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Friends, I am so excited to share this recipe with you! It took me years to create and perfect it! I finally found the perfect way to make an absolutely delicious vegan roast beef!
This seitan roast beef is tender, flavorful, and has a texture reminiscent of a traditional roast beef! Yay! And no, I'm not kidding!
Ingredients
One of the main ingredients to make this dish is wheat gluten. Gluten is a protein thanks to which we can obtain a viscous and elastic dough. In addition, it is the gluten that allows us to create a meat substitute with a meaty texture.
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 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 beet 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 wheat gluten and all spices up to and including salt in a food processor and blend.
- Add pureed beet, 1 tablespoon mustard and tahini 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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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
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.