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featured image roast beef
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4.91 from 110 votes

Vegan Seitan Roast Beef

This vegan Seitan Roast Beef is a perfect main course to serve with mashed potatoes and baked vegetables. Served the next day it becomes even more delicious as the texture becomes more "meaty".
Prep Time35 mins
Cook Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: lunch, Main Course
Cuisine: Italian
Keyword: roast, roastbeef, seitan, wheat gluten
Servings: 6 servings
Author: Carlo Cao


  • food-processor


  • 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


  • 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.