Easy Vegan Roast Recipe

This vegan roast recipe makes a tender, meaty, plant-based roast that slices beautifully. It’s a wholesome take on a classic holiday main!

Slicing into a roast just feels special, doesn’t it? And with this vegan seitan roast, even meat-free eaters can join the experience.

Juicy, tender, and packed with rich umami flavor, this plant-based roast is holiday-ready. Did I mention it’s also easy enough to make on a random weeknight?

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Pair this vegan roast with vegan mashed potatoes, gravy, and additional veggies of choice for a plant-based feast that doesn’t skimp on flavor.

Why You’ll Love This Vegan Roast Recipe

• This meatless roast stays tender and juicy! Follow the foolproof recipe, and you don’t have to worry about over-kneading or drying it out in the oven.
• This wheat roast is a satisfying beef, ham, and turkey alternative! It’s sliceable and full of deep, meaty flavors with just a few ingredients.
• This vegan roast recipe is perfect for busy gatherings and holidays! Prep it ahead, and its rich, savory flavor gets even better with time.

Ingredients And Substitutions 

White cannellini beans – You can use Great Northern beans or any canned white beans to help bind the ingredients together.

Button mushrooms – For added meaty, umami flavor. Baby Bella, cremini mushrooms, or a mix of different varieties will also taste lovely!

Garlic – Any savory dish will always be better with fresh cloves of garlic. For more flavor, you can also add dried rosemary and thyme.

Nutritional yeast – Lends a nutty, rich flavor to the meat free roast.

Poultry seasoning and seasoned vegetable base – The seasonings are up to you! Poultry seasoning and Better Than Bouillon paste work well with the deep, umami flavors of this hearty vegan roast dinner.

Coconut aminos – No need to add salt! You can also use tamari.

Water and vegetable oil – They lend moisture to the seitan dough.

Vital wheat gluten – This will give our vegan holiday roast the perfect meaty texture.

All-purpose flour – For kneading the dough on a clean, dry surface.

Want to glaze your vegan roast? Preheat your broiler to Low and brush the top and sides of the seitan loaf with a mixture of soy sauce, brown sugar, and oil. Broil for 2 minutes, brush with more glaze, and broil for 2 minutes more.

Tips For Making This Recipe

Knead by Hand

Using the food processor to knead the meat free roast will make it too firm. You also want to knead the seitan dough for AT LEAST 5 MINUTES to avoid a spongy vegan roast.

Let the Vegan Roast Rest Before Slicing

Wait 30 minutes before unwrapping and slicing the vegan seitan roast so it can finish cooking. If you open and slice it immediately, it will be gummy.

Make-Ahead Tips

You can shape, wrap, and refrigerate the vegan roast 1 to 2 days in advance. Just remove it from the fridge 1 hour before baking.

Plant Based Roast Recipe FAQs

More Delicious Vegan Meat Recipes

• Vegan Meatloaf
• Slow Cooker Vegetarian Pot Roast
• Vegan Sausage Gravy
• Vegan Fried Chicken
• Meatless Meatballs

I found this recipe for Easy Sauteed Mixed Greens that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Vegan Roast Recipe

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This vegan roast recipe makes a tender, meaty, plant-based roast that slices beautifully. It's a wholesome take on a classic holiday main!

Louisa

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Equipment

• Food Processor
• Aluminum foil
• Parchment paper
• Baking sheet

Ingredients

• 1 15-oz can white cannellini beans, drained and rinsed
• 1 cup button mushrooms, sliced
• 4 cloves garlic
• 1/3 cup nutritional yeast
• 1 1/2 tsp poultry seasoning
• 1 tsp seasoned vegetable base
• 2 tbsp coconut aminos
• 1 cup water
• 2 tsp vegetable oil
• 2 cups vital wheat gluten
• All-purpose flour for kneading

Instructions

• Preheat the oven to 400°F.
• Combine the beans, mushrooms, garlic, nutritional yeast, poultry seasoning, bouillon, coconut aminos, water, and oil in a food processor until the blended mixture is pretty smooth. A few lumps are okay.
  
• Add the vital wheat gluten and pulse until a rough dough forms.
  
• Do not knead in the food processor. Instead, turn the dough onto a lightly floured surface and knead for about 5 minutes.
• Form the dough into a loaf shape, about 8 and 1/2 inches long.
  
• Lay a 24-inch piece of foil onto your work surface and place a smaller sheet of parchment paper on top of it.
• Place the dough log on the short side of the parchment paper and foil, roll it up into a tight log, and twist the ends.
  
• Place on a baking sheet and bake for 35 minutes. Then, flip the roast and bake for 35 minutes more.
• Remove the roast from the oven and leave it in the foil to rest for 30 minutes to continue cooking.
• Unwrap the roast. Slice to serve. Enjoy!
  

Notes

• Using the food processor to knead the meat free roast will make it too firm. You also want to knead the seitan dough for AT LEAST 5 MINUTES to avoid a spongy vegan roast.
• Wait 30 minutes before unwrapping and slicing the vegan seitan roast so it can finish cooking. If you open and slice it immediately, it will be gummy.
• You can shape, wrap, and refrigerate the vegan roast 1 to 2 days in advance. Just remove it from the fridge 1 hour before baking.

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Updated in March 2025 with new photos and minor recipe adjustments for improved quality. Enjoy!