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Are you looking for a recipe to make a delicious vegan roast beef? Then you're in the right place! This vegan roast beef is an absolute delight! Serve it with roasted potatoes and grilled vegetables and you'll have a delicious lunch/dinner to enjoy!
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.
- Vital wheat gluten
- Can I substitute vital wheat gluten?
- Is vital wheat gluten healthy?
- Kitchen tools needed
- Step 1: Form the roast
- Step 2: Knead the dough
- Step 3: Cook the roast beef
- How to serve
- How to store the vegan roast beef
- More Delicious Recipes
- If You Try This Recipe...
- 📖 Recipe/Rezept
- 💬 Comments/Kommentar
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
- 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).
Kitchen tools needed
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!
Step 1: Form the roast
To make this vegan roast beef, we first form a dough that will be the base for our roast.
To make the dough, we add vital wheat gluten, garlic powder, onion powder, paprika, salt and pepper in a food processor and mix.
In a blender we puree the beet, 1 tablespoon of mustard and tahini until we get a lump-free mixture. Add a splash of water if needed.
We add the wet mixture to the dry mixture in the food processor and pulse for a few seconds until a dough that sticks together is formed.
Step 2: Knead the dough
We take the dough from the food processor and knead it for 3-4 minutes.
After that we shape it into a roast.
Remember: The more we knead the dough, the firmer to the bite our roast beef will be once cooked.
Step 3: Cook the roast beef
We heat abundant oil in a large pan, we brush the roast with mustard and when the oil is hot, we roast it for a few minutes on all sides.
Next, we add in white wine, broth and the vegetables and simmer the roast beef for 90 minutes on low heat with the lid of the pan half closed, turning it 2-3 times. Add a little broth from time to time if needed.
Once cooked, we roast it again on all sides to get a slightly crispy crust on the outside. Et voilà! Our roast beef is ready to serve!
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!
Vegan Seitan Roast Beef
- 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
- 150 g raw beetroot ((5½ oz)) 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
- 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.
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