Vegan for the Animals, for Health + for the Earth

Stuffed Seitan Roast [Vegan, Oil-Free, Soy-Free]

Stuffed Seitan Roast [Vegan, Oil-Free, Soy-Free]

Stuffed Seitan Holiday Roast is a Hit Any Day of the Year

For Thanksgiving we did Vegan sushi and then for Christmas, I think we had spaghetti and Vegan meatballs…kids choice. Traditionally, I always cook a holiday meal, but last year I guess I just wasn’t feeling it. Well, the feeling caught up with me and I’ve been longing for the aromas of sage and mirepoix emanating through the house. So, naturally, I decided to make a stuffed seitan roast. My kids and husband love the seitan and I love the stuffing, so it all works out great.

I have a general recipe that I use for seitan. It took me a few years to perfect it, but it was worth it because it comes out perfect every time. With this recipe it is easy to incorporate the flavors that you feel like using, so play with the spices and throw in some dehydrated fruit if you like. Dehydrated tomatoes and apples work very well with the seitan and add terrific flavors. I always use potatoes, but I’ll use different kinds of potatoes to keep it interesting. I hope you take the time to experiment with this recipe and ultimately, find some great seitans that you and your family love.


stuffed seitan roast


For the stuffing:

  • 1 package of Artisan Bread Crumbs (or bread crumbs of your choice)
  • 1 1/2 Cups Carrots, chopped
  • 1 1/2 Cups Celery, chopped
  • 1 1/2 Cups Onion, chopped
  • 1 Cup mushrooms, chopped
  • 1 Cup Apple, chopped
  • 2 Tbsp Better Than Bouillon
  • 1 Tbsp Sage
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • Salt & Pepper to taste
  • Water

For the Seitan:

  • 2 1/2Cups Vital Wheat Gluten
  • 1 Cup Nutritional Yeast
  • 1/2 Cup Chick Pea Flour
  • 1 Tbsp. Seasoning Salt (or Chicken Seasoning)
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Garlic Powder
  • 2 tsp. Paprika
  • 2 Yukon Gold Potatoes, boiled and mashed
  • 1 Tbsp. Better Than Bouillon (Vegetarian flavor)
  • Water

stuffed seitan roast


For the Stuffing:

  1. In large pot throw in carrots, onions, celery, mushrooms and Bouillon with 1/8 Cup water.
  2. Saute for 15 minutes on medium high heat.
  3. Add the apples and the bread crumbs.
  4. Add 1 1/2 Cups of Water.
  5. Combine well and turn off the heat.

For the Roast:


  1. Preheat oven to 350 degrees F.
  2. In a large, dry bowl combine all of the dry ingredients including: Vital Wheat Gluten, Nutritional Yeast, Chick Pea Flour, Seasoning Salt, Onion Powder, Garlic Powder and Paprika. Mix them together well.
  3. Add the mashed Yukon Gold’s to the dry ingredients and mix thoroughly with your hands.
  4. Add bouillon to 1 Cup hot water and mix thoroughly until bouillon is dissolved.
  5. Add the bouillon to the dry mixture.
  6. Squish the dough through your fingers making sure that all of the ingredients are getting evenly distributed through the dough. If there is flour on the bottom the of bowl add water in small amounts until all of the ingredients are formed together into a nice fluffy ball of goodness.
  7. Form the dough into a big round ball and let it rest for 5 minutes.
  8. Lay out a piece of foil large enough to cover the surface of a cutting board.
  9. Knead and stretch out dough into a rectangle covering the surface of the foil.
  10. Lay out a horizontal row of stuffing on top of the seitan dough.
  11. Carefully roll up the roast with the foil covering it and twist up both ends.
  12. Put the roasts on the center rack of your oven and cook for 45 minutes.

stuffed seitan roast

Unwrapping the Stuffed Seitan Roast

After you pull the roast out of the oven, it must sit for a few minutes. The roast is very hot and the steam can easily burn you when removing the foil, so be very cautious. After you unwrap it, you should have a very sturdy loaf the can easily be moved to a different dish or surface. Using a sharp knife cut yourself up a couple good slices, because if your family is anything like mine, the whole thing will be gone before you know it.

stuffed seitan roast

Thank you for checking out my recipe and, as always, thank you for choosing to go Vegan! If you are on Facebook, please follow me at or opt in for the newsletter on my website. I also appreciate your feedback. Thank you!

☮ & ♡,

Suzie, The Vegan Momma





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