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Stuffed Seitan Roast

kid friendly
3 spoon difficulty rating


It's not difficult, it just takes a bit of time. Preparation: 30-40 minutes. Baking time: 50-55 minutes

Serves: 4-6

Stuffed Seitan Roast

This is a great recipe – it’s got a dense texture and plenty of flavour. We include two ideas for stuffing but you could easily make your own version, eg quinoa cooked with sundried tomatoes and garlic, barley with miso with carrots – or even a bought stuffing mix such as Paxo Sage & Onion! Don’t worry if you have stuffing left over – roll it into balls and cook in the oven or fry up. Or freeze for another time.

Serve with lashings of gravy – home-made from our gravy recipe section or from a mix, eg Bisto red tub. Plus all the trimmings, eg mash or roast potatoes etc, greens and other veg.

Top Tips
Save time by preparing the stuffing and the seitan mixture the night before and chill. Cover the seitan in a plastic bag or clingfilm to keep it moist. Store the stuffing in an airproof plastic box.


Where can I buy vital gluten flour? (Also known as gluten flour or seitan flour)
We sourced all our ingredients from who sell organic vital gluten flour as well as lots of other vegan goodies. (Free postage over £24 order to all GB mainland and Skye addresses.) Alternatively, try other online vegan stores. Everything else can be bought from some large supermarkets or Holland & Barrett.

What is it?
If you haven’t tried seitan before, it’s a delicious, ancient meat alternative originating in China that is full of protein as well as being low-fat. For other recipes and ideas, try our Seitan section, which includes Pepperoni, simple poached seitan and also how to buy it ready-made!
NB. Seitan is not suitable for coeliacs or the wheat intolerant.




Cheat’s version

  • 1-2 tsp oil
  • 1 small onion or leek, chopped fine
  • 1 clove garlic, crushed or chopped fine
  • 1 small carrot, grated
  • ½ stick of celery, finely chopped
  • 90-100g of dried bought savoury mix – nut roast or sausage, eg ASDA Meat Free Linconshire Sausage Mix; Granose; Artisan. Use proportionate liquid according to packet instructions. Eg if the packet is 175g, use about half of it and add half the liquid stated


From scratch version

  • 1-2 tsp oil
  • 1 small onion or leek, chopped fine
  • 1 clove garlic, crushed or chopped fine
  • 1 small carrot, grated
  • ½ stick of celery, finely chopped
  • ½ tsp dried mixed herbs + 1 pinch chilli powder
  • 100g breadcrumbs, wholemeal or white
  • 100g mixed chopped nuts or cashews
  • 1 tbsp tamari, shoyu or other quality soya sauce
  • Salt and black pepper to taste
  • 100ml water or stock


Seitan Roast

  • 300ml/11fl oz/1¼ cups vegetable stock (made from Marigold vegan bouillon powder or similar – or home-made)
  • 100g/3½ oz mushrooms, roughly chopped
  • 2 cloves garlic
  • 2 tbsp tamari, shoyu or other good quality soya sauce
  • 200g/7oz/1⅔ cups vital wheat gluten (also known as gluten flour)
  • 25g/1oz/⅓ cup gram flour (also known as chickpea or besan flour)
  • 2 tbsp nutritional yeast flakes
  • ¼ tsp allspice+ ½ tsp oregano + ½ tsp paprika – ordinary or smoked
  • Black pepper 



  • Chopping board and knife
  • Grater
  • Blender – the stick/hand blender type is best and quickest
  • Measuring jug and spoons
  • Sieve
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon
  • Roasting tin
  • Rolling pin or clean bottle
  • Tinfoil
  • Large knife to slice the roast


1. Make the stuffing.

  1. Cheat’s version. Heat up the oil and gently fry the vegetables until soft. If using the packet mix, add the liquid, mix it all together then add to the vegetable mix. Set aside. Rinse the saucepan.
  2. From scratch version. Fry the vegetables as above. Add the breadcrumbs, nuts and flavourings to the cooked vegetable mixture. Mix together then add the liquid a little at a time, mixing in well. Add more if necessary. You want it firm but not too dry nor wet. Set aside. Rinse the saucepan.

2. Preheat your oven to 180°C/350°F/Gas Mark 4.  Fill a roasting tin with about 2cm/1 generous inch of hot water.

3. Lay out a large square of foil on a clean work surface.

4. Blend the vegetable stock, mushrooms, garlic, soya sauce and oil until smooth.    

5. Sift together the vital wheat gluten, gram flour, nutritional yeast, yeast flakes, and herb/spice mixture plus black pepper into a in a large mixing bowl.

6. Pour the wet mixture into the dry, stir together then knead for 1 minute.

7. Using the rolling pin or bottle, roll the seitan out into a square about 1cm/½ inch thick – or as much as possible. It may be a bit uneven but don’t worry. Place it on the foil.

8. Pile the stuffing into the centre of the seitan square and press it down slightly to firm it up. Make sure it isn’t too full or else you won’t be able to roll the seitan around it! Carefully roll the seitan over the stuffing – so it looks like a Swiss roll or big sausage.

9. Wrap the foil around the roast, fold over the seams and the ends and pinch carefully together to seal.

10. Place it in the roasting tin and water and bake for 50-55 minutes, turning it 90° every 15 minutes or so. The roast should be fairly firm. Use the oven timer! You can be prepping vegetables and gravy while all this is going on.

11. Unwrap the foil and let it brown for another ten minutes in the oven. When it is cooked, remove from the roasting tin, carefully remove the foil and slice up with a sharp knife.

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