Glazed Corned Seitan Roast
Homemade seitan with a sweet mustard glaze and pickling spices – perfect for vegan Reuben sandwiches or your St. Patrick’s day feast!
Guys, why have I never made my own seitan before?!
It’s is so ridiculously easy! And cheap compared to how much this much 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…
… And while it is roasting, your kitchen will smell AMAZING!!
When you take the roast out of the oven, set it straight onto a cutting board. Let it hang out for a bit until cool enough to handle then just slice and serve.
Ingredients for Glazed Corned Seitan Roast:
- vital wheat gluten
- onion powder
- ground coriander
- sea salt
- ground black pepper
- tamari sauce
- coarse brown mustard
- apple cider vinegar
- light brown sugar
- pickling spice blend
- vegan beef-style broth
How to make Glazed Corned Seitan Roast:
How to serve:
For the first meal with this awesome roast, I served the semi-thick slices pictured, which I think is the ideal size to go with mashed potatoes.
I’ve also made this roast specifically for Reuben sandwiches. I highly recommend using a mandolin for super thin slices.
For sandwiches – Pile the sliced seitan onto pumpernickel/rye bread with Russian dressing, sauerkraut, and vegan provolone. Cook it up grilled cheese style and – oh, man! it’s good!Ideas for leftovers:
We made two whole meals out of the leftovers. The first was the corned seitan over mashed potatoes with a little gravy.
And then we used the remaining seitan with coleslaw for some really tasty tacos the next night.
For more seitan deliciousness, check out this recipe:
Blackened Seitan Philly Cheesesteak – Homemade seitan with a sweet mustard glaze and pickling spices – perfect for vegan Reuben sandwiches or your St. Patrick’s day roast!
Glazed Corned Seitan Roast
- 2 cups vital wheat gluten
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1/2 teaspoon allspice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons tamari
- 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
- Preheat oven to 350 degrees F.
- To a large mixing bowl, add vital wheat gluten, onion powder, coriander, allspice, sea salt, add black pepper. Mix well to combine.
- Add 1 1/2 cups water, tamari, 1 teaspoon of coarse brown mustard, and apple cider vinegar. Stir to blend then knead 2 minutes, until all ingredients are well combined and texture is smooth and springy. Shape into a loaf and set aside.
- To a small mixing bowl, add remaining coarse brown mustard and light brown sugar. Mix well then spread in an even layer over seitan. Press pickling spice blend over the top.
- Place roast in a prepared 9" x 13" baking dish. Pour vegan beef broth around roast (not over the top!). Cover tightly with foil and bake 1 hour. Remove foil cover and continue baking an additional 30 minutes.
- Serve warm.