Seitan Roast with Shitakes and Leeks Vegan
Elevate your plant-based holiday feast or Sunday dinner with this savory and satisfying Seitan Roast with Shiitakes and Leeks. Made with nutrient-packed vital wheat gluten, chickpea flour, and nutritional yeast, this vegan centerpiece boasts a tender, meaty texture and bold flavors thanks to smoky paprika, thyme, and a hint of soy sauce. The roast is wrapped and baked to perfection, then crowned with a luscious topping of caramelized shiitake mushrooms and leeks, creating a delicious contrast of earthy and sweet flavors. Perfect for impressing guests or indulging in a comforting meal, this seitan roast pairs beautifully with roasted vegetables or vegan gravy. Quick to prep and baked to perfection in just over 90 minutes, it’s an irresistible centerpiece that’s as hearty as it is wholesome!
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Recipe Information
Ingredients
- 2 cups Vital wheat gluten
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 1.5 cups Vegetable stock
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 cups Shiitake mushrooms, sliced
- 1 cup Leeks, cleaned and thinly sliced (white and green parts only)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet (as needed) Aluminum foil
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, thyme, smoked paprika, salt, and black pepper.
In a separate bowl, whisk together the vegetable stock, soy sauce, and olive oil.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for about 3-5 minutes to develop the gluten. This will give the roast its meaty texture.
Shape the dough into a loaf and wrap it tightly in aluminum foil, ensuring it's completely sealed.
Place the wrapped loaf on a baking sheet and bake for 60 minutes, flipping it halfway through the cooking time.
While the seitan roast is baking, heat a skillet over medium heat and add a drizzle of olive oil. Sauté the sliced shiitake mushrooms and leeks until softened and slightly caramelized, about 8-10 minutes. Set aside.
After 60 minutes, carefully unwrap the seitan roast (be cautious of steam) and return it to the oven, unwrapped, for another 15 minutes to brown the exterior.
When the roast is finished cooking, let it rest for 10 minutes before slicing. Serve the roast topped with the sautéed shiitakes and leeks, garnished with fresh parsley.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
