Seitan Roast with Sundried Tomatoes and Braised Vegetables

This vegan seitan roast is the centerpiece to end all centerpieces. The kind of meal that makes conversation stop and everyone, just for a moment, forget their problems and appreciate the finer things. Like braised vegetables swimming in a light tomato broth, gathered around a gorgeous holiday roast. And for something kinda’ fancy, this homemade seitan isn’t too difficult.

If you have never made a seitan roast before, this is a good place to start. The process is actually simple: blend up the base, stir in the dry ingredients, form a loaf, tuck it away in tin foil, then bake away. Time really does most of the work here (what a great sous chef she is!), from the oven slowly transforming the seitan into a hearty, sliceable MEATY vegan roast, to the vegetables braising in their tomatoey broth until perfectly tender.

Once the roast has baked, it even gets to lounge in the stew for a bit, soaking up extra flavor before being sliced and served.

The end result is both massively impressive and totally comforting. Perfect for Thanksgiving, Christmas, Saint Patrick’s Day, Rosh Hashanah, or any time you want a show-stopping vegan centerpiece.

This recipe was originally published in Superfun Times Vegan Holiday Cookbook <3

Seitan Roast FAQ:

I’ve never made seitan before. Is this hard? This one is great for beginners! If you can use a food processor and shape a loaf, you can make this. The process is blend, stir, shape, wrap in foil, bake. The oven does the real work.

What are sundried tomatoes doing in a seitan roast? They add a deep, savory richness to the seitan. You won’t taste “tomato” exactly, it just makes the whole thing meatier and more complex.

Can I use homemade lentils instead of canned? Yes, but overcook them. They need to blend completely smooth for the texture to work. Canned lentils are actually ideal here because they’re already super mushy.

Why is my seitan gummy? Gummy seitan usually means it was undercooked. Make sure the foil is snug so it steams evenly, and bake for the full time.  Also blend the base completely smooth before adding the dry ingredients, lumps can lead to weird textures.

Can I make this ahead of time? Yes. Make the roast a day or two ahead, wrap it tightly, and refrigerate. Make the braised vegetables the day of, or reheat them. Slice the roast cold and lay it on top of the hot stew to warm through, or reheat slices in the oven at 350°F covered in foil.

Can I freeze the roast? The seitan roast freezes well wrapped tightly for up to 2 months. Thaw in the fridge overnight. I wouldn’t freeze the braised vegetables.

What can I serve this in addition to braised vegetables? Mashed potatoes! The Roasted Red Pepper Mashed Potatoes here would be especially great. Maybe some sauteéd kale. The braised vegetables are a complete side on their own, but more is more when it comes to holiday tables.

What do I do with leftovers? Pan-sear the sliced seitan for sandwiches. Seriously good. Or reheat slices in the leftover braised vegetable broth.

Can I use baby carrots instead? Yes, baby carrots are a great time saver! Just slice them in half diagonally and go to town.

Can I make this gluten-free? For the last time, no.

Seitan Roast with Sundried Tomatoes and Braised Vegetables

Homemade vegan seitan roast with sundried tomatoes, lentils, and braised vegetables in a light tomato broth. The perfect holiday centerpiece, or any night really.

4.50 from 6 votes

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Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

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For the Seitan Roast

• 3 garlic cloves peeled
• 3/4 cup cooked or canned lentils rinsed and drained
• 1/4 cup oil-packed sundried tomatoes drained
• 1 1/2 cups vegetable broth
• 3 tablespoons tamari or soy sauce
• 2 tablespoons olive oil
• 2 cups vital wheat gluten
• 1/3 cup nutritional yeast flakes
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried thyme crushed with your fingers
• Freshly ground black pepper

For the Veggies

• 1 tablespoon olive oil
• 1 medium onion cut into thin half-moons
• 1 teaspoon salt plus a pinch
• 1 garlic clove minced
• 3/4 teaspoon dried rosemary
• 4 cups diced fresh tomatoes 1/2-inch dice
• 1 pound Yukon Gold potatoes scrubbed and cut into 1-inch chunks
• 12 ounces carrots peeled and cut on a bias into 1/2-inch pieces
• 2 celery ribs cut on a bias into 1/2-inch pieces
• 4 cups vegetable broth
• Freshly ground black pepper

Instructions

 

Make the Seitan Roast

• Preheat the oven to 350°F. Have ready a sheet of aluminum foil at least 16 inches long.
• In a food processor, pulse the garlic. Add the lentils, sundried tomatoes, broth, tamari, and olive oil and puree until relatively smooth.
• In a large mixing bowl, mix the wheat gluten, nutritional yeast, paprika, thyme, and a few grinds of black pepper. Make a well in the center and add the lentil mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
• Shape the seitan into a log about 8 inches long. It doesn’t need to be perfect; it will adjust as it bakes. Place the log lengthwise in the center of the foil and roll it up like a Tootsie Roll, making sure the ends are tightly wrapped. Place the log on a baking sheet and bake for 1 hour 15 minutes, turning the roll every 20 minutes for even cooking.

Make the Veggies

• Preheat a 4-quart pot over medium heat. Heat the oil, then sauté the onion with a pinch of salt until lightly caramelized, about 5 minutes. Add the garlic and rosemary and sauté until fragrant, about 30 seconds.
• Mix in the tomatoes to deglaze the pan. Add the potatoes, carrots, celery, broth, remaining 1 teaspoon salt, and a few grinds of black pepper. Cover and bring to a boil. Once boiling, lower the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Lower the heat to the lowest setting and cook, covered, for 20 more minutes to develop the flavors.

Back to the Roast

• Once the seitan roast is cooked through, let it cool until not too hot to handle. Unwrap the foil and place the roast right into the stew. Let it soak for about 10 minutes with the heat turned off.
• Remove the roast from the stew, place it on a cutting board, and cut into 1/4-inch-thick slices. Transfer the stew to a casserole dish and place the sliced roast on top. Serve.

Keyword Fake Meat, Thanksgiving, Winter

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