Ingredients
Directions
In a large bowl, mix together vital wheat gluten, chickpea flour, thyme, oregano, sage, celery seed, smoked paprika, garlic powder, onion powder, and nutritional yeast. Set aside.
In a small bowl, whisk together vegetable broth, liquid smoke, and miso until the miso has dissolved. Pour in the spice and flour mixture and mix until a firm, springy dough forms, about 3 minutes. If the dough is not firm enough, add 1 tablespoon of vital wheat gluten at a time until a springy dough forms.
Form the seitan into a “roast” shape, about 5–6 inches long and roughly 4½–5 inches in diameter. Wrap it in cheesecloth, tie the ends with cooking twine, or tuck them into the sides and secure them with small wooden skewers.
Place the roast directly in the center of a slow cooker or an Instant Pot with a slow cooker setting. Layer carrot, onion, celery, and herbs over the top and cover with the vegetable broth and coconut aminos. Cook on high for 2½ hours or low for about 4 hours, or until the seitan is firm and the vegetables are tender. Alternatively, place all ingredients in a small Dutch oven, cover, and simmer on low for 3½ hours or until the loaf is firm and the vegetables are tender.
With a slotted spoon, remove the vegetables and place them on the bottom of a casserole dish or roasting pan. Carefully remove the seitan loaf from the pot and unwrap the cheesecloth. Place the roast directly in the center and brush the top and sides of the roast with the pastry brush. Any remaining glaze can be drizzled over the vegetables. Roast in the oven at 375 F for 15 minutes or until the top of the roast has browned.
Once out of the oven, baste the vegan roast with the pan drippings to keep the roast moist. Serve with your favorite side dishes for any festive occasion. See Chef’s Notes for suggestions!
Chef’s Notes
Substitutions
In place of the dried thyme, oregano, sage, celery seed, garlic, and onion powder, use 2½ teaspoons–1 tablespoon of salt-free poultry seasoning.
Instead of chickpea flour, try oat or quinoa flour. While we have not tested this, the loaf may be denser due to the substitution.
In place of carrots, celery, and onions, try using parsnips, shallots, mushrooms, or other aromatic vegetables of your choice.
Gluten-Free
As there’s no good substitute for vital wheat gluten in this recipe, we recommend trying our Lentil Flax Loaf or the Harvest Nut Roast instead if you’re after a similar presentation.
Whole Food Sweetener
In place of maple syrup, try date paste.
Additional Notes
Save the marinade from the slow-cooked roast to use in our delicious Mushroom Gravy recipe — it makes the perfect sauce to complete this meal!
Optional step: Score the top in a crisscross pattern before glazing the roast to make it even more festive.
What is Vital Wheat Gluten?
Vital wheat gluten is a type of protein-based flour made from wheat. It is often used in plant-based cooking because it can be turned into a meat substitute called seitan. It becomes stretchy and firm when mixed with water, giving it a texture similar to meat. This makes it a popular choice for vegetarians and vegans who want a high-protein alternative to meat. Seitan can be flavored and cooked in many ways, making it a versatile ingredient in plant-based cooking. Notably, it is not gluten-free since it is made from wheat gluten.
Storage
Store vegan roast in an airtight container in the refrigerator for up to 6 days.
6 servings
69g
- Amount per serving
- Calories210
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 290mg13%
- Total Carbohydrate 16g6%
- Dietary Fiber 2g8%
- Total Sugars 5g
- Includes 2g Added Sugars4%
- Protein 33g
- Calcium 50mg4%
- Iron 2.2mg13%
- Potassium 120mg3%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a large bowl, mix together vital wheat gluten, chickpea flour, thyme, oregano, sage, celery seed, smoked paprika, garlic powder, onion powder, and nutritional yeast. Set aside.
In a small bowl, whisk together vegetable broth, liquid smoke, and miso until the miso has dissolved. Pour in the spice and flour mixture and mix until a firm, springy dough forms, about 3 minutes. If the dough is not firm enough, add 1 tablespoon of vital wheat gluten at a time until a springy dough forms.
Form the seitan into a “roast” shape, about 5–6 inches long and roughly 4½–5 inches in diameter. Wrap it in cheesecloth, tie the ends with cooking twine, or tuck them into the sides and secure them with small wooden skewers.
Place the roast directly in the center of a slow cooker or an Instant Pot with a slow cooker setting. Layer carrot, onion, celery, and herbs over the top and cover with the vegetable broth and coconut aminos. Cook on high for 2½ hours or low for about 4 hours, or until the seitan is firm and the vegetables are tender. Alternatively, place all ingredients in a small Dutch oven, cover, and simmer on low for 3½ hours or until the loaf is firm and the vegetables are tender.
With a slotted spoon, remove the vegetables and place them on the bottom of a casserole dish or roasting pan. Carefully remove the seitan loaf from the pot and unwrap the cheesecloth. Place the roast directly in the center and brush the top and sides of the roast with the pastry brush. Any remaining glaze can be drizzled over the vegetables. Roast in the oven at 375 F for 15 minutes or until the top of the roast has browned.
Once out of the oven, baste the vegan roast with the pan drippings to keep the roast moist. Serve with your favorite side dishes for any festive occasion. See Chef’s Notes for suggestions!