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Are you looking for a recipe to make a delicious vegan roast beef? Thank you're in the right place!
This vegan roast beef is an absolute delight! Creating and perfectioning this recipe took me a lot of attempts and a lot of patience but it was totally worth it! This roast beef is juicy, tender, easy to make and requires only a handful of ingredients!
Before you jump into the kitchen to make it, I suggest you read this blog post carefully. The recipe is simple but there are some steps and tricks to take into account.
Ingredients
To make this plant-based roast beef all you need are some time and the following ingredients:
- vital wheat gluten
- garlic powder
- onion powder
- smoked paprika
- beetroot
- mustard
- maple syrup (or agave syrup)
- tahini (or peanut butter/olive oil)
- white wine
- vegetable broth
- onion (optional)
- carrot (optional)
- garlic cloves (optional)
- vegetable oil for frying
Vital wheat gluten
One of the main ingredients to make this roast is vital wheat gluten.
As I already explained in this recipe, vital wheat gluten is a powder made of gluten and very little starch.
To make it, wheat flour is mixed with water in order to create a dough. The hydration of flour activates the gluten protein. The dough is then washed to remove everything but gluten which is then dried and ground back into a powder. This powder is what we call vital wheat gluten.
Vital wheat gluten is used in the plant based cuisine to make seitan, a meat substitute. That's because gluten has an elastic consistency similar to the one of meat.
Can I substitute vital wheat gluten?
There is no other ingredient that has the same properties and characteristics that vital wheat gluten has. Therefore it's not possible to substitute it in this recipe.
Is vital wheat gluten healthy?
As I explained in this recipe vital wheat gluten is nutritious and healthy (unless you are gluten intolerant).
Tools You'll Need For This Recipe
The recipe is super simple! To make it, however, you will need a food processor because the ingredients with which this roast beef is formed must be chopped very finely. In this way we will be able to form a compact and delicious roast!
Cooking Time
Once the vegan roast beef is ready, we brush it with mustard (to add more flavour) and we brown it on all sides.
As soon as it's golden brown, we add the white wine and the vegetable stock and cook it for 90 minutes over low heat, with the lid of the pan half closed.
Once cooked, we brown it one more time on all sides in order to create a slightly crispy crust on the outside. Et voilà! Our roast beef is ready to be served!
How To Serve
We can serve this dish with baked potatoes, sautéed vegetables, mashed potatoes or even a risotto Milanese.
Also, I highly recommend blending the vegetables and cooking juices to create an absolutely delicious sauce, perfect to serve with our vegan seitan roast beef.
How to Store The Vegan Roast Beef
You can store it in the fridge or freezer:
- Fridge: Place in an airtight container and store in the fridge for up to 3-4 days. Reheat in the oven for 20 minutes at 180 °C (340 °F) before serving.
- Freezer: Place in an airtight container or into a freezer bag and store for up to 1 month. Allow to thaw overnight in the fridge before reheating. Reheat in the oven for 20 minutes at 180 °C (340 °F) before serving.
More Delicious Recipes
- How to Make The Best Vegan Shredded Chicken (Tiktok method)
- How to Make The Creamiest Almond Ricotta
- Extra Tasty Vegan Kabobs with Sweet Curry Marinade (Grill Recipe)
- Crispy & Flavorful Chickpea Cutlets
If You Try This Recipe...
Let me know! Leave a comment, rate it, and don’t forget to tag a photo #vegaliciosuly or #carlocao on Instagram. Cheers, friends!
Equipment
- food-processor
Ingredients
- 250 g vital wheat gluten (9 oz)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp smoked paprika
- 1 tsp black pepper
- 2 tsp salt
- 1 small beetroot (raw) pureed with 250 ml (1 cup) water
- 5 tbsp mustard
- 1 tbsp maple syrup
- 3 tbsp tahini or peanut butter
- 300 ml white wine (1 ½ cups)
- 250 ml vegetable broth (1 cup)
- 1 onion halved
- 1 carrot peeled and chopped
- 2 garlic cloves
- Oil for frying
Instructions
- Put the wheat gluten and all the spices up to and including salt in a food processor and mix briefly.
- Add the beetroot, 1 tbsp of mustard, tahini and maple syrup and blend until a homogeneous dough is formed.
