November 23rd, 2011

Seitan Roast Stuffed With Shiitakes And Leeks

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Serves 6 to 8
Active time: 1 hour || Total time: 2 hours

Seitan Roast

I know. I’m posting a roast recipe on the Tuesday evening before Thanksgiving. I’m sure everyone already has their menus planned and I’m late to the party. But this roast almost drove me to the brink of madness Call of Cthulu style, so I had to defeat it! And defeat it I did.

Seitan Roast

After about 20 years and twice as many tries I’ve got a fabulous centerpiece stuffed roast that I’m proud to show off to the neighbors. Succulent seitan stuffed with herbed meaty shiitakes and leeks. The seitan is mixed with pureed pinto beans to give it great, juicy texture and even a hint of pink color. It’s really similar to my sausage recipes which I used as a base recipe. The stuffing is coated with bread crumbs, which keep it perfectly packed into the roast when you slice it, instead of falling out all over the place. It all comes together when baked in a familiar tinfoil wrapping.

I don’t know what took me so long to get it right. Maybe someday I’ll be ready to talk about it. But right now, let’s get roasting!

Seitan Roast

There are a few recipe notes before you begin:

~For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn’t seasoned then add a teaspoon or so of salt to it.

~You’ll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you’re going to be coating it in gravy, too. But the broth is a nice touch. If you’re slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can’t have too much juice, here!

~This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!

~Use a steak knife for the easiest slicing.

~I used storebought breadcrumbs but if you use homemade, use 3/4 cup.

~This makes enough for 6 hungry people. If it’s not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.

For the filling:
2 tablespoons olive oil
6 oz shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half moons
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice

For the roast
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 teaspoon fennel seeds, crushed or finely chopped
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper

First prepare the filling:
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.

Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.

Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.

Prepare the roast:

Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)

In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.

Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.

On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.

Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.

Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.

Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

* I may update the time in this recipe because I’ve gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn’t, then bake further.

Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.)

443 comments to Seitan Roast Stuffed With Shiitakes And Leeks

  • bravo, it’s gorgeous.

  • Ashley

    Oh. My. Gawd. Why is this coming into my life so late in the holiday season? I’m going to need to make this for Christmas now and wow my friends and neighbors. Love it!

  • Don’t worry! It’s not too late and made of things most people have on hand! Tis a thing of beauty!

  • oh my gosh OH MY GOSH oh my GOSH, this looks SO good!! i may just have to change my plans and make this for thanksgiving!!! bravissimo times infinity!! it looks fantastic!!!

  • Evelyn M.

    This recipe sounds great and although I have a menu planned out for this Thanksgiving, I think I will make a change! 🙂

  • GiGi

    This looks like you nailed it Bravo! I love salting things, and here’s a little game I made up that you can play with guests, called how high can we go. I take guests BP before we sit down to dinner and then just after they finished my well salt seasoned dinner. This is pretty and who would suspect the salt content?

  • Eileen

    This is beautiful! I will be trying this recipe over the next couple months in hopes of perfecting it for my 40th birthday celebration. Thank you so much for sharing!

  • Meg

    I guess I WONT be making pizza on Thursday!

  • Skinnywellfed

    Which of your fabulous gravies did you pair with the loaf? Looks amazing!!!

  • Jasmine

    Wow, Isa, this sounds AMAZING!!! Would greatly benefit from a video on how to do all the steps… please say you’ll do one!

  • Celyn

    Beautiful! I’ll be making this this week for sure.

  • michelle

    Aaron, with his fabulous seitan making skills, could pull this off!

  • Shannon

    Luckily for me, my only plan was to bake a Tofurkey . Now I can do this instead! YAY!

  • I have a shroom-a-phobic spouse. I am thinking of skipping the stuffing… or maybe adding some of my usual wild rice/sour dough/ mire poix/ sliced almonds/ dried cranberry/ chardonnay stuffing.

  • Laura E

    This looks way better than the Tofurkey basketball I ended up buying! A must try for Christmas!

  • Gina Crout

    So glad I am a procrastinator! This will be on my table for Thanksgiving!

  • Looks great! Is there a separate recipe for the gravy?

  • Sha-wing! Totally making this for Christmas dinner.

  • Frank

    Please divulge which gravy that is. It looks a little like the chickpea from VWV.

    • IsaChandra

      It’s this gravy I make from breadcrumbs. I call it Breadcrumb Sauce. I never wrote it down, I just make it when I have a need for a quick quick gravy. Maybe someday I will write it down. But the chickpea gravy would be great here, or the navy bean gravy. I think the mushroom gravy would be too many mushrooms, but could be good, too!

