Vegan Roast with Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 Servings
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Calories
187 kcal
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Course
Main Course
Vegan Roast with Mushrooms
Description
The Vegan Roast with Mushrooms recipe starts by blending white cannellini beans, cremini mushrooms, garlic, white miso paste, tahini, nutritional yeast, onion powder, sage, thyme, rosemary, and black pepper into a mostly smooth puree. Vital wheat gluten is gradually mixed in and kneaded to develop a dough that holds together with a firm, chewy texture. The dough is shaped into a roughly 4-inch by 8-inch log, then wrapped tightly in parchment and aluminum foil.
Cooking methods include steaming the wrapped roast in an Instant Pot for one hour with natural pressure release. This gentle cooking sets the shape while preserving moisture and developing a firm yet tender texture. The herbs and miso provide aromatic depth and umami, while nutritional yeast adds a subtle savory flavor reminiscent of cheese. The mushroom base adds earthiness and moisture to the roast, balancing the hearty wheat gluten.
The finished vegan roast can be sliced and served as a meat alternative in a variety of dishes such as holiday main courses or sandwiches. It offers a dense, meat-like bite with a balanced savory flavor profile derived from its plant-based ingredients and seasoning.
Ensure the vegetable broth used is salty and flavorful to season the roast properly, as no extra salt is added. Test for doneness by checking that the roast feels firm but yields slightly under gentle pressure. Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months. Measuring vital wheat gluten by weight is recommended for accuracy.
Ingredients
- 1 cup cannellini beans white
- 227 grams (8 ounce) cremini mushrooms or baby bella mushrooms, package
- ¾ cup vegetable broth (use a salty, good quality and flavourful broth)
- 4 cloves garlic peeled
- 1 tablespoon White miso paste
- 1 tablespoon tahini
- ¼ cup nutritional yeast
- 2 teaspoon onion powder
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 1 teaspoon rosemary crushed, dried
- ½ teaspoon black pepper
- 280 grams vital wheat gluten approx. 2 ¼ cup
Instructions
- Add ALL the ingredients EXCEPT the vital wheat gluten to a food processor and process until mostly smooth. Then add the vital wheat gluten, half at a time and pulse until mostly combined. (It doesn't have to be perfect.)
- Transfer the mixture to a clean cutting board or other clean surface. Then knead the dough with your hands for 2-3 minutes. Shape it into a log that measures approx. 4 inches wide and 8 inches long.
- Snugly wrap it with parchment paper and then aluminum foil and twist the ends to secure it. (See process shots above for reference.) Then choose ONE cooking method below.
Instant Pot Instructions
- Add a cup of water to the bottom of your Instant Pot and place the trivet on top. Then place your wrapped vegan roast on the trivet. Close the lid, ensure the valve is in the sealing position, and set it to "steam" for 60 minutes. Let the pot naturally release and then open it once safe to do so. (It will take approx. 10-12 minutes to naturally release.) Transfer your roast to a cutting board and LET IT REST for 10 minutes before slicing.
Baking Instructions
- Preheat the oven to 375℉/190℃ and place the wrapped seitan roast on a baking sheet. Bake it on the center rack for 45 minutes. Then flip it over and bake it for an additional 45 minutes. Remove it from the oven and LET IT REST for 10 minutes before slicing.
Steaming Instructions
- Bring a large pot with a couple of inches of water to boil and place your steamer basket inside. Make sure the basket is not touching the water. Once boiling, reduce the heat to maintain a low boil/simmer, place the wrapped vegan roast inside, and put the lid on top. Steam for 35 minutes, then flip it and steam an additional 35-45 minutes. Check your water level every so often and add hot water as needed. Once cooked, transfer your vegan roast to a cutting board and LET IT REST for 10 minutes before slicing.
Notes
- Use a flavorful, salty vegetable broth to ensure proper seasoning, or add ½ to 1 teaspoon salt if using low-sodium broth.
- Weigh vital wheat gluten for best results; if using cups, spoon and level rather than scooping to avoid excess.
- To check doneness, carefully peel back foil and confirm the roast is smooth and firm yet slightly yielding to pressure.
- Store leftovers refrigerated up to 5 days or freeze whole or sliced for up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187cal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 2g | 3% |
| Sodium | 182mg | 8% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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