Vegan Seitan Roast

I’ve got your back for the next special occasion/celebration/holiday. Surprise any meat lover with this delicious vegan roast! This roast is protein-packed, moist, savory and surprisingly “meaty”.
I know seitan recipes can seem a bit intimidating but I promise this one is super duper easy. The prep work and actual labor only takes about 25 minutes. You also probably already have most of these ingredients in your pantry! You can also find helpful links below to the two less common ingredients; liquid smoke and vital wheat gluten.
Some highlights of this recipe:
  • Soy-free and protein-packed
  • Easy to follow method
  • Meal-prep friendly
  • Perfect for holidays and celebrations
  • 100% plant-based!!
Tips & Substitutes:
  • Vital Wheat Gluten should not be substituted. Click here to check out my favorite one to buy!
  • Chickpeas with cannellini, great northern and Peruvian beans
  • Walnuts with pecans or 1/4 cup avocado/olive oil.
  • Apple Cider Vinegar with lemon juice.
  • Soy sauce with tamari.
  • Maple syrup with brown sugar.
I highly recommend making this the day before eating it. The texture improves significantly overnight and gets even more “meaty”. If you plan to offer this to a meat eater, make it the day before!
Add gravy or one of your favorite sauces to make it even tastier. In the photo above I added some homemade bbq sauce.
Equipment needed for this recipe:
Baking Dish
Twine or Floss
Here is how your seitan should look right before wrapping it:
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Vegan Seitan Roast

  • Author: Anna Rios
  • Prep Time: 25
  • Cook Time: 105
  • Total Time: 2 hours 10 minutes


  • 2 ½ cups vital wheat gluten
  • 1 cup of chickpeas
  • ½ cup walnuts
  • 6 cloves of garlic
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 1 ½ teaspoon poultry seasoning or (Trader Joe’s chicken-free seasoning)
  • 1 ½ teaspoon rosemary
  • ½ teaspoon black pepper
  • 1 ½ teaspoon salt
  • 3 ½ cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons soy sauce, low sodium
  • 2 tablespoons maple syrup
  • 1 teaspoon liquid smoke


  1. Preheat the oven to 375F (190C).
  2. Separate the vegetable broth into 1.5-cup and 2-cup servings. 2 cups will be used for cooking and 1.5 cups will be mixed with other ingredients.
  3. Add all ingredients except vital wheat gluten and 2 cups vegetable broth to a blender and blend until smooth.
  4. Add vital wheat gluten to a large mixing bowl. Add the chickpea mix to the vital wheat gluten and combine well. Knead the dough for 5 minutes or until it is hard and you can see the gluten stretch.
  5. Form the dough into a log shape and lightly coat the surface with olive or avocado oil.
  6. Use a piece of cheesecloth to wrap the roast several times to fold it securely underneath or tie it at each end. Floss to tie the roast 5-6 times to create a graceful tied roast.
  7. Add to a baking dish along with 2 cups of the vegetable broth. Cover tightly with foil and bake for 1 hour and 45 minutes. Flip the roast after 50 minutes.
  8. Once the roast feels firm in the center, it’s done! If it is still soft, cook for an additional 5 to 10 minutes.
  9. Serve and enjoy! Note that the texture improves significantly the next day.


  • Serving Size: 8-10 servings

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