Gluten Free Seitan Roast (Vegan Meat Alternative)

/Gluten Free Seitan Roast (Vegan Meat Alternative)

Gluten Free Seitan Roast (Vegan Meat Alternative)

This gluten free seitan roast is a great vegan meat substitute for anyone transitioning to a plant based diet, or for anyone that has been vegan for years and is just looking for something tasty to eat πŸ™‚

Gluten Free Seitan Roast (Vegan Meat Alternative)
Servings Prep Time
4-6serves 10mins
Cook Time
Votes: 122
Rating: 3.68
You:
Rate this recipe!
45mins
Print Recipe
gluten free seitan
Servings Prep Time
4-6serves 10mins
Cook Time
Votes: 122
Rating: 3.68
You:
Rate this recipe!
45mins
Print Recipe
gluten free seitan
Ingredients
Servings: serves Units:
Instructions
  1. Place the beans and cooked rice in a food processor and blend until reasonably smooth but still with some chunky texture.
  2. Place bean and rice mixture in a mixing bowl and add all of the remaining ingredients. Mix well with your hands until it all holds together.
  3. Preheat your oven to 180C/360F.
  4. Place your mixture on some non-stick parchment paper and fold closed. Wrap in some aluminium foil and bake in oven for 45 minutes.
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By |2016-11-07T15:35:33+00:00July 8th, 2015|Recipe, Videos|70 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

70 Comments

  1. sandy July 9, 2015 at 4:00 am - Reply

    Would love to try the roast but need the recipe. In american measurements please..thank you for all the great recipes…!!!

    • Anja July 14, 2015 at 3:07 am - Reply

      Just press the conversion button on the website πŸ™‚

  2. Paula burnette July 9, 2015 at 4:33 am - Reply

    Anja, I love your recipes and videos. I make the oil free hummus the most! I was wondering if you ever made sprouted grain bread. Is it a vegan item?

    • Anja July 14, 2015 at 3:08 am - Reply

      I have made a few raw sprouted breads a long time ago, but not recently. Might put it on my to do list πŸ™‚

  3. Suzy July 9, 2015 at 3:38 pm - Reply

    I’m used to measuring items in cups and teaspoons, etc. How do you measure these items that are listed in grams? Do you use a scale, or is there an easier way? This recipe looks so good, with easy to find ingredients! Thanks!

    • Anja July 14, 2015 at 3:10 am - Reply

      I normally measure in cups too… but I had a lot of people wanting measurements. It is about 2 cups of beans and 1/2 cup rice. Just add more or less till you get a firm dough like consistency.

  4. Sharon July 10, 2015 at 2:46 pm - Reply

    Just watched the video of the gluten free seitan roast. I am excited to try it. I did see that the printed recipe does not list the 2 tablespoons of Tamari that you used in the video and wondered about that.

    • Anja July 14, 2015 at 3:10 am - Reply

      I have added it in now πŸ™‚ Thanks for letting me know.

  5. Tori July 13, 2015 at 8:25 pm - Reply

    Just put it in the oven–sooooooo excited! Glad I have found your blog and youtube channel!! Can’t wait for the cookbook:)

    • Anja July 14, 2015 at 3:12 am - Reply

      Glad you like the recipe. My cookbook is now in print and can be ordered via Blurb at http://www.blurb.com/b/6306244-vegan-made-easy

      It will also be available on Amazon and Kindle soon πŸ™‚

    • Nancye June 10, 2017 at 4:55 pm - Reply

      Tori I made mine last night and loved it!!

  6. Joseph Vescera August 2, 2015 at 9:52 pm - Reply

    Is there an alternative for vegetable stock powder in the Gluten Free Seitan Roast?

    • Anja August 4, 2015 at 7:14 am - Reply

      A bit of salt, garlic powder, onion powder and mixed herbs.

  7. Teresa August 5, 2015 at 12:28 am - Reply

    I can’t find the print option on your page for just the recipe. Thanks for the great recipes.

