Vegan Stuffed Seitan Roast with Mushroom Gravy | Thanksgiving Holiday Recipe

Make your own upgraded homemade Tofurky-style roast with this recipe for Stuffed Seitan Roast! Meaty savory seitan is wrapped around classic holiday dressing and smothered in rich mushroom gravy. It’s perfect for Thanksgiving, Christmas, or any holiday.

Skip to the Printable Recipe for Stuffed Seitan Roast.

Video Tutorial for Stuffed Seitan with Mushroom Gravy

How to make Vegan Stuffed Seitan Roast

Despite having a few steps, this stuffing stuffed roast is really easy to put together.

  1. Make the seitan dough by whisking the liquid and flavouring ingredients together, then stirring in vital wheat gluten. Knead just one minute to combine everything.
  2. Prepare my Classic Vegan Bread Stuffing or another holiday dressing you love!
  3. Roll the seitan dough out, add the stuff and roll it up. Wrap it in parchment paper or aluminum foil to secure the roll.
  4. Choose your own adventure: either STEAM +BAKE (recommended for a tender, moist texture) or BAKE ONLY method to fully cook your vegan stuffed seitan.
  5. While it’s cooking, make my Vegan Mushroom Gravy or another gravy that you love!

cut section of stuffed seitan roast

2 Ways to Cook the Vegan Stuffed Seitan Roast

As in point 4, 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 STEAM + BAKE method because it’s way more forgiving. You’ll steam it to fully cook the seitan, then bake it to create a lovely color on the outside. Plus, the seitan comes out tender on the inside every time.

On the other hand, the BAKE ONLY method is nice because you only use the one appliance and the texture is nice if you prefer a denser loaf. However, you do have to be more careful about turning the seitan regularly. If it cooks unevenly, you may get one side that is much drier than another or it can even burn.

Finally, I have been asked whether you can simmer this seitan. I haven’t tried it personally, but a couple commenters told me they have by wrapping the seitan in cheesecloth before simmering for an hour in broth (similar to how regular tofurky is prepared). Please let me know if you try it that way.

More Seitan Recipes:

bowl of vegan mushroom gravy

Printable Recipe for Holiday Stuffed Seitan

Yield: 6 servings

Mary's Original Vegan Stuffed Seitan Roast

cut section of stuffed seitan loaf

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.

For this recipe, you can use my Classic Bread Stuffing (or stuffing of your choice) and my delicious Mushroom Gravy recipe.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes


For the Dough

  • 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)

Glaze for basting

  • 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


  • 1 cup worth of Vegan Stuffing (link in notes)


Make the Seitan Dough + Stuffing

  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. Enjoy!


Vegan Stuffing

Try my Classic Vegan Bread Stuffing recipe! It takes minutes to put together. Don't bake the stuffing first before using it in this recipe. Make the recipe up to and including step 4, and use 1 cup of it in for your Stuffed Seitan. Then you can bake the rest according to the Stuffing recipe.

Nutrition Information:



Serving Size:

1/6 of recipe

Amount Per Serving: Calories: 328Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 5mgSodium: 740mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 38g

Nutritional Information automatically calculated by a plugin and may not be correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Printable Recipe for Vegan Mushroom Gravy

Yield: 2 cups

Vegan Mushroom Gravy

Vegan Mushroom Gravy

This mushroom gravy is super easy to make but tastes wonderful!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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 [60ml]
  • 1 tablespoon olive or vegan butter (such as Earth Balance) [30ml]
  • 3-4 sprigs of fresh thyme (about 1/4 teaspoon dried)
  • 1/4 teaspoon salt
  • 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. Serve and enjoy!


Use this vegan mushroom gravy on anything from my Stuffed Seitan Roast to Roasted Eggplant with Cornbread Stuffing.

Nutrition Information:



Serving Size:

1/4 cup

Amount Per Serving: Calories: 103Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 124mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 2g

Nutritional Information automatically calculated by a plugin and may not be correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Showing 18 comments
  • Natalie @ Our Passion For Food

    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!

  • Leigh

    I’m making this now in advance of the holidays and wonder what you’d recommend for freezing. Freeze before baking or after? I have the loads stuffed and rolled.

    • Mary

      Sorry, I haven’t tried freezing this one.

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