Vegan Seitan Roast (Instant Pot or Baked)
User Reviews
5
84 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 5 mins
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Servings
9 servings
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Calories
188 kcal
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Course
Main Course
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Cuisine
American
Vegan Seitan Roast (Instant Pot or Baked)
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This Vegan Seitan Roast combines vital wheat gluten, cannellini beans, and walnuts with a blend of herbs and seasonings to create a meat-like texture and rich flavor. The dough is kneaded to develop gluten strands and then cooked either in an Instant Pot or baked with vegetable broth. An herb rub and optional maple glaze enhance the finished roast, which firms up after resting and can be sliced for sandwiches or added to various dishes.
Description
The Vegan Seitan Roast is made by blending cannellini beans, walnuts, garlic, and spices into a smooth mixture that is combined with vital wheat gluten to form a pliable dough. After kneading the dough to develop its texture, it is shaped into a roast and cooked moistly in vegetable broth, either in an Instant Pot or oven. The herb rub, containing parsley, thyme, and paprika, adds depth and a subtle smoky note when brushed with oil before cooking. The roast develops a firm yet tender texture and a savory, herbaceous flavor profile enriched by the liquid smoke and sweetness from maple syrup. This plant-based roast serves as a hearty centerpiece for vegan meals or can be sliced thin for sandwiches, added to salads, or incorporated into grain bowls.
Serving suggestions include slicing the roast cold for sandwiches or gently reheating slices by steaming or baking with broth to maintain moisture. The preparation is versatile for holiday meals or everyday dinners requiring a protein-rich dish.
Leftovers store well in the refrigerator for up to five days, with the texture improving overnight. When reheating, avoid drying out the seitan by basting with broth or reheating gently, and the roast freezes well when tightly wrapped, best thawed overnight before use.
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Ingredients
For the roast:
- 2½ cups vital wheat gluten
- ¾ cup cannellini beans Or sub pintos or other white bean, rinsed and drained
- ⅓ cup walnut halves For nut-free, sub 2 tablespoon olive oil, raw
- 5 cloves garlic
- 1½ teaspoons onion powder
- 1½ teaspoons poultry seasoning store-bought or homemade
- 1½ teaspoons rosemary Not powdered, dried
- ¼ teaspoon sage ground
- 1½ teaspoons salt fine sea salt
- ¼ teaspoon black pepper freshly ground
- 3 to 3½ cups vegetable broth 1½ cups are for the roast, the rest is for cooking, divided
- 1 tablespoon apple cider vinegar
- 1 tablespoon prepared mustard
- 1½ tablespoons maple syrup
- 1 teaspoon liquid smoke
Herb rub:
- 1½ teaspoons parsley dried
- ½ teaspoon thyme dried
- ½ teaspoon paprika sweet or smoked
- ¼ teaspoon salt sea salt
- black pepper freshly cracked
- 1 teaspoon neutral cooking oil I like to use refined/deodorized coconut oil for this step, but any neutral oil will do, generic cooking oil
Optional glaze for serving:
- 1 tablespoon olive oil divided
- 1 tablespoon maple syrup
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
- Store the seitan roast in the refrigerator for up to 5 days; it firms up and tastes better after resting overnight.
- Slice cold seitan roast thinly for sandwiches or chop for salads and grain bowls.
- Reheat gently by microwaving, baking with broth at 375°F for about 10 minutes, or incorporating into sautés or soups to prevent drying out.
- Freeze well; wrap tightly and thaw overnight in the refrigerator before reheating.
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
84 reviews
Excellent
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