  • This looks amazing! I really want to try it–thanks for doing so much work to figure it out, so I don’t have to. You’re great!

  • Caitlyn

    Yum! I have already bought my tofurkey for Thanksgiving, but I think I will make this for Christmas! I’m not a fan of shitakes, though love mushrooms otherwise, but I think I will try using regular old stuffing in the middle to make it a bit more “traditional”. Can’t wait to try this!

  • WOW. As in, this makes me contemplate risking gluten contamination even for just. one. bite. Instead, I’ll just make it for the fam and admire it from afar, enjoying it vicariously (and pain free) through them.

    • IsaChandra

      Aww, that makes me sad! I tried really hard to come up with something gluten-free but it just wasn’t working for me. I shall try again soon.

  • Cthulhu7

    Looks Amazing lady. You might’ve just changed the vegan thanksgiving for so many peoples.

  • Dear Isa – THIS POST JUST MADE MY DAY! Holy moly! It looks fantastic and is exactly what I am feeling like today. Stuff waiting for Christmas! And I reckon this is going to serve 2 😉

  • This looks really wonderful and I’d love to give it a go! I agree with Jasmine that it would really benefit from a video or at least pictures of the steps of making and assembling the roast, for those of us with tired brains who like cooking shows.


    • IsaChandra

      I agree, too. I just don’t have the capability to do something like that. I’m not sure how bloggers do that stuff, my kitchen always looks like a bomb hit it while I’m cooking.

  • Karen

    Not too late for me! I’m still contemplating which seitan to make. This will be it! Thanks so much for doing it again, Isa!

  • That’s so beautiful! It was worth the wait!

  • Kat

    Oh man. I was planning on making a different roast, but now you post this! I didn’t buy pinto beans, all I have is black beans, hmmm. Do I dare sub? Oh no!

  • LIttle late to change my holiday menu but that looks too beautiful not to try it out soon. Terrific.

  • wow this is amazing!!!! no thanxgiving here in itlay but i’ll save this recipe for xmas!!! thanx a lot.

  • This looks amazing! I’m looking forward to trying it. Maybe I’ll make it with a different stuffing as my boyfriends hates mushrooms, but I think it looks really delicious with the shiitakes. Just one question: should there be broth in the stuffing? It’s in the instructions but I don’t see it on the ingredient list.

  • Rachelle

    Will definitely give this a go for Christmas dinner. Of course, I will have to try it before hand…can’t wait. It looks delish!!

  • Maya

    Thanks for posting this! Exciting! Quick question – for the stuffing, you say drizzle on the broth and lemon juice, but I don’t see how much broth to use for the stuffing. Can you add that in? Thanks!

  • golden delicious

    Too late for Thanksgiving day, but I’m have a Thanksgiving party for friends in two weeks…this is on the menu now!

  • Bravo!!! I’m going to a restaurant for Thanksgiving but I’m tempted to try this over the weekend! Wow!

  • Lisa Schaeffer

    This looks great Isa. I think you’re just in time! I just have to mention, I must be the only vegan who hates mushrooms LOL. I’m going to set aside some of my traditional (albeit, whole grain, reduced fat and healthy version) bread stuffing to put inside this instead of the shiitakes. Thanks for working on this. By the way, just got your pie book and am looking forward to putting it to use. I know that it will be good, because I already have your cookie and cupcake cookbooks and they have won over the skeptics. Thanks for everything you do! Happy holidays!

  • Krista

    This looks so good; can’t wait to try it. Thanks!

  • Wow. Such an impressive looking entree. This will be perfect with my famous vegan gravy!

  • Chris M.

    The instructions say “Drizzle in the broth and lemon juice and toss to coat until moist.” for the stuffing, but the stuffing ingredients don’t list any broth. How much should I add? I’m getting ready to make this, I guess I’ll just toss a bit on until it looks damp?

    • IsaChandra

      Thank you for catching that! I was sooo beat when I wrote it out I am surprised I got anything right. It should be 1/4 cup veg broth, I’ve updated the recipe.

  • Mare

    Thanks Isa for this awsome roast recipe! I have been searching for something like that for a big christmas dinner with my friends, and want it to be really great. Think this one will totally do it!

  • Nice. I might try this instead of my plan of making an attempt at a turkey shape with the chickpea cutlets recipe tomorrow. Although I was looking forward to making the white tassles…

  • Very interesting recipe. I’ve made seitan using beans before, white kidney or red kidney. And the texture is quite different when it is baked in the broth versus boiling in broth. I’ve also made the seitan using tofu and oats in combination with the gluten. I will definitely try this out. It looks amazing.

