Seitan roast

A perfect roast for Christmas, New Year, Thanksgiving or any other special occassion meal where you want to enjoy a delicious roast dinner with all the trimmings… and all your loved ones! This roast will impress even the most devout of carnists. Serve with roast potatoes (marmite optional!) maple glazed parsnips, garlicy green beans, sautéed brussel sprouts with ‘bacon’, veggie haggis ‘stuffing’ balls and my creamy parsley sauce (recipes coming soon)… ah heaven on a plate… and Christmas on a plate!

Setan roast pictured served with herby roast potatoes, sautéed brussel sprouts with bacon & sausage bits, steamed spring greens and a red wine gravy. 

It’s flavoursome, smoky and ‘meaty’ and ideal served up with all the sides that are traditionally served with traditional roasts. For vegetarians and vegans it makes a great and welcome alternative to a nut roast. I mean I love a nut roast as much as the next vegan but change can be a good thing!

It’s also extremely versatile. You can roll this dough out with a rolling pin and fill with your favourite ingredients (last Christmas I made a Seitan Wellington, filled with veggie haggis, chestnut purée and porcini mushrooms then rolled in puff pastry – ah delicious!) or leave out the pastry casing but still serve it up as a ‘stuffed’ roast; basically it’s delicious either way and you can’t really go wrong with it! (More ideas and recipe suggestions below)

So read on for what you’ll need and go experiment and enjoy!


2 cups vital wheat gluten 250 g
1/2 cup chickpea / gram flour 50 g
1/2 cup nutritional yeast 30 g
1 tablespoon smoked paprika
1 tablespoon dried basil or other Italian herbs
1 tbsp onion powder & 1 tsp garlic powder
1 tablespoon ketchup or bbq sauce
2 tablespoons vegan worcestershire sauce
1/2 cup soy sauce 125 mL (reduce this amount if prefer a less salty flavour)
1 1/2 cups hot water 375 mL
1 tbsp liquid smoke


In a large bowl, combine all the dry ingredients and set aside.
In another bowl, whisk together all the wet ingredients.
Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
Turn the dough out onto a clean surface and knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky (a slightly moist surface is fine though; you don’t want it too dry as the moisture helps give the seitan a delicious …well, moist-ness… the word moist is good ok?! ..and you definitely do not want it to be dry! – the opposite of dry! so therefore MOIST!)
Roll your loaf in clingfilm -this helps it to retain its shape- and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow the dough to expand.
At this point you can leave to cool slightly and refrigerate for cooking later or cook right away.
Bring hot water to a boil (if cooking without clingfilm you can use vegetable broth) in a large pot. I used 1 teaspoon of Vegemite.
Carefully place seitan loaf in boiling water/broth. Cover, return to a boil and reduce heat to low.
Continue simmering until firm, turning seitan occasionally, about 1 hour.
Remove from heat and let seitan cool for 15 minutes in the broth. A lot of the liquid will probably have absorbed. I was left with a thick residue full of flavour from the roast and the broth so I used this as the base for my gravy.
Remove from pot and allow to cool. Cut off knots at either end and remove clingfilm. Slice your seitan roast before serving.

For the gravy:

  1. Add a splash of boiled water to the pot after removing the roast.
  2. Stir and add a splash of red wine
  3. Put on a low heat and add 2 teaspoons of stock (I used vegetable bouillon powder)
  4. Add 3 or 4 tablespoons of boiled water and stir
  5. Add 1 or 2 teaspoons of cornflour to thicken to desired consistency.



  • Based on a recipe by the Buddhist Chef.
  • Option: Before forming into loaf, take a small section of dough  (approx 1/3) and use this to make a small amount of spicy seitan by adding 2tsp cayenne pepper and/or other spices including chilli flakes, and roll into a long thin sausage before cooking. Use this as a smoky spiced sausage style salami / chorizo, ideal for sandwiches or pizza toppings etc.
  • The seitan roast is also delicious used in the following ways: *chopped into pieces and used in a pie, a la ‘steak pie’  *chopped and fried through potato hash  *sliced into thick ‘steaks’ and served with creamy peppercorn sauce (recipe coming soon!)   *cut into strips and fried as ‘sizzling beef fajitas’  * cut into beef goujons and cooked into a ‘beef stroganoff’  or ‘beef bourguignon’  *chopped and stirred through pasta, stir fries and curries  *rolled into smaller ‘sausages’ and deep fried in batter (a la ‘battered sausage’ from the chippy!)    If you’re interested in seeing any of the above recipes please comment and let me know 🙂

Let me know what you think and if you make this tag me on instagram! @vegan_plate


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