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Vegan Beefy Seitan Roast
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Vegan Beefy Seitan Roast

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 servings
Calories: 2984 kcal
Course: Dinner
Cuisine: Vegan

Ingredients

For the seitan
  • 3 cups vital wheat gluten 750 mL
  • 1 tsp ground white pepper 5 mL
  • 2 tbsp onion powder 30 mL
  • 2 tbsp garlic powder 30 mL
  • 1 tsp rosemary dried, rubbed, 5 mL
  • 1 tbsp thyme 15 mL fresh rubbed or 1 tsp dried rubbed
  • 2 1/4 cups water 560 mL + 2 tbsp mushroom broth powder or 2 1/4 cups vegetable broth
  • 1/4 cup tamari 60 mL
  • 1 tsp marmite 5 mL
  • 2 tsp Worcestershire sauce vegan, 5 mL
  • 1 tsp blackstrap molasses 10 mL
  • 1/4 cup oil 60 mL
For the simmering broth
  • 10 cups water 2.5 liters
  • 2 onion peeled and quartered, medium
  • 2 parsnip roughly chopped, medium
  • 2 carrot roughly chopped, medium-large
  • 3 celery ribs roughly chopped
  • 1/4 cup tamari 60 mL
  • 1 tbsp blackstrap molasses 15 mL
  • 1 tbsp mushroom broth powder
  • 1 tsp black peppercorn 5 mL
  • 1 tbsp nutritional yeast 15 mL
For the gravy
  • 1 tbsp corn starch 15 mL per 1 cup (250 mL) liquid; about 3 tbsp used

Instructions

For the seitan:
    Cup of Yum
  1. Preheat oven to 325F (or 300F if your oven runs hot like mine does)
  2. In a large bowl, combine gluten, white pepper, onion powder, garlic powder, rosemary and thyme and stir to combine.
  3. In another bowl, combine water, mushroom broth powder, tamari, marmite, worchestershire sauce, blackstrap molasses and oil and stir to combine.
  4. Add wet ingredients to the dry mixture and stir until a wet dough forms.
  5. Turn onto a clean surface and knead aggressively (I basically punched it multiple times) for about 5-10 minutes until it stretches before it tears apart.
  6. Roll the dough into a log, tucking in the edges as best as you can. Try to shape it so it will fit inside your simmering pot. Place on a lined, thick-bottomed baking sheet, seam down. Bake for 45-50 minutes until bottom is golden.
For the simmering broth:
  1. Combine all ingredients in a pot and simmer, covered for 45 minutes. Once 45 min have passed, skim the larger veggies from the broth and add the baked seitan. Cook for 45+ minutes (you can cook for up to 1 1/2 hours) on a very low simmer. Not so low that it's just hot water, but a low, steady simmer with bubbles barely breaking the surface.
To finish the seitan roast:
  1. Once cooked, remove the seitan and chill, with 1 cup of broth for 6-8 hours for optimal meaty texture. BUT if you just want to continue cooking to serve, instead place seitan on a baking dish with 1 cup of broth and braise/baste at 325F for 15-20 minutes (30-25 minutes if you're braising a chilled roast) until a light crust forms. Ensure you're basting every 5-10 minutes or so to keep the roast tender and moist.
  2. Remove from oven and slice to serve.
For the gravy:
  1. Meanwhile, use the strained simmering broth and add 1 tbsp cornstarch per 1 cup of liquid.
  2. Cook on medium heat until thickened. Serve gravy with the thinly sliced seitan!

Nutrition Information

Serving 1g Calories 2984kcal (149%) Carbohydrates 320g (107%) Protein 266g (532%) Fat 57g (88%) Saturated Fat 8g (40%) Sodium 6889mg (287%) Sugar 19g (38%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 2984

% Daily Value*

Serving 1g
Calories 2984kcal 149%
Carbohydrates 320g 107%
Protein 266g 532%
Fat 57g 88%
Saturated Fat 8g 40%
Sodium 6889mg 287%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.