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one green planet

The seitan is simmered in broth to infuse it with flavor, then rubbed with cayenne pepper and baked with leftover broth to give it even more flavor. This tender roast is perfect as it is or you can use it as a substitute for meat in stews, chilis, as deli slices in a sandwich, or as steak.

Savory Seitan Roast [Vegan]


For the Seitan:

  • 1 1/2 cups vital wheat gluten
  • 6 tablespoons nutritional yeast
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon dried onion
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil

For the Broth:

  • 3 carrots
  • 2 parsley
  • 1 onion
  • 3 liters water
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1/2 teaspoon lovage
  • 1 cup chopped tomatoes
  • 1/2 teaspoon cayenne pepper
  • 5 green peppercorns
  • Salt and pepper, to taste

For the Dry Rub:

  • Cayenne pepper


To Make the Broth:

  1. Chop the carrots and separate the parsley from the stem, Dice half the onion and sauté in a pot. Then, add all vegetables to the potand add water, lovage, salt, pepper, and soy sauce. Cook on low heat for 45 minutes.
  2. Reserve 1 cup of broth.

To Make the Seitan:

  1. In a bowl, combine all dry ingredients for the seitan. In a separate bowl, combine soy sauce, broth, and oil. Then, combine the wet and dry ingredients and mix first with a fork, then with your hands, until just combined.
  2. Turn out the dough into a piece of aluminum foil and form it into a cylinder. Wrap it up with foil, puncture with a knife, then simmer in the broth for 1 hour.After an hour, carefully remove the seitan from the pot and unwrap the foil. Let rest for 15-20 minutes.

To Serve:

  1. Take 1/4 broth and the vegetables used to make the broth. Add the second half of onion and any seasoning you like. Blend with an immersion blender.
  2. Cut the seitan into 2-inch slices, rubbing each piece with cayenne pepper.
  3. Transfer to a baking dish, add the purée, and bake at 320° for 20 minutes.


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