- Knead the dough for 3-4 minutes and then form a roast.
- Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.
- Add white wine, broth, onion, carrots and garlic cloves and simmer on low heat with the lid half closed for 90 minutes.
- Add a little broth from time to time if necessary and turn the roast 2-3 times.
- Once the roast is ready, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.
- Blend the vegetables and the remaining liquid and use as a sauce.
- Cut the roast into thin slices and serve immediately.
- If you want to achieve a "meatier" texture, you can let the roast rest in the fridge for one night and reheat it briefly in the oven the next day.
Video
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Kelly says
I've tried making seitan-based meats with wheat gluten before but have never gotten the texture right until now! This recipe was easy to follow and it came out perfectly! I did make a small mistake and added all the mustard to the dough instead of reserving some for the coating. I added a bit more wheat gluten to compensate for the extra moisture. With all that mustard in it, it tasted more like corned beef and was still delicious. I used red wine instead of white as I preferred that with "beefy" flavours. It makes quite a bit (I'm the only vegetarian in my household) so I appreciated the tips for freezing. Thank you for such a great recipe!
Arna says
Thank you so much for this recipe, wonderful texture and flavour, hands down best seitan I have ever had. I made gravy with the left over broth and vegetables like you suggested, which saved a lot of time and was very tasty. I think I will now be making this recipe every holiday 😉
Marnel says
This looks so good! I plan to try it very soon, but I have a question about the beet root. If I have beetroot powder, can I use that instead will it affect the recipe? If I can substitute, would I use the same amount in the recipe or do I need to change the amount? Thanks so much for your advice and for the recipe!
carlocao says
Dear Marnel,
Beetroot powder is a totally different ingredient so yes it will change the recipe. I recommend to use a raw beetroot 🙂 X Carlo
Hairstyles says
Excellent post. I was checking constantly this blog and I am impressed! Very useful info particularly the closing section 🙂 I maintain such info much. I used to be seeking this certain info for a long time. Thanks and good luck.
laura says
this recipe turned out great!! it was much simpler than expected, even with the long cook time because i could just go do something else. tasty, moist, perfect texture!!
Julie says
Looks delicious!
What kind of prepared mustard did you use? They vary so much.
English mustard is super crazy hot and powerful like Chinese mustard.
Dijon mustard is medium hot.
Yellow mustard is milder.
Grainy mustard is milder.
If not using wine for the braising liquid would you add a bit of vinegar and more broth?
carlocao says
Hi Julie, I used a medium strong one 🙂 Best, Carlo
Amanda says
Deliciously juicy and great texture. Thank you very much for the recipe, Carlo.
We had trouble forming the dough into the nice shape of a loaf -- turned out pretty ugly, tasty though it was. Any tips on making it cooperate?
Alisha says
Fun fact: if you use canned pickled beets because you are too impatient to wait for your husband to get home from the store the sweetness makes it smell and taste like the most Midwestern meatloaf you ever made 😂 going to try again with fresh beets, but still absolutely not disappointed. Great recipe!
carlocao says
Dear Alisha, I feel you haha! The beetroot should really be raw for the roast to get the perfect "bloody" look. Let me know how it turns out next time 🙂 best, Carlo
Michaela says
Made twice over the Christmas period, never made seitan before so wasn’t sure how I’d fare but this recipe is both simple and extremely tasty, you just need some time. First round I made the day before and reheated, second time I made day of and ate immediately, both really good and my meat eating friends/family all approved too (including my Dad whose default position is to disapprove of anything vegan so it really is that good!!) Absolutely recommend anyone who is considering this recipe to give it a whirl.
Thank you very much Carlo for posting.
carlocao says
Hi Michaela, thank you so much for your feedback, I'm so happy you liked it! Hugs, Carlo
Mary says
I am so glad I found this recipe. I have tried loads of recipes for seitan.
