This seitan roast is cozy, hearty, and full of bold savory flavor.
It’s one of those dishes that fills the kitchen with the kind of smell that makes people wander in asking, “What are you making?” The herb gravy is rich and smooth, and it soaks into the roasted seitan like magic.
This is a great main dish for Sunday dinner or a holiday spread — but it’s also easy enough for a weeknight if you prep ahead.
What You’ll Need
For the Seitan Roast:
- 1 ½ cups vital wheat gluten
- ¼ cup chickpea flour
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¾ tsp salt
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp maple syrup
For the Herb Gravy:
- 2 tbsp vegan butter or olive oil
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried sage
- ¼ tsp black pepper
- Salt to taste
Ingredient
Why I Love This Recipe
This one hits close to home. I first made this roast for a vegan holiday dinner, and no one missed the meat. It’s hearty, savory, and slices beautifully. It’s become a comfort dish I come back to year after year.
- You can slice it thick or thin and it holds up
- The texture is chewy, meaty, and deeply satisfying
- The herb gravy is pure umami magic
- It makes great leftovers
Servings & Time
Servings: 4 to 6
Cook Time: 1 hour (15 minutes prep, 45 minutes cook)
Macros (Per Serving – Based on 6 servings)
- Calories: 240
- Protein: 28g
- Carbs: 12g
- Fat: 8g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Vital wheat gluten forms strong, stretchy gluten strands when mixed with liquid — that’s what gives seitan its chewy, meat-like texture. Chickpea flour and nutritional yeast add softness and deep flavor. The gravy thickens through a classic roux (butter + flour), and herbs bring brightness and complexity.
Common Mistakes
- Over-kneading the dough: It gets too tough. Just mix until it holds together.
- Not wrapping it tight: Loose foil or parchment causes uneven texture.
- Not resting before slicing: Let it sit to firm up and soak in the gravy.
- Skipping seasoning: Seitan needs bold flavor — don’t hold back.
What to Serve With
- Mashed potatoes or roasted baby potatoes
- Steamed green beans or roasted carrots
- Warm dinner rolls or crusty bread
- A simple arugula salad with lemon vinaigrette
FAQ
Can I freeze the seitan roast?
Yes! Slice it and freeze in layers with parchment between.
Can I make the gravy ahead?
Totally. Just reheat gently on the stove.
Can I steam instead of bake?
Yes, but baking gives it a firmer, more roast-like texture.
Tools Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Silicone spatula
- Parchment paper
- Aluminum foil
- Baking dish
- Small saucepan
- Whisk for gravy
Substitutions and Variations
- Use white bean flour instead of chickpea flour
- Add minced rosemary or sage to the seitan for extra herb flavor
- Swap tomato paste for miso paste for a deeper umami base
- Use tamari instead of soy sauce for gluten-free version
Make Ahead Tips
- Mix and shape the seitan dough the day before, then refrigerate wrapped overnight
- Make the gravy up to 3 days ahead and keep chilled — reheat gently
How to Make Seitan Roast with Herb Gravy
Mix the Dry Ingredients
In a large mixing bowl, add 1 ½ cups vital wheat gluten, ¼ cup chickpea flour, ¼ cup nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp black pepper, and ¾ tsp salt. Whisk well to combine.
Mix the Wet Ingredients
In a measuring cup, combine 1 cup vegetable broth, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tbsp tomato paste, and 1 tsp maple syrup. Stir until smooth.
Combine Wet and Dry to Make Dough
Pour the wet mixture into the bowl with dry ingredients. Mix with a spatula until a shaggy dough forms, then knead just a few times until it comes together into a firm ball.
Shape and Wrap the Roast
Shape the dough into a log. Wrap tightly in parchment paper, then in foil. Twist the ends to seal. Place in a baking dish.
Bake the Seitan
Bake at 350°F (175°C) for 45 minutes in the center of the oven. Let it rest for 10 minutes before unwrapping and slicing.
Make the Herb Gravy
In a small saucepan over medium heat, melt 2 tbsp vegan butter. Whisk in 2 tbsp flour and cook for 1 minute. Slowly whisk in 2 cups vegetable broth, 1 tbsp soy sauce, 1 tsp onion powder, 1 tsp dried thyme, ½ tsp dried sage, and ¼ tsp black pepper. Simmer for 5–7 minutes until thick. Taste and add salt if needed.
Slice and Serve
Unwrap the roast, slice into thick rounds, and plate. Spoon the hot herb gravy over the top and serve immediately.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 5 days
- Reheat in the oven or in a covered skillet with a splash of broth
- Freeze slices for up to 3 months (wrap in parchment between layers)
Conclusion
This seitan roast with herb gravy is comfort food at its finest — cozy, rich, and totally satisfying. It’s the kind of dish that feels like a hug on a plate. Give it a try, and when you do, come back and leave a comment to let me know how it turned out or if you have any questions.