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!

Course Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 1 10

Resting Time 30

Total Time 1 50

Servings

Calories 170kcal

Author Louisa

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!

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.