The difference with this one was the texture. It’s so like meat but not chewy. This is going to be the only recipe I use now. I didn’t have any beetroot but thought I would try. yummy. I’m still going to try with the beetroot too. Thank you
carlocao says
Dear Mary, I'm so happy you liked my recipe! Thank you for your lovely feedback! Hugs, Carlo
Kitt says
This is bubbling away now: can't wait to taste it tomorrow! When resting it in the fridge overnight, do you recommend cutting into slices before it goes into the fridge or after it's reheated the next day? Thanks for the great recipe! (I just tasted the broth and it's so so good- I used some vegan beef stock as well as veggie stock and it's fabulous).
carlocao says
Dear Kitt, I hope you liked the roast! I would not slice it before reheating it or it might not be as juicy. I hope this helps, Carlo
Michelle says
Making this right now for tomorrow's Christmas dinner. I am having some problems. When roasting the dough on all sides, it brakes when I flip it. Any tips? And I just added the broth, oh boy. It almost completely disolved in the broth. What did I do wrong?
Carlo says
Hi Michelle, it sounds like you haven‘t kneaded the dough properly. You have to kneat it until the dough gets firm. The more you knead it the stronger the gluten network of your roast will get. It should definitely not dissolve in the broth. I hope this helps. best, Carlo
Danyel says
I made this tonight and although the beetroot made it red prior to cooking it still came out yellow/orange. It also tasted like boiled bread. I added extra broth, and vegetables. I kneaded for 4 mins. Cooked in a Dutch oven on the stove top. Any recommendations for what I did wrong?
carlocao says
Hi Danyel, from what you describe I'd say that you cooked your roast either in too much broth, at a too high temperature or too long and that's why the roast is spongy (or as you described it "tasted like boiled bread"). That's also probably why the color of the beetroot has completely disappeared (the longer you cook the roast the less the roast will be red). Another thing that comes to my mind is that you might have used a too large beetroot which ended up adding too much misture to your roast. The dough has to be compact and at the end of the cooking process the texture should become firm. I hope this helps, best Carlo
Hanna says
Hi,
Is it possible to make this with seitan instead of the wheat gluten?
Carlo says
Hi, to make seitan you need to use vital wheat gluten. Otherwise it‘s not seitan 🙂 best, Carlo
CJ says
I’m going to make this for Christmas!! It looks incredible! Do you think this would make for a good beef Wellington? I’ve tried many vegan beef Wellington recipes and they all have a “burger” like texture which I’m not loving so this looks like it may be what I’ve looking for! Thank you for sharing this masterpiece!
carlocao says
Hi CJ, I actually had in mind to make a Wellington out of this recipe (it's going to be one of the first recipes I'm gonna post next year). Unfortunately I haven't had enough time for this. That said, I'd definitely bake the roast for about 25 minutes before making the wellington so that when the pastry is ready the inner part of the roast is fully baked as well. I hope this helps, let me know how it turns out. Best, Carlo
Sarah says
How long and at what temperature do you recommend reheating it after a night in the fridge? 🙂
carlocao says
Hi Sarah, it really depends on how much roast is left but I usually reheat it at 180 °C (360 °F) for about 20 minutes. I hope this helps, Carlo
Philip says
Hello, thank you for posting this recipe. I am going to use it as a basis for my Christmas roast. I've done various nut loaves etc over the years but they are expensive and complicated. I've never tried doing a roast on a seitan basis, although I have made seitan Hamburgers etc. I will add sage because sage is the taste of Christmas for me.
Pamela says
Hi, what would you recommend substituting the what gluten for ti make if gluten-free?
carlocao says
Hi Pamela, unfortunately you cannot skip the vital wheat gluten powder as the roast's texture depends on it. Best, Carlo
Frances De Lancey says
Can I make this in the oven? Or mix it with beyond beef?
carlocao says
Hi dear, you could totally cook it in the oven. I'd use a cast iron pan with the lid on. Preheat the oven to 180 °C (360 °F) and bake it for approximately 90 minutes. Regarding beyond beef: I've never tried so I cannot really help you with this 🙁
Leah says
hi there! I'm just wondering where the maple syrup goes?
carlocao says
Hi Leah, I just updated the recipe to make it clear. Maple syrup goes into the dough. I hope this helps. XX, Carlo
Louise says
I wanted to make myself a substitute for prime rib for a dinner party. This was a great substitute! I was afraid it would be bouncy but it wasn't. The others eating beef were intrigued. I was happy eating my faux meat. One thing with the recipe's instructions that could be clarified is where the maple syrup goes. Thanks for this tasty sub!
