- Author: Verna
- Total Time: 1 hour 50 minutes
- Yield: 6-8 servings
- Diet: Vegan
This seitan-based Vegan Roast Beef is easy to make and tastes tender, savory, and delicious! Slice it up for beef dip sandwiches or serve the roast whole for the holidays.
FOR VEGAN ROAST:
- 1/2 lb (227 g) cremini mushrooms
- 3/4 cup dark red kidney beans, rinsed and drained well
- 2 teaspoons vegetarian better than bouillon no beef soup base
- 1/2 cup water
- 3 cloves garlic
- 3 tablespoons nutritional yeast
- 2 tablespoons tamari
- 2 tablespoons tomato paste
- 2 tablespoons oil
- 2 teaspoons yellow mustard
- 1 and 1/2 teaspoons granulated onion (powder)
- 1 and 1/2 teaspoons chili powder
- 1 teaspoon italian seasoning
- 3/4 teaspoon coriander
- 1/2 teaspoon dried dill
- 1 and 3/4 cups vital wheat gluten
- Cheesecloth for wrapping roast (optional)
- 1/2 medium yellow onion roughly chopped
- 3 cloves garlic
- 3 cups warm water
- 1 tablespoon better than bouillon vegetarian no beef soup base
- 2 tablespoons vegan worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon italian seasoning
- Preheat the oven to 375° and set aside a 8 x 11 casserole dish with high sides.
- Make the seitan dough: Add mushrooms to your food processor and pulse until tiny. They should still have texture, be moist and slightly mushy. Remove to a large glass mixing bowl.
- Now add the rest of ingredients to the food processor – EXCEPT VITAL WHEAT GLUTEN- and blend until smooth. Scrap out with a spatula into the mixing bowl with the mushrooms. Mix everything together.
- Add the wheat gluten and mix with your hand until it comes together. Place dough on your work surface and knead for 2 minutes. You should see strands forming in the dough when you pull it, that is the gluten being activated. It will look fibrous. Form into a roast shape. Season both sides with a little salt and pepper
- Sear the roast: Heat a non-stick skillet over medium high heat with a drizzle of oil. Sear roast for a minute or two on all sides to develop a nice crust. Remove to a cutting board to rest while you make the simmering broth (at this point if you want a more uniform denser roast roll up in a layer of cheesecloth twist the ends and fold underneath)
- Cook the roast: add all the broth ingredients to the casserole dish you set aside earlier and whisk together. Place the roast in the middle of the dish (with or without cheesecloth) and cover the dish tightly with tin foil or lid. Bake for 1 and 1/2 hours, gently flipping the roast half way through cooking.
- Serve: Once cooked, carefully remove roast from baking dish to a cutting board and loosely tent with foil and let rest for 30 minutes. Strain and reserve cooking broth (au jus) or puree it all for onion gravy. (feel free to sear the roast again like in step 5 before serving to crisp up) Slice and serve the roast with broth or gravy and all the fixings! Enjoy!
- For a firmer texture, cover and store the roast in the fridge for at least 3 hours or overnight, reheat on parchment in a covered dish for 30-40 minutes and serve. Slice the leftover roast thinly for deli meat
- Important to use right size baking dish for this recipe
- For nicer presentation you can tie the roast with kitchen twine in 3 places before baking, with or without cheesecloth
- As with all seitan recipes the texture of the cooked seitan firms up quite a bit once rested in the fridge overnight.
- Over kneading the seitan dough can result in tough, overly chewy and or holey seitan
- To store and freeze: it will keep covered in the fridge for up to 5 days and freezes well wrapped in plastic wrap whole or portioned and sliced, wrapped and kept in a sealed container.
- Prep Time: 20 Minutes
- Cook Time: 90 Minutes
- Category: Mains, Vegan Holiday Recipes
- Method: Oven Baked
- Cuisine: American, Canadian
Serves 8Serving Size: 1Calories Per Serving: 169
Total Fat 4.4g 6% 0%Cholesterol 0mg18%Sodium 403.6mg15%Total Carbohydrate 40.9gSugars 1.3g44%Protein 22g