  • Ralph

    Why do you have to use olive oil in everything. It is 100% fat and can contribute to a heart attack. Haven’t you seen forks over knifes or read Caldwell Esselstyn’s book?

  • Ida

    It will decently be something for Christmas! Looking forward:)!!! Thank you so much for an wonderful site!
    Love from Stockholm, Sweden

  • Wow this is so awesome! I think I am going to add this to my Christmas menu for sure!

  • this is it!!! I am making it tomorrow. Thank you SO MUCH.

  • Therese

    This looks amazing! I’m a South African living in England, and will now be celebrating Thanksgiving just so that I have an excuse to make this! =)

    When you reheat the roll, do you bake it inside the tinfoil, or unwrap first?

  • Haha Can i ORDER this from you?

  • I wish I saw this earlier! Christmas, perhaps!

  • No matter how many times I’ve tried, I’ve never been able to make good seitan.

  • jo

    This sounds otherwise fab but I am not making something with that much salt and soy sauce in it. I will have to experiment between now and Christmas to see what seasoning mods I can make. It looks beautiful.

  • lloyd HC

    Looks amazing. I love making seitan and I have been going crazy trying to find a stuffed, baked recipe like this for my Christmas dinner. Looks perfect! Cant wait to try it.

  • Very timely! I think I’ll try to modify this to go inside a puff pastry shell, which I was planning to do with slightly different fillings. Thank you!

  • Leeree

    Have just gotten in to making my own wheat meat. Will be trying this over christmas I think. Yum, yum & thrice yum!

  • It looks amazing! Well done on completing your quest for the perfect roast. I made one of Vegan Dad’s last year but I must have messed it up somewhere because I got the texture totally wrong. I definitely want to try this… being in the UK we don’t have thanksgiving but this will be just fantastic for Christmas,

  • lara

    Hi this looks great for my family for Christmas. I live in england and cant get vital wheat gluten here. Is there a substitute ?

  • Therese

    We couldn’t resist, my husband and I needed to taste it as it came out of the oven… It’s delish! Didn’t have fresh shiitakes, but it worked really well with rehydrated ones.

  • Therese

    Hi lara,

    I live in England too; I couldn’t find wheat gluten for ages, then found it on

  • This roast sounds fantastic! Love the middle of this 🙂

  • Leigh George Kade

    I have this in the oven as we speak. It comes together just like the sausage (you know, the one that changed the way we eat!) and bakes up beautifully! Thanks for sharing!

  • Ok, Isa, I am making this right now (with a cornbread & vegan sausage stuffing) for tomorrow! Question: after baking it tonight, should I let it cool completely still wrapped in the foil and then just stick it in the fridge? I’m thinking I’d just reheat it tomorrow in the same foil wrapping, never having opened it (oh torture! I want to see it tonight!!).

    SO excited!!!

    P.S. I took lots of pics of the steps and will post to my blog, maybe later tonight!

  • Candace

    This looks amazing!

  • Angela

    Oh man–wish I had this recipe a few days ago! Going to do it for xmas though! YUM!

  • Lauren

    In the directions for the filling, it mentions drizzling in the broth with the lemon juice, but I don’t see how much broth to add. So excited about this recipe – the filling already smells delicious! Thanks!

  • Alexander

    Anyone know anything that would taste good and replace the fennel seed? Neither I nor my sisters can stand fennel or fennel seed.
    Other than that, this looks great. You think it’d last a couple days? I could make it and then have lunch for a couple days, that’d be awesome!

  • Alexander, Isa’s recipes are flexible! You can just leave out the fennel seed or sub something you all like a lot (hot pepper flakes? more sage? dried rosemary?)

    Make it!!

  • Sherlock

    This was ok…the stuffing makes it though. I found the seitan to be kind of lacking…I even used the added salt. Someone else might like it though.

  • Melanie

    This is exactly what I came here looking for. I want something that isn’t tofu “turkey”
    Thanks for the years of effort to make our Thanksgiving tasty.

  • Whew! Finished the post with pictures of making and assembling the roast for anyone who is interested. It was really fun and easy guys, DO IT.

    Can’t wait to eat this roast tomorrow!! Thank you so much for your amazing talent, Isa!


    • IsaChandra

      Thank you so much for the step-by-step! As I said a few comments ago, I am not neat or coordinated enough to do that. Can’t wait to see it roasted!

  • ian/lathandplaster

    Made mine tonight as well. STELLAR. Seriously, I think this one is idiot-proof, and I KNOW that it’s delicious! My only concern is not eating it all before tomorrow! I may need to make a seitan en croute just in case.


