Go Back
+ servings

Sage and onion homemade seitan roast

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main meal
Servings: 5
Author: Becca Heyes


  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 3 cloves garlic, peeled
  • Small bunch fresh sage
  • 1 medium onion, peeled and cut into a few chunks
  • 1/2 tsp dried oregano
  • 215 g vital wheat gluten (~ 1 1/2 cups)
  • 250 ml vegetable stock (~ 1 cup) - not low-sodium
  • Salt
  • Black pepper
  • Oil for greasing


  • 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.