Why use cannellini beans in this seitan roast?

Cannellini beans, along with garlic, sage, and onion, are pulsed into a chunky paste to form the flavorful base for the seitan dough, contributing to its texture and taste.

How does kneading affect the seitan roast's texture?

Kneading the seitan dough for a few minutes is crucial to help avoid a tough texture, ensuring a more pleasant, tender roast.

What is the best way to shape the seitan roast before baking?

After forming the dough, shape it into a rough sausage on lightly greased kitchen foil, then roll it tightly and scrunch the ends to secure it for roasting.

How long should I roast the Sage and Onion Seitan?

The seitan roast should be roasted for approximately 1 hour and 20 minutes at 375 degreesF (190 degreesC), or until it is firm to the touch.

Can I prepare this seitan roast ahead of time or store leftovers?

Yes, once roasted and cooled, you can store the seitan roast in an airtight container in the refrigerator for several days, or freeze it for longer storage.

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Sage and Onion Seitan Roast
[Vegan]

BP By: Becca Pusey

Author Bio

Becca is a full-time food blogger who shares her favourite simple vegetarian recipes over on... Read More

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Slices of golden-brown Sage and Onion Seitan Roast, garnished with fresh sage, served warm on a platter.

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Sage and Onion Seitan Roast [Vegan]

Dairy Free

Seitan is a plant-based meat made from vital wheat gluten, but this recipe adds something unique...beans! White beans add a texture to this roast that's incomparable to anything else. The end result is a meaty, chewy roast with a crispy crust and sage and onion flavor throughout.

Ingredients You Need for Sage and Onion Seitan Roast [Vegan]

1 1/4 cups cannellini beans, drained and rinsed if using canned
3 garlic cloves, peeled
A small bunch fresh sage
1 medium onion, peeled and cut into a few chunks
1/2 teaspoon dried oregano
1 1/2 cups vital wheat gluten
1 cup vegetable broth
Salt and black pepper, to taste
Oil, for greasing

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How to Prepare Sage and Onion Seitan Roast [Vegan]

Preheat the oven to 375°F.
Add the drained cannellini beans to a food processor, along with the garlic, sage, and onion. Pulse to form a chunky paste.
In a large bowl, combine the bean mixture with the dried oregano, vital wheat gluten, vegetable stock, and a good pinch of salt and pepper. Mix well to form a dough.
Knead the dough for a few minutes; this will help avoid a tough seitan roast.
Lightly grease a large piece of kitchen foil, and add the seitan dough. Shape to form a rough sausage, then roll tightly in the foil, and scrunch the ends.
Place the foil-wrapped seitan roast on a baking tray (make sure to pick it up from underneath so you don't tear the foil), and roast for around 1 hour and 20 minutes, until firm.
Peel back the foil, and slice the seitan roast with a serrated knife. Serve warm.