📝 About This Recipe
This plant-based masterpiece reimagines the quintessential Sunday comfort food using high-protein wheat gluten to create a 'roast' with a remarkably meaty, fibrous texture. Slow-braised in a rich umami broth of red wine, balsamic, and aromatic herbs, the seitan absorbs deep, savory flavors while remaining tender and succulent. It is a hearty, nostalgia-inducing centerpiece that proves you don't need meat to enjoy a classic, soul-warming pot roast experience.
🥗 Ingredients
The Seitan Roast
- 2 cups Vital Wheat Gluten (the essential protein base)
- 1/4 cup Nutritional Yeast (for savory depth)
- 1/4 cup Chickpea Flour (to soften the texture)
- 1.5 cups Vegetable Broth (cold or room temperature)
- 2 tablespoons Soy Sauce or Tamari (for color and salt)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika (for a subtle char flavor)
The Braising Liquid & Aromatics
- 1 large Yellow Onion (cut into thick wedges)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 1 pound Yukon Gold Potatoes (quartered)
- 4 cloves Garlic (smashed)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 3 cups Vegetable Stock (high quality)
- 2 tablespoons Tomato Paste
- 2 sprigs each Fresh Rosemary & Thyme (tied together with twine)
- 1 tablespoon Balsamic Vinegar (for acidity and brightness)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, chickpea flour, garlic powder, and smoked paprika until well combined.
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2
In a separate measuring jug, combine 1.5 cups of vegetable broth with the soy sauce. Pour the liquid into the dry ingredients.
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3
Stir until a thick dough forms, then knead the dough by hand for about 3-5 minutes. You are looking for visible strands of gluten to form, which creates the 'meaty' texture.
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4
Shape the seitan dough into a rough oval log. Wrap it loosely in cheesecloth or foil if you want a very specific shape, or leave it free-form for a more rustic look.
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5
Preheat your oven to 350°F (175°C). In a large heavy-bottomed Dutch oven, heat 2 tablespoons of oil over medium-high heat.
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6
Sear the seitan log on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove the seitan and set it aside on a plate.
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7
In the same pot, add the onions, carrots, and potatoes. Sauté for 5-7 minutes until the edges of the vegetables begin to caramelize.
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8
Stir in the tomato paste and smashed garlic, cooking for another 2 minutes until the paste turns a dark brick red.
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9
Deglaze the pot by pouring in the red wine, scraping up all the brown bits (fond) from the bottom with a wooden spoon.
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10
Add the 3 cups of vegetable stock, balsamic vinegar, and the herb bundle. Bring the liquid to a gentle simmer.
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11
Place the seitan roast back into the pot, nestled among the vegetables. The liquid should come about halfway up the side of the roast.
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12
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Bake for 75-90 minutes, flipping the seitan roast halfway through to ensure even absorption.
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13
Remove from the oven. Transfer the roast to a carving board and let it rest for 10 minutes. This is crucial for the texture to set.
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14
If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce, or whisk in a cornstarch slurry for a thicker gravy.
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15
Slice the roast into thick medallions and serve in shallow bowls surrounded by the roasted vegetables and a generous ladle of the braising jus.
💡 Chef's Tips
Avoid over-kneading the dough, as it can make the seitan rubbery; 3-5 minutes is the sweet spot for a tender bite. For the best flavor, use a 'beef-style' vegetable bouillon which adds a darker color and more authentic pot roast profile. If you don't use alcohol, substitute the red wine with extra broth and a tablespoon of pomegranate juice for depth. Letting the seitan rest after cooking is the most important step; it allows the protein fibers to firm up so it slices cleanly. Make this a day ahead! Seitan often tastes even better the next day after the flavors have fully permeated the 'meat'.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce or a dollop of vegan sour cream. Pair with a glass of the same dry red wine used in the braising liquid. Add a side of steamed green beans or sautéed kale to add color and freshness to the plate. Serve with thick slices of crusty sourdough bread to mop up the rich savory gravy. A simple arugula salad with a lemon vinaigrette provides a nice acidic contrast to the heavy roast.