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    Home » Recipes » Mains

    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.

    286 shares
    JUMP TO RECIPE

    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!

    Jump to:
    • 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!

    • Pumpkin and Sweet Potato Soup
    • Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free]
    • Vegan Ham [Seitan Ham]
    • Vegan Creamed Corn [Oil Free]

    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

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

    Vegan Roast with Mushrooms

    Ultra meaty and filled with umami flavours thanks to mushrooms and miso paste for the ultimate vegan roast that will have you salivating.
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Main Course
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 187kcal
    Author: Rosa

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker
    Steamer Basket

    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
    US Customary – Metric
    Prevent your screen from going dark

    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 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.

    Baking Instructions

    • 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.

    Steaming Instructions

    • 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.

    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.
    Leftovers keep refrigerated for up to 5 days. Or freeze air tight in a freezer safe container for up to 3 months.

    Nutrition

    Calories: 187kcal | Carbohydrates: 13g | Protein: 30g | Fat: 2g | Sodium: 182mg | Potassium: 316mg | Fiber: 2g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    286 shares

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    Comments

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    1. LaVon Lockner

      October 21, 2022 at 10:10 am

      5 stars
      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

      Reply
      • Rosa

        October 24, 2022 at 10:11 am

        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. 🙂

        Reply
    2. Sara

      November 04, 2021 at 9:59 am

      5 stars
      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!

      Reply
      • Rosa

        November 04, 2021 at 11:46 am

        Absolutely thrilled to hear that Sara. Thank you so much for taking the time to leave a review. 🙂

        Reply
    3. Karen

      October 04, 2021 at 12:05 pm

      5 stars
      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.

      Reply
      • Rosa

        October 04, 2021 at 1:27 pm

        Oh yay! So glad you enjoyed Karen. Thanks so much for the review. 🙂

        Reply
    4. Lisa

      October 04, 2021 at 11:57 am

      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.

      Reply
      • Rosa

        October 04, 2021 at 1:23 pm

        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!

        Reply
    5. Andy

      October 03, 2021 at 8:42 pm

      5 stars
      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.

      Reply
      • Rosa

        October 04, 2021 at 12:50 pm

        Wonderful! So glad everyone enjoyed. Thanks so much for the review Andy. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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