I tackled a seitan roast 2 months after embarking on our plant based diet in 2012. It was our first no-meat Thanksgiving. It was good, but I’ve learned ALOT since then, and this recipe is da’ bomb! You’re going to love the creaminess and hearty addition of the lentils. You also have to make my killer mushroom gravy to go with this dish!

This recipe was inspired by Josh L. from My Vegan Cookbook

Prep time: 15-20 minutes

Cook time: 75 minutes

Serves 4 -6 as entree


Seitan Dough:

  • 1-2/3 cup vital wheat gluten flour
  • 1/3 cup chickpea flour
  • ⅓ cup nutritional yeast
  • ½ tsp. ground pepper
  • 1 cup cold vegetable broth
  • 1/3 cup baby portobello mushrooms
  • 1 Tbls. olive oil
  • 1 tsp Dijon mustard
  • 1-2 cloves crushed garlic
  • 1 Tbsp. poultry seasoning
  • 2 Tbsp. soy sauce or Tamari
  • ½ tsp. paprika to sprinkle on seitan roast before baking

Stuffing Ingredients

  • 2 cups cooked red lentils
  • 2 tsp. EnerG Egg Replacer powder
  • 1 Tblsp. ground flax seed
  • 1 tsp. onion powder
  • 1 tsp. poultry seasoning
  • 1 tsp. garlic powder
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. dried parsley
  • 1 rib of celery, finely grated and chopped
  • 1 medium carrot, finely grated and chopped
  • 1/2 cup bread crumbs


  1. Preheat oven to 350 F.
  2. In a blender, puree the vegetable broth, mushrooms, garlic, soy sauce, Dijon and olive oil together until completely smooth.
  3. Sift together the vital wheat gluten, chickpea flour, nutritional yeast, poultry seasoning and black pepper, in a large mixing bowl.
  4. Pour the wet mixture into the dry, stir together, then knead for 1 minute.
  5. Roll out the seitan dough into a square shape, and about ½” thick, if possible. Do this on a large piece of parchment paper. It may end up thicker in some spots.
  6. Place your stuffing into a wide line down the center of the seitan, and press it down slightly to compact it. Carefully roll the seitan (using the parchment underneath) over the stuffing and gently pinch together the ends and seam of the seitan dough.
  7. Wrap the rolled roast in a large piece of foil and twist the ends until tight.
  8. Place your roast, seam side up into the oven, on the middle rack without a pan. Bake it for 75 minutes, turning it 90º every 15 minutes. The roast should be slightly firm.
  9. Take it out of the oven and unwrap the foil, halfway, making sure not to tear the roast. Bake it for an additional 10 minutes, or until golden brown on top. Let cool for 15 minutes before serving.
  10. Serve with a side of killer mushroom gravy or just plain vegetable broth.

Stuffing Instructions

  1. Mix together the EnerG powder with 1-1/12 Tblsp. warm water and set aside.
  2. Combine all other ingredients in medium size bowl and mix together well.
  3. Pour the EnerG mixture into your bowl and combine well with other ingredients.