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Vegan Beefy Seitan Roast
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Vegan Beefy Seitan Roast

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: Vegan
Servings: 8 servings
Calories: 2984kcal
Author: Lisa Le

Ingredients

For the seitan

  • 3 cups 750 mL vital wheat gluten
  • 1 tsp 5 mL ground white pepper
  • 2 tbsp 30 mL onion powder
  • 2 tbsp 30 mL garlic powder
  • 1 tsp 5 mL dried rubbed rosemary
  • 1 tbsp 15 mL fresh rubbed thyme (or 1 tsp dried rubbed thyme)
  • 2 1/4 cups 560 mL water + 2 tbsp mushroom broth powder (or 2 1/4 cups vegetable broth)
  • 1/4 cup 60 mL tamari
  • 1 tsp 5 mL marmite
  • 2 tsp 5 mL vegan Worcestershire sauce
  • 1 tsp 10 mL blackstrap molasses
  • 1/4 cup 60 mL oil

For the simmering broth

  • 10 cups 2.5 L water
  • 2 medium onions peeled and quartered
  • 2 medium parsnips roughly chopped
  • 2 medium-large carrots roughly chopped
  • 3 ribs celery roughly chopped
  • 1/4 cup 60 mL tamari
  • 1 tbsp 15 mL blackstrap molasses
  • 1 tbsp 15 mL mushroom broth powder
  • 1 tsp 5 mL black peppercorns
  • 1 tbsp 15 mL nutritional yeast

For the gravy

  • 1 tbsp 15 mL cornstarch PER 1 cup (250 mL) of liquid (I used about 3 tbsp in the end)

Instructions

For the seitan:

  • Preheat oven to 325F (or 300F if your oven runs hot like mine does)
  • In a large bowl, combine gluten, white pepper, onion powder, garlic powder, rosemary and thyme and stir to combine.
  • In another bowl, combine water, mushroom broth powder, tamari, marmite, worchestershire sauce, blackstrap molasses and oil and stir to combine.
  • Add wet ingredients to the dry mixture and stir until a wet dough forms.
  • Turn onto a clean surface and knead aggressively (I basically punched it multiple times) for about 5-10 minutes until it stretches before it tears apart.
  • Roll the dough into a log, tucking in the edges as best as you can. Try to shape it so it will fit inside your simmering pot. Place on a lined, thick-bottomed baking sheet, seam down. Bake for 45-50 minutes until bottom is golden.

For the simmering broth:

  • Combine all ingredients in a pot and simmer, covered for 45 minutes. Once 45 min have passed, skim the larger veggies from the broth and add the baked seitan. Cook for 45+ minutes (you can cook for up to 1 1/2 hours) on a very low simmer. Not so low that it's just hot water, but a low, steady simmer with bubbles barely breaking the surface.

To finish the seitan roast:

  • Once cooked, remove the seitan and chill, with 1 cup of broth for 6-8 hours for optimal meaty texture. BUT if you just want to continue cooking to serve, instead place seitan on a baking dish with 1 cup of broth and braise/baste at 325F for 15-20 minutes (30-25 minutes if you're braising a chilled roast) until a light crust forms. Ensure you're basting every 5-10 minutes or so to keep the roast tender and moist.
  • Remove from oven and slice to serve.

For the gravy:

  • Meanwhile, use the strained simmering broth and add 1 tbsp cornstarch per 1 cup of liquid.
  • Cook on medium heat until thickened. Serve gravy with the thinly sliced seitan!

Nutrition

Serving: 1g | Calories: 2984kcal | Carbohydrates: 320g | Protein: 266g | Fat: 57g | Saturated Fat: 8g | Sodium: 6889mg | Sugar: 19g