    • Anja August 5, 2015 at 7:18 am - Reply

      We have just fixed it. You will find it next to the star rating section. Thank you for letting us know it wasn’t working. πŸ™‚

  8. Cara O'Sullivan September 11, 2015 at 10:04 am - Reply

    Do you think this would work in an electric pressure cooker?

    • Anja September 11, 2015 at 5:08 pm - Reply

      I don’t think it would be the same.

  9. sms September 13, 2015 at 3:47 pm - Reply

    Do you think this would make a good Wellington? I’d like to try it that way. Also would be good with lentils. Can you tell me what is tamari? What would be a good substitute for tamari?

    • Anja September 15, 2015 at 11:16 am - Reply

      Give it a try as a Wellington and let me know how you go πŸ™‚ Tamari is gluten free soy sauce.

  10. Joseph Vescera September 23, 2015 at 4:18 pm - Reply

    My brother, wife and I loved the Seitan! How can you make it moister? Also, can you recommend a sauce or condiment for the Seitan. Can you cook it in sauce? I purchased commercial Seitan with no oil from Rainbow Grocery in San Francisco, California, U.S.A. and it tasted like rubber. You recipe is better!!!!!!!!!!!!

    • Anja September 24, 2015 at 11:46 am - Reply

      Just play around with the recipe and see what you like. A gravy would go well with it πŸ™‚

  11. Hannah November 16, 2015 at 3:51 am - Reply

    could I substitute all purpose flour for the chickpea and brown rice flour? I’m not a vegan so I don’t have those things readily available

    • Anja November 18, 2015 at 5:04 am - Reply

      It would not hold the same. It would also have quite a gluggy texture.

      • Hannah November 18, 2015 at 6:43 am - Reply

        Is there anything I could substitute the flours for?

        • Anja November 18, 2015 at 10:32 am - Reply

          I haven’t tried any other flours… possible oat flour.

  12. Paris December 6, 2015 at 8:42 am - Reply

    You’re awesome and so are your recipes. I am 13 years old and I have almost been vegan for 1 year. This will be my first vegan Christmas so I wanted to make this. Can I just use rice flour for both flour portions? Or can I use oat flour for the chickpea flour ?

    • Anja December 9, 2015 at 5:26 pm - Reply

      Hi Paris, well done on being vegan for almost a year! This christmas should be fun for you πŸ™‚ Chickpea flour really helps to bind this, however, oat flour may work too. I haven’t tried it though. I would not use all rice flour.

  13. Pam March 11, 2016 at 11:53 pm - Reply

    Hi anja, does this recipe freeze well, as it’d be just me eating it as I’m the only one who’s vegan and gluten intolerant x

    • Anja March 15, 2016 at 11:44 am - Reply

      It should do but I haven’t tried.

  14. Charlotte June 1, 2016 at 5:17 am - Reply

    This looks great, except for the measurements. Been searching your website to find the conversion button, but can’t find it. Where will I find it? Thanks

    • Susan Rochford July 8, 2017 at 6:44 pm - Reply

      Just use any conversion calculator on the internet.

  15. christel October 11, 2016 at 7:23 am - Reply

    can I use gluten free flour instead of rice flour?

  16. Michelle October 15, 2016 at 10:05 pm - Reply

    What sort of beans are need for this recipe?

  17. Ines October 29, 2016 at 6:43 am - Reply

    Hello Anja,
    Just found you a couple days ago and are already so excited by the recipes that I’ve read and have received on email. Am planning on getting your book soon too. I have a couple of questions:
    What kind of beans do you use for this – something like cannellini beans or do you use black beans to give it a darker look and texture? Also, why do you call it a seitan roast when it doesn’t contain any wheat gluten protein which is what seitan is. Why not just call it a gluten free vegan roast? Having seitan in the name is misleading, even though you also say “gluten free”
    Thanks again.

