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.
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!
Ingredients + Substitutions
Gather your ingredients. Here’s what you’ll need to make your vegan roast.
- 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.
(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)
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.
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)
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!
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.
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.
- 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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- 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
- 1 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
- 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 and knead the dough for 2-3 minutes. Then shape into a log that measures approx. 4 inches wide and 8 inches long.
- Snugly wrap with parchment paper and then aluminum foil and twist the ends to secure. (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 to "steam" for 60 minutes. Let the pot naturally release and then open once safe to do so. (It will take approx. 10-12 minutes to naturally release.) Transfer your roast to a cutting board, unwrap and slice.
- Preheat the oven to 375 degrees F and place the wrapped seitan roast on a baking sheet. Bake on the center rack for 45 minutes. Then flip it over and bake for an additional 45 minutes. Remove from the oven and LET REST for 10 minutes before unwrapping. Then transfer to a cutting board to unwrap and slice.
- Bring a large pot with a couple inches of water to boil and place your steamer basket inside. Make sure the basket is not touching the water. Once boiling, reduce heat to maintain a low boil/simmer and place the wrapped vegan roast inside and put the lid on top. Steam for 35 minutes, then flip and steam an additional 35-45 minutes. Check on your water every so often and add hot water IF needed. Once cooked, transfer to a cutting board to unwrap, slice and serve.