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92% would make again

Seitan Roast

Tasty Team

Inspired by isachandra.com

Ingredients

for 6 servings

  • ¾ cup pinto bean (125 g)
  • 2 cloves garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cups vital wheat gluten (240 g)
  • ⅓ cup nutritional yeast (45 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon pepper
  • 1 ½ cups vegetable broth (360 mL)

Nutrition Info

  • Calories 393
  • Fat 15g
  • Carbs 22g
  • Fiber 2g
  • Sugar 2g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (175°C).
  2. In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
  3. In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
  4. Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
  5. Once thick enough, use your hands to knead dough.
  6. Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
  7. Bake for 1 hour, flipping roast every 20 minutes.
  8. Remove from oven and let rest for 10 minutes before slicing.
  9. Serve with vegetarian gravy.
  10. Enjoy!

Ingredients

for 6 servings

  • ¾ cup pinto bean (125 g)
  • 2 cloves garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cups vital wheat gluten (240 g)
  • ⅓ cup nutritional yeast (45 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon pepper
  • 1 ½ cups vegetable broth (360 mL)

Nutrition Info

  • Calories 393
  • Fat 15g
  • Carbs 22g
  • Fiber 2g
  • Sugar 2g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (175°C).
  2. In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
  3. In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
  4. Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
  5. Once thick enough, use your hands to knead dough.
  6. Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
  7. Bake for 1 hour, flipping roast every 20 minutes.
  8. Remove from oven and let rest for 10 minutes before slicing.
  9. Serve with vegetarian gravy.
  10. Enjoy!

Inspired by isachandra.com

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