Juicy Vegan Roast Beef (seitan roast)

A partially sliced seitan beef on a wooden chopping board with mustard and beef seasoning beside.

4.72 from 21 votes

Juicy Vegan Roast Beef (seitan roast)

Juicy, tender, and packed with flavors, this vegan roastbeef makes the ultimate centerpiece for holiday dinners or Sunday roast! Requiresminimal prep, simple ingredients, and is ready in an hour.

Prep Time10

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 136kcal

Author: Meesha

Ingredients

¾ cup red kidney beans or chickpeas/navy beans/pinto beans
¾ cup water
¼ cup nutritional yeast
3 tablespoons tomato paste
2 tablespoons soy sauce or tamari/shoyu
1 tablespoon dijon mustard or yellow mustard
2 teaspoons smoked paprika
2 teaspoons vegan beef bouillon or stock powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 ¾ cups vital wheat gluten

US Customary - Metric

Instructions

Place all ingredients except vital wheat gluten in the food processor and process until a smooth batter forms.
Gently add wheat gluten to the batter and blend until a dough forms. Dough should be moist, but not overly sticky.
If your dough is too wet, add more wheat gluten. And if it is too tight, add a splash of water.
On a clean kitchen surface, knead for around 2 minutes. Shape it into a loaf to mimic beef.
Steam it in a steamer basket for 50 minutes. Optionally, sear it for 2-3 minutes on each side to char the surface.
Allow vegan roast beef to cool for at least 30 minutes before slicing.

Notes

Helpful tips

Avoid overkneading dough – Kneading seitan dough for too long yields a tough and rubbery texture. I find kneading for 2-3 minutes the sweet spot.
Refrigerating overnight - For the juiciest and meatiest texture, make it the day before and refrigerate overnight. When ready to serve, reheat in oven preheated to 180C/350F for 20 minutes.
Instant Pot version - Fill the pot with a cup of water and insert a steamer rack. Add wrapped seitan and cook at high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then quick release the remaining pressure.

Storing - You can store the roast whole or sliced in freezer bags or airtight containers. They can be refrigerated for 4 days or frozen for 3 months. Allow frozen seitan roast to thaw overnight in the fridge before reheating.

Reheating –Warm vegan roast in the oven at 180C/350F - 5-8 minutes for sliced, and up to 20 minutes for whole. Optionally, slice them up and sear them in a hot pan on both sides, or add them to any dishes that call for beef.

Nutrition