensure that the recipe works? Or, better still, read the recipe in full beforehand.
Entitled Much?
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!
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!
I have to say I rather enjoyed this. I’m not the biggest fan of seitan (I’ve been vegan for almost 10 years and never developed a taste for it) but this one worked very well for me. Thank you.
Thank you! So glad to read that! 🙂
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!
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! 🙂
Can this be frozen?
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 🙂
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.
Thanks! When boiling, do you remove the baking paper?
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.
Hi, what can be used for the browning liquid and also can the vegetable broth me stock? Thank you,
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!
This is excellent! So delicious and perfect for the holidays. Very moist and meaty.
I made it just as the recipe directed, and it was perfect. I tried it a few days before my birthday as a test run, and I will be making it again for sure!
OK second time making this, everyone is raving about this dish!
This recipe was lovely!! it was much simpler than expected, even with the long cook time because I could just go do something else. Tasty, moist, perfect texture!!
Deliciously juicy and with great texture. Thank you very much for the recipe, George!
Thank you, really enjoyed it.
It was so juicy and tender inside and firm and slicing perfectly. Will be making it again surely!
I would certainly make this roast again. It is meaty and very very tasty.
Hello, thank you for posting this recipe. It’s so like meat but not chewy. This is going to be the only recipe I use from now on.
This seitan has become a regular in our family, we all love it! Thanks so much.