Ultra meaty and filled with umami flavours thanks to mushrooms and miso paste for the ultimate vegan roast that will have you and your guests salivating. It’s simple to prepare and makes a stunning centrepiece for all your special occasions.

This recipe was originally published in September 2021. It has been updated for content and photos.
Roast is something usually saved for a special occasion or the holidays, but this one is so simple to whip up, that you can definitely make it more often!
It’s perfect for vegetarian and vegan eaters, but loved by all! So use it as a vegan turkey roast, vegan roast beef, or any Sunday roast.
This vegan mushroom roast is inspired by my seitan ham and pairs beautifully with these no-drain mashed potatoes, stove top stuffing, maple garlic baby carrots and don’t forget the gravy and/or cranberry sauce!
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Ingredients + Substitutions
Gather your ingredients. Here’s everything you’ll need to make this delicious vegan roast recipe.
- Mushrooms: I like cremini or baby bella mushrooms for their flavour. But for a lighter colour vegetarian roast, use white mushrooms.
- Broth: Use a salty, flavourful broth since there is no added salt. Or add some salt if you only have low-sodium broth on hand.
- Rosemary: Use crushed rosemary to prevent larger sticks of rosemary in your roast.
- Miso Paste: I like white miso, but if you prefer the stronger flavour of red, feel free to use either.
- White Beans: I like cannellini beans, but any white variety of beans or chickpeas will work.
- Nutritional Yeast: For added umami flavour, but you don’t specifically taste it. If you cannot have nutritional yeast, you may substitute it with other seasoning. However, do not omit it without adding other seasoning as it will throw off the wet/dry balance. You may use mushroom powder, extra onion powder, garlic powder, or other spices you enjoy.
- Tahini: If you cannot have tahini, may use another neutral-flavoured nut or seed butter, like cashew. OR if not avoiding oil, use a neutral flavoured oil, like avocado.
- Vital Wheat Gluten: Unfortunately there is NO substitute for vital wheat gluten. That means there is not a gluten-free alternative for this recipe. Do not use another type of flour, as the gluten is crucial to the outcome and texture of this vegan roast.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything EXCEPT the vital wheat gluten to your food processor and blend until combined. (photo 1)
Then add the vital wheat gluten, half a time, and pulse until mostly combined. (photo 2)
NOTE: It doesn’t need to be perfect, you will continue to knead by hand.
Transfer to a clean surface, knead the mixture for 2-3 minutes, and shape it into an oblong loaf shape. (photo 3)
Wrap it snugly with parchment paper, followed by foil, twisting the ends like a candy wrapper. (photo 4)
Choose your cooking method from the options in the recipe card below. You may use your Instant Pot, stovetop, or oven.
Once cooked, transfer the roast to a cutting board and let it rest for 10 minutes before slicing.
Then serve your vegan holiday roast with all the trimmings!
Variations
I’ve created this holiday roast to resemble a vegan turkey in flavour. But you may easily adapt it to resemble a roast beef by switching up the seasoning.
Instead of thyme, rosemary and sage, use paprika or smoked paprika, garlic powder, more onion powder, a little cayenne pepper and extra salt.
Red kidney beans could also be used for vegan roast beef to give it a reddish hue.
Storage
Store leftovers in the fridge for up to 5 days. The vegan roast tastes even better after being refrigerated overnight.
To prepare it in advance, you may fully prep and cook your roast, then reheat it in your Instant Pot or steamer basket. If reheating in the oven, do so with a little broth at the bottom of an oven-safe dish, to prevent it from getting dry.
You may freeze the entire vegan roast whole, or portion it into slices for easy future meals. Use airtight, freezer-safe containers and keep them frozen for up to 3 months.
Thaw in your refrigerator, then reheat slices in a small pan, or the entire roast as indicated above.
Expert Tips
- Weigh the vital wheat gluten for the most accurate results. If you must measure using cups, make sure to spoon and level the flour. DO NOT scoop from the bag or you’ll end up with more than needed.
