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    Home » Recipes » Vegetarian Dinner Recipes

    May 3, 2016 · Modified: Jul 14, 2022 by Becca Heyes · This post may contain affiliate links · 61 Comments

    Sage and Onion Homemade Seitan Roast

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    Total time: 1 hour hour 40 minutes minutes
    Servings: 5
    5 from 2 votes
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    Sage and onion homemade seitan roast. Homemade seitan was much easier to make than I thought it would be! This easy roast is absolutely perfect for a vegetarian or vegan roast dinner with lashings of gravy!

    No, that's not a typo - seitan is an actual thing. It's very well-known in certain circles (that makes it sound like being vegan is an exclusive club or something, but you know what I mean), but I'd say seitan is still fairly unheard of amongst the general population. If you're not familiar, seitan is a meaty substance made from gluten, and it works really well to recreate dishes that usually contain meat - hence, a homemade seitan roast!

    Sage and onion homemade seitan roast. Homemade seitan was much easier to make than I thought it would be! This easy roast is absolutely perfect for a vegetarian or vegan roast dinner with lashings of gravy!

    I must admit, I've had a bag of vital wheat gluten sat in my cupboard for a few months now, untouched. I bought it online (it's hard to find in normal supermarkets, but you can pick it up on Amazon UK here or Amazon US here) with a plan to make homemade seitan, but found myself rather intimidated by the prospect. To be fair, 'vital wheat gluten' barely even sounds like real food... so, in the cupboard it sat.

    However, I had a bit of fresh sage leftover from my recent buttery tortellini recipe, and my thought process went a little like this:

    Fresh sage --> sage and onion stuffing --> roast dinners! --> I should make something for a vegetarian roast dinner --> oh god, I'm going to have to face my fear and try making seitan.

    In the end, this homemade seitan roast was actually much easier to make than I expected it to be! I swear every homemade seitan recipe I've ever looked at in the past has been super long, with dozens of steps, and that always put me off. But, in true Becca fashion, I cut a few corners and still ended up with a perfectly delicious seitan roast. I'll definitely be experimenting more with seitan, but for now I'm pretty happy with this recipe!

    Sage and onion homemade seitan roast. Homemade seitan was much easier to make than I thought it would be! This easy roast is absolutely perfect for a vegetarian or vegan roast dinner with lashings of gravy!

    The recipe is loosely based around this one from Post Punk Kitchen. I nabbed the trick of adding beans to the seitan for a nicer texture. I don't have much to compare it to... but it was nice! Since the vital wheat gluten has basically zero flavour on its own, it's also really (really!) important to add plenty of flavour to your seitan, as well as salt! Don't skimp on the salt. Add a reasonable amount, then add another pinch. The end result is a meaty, chewy roast with a crispy crust and that lovely sage and onion flavour throughout.

    Serve your homemade seitan roast with some potatoes and veggies, not forgetting lashings of gravy, and you're all set for a perfect vegan Sunday lunch.

    Sage and onion homemade seitan roast. Homemade seitan was much easier to make than I thought it would be! This easy roast is absolutely perfect for a vegetarian or vegan roast dinner with lashings of gravy!

    📖 Printable Recipe

    Sage and Onion Homemade Seitan Roast

    Homemade seitan made easy! This tasty vegan roast is ideal for a Sunday roast or Christmas dinner.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 5
    Calories: 253kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 400 g tin cannellini beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 3 cloves garlic, peeled
    • Small bunch fresh sage
    • 1 medium onion, peeled and cut into a few chunks
    • ½ teaspoon dried oregano
    • 215 g vital wheat gluten (~ 1 ½ cups)
    • 250 ml vegetable stock (~ 1 cup) - not low-sodium
    • Salt
    • Black pepper
    • Oil for greasing

    Instructions

    • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
    • Add the drained cannellini beans to a food processor, along with the garlic, sage, and onion. Blitz to form a chunky paste.
    • In a large bowl, combine the bean mixture with the dried oregano, vital wheat gluten, vegetable stock, and a good pinch of salt and pepper. Mix well to form a dough (don't be worried if it doesn't look too appetising at this stage!).
    • Knead the dough for a few minutes - this will help avoid a tough seitan.
    • Lightly grease a large piece of kitchen foil, and add the seitan dough. Shape to form a rough sausage, then roll tightly in the foil, and scrunch the ends.
    • Place the foil-wrapped seitan roast on a baking tray (make sure to pick it up from underneath so you don't tear the foil), and roast for around 1 hour 20 minutes, until firm.
    • Peel back the foil, and slice the seitan roast with a serrated knife. Serve warm.

    Nutrition

    Serving: 1 slice - Calories: 253 kcal - Carbohydrates: 21.3 g - Protein: 38 g - Fat: 2.2 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 202 mg - Potassium: 307 mg - Fiber: 4.8 g - Sugar: 1.5 g

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Erin says

      April 11, 2020 at 6:42 pm

      Hi 
      Can you make this the day before intend to cook it or will it ruin the flavour. 

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 13, 2020 at 11:04 am

        It wouldn't ruin the flavour, but I'm not entirely sure how it would hold up being left for a day before cooking, whether that would do funny things to the gluten... worth a try I guess?

        Reply
    2. Lucy says

      December 16, 2019 at 6:18 pm

      Do you think this would work as sausages as well if you steamed them? 

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        December 16, 2019 at 8:58 pm

        I've never tried that but if you give it a try let me know how you get on! Sounds like it would work fine :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for over 25 years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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