This Stuffed Seitan Roast, smothered in mushroom gravy, is perfect for your vegan Thanksgiving. Despite having a few steps, it’s actually really easy to put together. You can prepare the roast two different ways: steam and bake for a tender roast, or bake it only for a denser texture. Personally, I prefer the steamed and baked seitan but the baked version is also tasty.
Video Tutorial for Stuffed Seitan with Mushroom Gravy
More Seitan Recipes:
This video is part of the Epically Ethical Thanksgiving collab! See the rest of the videos below:
Epically Ethical Thanksgiving Dinner Playlist
Bite Size Vegan’s Intro & Recipe Roundup
Sim’s Kitchenette’s Stuffed Pumpkin
Cooking With Plant’s Spiced Pumpkin Soup
The Veggie Nut’s Roasted Roots
Veggietorials’ Quinoa Cauliflower Mash
York and Spoon’s Citrus Spiked Cranberry Sauce
The Unhealthy Vegan Lab’s Thanksgiving Burger 2.0
Plant Based Judy’s Pumpkin Pie
Printable Recipe for Holiday Stuffed Seitan
- 1 cup hot water
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cube/teaspoon vegetable bouillon powder (or use double strength vegetable broth instead of the water)
- 2 tablespoons miso paste (preferably low-sodium, organic)
- 2 teaspoons onion powder
- 1 tablespoon poultry seasoning (herb mix containing sage, thyme, marjoram, rosemary, nutmeg and black pepper)
- 1 tablespoon vinegar (white, apple cider, rice, etc)
- 1 tablespoon sugar (or sweetener of choice)
- 1 1/4 cup vital wheat gluten (gluten flour)
- 1/4 cup chickpea flour (may substitute soy or other bean flour)
- 1 tablespoon lemon juice
- 1 tablespoon oil or melted vegan butter (such as Earth Balance)
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1/4 - 1/2 teaspoon salt
- Combine the water, garlic, ginger, bouillon powder, miso paste, onion powder, poultry herb seasoning, vinegar, and sugar. Whisk together or use a blender to get the job done fast.
- Pour the mixture into a large mixing bowl and add the vital wheat gluten and chickpea flour. Stir together until a dough forms.
- Knead the dough for one minute. Do not over-knead, otherwise the seitan may come out rubbery.
- Allow the dough to sit. This allows the gluten strands to relax.
- Meanwhile, you may prepare your stuffing if you haven't already.
- On a clean surface, roll out the seitan dough. Press it flat with your hands, first, then gently roll the dough out to about one foot in length. The dough will be about a half inch thick. Don't worry if there are some holes or tears. Just pinch them together.
- Now you can either choose the STEAM & BAKE method or the BAKE ONLY method.
- Wrap the seitan dough tightly in a piece of clean, damp cheesecloth.
- Steam on high heat for one hour. Make sure to check the water level of your steamer every so often to ensure it doesn't dry out.
- Preheat your oven to 375F or 190C.
- Carefully remove the seitan from the steamer and unwrap. If the cloth sticks to the seitan, wet it from the outside and it should release.
- Mix the glaze ingredients together. Brush the glaze on to the steamed seitan loaf on all sides. Reserve the remaining glaze.
- Bake on a baking pan lined with parchment paper in your preheated oven for 30 minutes. At the 15 minute mark, remove the seitan loaf, flip it upside down and brush on the remaining glaze. Place back in the oven to continue baking.
- Remove the seitan from the oven and let cool for a few minutes before slicing and serving with mushroom gravy.
- Oil the middle of a large piece of aluminum foil.
- Place the seitan log at one end and roll it up, twisting the ends to seal like a crady wrapper.
- Bake in a oven preheated to 375F or 190C for 1 hour and 15 minutes. During the baking time, give the loaf a one-quarter turn every 15 minutes to ensure that the loaf cooks evenly and does not burn.
- Remove from the oven carefully and remove the foil carefully. There may be steam; do not burn yourself!
- Let the seitan cool slightly before slicing and serving with mushroom gravy.
- Get the mushroom gravy recipe here: Mushroom Gravy.
Printable Recipe for Vegan Mushroom Gravy
- 8oz mushrooms [225g]
- 2 cups vegetable stock (mushroom or vegan chicken-style work well) [475ml]
- 1 clove garlic, minced
- 2 tablespoons white flour/cornstarch/tapioca flour [60cc]
- 1 tablespoon olive or vegan butter (such as Earth Balance) [30cc]
- 3-4 sprigs of fresh thyme (about 1/4 teaspoon dried) [1cc]
- 1/4 teaspoon salt
- additional salt and pepper to taste
- Slice or chop mushrooms into desired size.
- Heat oil or vegan butter in a saucepan over medium-high heat. When hot, add the mushrooms, garlic and salt.
- Cook for about 10 minutes, stirring regularly. The mushrooms will soften and release water. You want to cook until that water has mostly evaporated.
- Add the flour or cornstarch of your choice and stir well. Cook for one minute.
- Add the vegetable stock and fresh thyme. Let it come to a boil, then turn the heat down to medium low and simmer for about 15 minutes or until the gravy is the thickness you desire.
- Taste and adjust for salt and pepper.
- Serve and enjoy!