The Perfect Vegan Roast

This easy vegan roast recipe is so tasty, and the perfect meat-free main dish! This recipe includes mushrooms, garlic, beans, and spices, and is super easy to make for your holiday table.

I don’t know about you, but for me, big fancy holiday dinners are all about the sides more than the main dish. The carbs. The sauces. The dips. I’m all in.

In fact, for one of my first vegan Thanksgivings, I decided to make a meal out of just the sides, and although I was happy and full, it turned out, I was kinda missing something.

I was missing the roast! The main hero of the meal.

And my friend, this Vegan Roast is exactly that. The delicious hero that will make all of your future holiday dinners satisfying and perfect.

Why This Vegan Roast Recipe is So Good

• It’s easy to make from scratch. I promise that making a Vegan Roast is not at all complicated or fussy. You’ll use your food processor to whirr the ingredients together (no need to cook them first!), then form it into a log and let it roast while you tend to the rest of the meal. Easy! There’s only about 10 minutes of hands-on time needed.
• A delicious meat-free holiday main dish. This roast is so scrumptious that no one will miss the turkey, the ham, the roast beef – none of it! 
• You can make it ahead of time, and this seitan-based vegan roast is even better as leftovers!! I especially love serving it with left over Bok Choy.

What is Seitan?

Seitan is a popular meat substitute for vegans and vegetarians. It has a texture and appearance that is similar to cooked meat, and it’s filled with fiber and protein.

Seitan is soy-free, but not gluten-free. The main ingredient in Setian is vital wheat gluten, and other ingredients, like beans, mushrooms, and garlic add structure and flavor.

Let’s start with the ingredients you’ll need for this fab roast.

Key Ingredients and Substitutions

White Cannellini Beans – These protein-rich white beans act as a binding ingredient for this roast. White Northern Beans or White Kidney beans are a perfectly fine replacement in this recipe.

Mushrooms – I have used white button, baby bellas, and cremini mushrooms in this recipe, but any mushrooms will work here. In fact, the more variety you have in the mushrooms, the more depth you’ll have in the flavor of the roast.

Garlic – Any good savory dish is better off with cloves of garlic. In a pinch, you could use already-minced garlic from a jar.

Nutritional Yeast – Nutritional yeast is a great source of B12, something that’s hard to come by in a plant-based diet. It also adds a great savory flavor to this roast.

Poultry Seasoning – The best part about poultry seasoning? There’s no poultry but all the flavor! One of my favorite vegan cooking hacks.

Better Than Bouillon – Using bouillon paste is another great hack for bringing flavor that packs a punch. I love using the Seasoned Vegetable or Roasted Garlic varieties, but in this recipe, I think the Seasoned Vegetable option works best.

Coconut Aminos – Coconut aminos are my go-to substitute instead of soy sauce or tamari. No weird additives like MSG. And no, it doesn’t taste like coconut. It’s salty and umami just like soy sauce or Worcestershire sauce.

Vital Wheat Gluten – This is the ingredient that makes all the magic happen in this vegan roast, creating a seitan-based loaf with a perfectly-“meaty” texture you’ll love. Wheat gluten is basically a super flour that has had all the starch removed and left with just the gluten.

This roast goes perfectly with my vegan gravy and vegan mashed potatoes. Add even more flavor to your meal with a side of Sauteed Green Beans with Garlic or Air fryer green beans!

The full list of ingredients and instructions for making this vegan roast are in the recipe card below.

Insider Pro Tips

Make it ahead of time

Yes, this recipe is the ultimate time-saver, and I definitely suggest that you make your vegan roast ahead of time. On the big holiday, you’re busy with all the sides and desserts. Don’t stress about the main dish here.

I often make this vegan roast 1 or 2 days ahead of time. I just shape it into a loaf, wrap, and refrigerate. Then I take it out of the refrigerator about 1 hour before putting it in in the oven.

Knead by hand

I tried doing all of the mixing in the food processor once, and it was a disaster! Once the ingredients are mixed, remove the mixture from the food processor and continue to mix by kneading on the counter with your hands. Using the processor for this step will make your roast too firm.

Be sure to let it rest

I really want to stress the importance of letting the roast rest after baking it! Those 30 minutes of resting time are really important to complete the cooking process. Otherwise, you will end up with a roast that may be less done than you’d prefer.

And if you aren’t quite ready to serve the roast at the 30-minute mark, feel free to keep it wrapped up and warm for a couple of hours after removing it from the oven.

FAQ About Vegan Roast

More Vegan Holiday Recipes

You can make your entire holiday meal, including all of the side dishes, appetizers, and desserts, completely vegan with these easy recipes.

Vegan Side Dishes for Thanksgiving or Christmas

• Vegan Mashed Potatoes
• Vegan Stuffing
• Vegan Gravy
• Vegan Green Bean Casserole
• Air Fryer Spaghetti Squash

Vegan Holiday Desserts

• Vegan Caramel Apple Pie
• Vegan Apple Crisp
• Vegan Pumpkin Pie
• Vegan Carrot Cake
• Over 50 Vegan Christmas Cookie Recipes

Drinks and Appetizers

• Holiday Sangria
• Brandy Manhattan
• Vegan Charcuterie Board
• Vegan Eggnog
• Thanksgiving Leftover Veggie Burger