Vegan Roast with Mushrooms [Seitan]

Published: Sep 30, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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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 center piece for all your special occasions.

Sliced roast with gravy on top and peas, carrots and mashed potatoes beside it.

Roast is something usually saved for a special occasion or the holidays, but this one is so simple to whip up, you might find yourself making it way more often! It’s perfect for vegetarian and vegan eaters, but loved by all!

Inspired by my vegan ham and pairs beautifully with my no drain mashed potatoes, maple garlic baby carrots and don’t forget the gravy!

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Ingredients + Substitutions
Instructions
Variations
Storage
Expert Tips
More amazing vegan holiday dishes!
📖 Recipe

Close up of sliced vegan roast in plate with gravy drizzled on top.

Ingredients + Substitutions

Gather your ingredients. Here’s what you’ll need to make your vegan roast.

Ingredients needed to make vegan roast scattered on kitchen counter. — *See recipe card for quantities.*

Mushrooms: I like cremini or baby bella mushrooms for their flavour. But for a lighter colour vegetarian roast, use white.
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 avoid large 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 will work.
Nutritional Yeast: This is for added flavour, but you won’t specifically taste it. If you cannot have nutritional yeast, you may sub for other seasoning, but do not omit as that will throw off the wet/dry balance. Mushroom powder, extra onion powder and garlic powder would all work well.
Tahini: If you cannot have tahini, may sub for 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. Nor is there a gluten free alternative. 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 all the ingredients EXCEPT the vital wheat gluten to a food processor and process until mostly combined. (photos 1-2)

Beans, garlic, mushrooms and spices in food processor, before and after blending.

Add the vital wheat gluten, half at a time. Pulse to combine, then add the remaining half and pulse until mostly combined. (photos 3-4)

NOTE: It doesn’t need to be perfect, you will continue to knead by hand.

Flour being poured into food processor and then blended with wet ingredients.

Transfer to a clean surface and knead with your hands for 2-3 minutes. (photo 5)

Shape your vegan roast into an oval and wrap snuggly with parchment paper, and aluminum foil, twisting the ends (like a candy wrapper) to secure it. (photos 6-7)

Place the roast on the trivet of your Instant Pot (or see additional cooking methods in the recipe card below) with a cup of water below the trivet and steam. (photo 8)

Image collage of seitan being kneaded and shaped, then wrapped and placed in Instant Pot.

Once cooked, transfer to a cutting board and let rest for 10 minutes.

Then slice and serve you vegan holiday roast with all the trimmings!

White plate with slices of meat, peas, carrots and mashed potaoes.

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.

Storage

Store leftovers in the fridge for up to 5 days. The vegan roast tastes even better after being refrigerated overnight.

If you’d like to make it in advance, you may fully prep and cook your roast, then reheat 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 portioned into slices for easy future meals. Use air tight, freezer safe containers and keep 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!

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Buon appetito

Rosa