Vegan Stuffed Seitan Roast with Mushroom Gravy | Thanksgiving Holiday Recipe

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

Vegan Thanksgiving Stuffed Seitan Roast
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.
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For the Dough
  1. 1 cup hot water
  2. 2 cloves garlic, minced
  3. 1 teaspoon ginger, minced
  4. 1 cube/teaspoon vegetable bouillon powder (or use double strength vegetable broth instead of the water)
  5. 2 tablespoons miso paste (preferably low-sodium, organic)
  6. 2 teaspoons onion powder
  7. 1 tablespoon poultry seasoning (herb mix containing sage, thyme, marjoram, rosemary, nutmeg and black pepper)
  8. 1 tablespoon vinegar (white, apple cider, rice, etc)
  9. 1 tablespoon sugar (or sweetener of choice)
  10. 1 1/4 cup vital wheat gluten (gluten flour)
  11. 1/4 cup chickpea flour (may substitute soy or other bean flour)
Glaze for basting
  1. 1 tablespoon lemon juice
  2. 1 tablespoon oil or melted vegan butter (such as Earth Balance)
  3. 1 tablespoon brown sugar
  4. 1 clove garlic, minced
  5. 1/4 - 1/2 teaspoon salt
  1. 1 cup worth of Classic Vegan Bread Stuffing (video tutorial here, printable recipe here)
  1. 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.
  2. Pour the mixture into a large mixing bowl and add the vital wheat gluten and chickpea flour. Stir together until a dough forms.
  3. Knead the dough for one minute. Do not over-knead, otherwise the seitan may come out rubbery.
  4. Allow the dough to sit. This allows the gluten strands to relax.
  5. Meanwhile, you may prepare your stuffing if you haven't already.
  6. 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.
  7. Now you can either choose the STEAM & BAKE method or the BAKE ONLY method.
  1. Wrap the seitan dough tightly in a piece of clean, damp cheesecloth.
  2. 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.
  3. Preheat your oven to 375F or 190C.
  4. 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.
  5. Mix the glaze ingredients together. Brush the glaze on to the steamed seitan loaf on all sides. Reserve the remaining glaze.
  6. 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.
  7. Remove the seitan from the oven and let cool for a few minutes before slicing and serving with mushroom gravy.
  1. Oil the middle of a large piece of aluminum foil.
  2. Place the seitan log at one end and roll it up, twisting the ends to seal like a crady wrapper.
  3. 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.
  4. Remove from the oven carefully and remove the foil carefully. There may be steam; do not burn yourself!
  5. Let the seitan cool slightly before slicing and serving with mushroom gravy.
  6. Enjoy!
  1. Get the mushroom gravy recipe here: Mushroom Gravy.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable Recipe for Vegan Mushroom Gravy

Mushroom Gravy
Serves 6
This mushroom gravy is super easy to make but tastes wonderful!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 8oz mushrooms [225g]
  2. 2 cups vegetable stock (mushroom or vegan chicken-style work well) [475ml]
  3. 1 clove garlic, minced
  4. 2 tablespoons white flour/cornstarch/tapioca flour [60cc]
  5. 1 tablespoon olive or vegan butter (such as Earth Balance) [30cc]
  6. 3-4 sprigs of fresh thyme (about 1/4 teaspoon dried) [1cc]
  7. 1/4 teaspoon salt
  8. additional salt and pepper to taste
  1. Slice or chop mushrooms into desired size.
  2. Heat oil or vegan butter in a saucepan over medium-high heat. When hot, add the mushrooms, garlic and salt.
  3. Cook for about 10 minutes, stirring regularly. The mushrooms will soften and release water. You want to cook until that water has mostly evaporated.
  4. Add the flour or cornstarch of your choice and stir well. Cook for one minute.
  5. 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.
  6. Taste and adjust for salt and pepper.
  7. Serve and enjoy!
Mary's Test Kitchen http://www.marystestkitchen.com/
cut section of stuffed seitan loaf


Showing 15 comments
  • Reply

    Hey Mary! I tried making this seitan and it turned out really crispy on the outside & kinda inedible but the inside is delicious! Any tips for making it again tomorrow?

    • Mary

      Hi Natalie,

      Did you use the bake only method or the bake + steam?

      If you only bake it, make sure that you’re turning the seitan log a one quarter turn every fifteen minutes and also make sure that your oven rack is placed in the middle. If you actually did exactly that and the seitan was still too crisp outside, I would lower the temperature in the oven and/or check on it at the one hour mark.

      If you did the bake and steam method, then I would just make sure to baste more regularly. Personally, I much prefer the steam + bake method as the exterior doesn’t really get crispy, it develops a kind of sticky, sweet, salty caramelized texture.

      Good luck and Happy Thanksgiving!


    • Mary

      P.S. To save the loaf you already made, you can soften the outside by dipping it in some vegetable stock. Put some stock in a dish, place the seitan and and roll it around. The stock will be absorbed and the seitan’s crust will get nice and moist. This works so long as the seitan wasn’t too burnt. 🙂 Good luck!

  • Nicki

    Do you have to use miso paste? I’m not sure where to find that. I’m wondering if there’s a substitutes.

    • Mary

      Hi Nicki, thanks for asking. The miso paste adds a different umami dimension. If you can’t find it, you can substitute with additional bouillon powder; a different flavour like mushroom/herb would be nice, and use low-sodium if you can find it. Too much bouillon powder with regular sodium may make the entire roast too salty.

      Another substitute would be nutritional yeast. In this case, I would use 1/4 to 1/3 cup. Good luck and Happy Thanksgiving!!

  • Erika Medina

    Hello!! I was looking for a very good recipe for christmas this year, I just found it, actually I’m craving right now hahaha for some I’m gonna make it in this weekend, which one will be the best method baked it or steamed??? I just don’t want a rubber texture. Thank u so much I live ur recipes and ur videos !!! Saludos desde Mazatlan México!!

  • Samantha


    If I wanted to omit the stuffing, do you think I could just double the recipe to make a solid loaf? Would the cooking time double as well?

    Thank you!

    • Teresa

      Hi there — I just made this without the stuffing — I did the steam and bake method. I undercooked it slightly, since it didn’t have the stuffing (steamed for 45 minutes. – I wrapped it in baking paper then aluminum foil for steaming.) I baked it per her instructions, and basted per instructions. It is AMAZING. I can’t believe what a nice flavour it has. This is the first homemade ”poultry” I have ever liked. I am going to make another batch, to have in the fridge for meals for the rest of the week. I did not double the recipe, but my guess is you would need to increase the cooking time by a third or half. This will be my go-to generic “chicken” seitan recipe from now on!

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