Jessica says
Must the beet be boiled (cooked) before adding to food processor?
carlocao says
Hi Jessica, no it doesn't 🙂
Meike Hoffmanns says
Hi Carlo, I‘m making your Roastbeef. In the comments you wrote it‘s 400g are beet. That is is a beet like a little melon. I thought a little melon is as big as a fist or smaller? I‘m not quite sure how to go on? Thank you and I love your Rezepte.
carlocao says
Hi Meike, Mine was an estimation 🙂 I'd say a beet with the weight between 250-350 grams should do the job. The beet is added for the color, so the exact amount is not really too important. I hope this helps 🙂
Chevy Abecassis says
Loved it! I didn’t have a non stick pan so I didn’t “brown it”, it tasted like a slow cooked roast beef. Very tender and really reminds me of the real thing. 9/10 🙂
carlocao says
Chevy, thank you so much for your review! I'm so glad you loved it!
Maxine S says
I would make it again. It is meaty and tasty. Even better when bbqued.
carlocao says
Hi Maxime, thank you so much for your feedback! I'm so happy you liked it!
Eric says
Can't wait to try this! What kind of mustard do you recommend using?
carlocao says
Hi Eric, I like to use a spicy/strong one but ny mustard will do the work. I hope this helps!
Eric says
Thanks for the quick reply! I’m making this for dinner tonight 😁
carlocao says
Please let me know how it turns out 🙂 I hope you'll love it!
Barb says
I am looking forward to trying this recipe. Is there a reason for white wine? Can red be used as well? What is the approximate diameter of the beet? Thank you.
carlocao says
Hi Barb, Whine gives a nice taste to the sauce. You can use 400 g (14 oz) of raw beet. I don't know the exact diameter of the beet, but I hope this helps you.
Barb says
It came out pretty good. Blending the braising vegetables to make a sauce was brilliant.
carlocao says
Hi Barb, I'm so glad you liked it! Thank you for your feedback!
Barb says
Can I use red wine instead of white? Asking because that is what we have right now.
Can you suggest a ddiameter for the beet? I plan to try this, this week. Thanks.
carlocao says
Hi dear, so you can definitely swap white whine with red wine, it will just change the color and flavor of the sauce. Regarding the beetroot, I can't tell you the diameter but you'll be fine with 2 cups of raw beetroot. I hope this helps!
Elizabeth says
Excellent and easy.
One tip: draw line to separate dry, wet and marinade ingredients.
I mistakenly started adding marinade wine to beets. No big deal. Was able to take most out.it did give a more wine flavor to the meat!
Myrna says
Sounds delicious! Is the beet raw or cooked? Also, as far as the simmering step, it seems there is not enough liquid to do a true simmer with the roast covered in liquid. Wondering if this is more like a braise, with the roast only partially covered with liquid. Can you please clarify? Thx
carlocao says
Hi Myrna! The beetroot should be raw in order to get a nice color of the roast beef. Regarding the broth, the roast should only be partially covered with broth. I hope this helps! Let me know how it turns out!
Christine says
Can I use beer root powder?
carlocao says
Hi Christine, you can definitely try but I'm unsure about the color your vegan roast will have at the end. Fresh beetroot is the best option (colorwise). I hope this helps.
Best,
Carlo
Mathieu says
heyy this roast looks delicious but is there any alternative to wheat gluten? (I don't know where to find this in France hahah) thank you
Sara says
Bonjour Mathieu, vous pouvez facilement trouver du gluten de blé en magasin bio, marque Celnat ou Moulin des Moines par exemple ! 🙂
carlocao says
Dear Mathieu, the wheat gluten is essential for this recipe as it's what gives a "meaty" texture to the roast. I'm sure you can find it online even in France. I hope this helps you. Hugs, Carlo
David Morehead says
This recipe looks great. I can't wait to try it when I am back home on vacation. (I work on a cruise ship so no cooking until I get home)
Thank you for your website and for answering all the questions here on your website. You are very patient and helpful.
Ash says
A what stage do you let it rest in the fridge ?
Carlo Cao says
Hi Ash,
After you’ve cooked it. You can let it rest overnight and reheat it the day after.