    • Mary January 25, 2017 at 2:04 pm - Reply

      Hi Ines, I am responding to what you said about the name of the recipe being misleading. Being vegan and GF is sort of tough in that it’s hard to find meat substitutes that don’t contain gluten. I was actually pleasantly surprised to see how many GF Seitan recipes were on the internet. That may be why she named it that. I am truly not trying to give you a hard time, I just wanted you to know there are a lot of different vantage points in the ______-free diet world. I do get where you are coming from though.

    • Susan Rochford July 8, 2017 at 6:42 pm - Reply

      Calling it gluten free seitan makes it easy for someone with coeliac disease to find a suitable vegan seitan substitute.

  18. Caroline Christian November 27, 2016 at 5:16 am - Reply

    Really looking forward to trying this as my 5yr old doesn’t like beans or lentils unless they are disguised.

    Is there an alternative to using foil? We try not to use it in our household.

    Thank you

    • Nancye June 10, 2017 at 4:58 pm - Reply

      Tori I made mine last night and loved it!!

    • Nancye June 10, 2017 at 5:01 pm - Reply

      Caroline I am like you because of the health factor we do not use tinfoil in our home because it permeates into the foods you cook and it has been linked to Alzheimers Disease! So what I did was put the mixture in an 8″ pie dish and baked it. I always taste mixture before I cook, and it seemed it was lacking in sweetness so I added a few dried blueberries, and glazed the top with Fruit Chutney, and it turn out lovely. I cooked it for the 45mins also…you could also do this in a loaf tin…

  19. gloria mackenzie December 10, 2016 at 1:01 pm - Reply

    hi anja,
    i am so making this tomorrow for supper .. i have tried many of ur recipes and they don’t disappoint. can’t wait for the new french toast recipe.i love french toast..you make it so easy for me to stay on my plant based program..thanks ever so much.

  20. lily December 23, 2016 at 3:58 am - Reply

    Hi Anja

    love youryoutube channel & recioes.
    have yet to try tgem out, need to stock up on ingredients!
    Thanks for sharing

    xx

  21. Dianne February 21, 2017 at 6:04 am - Reply

    How did this recipe get the name Seitan Roast? I thought seitan was the protein portion of wheat after all the gluten was washed away. Just a curious question. It is a delicious recipe no matter what you call it!

    • Anja May 18, 2017 at 8:21 pm - Reply

      It helps people to understand what the texture will be like and also people transitioning to a vegan diet search for gluten free alternatives so it helps them to find a suitable substitute.

  22. Eva May 3, 2017 at 10:29 am - Reply

    Anja, you are the BEST. You are classy Lady. Keep up your healthy ,plant base cooking for humanity.Make something interesting with raw fruits and veggies.

  23. Susan Rochford July 8, 2017 at 6:40 pm - Reply

    OMG, I can’t believe how many folk are on the internet, yet can’t use said internet to convert weights and measures in a recipe.

  24. Vincent Moore July 24, 2017 at 4:18 am - Reply

    I’m 3 months new to the Vegan life style and so glad I’ve made the switch years ago, but it’s never to late to enjoy better health. I love the way you show a video and then the recipe on the bottom to print. I’ve been trying a number of your recipes and can’t wait to delve into this one. I made your Mayo and love it on my sandwiches. I will be following your videos, I’ve also read, The China Study by Dr. Colin Campbell as well The Starch Solution by Dr McDougall. I follow his seminars on his fabulous web site, also have Mary’s App on my cell as well as yours. I love your videos and am happy to be updated now daily with your newest additions. Keep up the great work. I’m a writer/poet with a number of fellow writers residing in Australia

    • Anja August 1, 2017 at 11:30 am - Reply

      Fantastic! Keep it up Vincent πŸ™‚

  25. Joan July 24, 2017 at 5:26 pm - Reply

    Can you lave out the tamari or use something else?

    • Anja August 1, 2017 at 11:28 am - Reply

      You could use some salted vegetable stock instead, or soy sauce.