- Make sure to use a very flavourful and salty broth since there’s no other salt added. If you only have low-sodium broth on hand, add ½-1 teaspoon of salt.
- To test for doneness: Gently peel back the foil, the seitan roast should appear smooth. Give it a poke with your finger or tongs to test firmness. (Careful it will be HOT!) It should feel firm but still give a little to pressure. It will continue to firm up as it cools.
More amazing vegan holiday dishes!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup white cannellini beans
- 227 grams (8 ounce) package cremini or baby bella mushrooms
- 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 dried sage
- 1 teaspoon dried thyme
- 1 teaspoon crushed dried rosemary
- 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
- Weigh the vital wheat gluten for the most accurate results. If you must measure using cups, make sure to spoon and level the flour. DO NOT scoop from the bag or you’ll end up with more than needed.
- Make sure to use a very flavourful and salty broth since there’s no other salt added. If you only have low-sodium broth on hand, add ½-1 teaspoon of salt.
- To test for doneness: Gently peel back the foil, the seitan roast should appear smooth. Give it a poke with your finger or tongs to test firmness. (Careful it will be HOT!) It should feel firm but still give a little to pressure. It will continue to firm up as it cools.
Greta
Planning to make this week to try. May I substitute poultry seasoning in place of those listed or is this not recommended? Thank you.
Rosa
Hi Greta, that will be fine, enjoy! 🙂
Deanna
Woweewee 🤩 this was fantastic!! Like others commented below, I decided to try this out before thanksgiving because there’s nothing worse than a new recipe on a special day that doesn’t work out. This didn’t just work out, but it was THOROUGHLY ENJOYED BY ALL! Thank you Rosa, I’ll be making this over and over again.
Rosa
Oh that’s fantastic! Thanks so much for the review, Deanna! 🙂
LaVon Lockner
I made this and I am going to make it again and again. It will be on my Thanksgiving table! Honestly, I didn’t know if I would even like Seitan. I had never tasted it or made it. The recipe directions were so clear and easy to follow. We loved it!
Thank you Rosa for a great recipe.
_LaVon
Rosa
I’m so thrilled you enjoyed the roast LaVon and flattered it will make your Thanksgiving table this year! Thanks so much for taking the time to leave a review. 🙂
Sara
Rosa you saved me!!! My kids hate all the store bought roasts we’ve tried so far and I decided to make this last night as a test for thanksgiving! Well everyone went for seconds and requested this roast from now on. I made the Instant Pot method. Thank you soooo much!
Rosa
Absolutely thrilled to hear that Sara. Thank you so much for taking the time to leave a review. 🙂
Karen
This was SOO good and not gummy at all like some other seitan roasts I’ve tried in the past. Thanks so much for this fantastic recipe!! Will absolutely make again soon.
Rosa
Oh yay! So glad you enjoyed Karen. Thanks so much for the review. 🙂
Lisa
My kids are addicted to the Whole Foods and Trader Joe’s roasts. This looks like a good substitute! Going to give it a try. I appreciate the multiple cooking options. Do you have a favorite method? The store bought ones go in the oven so they crisp up a bit but I’ve always steamed vital wheat gluten.
Rosa
Hi Lisa, my favourite method is in the Instant Pot. I find the texture comes out best and no need to babysit. If you don’t have an Instant Pot, steaming OR the oven produces a very similar result. Since this is wrapped, it won’t produce a crisp outer layer. However, if you want a crisp outer layer, unwrap the roast at the end of cooking and return to the oven for a few extra minutes. Don’t leave it in there too long though, or it may dry up a bit. Hope you enjoy!
Andy
Made this immediately after seeing the recipe on Facebook and my whole family (a mix of vegan, vegetarian and omni) thoroughly enjoyed! Thanks for the great recipe, will make again for thanksgiving.
Rosa
Wonderful! So glad everyone enjoyed. Thanks so much for the review Andy. 🙂