  • Liz

    I made this for Thanksgiving dinner. I accidentally put 2 tbs of DRIED thyme before my boyfriend re-read the ingredients to me and I said “WAIT… fresh!?” I thought 2 TBSP sounded like an aweful lot. Luckily, we had just dumped it in and I was able to fish a lot of it out. So, in the end the roast was rescued. The texture, consistancy, and moisture level was really good as well as the flavor. I would reccomend this recipe and may even use it as a template for other stuffed roast experiments.

  • Claingbot

    Made this tonight to test for Xmas. Tasted delicious. Only problem I had was that it came out a little bit soft and chewy. My oven is temperamental so I’m wondering could this texture be a result of over or under cooking?

  • Wonderful. Looking forward to trying this. Thanks for posting your work. Can’t have the soy sauce, but I would think adding extra salt will substitute. Have a great meal tonight!

  • paula

    I just made this as a roast without the stuffing. It’s really good! I ended up baking it for an hour and 45 minutes. It’s really good!

  • Manny

    I made it last night and it was fantastic. I’ve only ever made seitan by steaming it so I was a little curious about baking it. Turning the roast every 20 mins. gave it a nice brown finish. It was plump and very flavorful. The gravy went very well with the dish. Thanks for posting!

  • I’m really impressed! Looks absolutely wonderful! I just have to try to make this 😀

    ps: love your blog and books <3

  • Inês

    Hello! First time writting! Just to say I love your blog and I love your books! 🙂
    I wish you the best!

  • rrf

    Isa, I am making this now – it’s in the oven. The pics look like the outside of the roast is browned and crisp. Did that happen just by being wrapped in the foil or did you brown the outside somehow?

  • Christina

    Thank goodness you sent out this recipe! I wasn’t going to do anything for Thanksgiving, but this motivated me. It was a hit! The filling was so tasty that it almost didn’t last long enough to be placed in the seitan roll. We didn’t have stuffing this year and it was the perfect replacement! The one thing I did wrong was not rolling it out think enough and the seitan came out a little doughy. It was very tender and not dry at all.

  • Kneyda

    It is in the oven right now. Thank you!

  • rrf

    omg, this was delicious. and ours wasnt dry at all. Thank you Isa!

  • Amy

    Looks delicious! Maybe for Christmas?? Also, I made the peanut butter cheesecake from Pie in the Sky for thanksgiving today. It was great! No one in my family is vegan except for my son and me. My brother in law choose it over my mother in laws non vegan pies. She thinks she is the best cook and no one would ever want to eat “my food”. I think it really bothers her that I bring all of my own food. He took a bite and said “this is really good. do you have the recipe? Was it on line?” Just wanted to let you know that it was a big hit! Can’t wait to try another recipe from the book!! Thanks!!

  • I made this today and was excellent! thank you for an awesome recipe and a great thanksgiving dinner!

  • Elizabeth

    I made this today with a simple bread stuffing and it was delicious! I used a touch too much salt in the broth but the texture was just perfect. I often have trouble with seitan being either too tough and chewy or too soft but this was right on the money. The recipe is so easy also–no basting or boiling–just pop that foil tootsie roll in the oven! Thank you so much for sharing this wonderful recipe! Happy Thanksgiving!

  • Ana

    I had to keep it in the oven a lot longer than 50 minutes, at 50 it had the same consistency as when it went in. I have an oven thermometer so I know it wasn’t that. It was delicious!

  • Magda

    Just made this today… it was amazing! I used soy flour instead of nutritional yeast, as I didn’t have any on hand, and it turned out fabulously!

  • Sarah W.

    I made this for dinner today too. It came out perfect! Perfect texture, complex flavors, and good looking too. Thanks for posting it just in time!

  • Katrina

    This was fantastic, thanks for it! I used black beans that I had on hand from earlier in the week, and regular mushrooms, and it was still too awesome for words.

    I dunno about other bloggers, but I have a helper going behind me and cleaning everything up while I’m cooking, so I do get some photos taken along the way. (Helper took the photos too, since my fingers were all seitan-y) I only got photos of 2 steps of this though.

  • Travis

    IT WAS AWESOME! Thank you from rural Montana!

  • manda

    so sad that i just saw this today! looks delicious. the seitan roast i made for thanksgiving did not come out so well everything and i make of yours is always so good lol. will definitely be trying for christmas.

