This recipe for a vegan roast beef substitute is perfect for the holidays!
This roast “beef” vegan recipe is made in 15 mins and roasted for 2 hours creating a tender, juicy, meaty dish.
This recipe makes 6 servings making it perfect for dinners with family or friends.
Recipe for Vegan Roast Beef
I’m so excited to show you how to make a vegan substitute for roast beef. Instead of beef, we’re going to make a seitan “beef” which uses soft tofu, vital wheat gluten, sauces and seasoning!
Seitan is an amazing vegan beef substitute. It is made from gluten and it is a fantastic replacement for various meat dishes. To make it super simple and easy, we’re going to be using a blender or food processor! Although the cooking time is long to cook a roast, the actual preparation only takes a short amount of time!
Not only are we making a delicious vegan beef roast, this recipe also comes with a flavourful broth that we will cook the vegan roast in to make it even more tender, juicy and delicious. The broth can be easily made while the vegan beef is roasting in the oven.
Ingredients
- Soft Tofu
- Dark Soy Sauce
- Oil
- Dijon Mustard
- Tomato Paste
- Red Wine Vinegar (or apple cider vinegar)
- Nutritional Yeast
- Garlic powder
- Onion powder
- Smoked Paprika
- Better Than Bouillon Seasoning
- Vital Wheat Gluten
- Vegan Beef Broth
- Onion
- Celery
- Carrots
- Garlic
- Vegan Butter
- Flour
- Vegetable Broth
- Red Wine Vinegar
- Dark Soy Sauce
- Brown Sugar
- Bay Leaves
- Rosemary
- Thyme
This roast “beef” substitute is vegan, vegetarian and nut-free friendly!
How To Make Roast Beef (Vegan)
1. Start making your vegan roast beef by preheating your oven to 350 degrees F and adding all vegan roast “beef” ingredients (except for vegan butter) into a blender or food processor and blend until a lump is formed.
2. Next, take the vegan beef mixture out of the blender and place it on a clean counter. Knead a few times with your hands. Add small pieces of vegan butter (if you have it) into various crevices and sections of the seitan while forming the seitan into a cylinder shape (similar to a roast beef).
3. Wrap it in aluminum foil, twisting the foil on both ends. Place in the oven at 350 degrees F for 1 hour, rotating the seitan by a quarter once every 15 minutes or flipping it in half at the 30 minute mark.
4. While the seitan is in the oven, prepare the vegan beef broth. Heat oil in a large dutch oven or a pot. Add chunks of onion, celery and carrot and cook for a couple of minutes.
5. Add minced garlic, salt and pepper and cook for another couple of minutes. Then, set the cooked vegetables aside.
6. In the same dutch oven or pot, add vegan butter and whisk in flour. Slowly pour in vegetable broth while continuously mixing. Add vegan red wine (or red wine vinegar), dark soy sauce, brown sugar, and mix everything together. Add in bay leaves, rosemary and thyme and bring mixture to a soft boil. Turn off the heat until the seitan beef is done cooking in the oven.
7. Take the vegan roast beef out of the oven (leave the oven on) and carefully remove the aluminum foil (you might need to let it cool a bit). Carefully add the vegan beef into the broth in the Dutch oven, along with the prepared vegetables from earlier. If you did not use a Dutch oven and instead used a pot that isn’t oven-safe, add the seitan beef and prepared vegetables into a large casserole or oven-safe dish and pour the broth on top.
8. Using a ladle, pour some of the broth over the roast. Cover and add back into the oven for one hour at 350 degrees F, flipping the seitan by a quarter around every 15 minutes and pouring more broth over top to get the vegan beef roasting nice and juicy.
9. When complete, take the roast out of the oven, cut it up and serve when ready. Enjoy your vegan roast beef with a variety of delicious vegan sides!
VEGAN ROAST BEEF
Equipment
Ingredients
VEGAN ROAST BEEF
- 1 block soft tofu around 300g
- 1 tbsp dark soy sauce
- 2 tbsp vegetable oil
- 1 tbsp dijon mustard
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar or apple cider vinegar or rice vinegar
- 1/3 cup nutritional yeast
- 1 tbsp beet root powder optional for deep colour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp smoked paprika
- 1 tsp salt
- 1 tbsp Better Than Bouillon Seasoning or Vegan Beef Powder/Seasoning
- 150 g vital wheat gluten
- 2 tbsp Vegan Butter optional
VEGAN BEEF BROTH
- 1 tbsp oil
- 1 onion cut into chunks
- 3 celery stalks, cut into chunks
- 3 carrots large, cut into chunks
- 6-8 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegan butter
- 1 tbsp flour
- 3 cups vegetable broth
- 1/3 cup red wine optional (omit or use 3 tbsp of red wine vinegar)
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 3 bay leaves
- 3 fresh Rosemary
- 1 tbsp thyme or fresh thyme
Instructions
- Start making your vegan roast beef by preheating your oven to 350 degrees F and adding all vegan roast “beef” ingredients (except for vegan butter) into a blender or food processor and blend until a lump is formed.
- Next, take the vegan beef mixture out of the blender and place it on a clean counter. Knead a few times with your hands. Add small pieces of vegan butter (if you have it) into various crevices and sections of the seitan while forming the seitan into a cylinder shape (similar to a roast beef).
- Wrap it in aluminum foil, twisting the foil on both ends. Place in the oven at 350 degrees F for 1 hour, rotating the seitan by a quarter once every 15 minutes or flipping it in half at the 30 minute mark.
- While the seitan is in the oven, prepare the vegan beef broth. Heat oil in a large dutch oven or a pot. Add chunks of onion, celery and carrot and cook for a couple of minutes.
- Add minced garlic, salt and pepper and cook for another couple of minutes. Then, set the cooked vegetables aside.
- In the same dutch oven or pot, add vegan butter and whisk in flour. Slowly pour in vegetable broth while continuously mixing. Add vegan red wine (or red wine vinegar), dark soy sauce, brown sugar, and mix everything together. Add in bay leaves, rosemary and thyme and bring mixture to a soft boil. Turn off the heat until the seitan beef is done cooking in the oven.
- Take the vegan roast beef out of the oven (leave the oven on) and carefully remove the aluminum foil (you might need to let it cool a bit). Carefully add the vegan beef into the broth in the Dutch oven, along with the prepared vegetables from earlier. If you did not use a Dutch oven and instead used a pot that isn’t oven-safe, add the seitan beef and prepared vegetables into a large casserole or oven-safe dish and pour the broth on top.
- Using a ladle, pour some of the broth over the roast. Cover and add back into the oven for one hour at 350 degrees F, flipping the seitan by a quarter around every 15 minutes and pouring more broth over top to get the vegan beef roasting nice and juicy.
- When complete, take the roast out of the oven, cut it up and serve when ready. Enjoy your vegan roast beef with a variety of delicious vegan sides!
Notes
Nutrition
NEED MORE VEGAN RECIPE IDEAS? CHECK THESE OUT:
Leave a Comment