Vegan Pot Roast ~
Hearty plant-based seitan roast with the savory flavor of traditional pot roast.
Serve with Mashed Potatoes and Green Peas.
Vegan Pot Roast Recipe
This is a favorite recipe for when I’m craving a good old-fashioned comforting meal. It also makes a great holiday roast.
If you are new to a vegan lifestyle or haven’t yet tried seitan, here’s a brief introduction:
Seitan is made from gluten, a type of protein found in wheat. It is frequently used as a plant-based meat alternative and is widely available in grocery stores in the vegan food section.
To make seitan, wheat gluten flour is combined with water or broth to form a dough. We’re using broth because it adds a more robust flavor. The dough is then quickly and briefly kneaded to develop the gluten, which gives seitan its characteristic chewy texture.
Once cooked, seitan becomes dense and meaty, which is what makes it such a great vegan meat substitute for dishes traditionally made with meat, including pot roast.
Ingredients for Vegan Pot Roast
You will need the following:
For the Seitan Roast:
- 1 1/2 cups vital wheat gluten flour
- 1/2 cup chickpea flour
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegan Worcestershire sauce, or soy sauce
- 1 1/4 cups vegan beef-style broth
- 1 tablespoon ketchup
- 1/2 teaspoon steak seasoning blend
For the Cooking Liquid:
- 1 1/4 cup vegan beef-style broth
- 1 tablespoon vegan Worcestershire sauce, or soy sauce
- 2 teaspoons garlic, finely minced
- 1/2 teaspoon dried thyme leaves
Ingredient Notes
- Vital Wheat Gluten Flour – Vital wheat gluten is the protein-packed key ingredient that forms the base of the seitan and provides its characteristic dense and chewy, meaty texture.
- Chickpea Flour – Adds protein and texture to the seitan roast while also acting as a binder. I have not made this vegan roast with any other combination of flour types. If you decide to try swapping the chickpea flour for, say, almond flour, it may affect the texture and flavor of the final dish
- Onion Powder – Enhances flavor with its sweet and savory notes.
- Dried Thyme Leaves – For subtle earthy flavor.
- Salt and Ground Black Pepper – Adjust the amounts according to personal taste for the perfect savory balance in your veggie pot roast.
- Vegan Worcestershire Sauce – For adding umami flavor, I use The Wizard’s Vegan Worcestershire Sauce. Soy sauce is a great substitute for Worcestershire in this recipe.
- Vegan Beef-Style Broth– I use Better Than Bouillon No-Beef Base for adding depth of flavor to this hearty dish. The first time I made this seitan roast, I added a little red wine to the veggie broth, which was a mistake because it stained the bottom part of the roast and was not pretty. For best results, stick to the recipe card and do not add cooking wine. 😉
- Ketchup – For a touch of sweetness. Tomato paste will also work for this recipe.
- Steak Seasoning Blend – I use Montreal Steak Seasoning.
- Garlic – Infuses the cooking liquid with delicious richness. Adjust the amount to suit your taste preferences.
How to Make Vegan Pot Roast
STEP ONE: Preheat the oven to 350°F. Spray an 11×7-inch (2 quart) baking dish with non-stick cooking spray or lightly brush with olive oil. The seitan will expand as it roasts so it is important to use a relatively small baking dish.
STEP TWO: In a large bowl, whisk together the vital wheat gluten flour, chickpea flour, onion powder, dried thyme, salt, and black pepper. Set aside.
STEP THREE: In a small bowl, whisk together the vegan beef broth, Worcestershire sauce, and ketchup. Stir the broth mixture into the flour mixture. Keep the bowl out for prepping the cooking liquid.
STEP FOUR: Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Shape into a loaf approximately 7 inches in length. Sprinkle the seitan roast with steak seasoning then transfer to the prepared baking dish.
STEP FIVE: In a small bowl, whisk together the remaining 1 1/4 cup vegan beef broth, vegan Worcestershire sauce, garlic, and 1/2 teaspoon dried thyme. Pour the broth mixture around the roast. Cover tightly with foil and bake for 1 hour.
STEP SIX: Transfer to a serving plate and spoon the cooking liquid over the roast. Cut into slices and serve hot.
Storage
- Store leftovers in an airtight container in the refrigerator. Slice thin and serve as roast beef-style sandwiches the next day!
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Vegan Pot Roast
Ingredients
For the Seitan Roast:
- 1 1/2 cups vital wheat gluten flour
- 1/2 cup chickpea flour
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegan Worcestershire sauce or soy sauce
- 1 1/4 cups vegan beef-style broth
- 1 tablespoon ketchup
- 1/2 teaspoon steak seasoning blend
For the Cooking Liquid:
- 1 1/4 cup vegan beef-style broth
- 1 tablespoon vegan Worcestershire sauce or soy sauce
- 2 teaspoons garlic finely minced
- 1/2 teaspoon dried thyme leaves
Instructions
- Preheat the oven to 350°F. Spray an 11×7-inch (2 quart) baking dish with non-stick cooking spray or lightly brush with olive oil. The seitan will expand as it roasts so it is important to use a relatively small baking dish.
- In a large bowl, whisk together the vital wheat gluten flour, chickpea flour, onion powder, dried thyme, salt, and black pepper. Set aside.
- In a small bowl, whisk together the vegan beef broth, Worcestershire sauce, and ketchup. Stir the broth mixture into the flour mixture. Keep the bowl out for prepping the cooking liquid.
- Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Shape into a loaf approximately 7 inches in length. Sprinkle the seitan roast with steak seasoning then transfer to the prepared baking dish.
- In a small bowl, whisk together the remaining 1 1/4 cup vegan beef broth, vegan Worcestershire sauce, garlic, and 1/2 teaspoon dried thyme. Pour the broth mixture around the roast. Cover tightly with foil and bake for 1 hour.
- Transfer to a serving plate and spoon the cooking liquid over the roast. Cut into slices and serve hot.
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