Vegan Seitan Roast (Instant Pot or Baked)

Name: Vegan Seitan Roast (Instant Pot or Baked)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 9 servings
Ingredients: 2½ cups vital wheat gluten; ¾ cup Cannellini beans, rinsed and drained; ⅓ cup raw walnut halves; 5 cloves garlic; 1½ teaspoons onion powder; 1½ teaspoons poultry seasoning; 1½ teaspoons dried rosemary; ¼ teaspoon ground sage; 1½ teaspoons fine sea salt; ¼ teaspoon freshly ground black pepper; 3 to 3½ cups vegetable broth, divided; 1 tablespoon apple cider vinegar; 1 tablespoon prepared mustard; 1½ tablespoons maple syrup; 1 teaspoon liquid smoke; 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; 1 tablespoon olive oil, divided; 1 tablespoon maple syrup

User Reviews

5.0

84 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings
9 servings
Calories
188 kcal
Course
Main Course
Cuisine
American

Vegan Seitan Roast (Instant Pot or Baked)

Finn Russell

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An impressive yet easy homemade seitan roast! This generously-sized vegan roast is perfect for any occasion, from Thanksgiving to weekly meal prep (leftovers make awesome sandwiches)! Bake it in the oven or cook it in an Instant Pot pressure cooker in half the time.This recipe contains no soy or nutritional yeast and can be nut-free if needed.Note: Equipment needed depends on the cooking method you choose. Read through the instructions first to make sure you're prepared. Yield: makes one 2 lb. roast; serves 7 to 10, depending on the occasion and appetites.Inspired by and adapted over the years from Isa's seitan roast on the PPK.

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Ingredients

Servings

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 store-bought or homemade
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

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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

As mentioned above, the roast can be eaten the day it's cooked, but the texture improves (firms up) overnight and tastes best over the next several days. Store the roast in the refrigerator for up to 5 days.
Slice the seitan right out of the fridge for awesome sandwiches. You can also chop or slice it and add to salads, grain bowls, and noodle dishes.
Reheating
Use care when reheating seitan as it can dry out easily. Here are a few options for easy reheating:
Freezing
Seitan can also be frozen for longer storage. Wrap well to protect from air. Thaw in the refrigerator overnight before using and reheating by one of the above methods.
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.

Nutrition Information

Show Details

Serving 96g Calories 188kcal (9%) Carbohydrates 11g (4%) Protein 27g (54%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 478mg (20%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 94IU (2%) Vitamin C 0.65mg (1%) Calcium 35mg (4%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 188 kcal

% Daily Value*

Serving	96g
Calories	188kcal	9%
Carbohydrates	11g	4%
Protein	27g	54%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	478mg	20%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	94IU	2%
Vitamin C	0.65mg	1%
Calcium	35mg	4%
Iron	2.5mg	14%