Got a meal coming up that requires a special centerpiece?

Or what about a cookout that requires some big slabs of protein to marinade and grill, or chop for kebobs? This big, savory seitan roast will feed several and impress! See below for recipe.



Hardware: Large mixing bowl, coffee-grinder or blender (to powder the dried mushrooms), blender (for blueberries and rum), small whisk, rolling pin, basting brush, XL soup pot for simmering, small saucepan, large skillet for sautéing, cooking twine, large casserole dish.  

  • 4 cups vital wheat gluten flour
  • 1 cup dried mixed mushrooms
  • 2 cups fresh mixed mushrooms
  • 3 Tbs boullion powder (I use Seitenbacher)
  • 2 Tbs tomato paste
  • 2 Tbs nutritional yeast 
  • 2 Tbs Tahini
  • 12 cups vegetable stock (boxed is fine)
  • 8 cups of water
  • Small handful of fresh sage & thyme
  • Large bunch of multicolored carrots
  • 2 large shallots
  • 4 large cloves of garlic
  • 1 Tbs Salt
  • 1 tsp all-purpose seasoning
  • 1 Tbs veg oil for sautéing
  • Optional: 1/4 cup beet juice for coloring


  • 1 cup frozen blueberries
  • 1/4 cup vegan butter
  • 1/4 cup rum


  1. Begin to bring 8 cups of stock and 8 cups of water to a simmer in the soup pot.
  2. Using a coffee-grinder or blender, powder the dried mushrooms into a fine flour. A coffee-grinder will work better than most blenders for this.
  3. In a large mixing bowl, sift together the gluten flour, mushroom powder, bullion, nutritional yeast, salt, and all-purpose seasoning.
  4. Slowly pour 4 cups of the vegetable stock into the dried mix, very gently folding it in.
  5. Add the tahini,  tomato paste (and optional beet juice) and using your hands, roughly combine it. *The goal with seitan is not to over-mix it. You want the gluten to form strands and various textures throughout. Let the tomato paste (and beet juice) form a marbleizing effect.
  6. The ingredients should create a dough, like a bread-dough-consistency. If it's too wet, add more flour. If it's too dry, add a bit of water. Using your hands, pull and twist the dough a few times.
  7. Dice the garlic, chop the fresh mushrooms, and sauté them in the oil, over medium heat until golden. Set aside for later to stuff the seitan.
  8. On a clean surface, sprinkle some flour and roll our your dough into a rough circle about 2" thick.
  9. Place the dough into the soup pot, letting the sides naturally create a bowl-shape with your dough. Let simmer for 45mins - 1hr (the seitan will increase in size, so make sure there's room for that to happen). • If you only require plain seitan to use elsewhere, your adventure ends here. If you want to make the full, stuffed, glazed roast, continue onward!
  10. Meanwhile, preheat your over to 375º.
  11. In a blender, blend the frozen blueberries and rum. 
  12. Combine the blueberry/rum mixture with the vegan butter in a small saucepan, whisking gently until smooth. Set aside.
  13. Remove the seitan from the simmering pot, let cool for a few minutes before handling.
  14. Place the sautéed ingredient in the center of the seitan, and close it inside, tying it off with the cooking twine (if you don't have cooking twine, you can use folded foil strips like big twist-ties).
  15. Place the tied-up, stuffed roast into the center of a large casserole dish.
  16. Chop the carrots and shallots and place them around the roast in the casserole dish.
  17. Using the basting brush, apply 1/2 the blueberry-rum-butter glaze to the top of the roast.
  18. Cover the casserole dish with foil and bake on 350º for 40 minutes.
  19. 20 minutes in, lift foil and apply the remaining glaze, then finish cooking.
  20. Remove from oven, carve it up, and serve (don't eat the twine!)