  26. lynn August 15, 2017 at 1:17 am - Reply

    Has anyone tried this with BBQ sauce yet? I want to use this recipe and make vegan ribz.

  27. Esther August 28, 2017 at 5:56 am - Reply

    Can you cook this without using aluminum foil? I am not a fan of using aluminum foil.

  28. Esther August 28, 2017 at 6:02 am - Reply

    Can you cook this in a dutch oven with some vegi broth or water instead of wrapping it up like I make seitan coned beef ? Or will it fall apart?

    • Anja August 28, 2017 at 4:57 pm - Reply

      I haven’t tried. It would need some experimentation.

  29. Reba October 6, 2017 at 11:20 pm - Reply

    Oops! What is vegetable stock powder?

    • Anja October 10, 2017 at 11:06 am - Reply

      Vegetable broth bouillon powder

  30. Roy Arellano October 31, 2017 at 5:08 pm - Reply

    Thanks Anja! Can’t wait to try it. Aloha and Mahalo from Hawaii.

    • Anja January 9, 2018 at 2:45 pm - Reply

      Enjoy!

  31. Karen November 26, 2017 at 8:29 am - Reply

    I love your blouse! Am 60 years old and just now watched Forks over Knives and What the Health….my husband and I doing a huge 180 from the Keto diet we have been believing in and following since last January. Talk about jumping the fence. Your recipes have made all the difference. Spend a lot of time online digging around and will order your cook books for Xmas and loving every single thing we have made of yours already! Thanks for bringing us to such an easy transition. Even my meat eating hunk of a husband luvs your recipes!

    • Anja January 9, 2018 at 2:26 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it πŸ™‚

  32. Samantha December 24, 2017 at 10:57 am - Reply

    Hi Anja. Is it possible to make the raw mixture a day ahead of actually baking?

    • Anja January 9, 2018 at 1:55 pm - Reply

      Yes

  33. Karen January 15, 2018 at 3:54 am - Reply

    Thank you!

    Can’t wait to try this! I’m glad you called it “gluten free seitan roast” as matched my search perfectly, as I was looking for a seitan type consistency without the gluten.. I’m also happy you used the measurements you did. I usually have to work out through calculation. The video is great too…clarifies everything in the recipe. It looks absolutely fantastic. I’ll let you know how it goes :-).

    Definitely looking at your book now …Thank you!

    • Anja January 16, 2018 at 5:29 pm - Reply

      So glad you like the recipe and that it is what you were looking for. Enjoy!

  34. Diana March 8, 2018 at 3:23 pm - Reply

    I have been vegan for just two months, and am doing fairly well, (thank heavens for you tube!) but I recently realized my yearly corned beef feast is now a thing of the past, and have been searching for substitutes. Trouble is, everything I keep finding is full of gluten and Im GF. Do you think that this might work as a substitute? Im afraid it might fall apart in the boil. Do you have any other suggestions? – thank you!!!!!

    • Rosie March 31, 2018 at 5:11 am - Reply

      Diana, if you wrap it up tight in layers of cling wrap I would say it should hold together just fine while boiling πŸ˜‰ I would also turn half way through.

  35. Lucy Parker March 11, 2018 at 2:05 am - Reply

    This looks delicious. I will be making this today. Thanks Anja.

    • Anja March 16, 2018 at 5:58 am - Reply

      Enjoy!

  36. Sabria March 25, 2018 at 1:35 am - Reply

    Hi Anja, this looks amazing and I can’t wait to make it!! I was wanting to make buffalo wings with it, do you think the tomato paste would alter the flavor at all?

  37. Melissa June 9, 2018 at 4:33 am - Reply

    Hi Anja, I made this last week and it was a hit! I want to master the seitan and continue to make use of the ingredients I purchased for the recipe. Do you think this recipe would be good chopped or as pepper steak?

    • Anja June 22, 2018 at 8:21 am - Reply

      I’m so glad you like it. Yes I think it will be perfect chopped or as a pepper steak. Enjoy!

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