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.

Sliced vegan roast on a plate with mashed potatoes, peas and carrots.

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

Four slices of seitan roast on a plate with gravy on top and veggies on the side.

Ingredients + Substitutions

Gather your ingredients. Here’s everything you’ll need to make this delicious vegan roast recipe.

Ingredients needed to make vegan mushroom roast on kitchen countertop. — *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 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.)

Beans, spices, mushrooms, garlic, and nutritional yeast inside food processor.

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.

Seitan log rolled out on top of a cheesecloth.

Transfer to a clean surface, knead the mixture for 2-3 minutes, and shape it into an oblong loaf shape. (photo 3)

Log shaped roll wrapped in aluminum foil sitting inside Instant Pot.

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!

Sliced mushroom roast on a plate with mashed potatoes, peas and carrots.

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!

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Buon appetito

Rosa