Easy Vegan Roast Recipe
This vegan roast recipe makes a tender, meaty, plant-based roast that slices beautifully. It’s a wholesome take on a classic holiday main!
Slicing into a roast just feels special, doesn’t it? And with this vegan seitan roast, even meat-free eaters can join the experience.
Juicy, tender, and packed with rich umami flavor, this plant-based roast is holiday-ready. Did I mention it’s also easy enough to make on a random weeknight?
Pair this vegan roast with vegan mashed potatoes, gravy, and additional veggies of choice for a plant-based feast that doesn’t skimp on flavor.
Why You’ll Love This Vegan Roast Recipe
- This meatless roast stays tender and juicy! Follow the foolproof recipe, and you don’t have to worry about over-kneading or drying it out in the oven.
- This wheat roast is a satisfying beef, ham, and turkey alternative! It’s sliceable and full of deep, meaty flavors with just a few ingredients.
- This vegan roast recipe is perfect for busy gatherings and holidays! Prep it ahead, and its rich, savory flavor gets even better with time.
Ingredients And Substitutions
White cannellini beans – You can use Great Northern beans or any canned white beans to help bind the ingredients together.
Button mushrooms – For added meaty, umami flavor. Baby Bella, cremini mushrooms, or a mix of different varieties will also taste lovely!
Garlic – Any savory dish will always be better with fresh cloves of garlic. For more flavor, you can also add dried rosemary and thyme.
Nutritional yeast – Lends a nutty, rich flavor to the meat free roast.
Poultry seasoning and seasoned vegetable base – The seasonings are up to you! Poultry seasoning and Better Than Bouillon paste work well with the deep, umami flavors of this hearty vegan roast dinner.
Coconut aminos – No need to add salt! You can also use tamari.
Water and vegetable oil – They lend moisture to the seitan dough.
Vital wheat gluten – This will give our vegan holiday roast the perfect meaty texture.
All-purpose flour – For kneading the dough on a clean, dry surface.
Want to glaze your vegan roast? Preheat your broiler to Low and brush the top and sides of the seitan loaf with a mixture of soy sauce, brown sugar, and oil. Broil for 2 minutes, brush with more glaze, and broil for 2 minutes more.
Tips For Making This Recipe
Knead by Hand
Using the food processor to knead the meat free roast will make it too firm. You also want to knead the seitan dough for AT LEAST 5 MINUTES to avoid a spongy vegan roast.
Let the Vegan Roast Rest Before Slicing
Wait 30 minutes before unwrapping and slicing the vegan seitan roast so it can finish cooking. If you open and slice it immediately, it will be gummy.
Make-Ahead Tips
You can shape, wrap, and refrigerate the vegan roast 1 to 2 days in advance. Just remove it from the fridge 1 hour before baking.
Plant Based Roast Recipe FAQs
What is vegan roast made of?
This vegan roast is made from beans, mushrooms, garlic, nutritional yeast, seasonings, water, and oil combined with vital wheat gluten to form a seitan-based loaf. It has a tender, meat-like texture that takes on the flavors of the veggies and seasonings well.
Is this vegan roast recipe gluten-free?
Nope. This plant based roast recipe’s relies on vital wheat gluten to achieve its sliceable, tender texture, and there’s no substitute for it.
How do I store leftover vegan roast?
You can store your meat free roast in an airtight container in the fridge for 4 to 6 days.
Can I freeze this vegan roast?
You can freeze this vegan holiday roast in a freezer-safe bag for up to 3 months. Just thaw it in the fridge overnight before reheating.
How do I reheat leftover vegan roast dinner?
You can reheat the slices in the microwave for 45 to 60 seconds. You can also wrap the roast in foil and reheat it in the hot oven at 350°F to prevent it from drying out.
More Delicious Vegan Meat Recipes
I found this recipe for Easy Sauteed Mixed Greens that I HAVE to try!
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Vegan Roast Recipe
This vegan roast recipe makes a tender, meaty, plant-based roast that slices beautifully. It’s a wholesome take on a classic holiday main!
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Preheat the oven to 400°F.
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Combine the beans, mushrooms, garlic, nutritional yeast, poultry seasoning, bouillon, coconut aminos, water, and oil in a food processor until the blended mixture is pretty smooth. A few lumps are okay.
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Add the vital wheat gluten and pulse until a rough dough forms.
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Do not knead in the food processor. Instead, turn the dough onto a lightly floured surface and knead for about 5 minutes.
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Form the dough into a loaf shape, about 8 and 1/2 inches long.
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Lay a 24-inch piece of foil onto your work surface and place a smaller sheet of parchment paper on top of it.
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Place the dough log on the short side of the parchment paper and foil, roll it up into a tight log, and twist the ends.
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Place on a baking sheet and bake for 35 minutes. Then, flip the roast and bake for 35 minutes more.
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Remove the roast from the oven and leave it in the foil to rest for 30 minutes to continue cooking.
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Unwrap the roast. Slice to serve. Enjoy!
- Using the food processor to knead the meat free roast will make it too firm. You also want to knead the seitan dough for AT LEAST 5 MINUTES to avoid a spongy vegan roast.
- Wait 30 minutes before unwrapping and slicing the vegan seitan roast so it can finish cooking. If you open and slice it immediately, it will be gummy.
- You can shape, wrap, and refrigerate the vegan roast 1 to 2 days in advance. Just remove it from the fridge 1 hour before baking.
Updated in March 2025 with new photos and minor recipe adjustments for improved quality. Enjoy!
