📝 About This Recipe
This centerpiece-worthy Seitan Roast is a masterclass in plant-based textures, offering a succulent, meaty bite that rivals any traditional Sunday roast. Infused with a rich blend of porcini mushrooms, soy sauce, and aromatic herbs, the wheat gluten is transformed into a savory powerhouse with a deep, complex flavor profile. Whether sliced thin for sandwiches or served in thick medallions alongside gravy, this roast is a testament to the versatility of wheat-based proteins.
🥗 Ingredients
Dry Ingredients
- 2 1/2 cups Vital Wheat Gluten (ensure it is fresh for best elasticity)
- 1/4 cup Nutritional Yeast (adds a savory, nutty depth)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Smoked Paprika (for a subtle hint of char)
- 1 teaspoon Dried Thyme (crushed between palms)
Wet Ingredients
- 1 1/2 cups Vegetable Broth (low sodium preferred)
- 1/4 cup Soy Sauce or Tamari (for salt and color)
- 2 tablespoons Tomato Paste (adds richness and 'meatiness')
- 2 tablespoons Olive Oil (helps create a tender crumb)
- 1/2 teaspoon Liquid Smoke (optional, for depth)
- 1 tablespoon Worcestershire Sauce (ensure vegan-certified if needed)
The Rub & Aromatics
- 2 sprigs Fresh Rosemary (finely chopped)
- 1 teaspoon Black Pepper (coarsely cracked)
- 2 tablespoons Dijon Mustard (to act as a binder for the rub)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Prepare a large sheet of heavy-duty aluminum foil, lightly greasing the center with a bit of oil.
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2
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and dried thyme until well combined.
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3
In a separate medium bowl or large measuring jug, whisk the vegetable broth, soy sauce, tomato paste, olive oil, liquid smoke, and Worcestershire sauce until the tomato paste is fully dissolved.
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4
Pour the wet ingredients into the dry ingredients. Stir with a sturdy spatula until a thick, spongy dough forms and no dry flour remains.
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5
Turn the dough out onto a clean surface. Knead the seitan firmly for about 3-5 minutes. You want to develop the gluten until the dough feels tough and elastic, but avoid over-kneading which can make it rubbery.
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6
Shape the dough into a uniform log or oval loaf shape, roughly 8 inches long.
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7
Rub the outside of the loaf with the Dijon mustard, then press the chopped rosemary and cracked black pepper onto the surface to create a crust.
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8
Place the loaf onto the prepared foil. Wrap it tightly, but leave just a tiny bit of room for the seitan to expand slightly, then double-wrap with a second piece of foil to ensure no steam escapes.
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9
Place the foil-wrapped loaf in a baking dish and bake for 60 minutes. Halfway through (at the 30-minute mark), flip the loaf over to ensure even cooking.
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10
Remove from the oven and carefully unwrap the foil. The roast should feel firm to the touch.
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11
Optional: For a better crust, return the unwrapped loaf to the oven for an additional 10-15 minutes, basting with a little extra soy sauce or oil if desired.
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12
Crucial Step: Let the roast rest for at least 20 minutes before slicing. This allows the fibers to set and the juices to redistribute, ensuring a meaty texture.
💡 Chef's Tips
Do not skip the kneading process; this is what creates the 'meaty' strands of protein. If the seitan feels too soft after the initial bake, it likely needs more time; it should feel as firm as a cooked steak. For the best texture, make the roast a day in advance, refrigerate it overnight, and reheat it before serving. Avoid boiling seitan if you want this specific 'roast' texture; steaming or baking in foil yields a much denser, less spongy result. Adjust the liquid smoke carefully; a little goes a long way in mimicking a wood-fired flavor.
🍽️ Serving Suggestions
Serve thick slices alongside creamy garlic mashed potatoes and a rich mushroom gravy. Pair with roasted root vegetables like carrots and parsnips glazed with maple syrup. Thinly slice leftovers for the ultimate plant-based 'French Dip' sandwich with a side of au jus. Accompanied by a bold Red Wine like a Cabernet Sauvignon or a malty Amber Ale. A side of bright, acidic cranberry sauce or horseradish cream cuts through the savory richness perfectly.