Seitan Roast ‘Beef’

Another Thanksgiving recipe, this time our seitan roast ‘beef’. Ben has been wanting to make this for quite a while and Thanksgiving seemed like the perfect time to have a holiday roast. It turned out to be absolutely fabulous with our meal and on roast ‘beef’ sandwiches the following days. Though I have never had real roast beef before, those who have had it said that it tasted just like the real thing. Either way, I definitely thought it was impressive! Sorry again about the picture, wish I had gotten a good one of the roast beef. Check out the link to the original recipe below for more pictures.

Dry ingredients:

2 C Gluten powder
1/2 C Full-fat soy flour
1/2 C Nutritional yeas
1 tsp Sage
1 tsp Black pepper
1 tsp Cayenne pepper
1 tsp Salt
1 tsp Ground oregano
1 tsp Italian seasoning
1 tsp Garlic powder
1/2 tsp Onion powder

Wet ingredients:

12 oz Firm tofu
1 1/2 C Water
3 Tbs Soy sauce
2 Tbs Olive oil
2 tsp Vegan worcestershire sauce
1 Tbs Vegan “beef” bouillion


2 C Hot water
1/3 C Vegan “beef” bouillion
2 Tbs Olive oil
1 tsp Vegan worcestershire sauce
1 tsp Sage
1 tsp Black pepper
1 tsp Garlic powder

Mix dry ingredients in a large bowl. In a food processor or blender, mix wet ingredients. Add wet ingredients to dry and mix/knead well. Though the dough will be very rubbery and hard to knead, knead as hard as you can for 5 minutes. Place a cloth over the doug hand leave it for an hour.

Knead the dough, adding more gluten flour if needed, for a few more minutes. Divide into two balls and form into loaves. Preheat oven to 375. Line two loaf pans with tin foil and then place the dough into the plans.

Combine the marinade ingredients and then pour over each loaf evenly. Cover the pans with foil and place in the oven. Once the loaves are in the oven, immediately lower the temperature to 200 degrees. Cook for three hours.

After three hours, take the pans out of the oven and reheat it to 375 degrees. Turn the loaves over in the pans, recover, and then place back in the oven. Once the loaves are in the oven, lower the temperature again to 200 degrees. Cook for 30 minutes.

After 30 minutes, repeat the process. Remove the loaves and turn them over. Preheat the oven to 375 and then lower again once the loaves are in the oven.

After the second thirty minutes, repeat the process for the third and last time. Remove the loaves from the oven and let them cool on a rack. The loaves will firm as they cool. The loaves will do fine frozen for about a month if you wrap them well.

Recipe thanks to:
A Vegan For Dinner


2 thoughts on “Seitan Roast ‘Beef’

  1. I've been getting more into different kinds of seitan lately, and this kind sounds great! I've never had real roast beef either, but I still want to give it a try!

  2. D’oh! I gave up my blog a few years back and just Googled myself to see if I made any difference at all….I guess at least a small part of my legacy lingered…:0) Tracy AKA “A Veg*n for Dinner”

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