Holiday Seitan Roast Recipe | Vegetarian Times Skip to main content

Holiday Seitan Roast

Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday--and makes great leftover sandwiches, too. 

Ingredients: 

Ingredients: 

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1 tsp. sea salt
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1 tsp. freshly ground black pepper
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1 tsp. smoked paprika
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1 recipe Homemade Seitan or 1 lb. seitan, divided into 2 pieces
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2 Tbs. olive oil, divided
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1 Tbs. unbleached all-purpose flour
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¼ cup red wine
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¼ cup tomato paste
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½ cup low-sodium vegetable broth
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2 tsp. tamari or soy sauce
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½ tsp. chopped fresh thyme
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¼ tsp. chopped fresh rosemary
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8 oz. baby carrots (1¼ cups)
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3 stalks celery, chopped (1 cup)
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1 large parsnip, chopped (4 oz.)
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12 oz. small purple potatoes, halved
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2 cups pearl onions, peeled and halved if large

Instructions: 

1. Preheat oven to 350°F.

2. Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.

3. Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.

4. Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.

5. Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.

Nutrition Information: 

Calories: 
287
Protein: 
27 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
35 g
Cholesterol: 
0 mg
Sodium: 
541 mg
Fiber: 
6 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

I just tried this for our Sunday-night dinner. I wanted to test it out and see if this recipe will grace our Thanksgiving table. And the answer: DEFINITELY! This recipe is delicious! The VT seitan recipe is going to become my new go-to recipe for seitan. It has fewer ingredients than my previous go-to recipe, but yields a roast with better taste and texture. The sauce for this holiday roast is addictive. I think I'll double the sauce recipe next time, because it's so flavorful I want to ladle it on!

This was super-tasty and my non-veg friend LOVED and he even had seconds. I would make lots more of the sauce recipe, though, because I doubled the sauce recipe and there wasn't any to spoon over anything once it was baked. More sauce is good! Overall though this was really excellent, and the seitan recipe is very flavorful also.

Please pardon my ignorance, but I have a question. Do you still boil the seitan as the "Homemade Seitan" recipe calls for before you make this recipe and bake it--or do you make this roast recipe with the seitan "dough?"

Better than Tofurky!! Yumm!

We made this for Christmas and followed the directions except that we left it as one loaf not two. The flavor was excellent and the texture was horrible. As rubbery as it could be. What happened?? I agree with doubling the sauce

I am making this tonight for dinner and am very frustrated. The seitan recipe yields 2 lbs of seitan--not one pound. However, the following directions for the roast call for one lb of seitan or an entire recipe of the vt seitan recipe. Hello? so if I am going to use both loaves, should I double everything in the Holiday Roast Recipe? And why didn't the VT copy editor catch this? No wonder everyone is complaining there isn't enough sauce.

Every time I come across a seitan recipe, the first thing I do is look at what else is in the seitan besides VWG and water/broth. If the ingredients don't include beans and some kind of oil, I don't want it because it's going to come out rubbery and dry. I haven't made this recipe, but I would suggest reviewing Isa's recipe here: http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/ and modifying to match the seasonings and other additions above. I've made her stuffed seitan roast many times and I love it. Everything else here sounds good! Good luck!

We liked it so much we featured an adapted version in a weekly meal plan, Vegetarian Menu 1, at http://www.themenumaster.com!

If anyone is a bit lazy and wants a pre-made vegan roast/turkey for Thanksgiving, I would check out Field Roast and Tofurky turkey both at Whole Foods. However, you have to supplement it with some kind of gravy or it's going to be really dry. Also for dessert, who doesn't love cheesecake. Well there's a vegan cheesecake option at http://www.vegancheesecake.net It's amazingly delicious and your non-vegan relatives and friends won't know the difference. Happy Holidays everyone!

One pound of seitan does NOT feed eight people. That's two ounces per person. It might feed four on an average night, with a couple of sides. But on thanksgiving, when people frequently eat seconds and sometimes thirds, you'd better have eight ounces of seitan per person. There may be leftovers but better that than people go hungry. And btw, the 12 ounces of potatoes the recipe calls for comes to 1 1/2 ounces each. Really??? Are we feeding only two year olds?

I make a gravy that tastes like turkey gravy. My ingredients are: Melt butter in pot, and carmelize onion sliced thinly in it. Add hot water and bring to boil. Then add Veg chick'n broth powder, soy sauce, garlic powder, Nutritional yeast and a bit of pepper. Simmer for about 10 minutes. Add a roux of cornstarch and water to boiling broth and stir until all is blended. Taste test, and add more veg chick'n powder or Nutritional yeast or soy sauce if needed to enhance flavor. I don't measure things, just go by feel and taste. Even my carnivore friends/family members think this is the best gravy!

do not use alcohol for any reason- could you use lemon juice for red wine or just omit or whatever you recommend. i really like your recipes! sms