Vegan Seitan Roast – Beef Style

The Perfect Vegan Sunday Roast ‘Beef’ Seitan

Batch cooked seitan ‘joints’ ready for wrapping
and putting in the freezer.

We LOVE a roast dinner and try to make sure each Sunday we all sit down together for a big family roast. When we went vegan this was not about to fall by the wayside so I set about veganising our favourite meal of the week. Now obviously, there are some super quick and easy things you can do for a quick roast when you don’t have time like nut roasts, sausages, shop bought roasts and wellington’s but for when you have a bit of time to spare I love making vegan ‘meat’ joints from scratch.

I have tried about three or four different recipes for seitan now and I have ended up tweaking aspects of a few different ones and making my own as the others didn’t quite hit the flavour level I was looking for.

I always make a really big batch because being totally honest, it can be a bit messy so this recipe will leave you with four beefy roast joints, one for the fridge and three for the freezer.

What is Seitan?

Seitan is made from vital wheat gluten, the protein found in wheat after all of the dough particles have been removed. It is high in protein and low in calories and really, really tasty and versatile which is why I always like to have some in the freezer.

Depending on the flavours you use in your stock you can make chicken flavoured sietan, beefy flavoured seitan or any other flavour you think you might want to try. You can then use it to shape into any of your old favourite meals e.g. nuggets, steaks, joints, strips for stir frys, cubes for stews and it is also great on sandwiches……honestly, this beefy seitan on a big white muffin with fried onions and a gravy moist maker and you will be in butty heaven.


  • 1 tbsp veg oil
  • 2 large onions – chopped
  • 2 tsps – chopped garlic
  • A good shake of salt
  • 4 tsps paprika
  • 4 tbsps tomato puree
  • 2.5 cups of veg stock
  • 2 tbsps tamari (or any vegan soy sauce)
  • 1/2 cup of chickpea flour
  • 4 tbsps nutritional yeast
  • 3 cups of vital wheat gluten
  • 2 tbsps veggie yeast extract
  • 1 heaped tsp wholegrain mustard
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • A handful of dried wild mushrooms (preferable) or 4 large chestnut mushrooms


  • In a bowl pour boiling water over your dehydrated mushrooms or chestnut mushrooms and set aside for ten minutes.
  • Heat the oil in a frying pan and add the chopped onion.
  • Fry for about five minutes until the onion is golden brown, add the garlic and the salt and continue to fry for a further 2-3 minutes.
  • Add the dried herbs and fry for 1 minute. Remove from the heat.
  • Strain you mushrooms making sure you retain the water.
  • Add a stock cube to a measuring jug and add in a mixture of the retained mushroom water and boiling water to a total volume 2.5 cups.
  • Using a food processor – tip in the fried onion mixture, tomato puree, strained mushrooms, tamari, chickpea flour, yeast extract, mustard and the prepared stock and blitz till smooth.
  • Tip into a mixing bowl and add in your vital wheat gluten, stir it until fully combined.
  • Using your hands start to knead the dough whilst still in the bowl for approximately five minutes until it all comes together and forms a soft, springy round ball.
  • You can shape however you like at this point but for the purposes of today’s recipe we will be shaping into ‘joint’ style pieces.
  • Cut your dough into four and shape into logs, wrap them tightly in silver foil, ensuring no gaps or rips.
  • Steam the seitan for 1 hour, turning over halfway (see notes at the bottom regarding steaming).
  • Leave to cool and remove foil, once completely cold set all of the pieces in a large container in the fridge for a minimum of 5 hours.
  • After resting in the fridge you can re-wrap in foil and freeze the logs you will not be using.
  • For the perfect roast dinner beefy seitan I slice the log I am using into thin slices and put into a casserole dish and cover with either homemade gravy or I totally cheat and use the Red Bisto gravy granules.
  • Cook in the oven for approximately 15-20 minutes or until piping hot.
Sliced Seitan in gravy ready to reheat in the oven – I cook it for about 15-20 minutes to ensure the gravy and ‘meat’ is piping hot.

Steaming – It is best to steam on the hob using a proper steamer set up. My steamer is quite small and only has one level so can only fit two of the wrapped seitan logs in at once and I don’t really want to be spending hours steaming when I can get it all done at once.

Here is my little work around for anyone without a steamer or if you only have a one level steamer like me. I use my largest saucepan and upturn a heat proof casserole dish inside which I sit two of my wrapped parcels on top of, I then fill around with boiling water and pop a lid on and steam as usual.

My makeshift steamer.

Be sure to keep the water levels topped up! You are steaming for quite a while so fill quite high and top up half way through if needed.

Thank you so much for reading!

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If you have any questions or would just like to chat more about a vegan lifestyle please do get in touch! I’m always more than happy to help!

Love from Em x

2 Comments Add yours

  1. Wow that looks scrumptious. I am so going to try that .thank you.

    Liked by 1 person

    1. Thank you! It’s well worth the effort, batch cooking four big rolls takes about 90 minutes but then all done and dusted for a good while 🌱❤️


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