Glazed Corned Seitan Roast ~

Homemade seitan with a sweet mustard glaze and pickling spices.

Serve with Mustard Mashed Potatoes for your St. Patrick’s day dinner.

Turn any leftovers into Corned Seitan Hash for a whole new meal the next day.

Glazed Corned Seitan Roast - Homemade seitan with a sweet mustard glaze and pickling spices, perfect for vegan Reuben sandwiches or St. Patrick's day roast!

Seitan Roast Recipe

Guys, why have I never made my own seitan before?! It’s actually quite easy to do. Economical too, especially compared to how much this amount of seitan would cost in the grocery store. And you probably already have all or most of the ingredients needed in your pantry right now.

This recipe begins with basic seitan and then gets fancy with the addition of a sweet mustard glaze and topped off with pickling spices. If you want to make extra of the basic seitan for use another day (which I highly recommend!), just skip adding the glaze and pickling spice blend and go straight to the baking.

The glazed corned seitan will look like this just before going into the oven…

Glazed Corned Seitan Roast | thiswifecooks.com | Homemade seitan with a sweet mustard glaze and pickling spices - perfect for vegan Reuben sandwiches or your St. Patrick's day roast!

… And while it is roasting, your kitchen will smell AMAZING!!

Set the roast straight onto a cutting board when you take it out of the oven. Let it rest until cool enough to handle, then slice and serve.

Ingredients for Glazed Corned Seitan Roast:

You will need:

2 cups vital wheat gluten
1 teaspoon onion powder
1 teaspoon ground coriander
1/2 teaspoon allspice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 tablespoons tamari sauce
3 tablespoons + 1 teaspoon coarse brown mustard, divided
1 teaspoon apple cider vinegar
3 tablespoons light brown sugar
2 tablespoons pickling spice blend
2 cups vegan beef-style broth

How to Make Glazed Corned Seitan Roast

STEP ONE: Preheat oven to 350 degrees F.

STEO TWO: To a large mixing bowl, add vital wheat gluten, onion powder, coriander, allspice, sea salt, add black pepper. Mix well to combine.

STEP THREE: Add 1 1/2 cups water, tamari, 1 teaspoon of coarse brown mustard, and apple cider vinegar. Stir to blend then knead for 2 minutes, until all ingredients are well combined and the texture is smooth and springy. Shape into a loaf and set aside.

STEP FOUR: To a small mixing bowl, add the remaining coarse brown mustard and light brown sugar. Mix well then spread in an even layer over seitan. Press the pickling spice blend over the top.

STEP FIVE: Place roast in a prepared 9″ x 13″ baking dish. Pour vegan beef broth around the roast (not over the top!). Cover tightly with foil and bake for 1 hour.

STEP SIX: Remove the foil cover and continue baking for an additional 30 minutes. Serve warm.

Serving Suggestions

For the first meal with this roast, I served the semi-thick slices pictured as a main dish, which I think is the ideal size to go with mashed potatoes.
I’ve also made this roast specifically for Reuben sandwiches. A mandolin is highly recommended for slicing the roast into thin slices. To make Reuben sandwiches, pile thinly sliced seitan onto pumpernickel bread with Russian Dressing, sauerkraut, and vegan provolone. Cook it up grilled cheese style and dig in; it’s so good!

More Recipes You’ll Love!

Irish Stew
Bangers and Mash
Vegan Cottage Pie
Blackened Seitan Philly Cheesesteak
Vegan Irish Stout Brown Bread
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