  • At the last minute, I made this but used my own wild rice bread stuffing and served it with wild mushroom gravy. Off the hook delicious. Texturally perfect. It was a potluck Thanksgiving dinner and the omni’s all tried it too. It got a 100% thumbs up review from everyone. Thanks, Isa!

  • Kimbra

    This sounds delicious. I just hope the picky 2-year old will eat it!

  • Made this for Thanksgiving and it was SO GOOD! I did have to bake it longer than 50 min, but I think that is because I put alot of broth in with the seitan. The filling was DIVINE! I used baby portabellas and scallions, since the store was out of shittakes and leeks.

  • I had the same issue as Ana and Cyndee. 50 minutes wasn’t nearly enough to bake it. I’d say it was at least 90 minutes before it was done. I’m going to post later in my blog about the different filling I used and the puff pastry I added once the seitan was done, but suffice it to say this was a huge hit at Thanksgiving. The seitan itself was really excellent.

  • Chris M.

    50 minutes was perfect for me, I did let it rest for ~20 minutes still wrapped solidly in the foil, maybe that made a difference, let it cook itself a bit as it cooled down. Reheated on KThnxGiving and was amazing! I used the 3/4 C homemade breadcrumbs which I seasoned with basil, oregano and garlic, was fantastic. Seriously, I’ve had it for 4 meals in 2 days, I can’t get enough.
    Thank you!!

  • Christie

    It was fun to make and good to eat! Thanks hon.

  • Sarah

    Isa-amazing, as I always say. I made this yesterday, for Thanksgiving, and all of my guests loved it, even those who were wary seitan virgins. I didn’t even serve it with a gravy (I intended to make your chickpea gravy, but forgot some crucial ingredients from the store), but it didn’t matter because it was still moist and amazing. I served it with your Garlicky Kale with Tahini Sauce, which also wowed my guests, and then we feasted on a vegan pumpkin pie by Angela LIddon. Thanks, Isa, for posting this recipe!

  • […] Then, on Wednesday morning I woke up to find that Isa of The Post Punk Kitchen had cracked the magical code she’d been working on, apparently for 20 years, and had come up with a perfect seitan loaf to be filled with mushroom stuffing and baked in tinfoil. […]

  • Janice W.

    I followed directions exactly (except I used a plain bread stuffing), but the texture is really rubbery. I pulled it out after 50 minutes, but it was so rubbery I couldn’t even cut it. I put it back in the oven for another 50 min. That definitely helped, but the texture is still pretty rubbery. It tastes good (I sliced some of the leftovers and fried them up today) I just wish the texture was nicer. I got my wheat gluten form the bulk bin at my local Whole Foods. (I also don’t think I over mixed it).

  • I made this loaf for Thanksgiving yesterday, and it was wonderful! I posted step-by-step pictures of the process on my blog, like some other people did. It’s always fun to be able to go back and watch the evolution of delicious food!
    (Also, thanks for the time update. I kept cooking it longer and longer and thought I was going crazy, since my oven usually burns things instead of undercooking them.)

  • Kim

    Thanks so much for posting this recipe. We were bummed about not having the cash to buy a Tofurky roast this year, but I made this for Thanksgiving yesterday and it was ridiculously good. My husband said it’s “just as good as Tofurky” and I think it’s even better, and cheaper, and it was so easy to make. My non-veg cousin and his girlfriend really liked it, too. And we just ate the leftovers for dinner tonight. I already want to make it again! Oh, and 50 minutes was perfect for the cook time, although I did let it sit for about 20 minutes before slicing.

  • Gabi

    Made it for Thanksgiving, was awesome, thank you!

  • […] Post Punk Kitchen posted a delicious-looking seitan roast stuffed with shiitake mushrooms and leeks mere days before Thanksgiving. It happened to be the main dish I was looking for. The roast was […]

  • FTLShawn

    This was super, and as Thanksgiving dishes should, it was even better as leftovers the next day. I preferred it without gravy…the wonderful flavor was too muted by the gravy. Add me to the list of folks that had to cook for more than 50mins…more like 90mins for me as well. I use Bob’s Red Mill VWG, not sure if that matters?
    Thanks for all you do Isa.

  • pumpkinmuffin

    This was amazing! I filled mine with regular bready stuffing instead (about half a package of Vegan Stuffing mix from Whole Foods) and baked it for 50 minutes and it turned out great. I flipped it over upside down twice during cooking and it created a nice brown crust, yum. Can’t wait to make it again for Christmas! Thanks Isa for being so awesome.

  • […] how I modified her excellent recipe. I apologize for the very minimal (and not very good) photographs. The timeline was tight, and I […]

  • Thank you for this recipe! I used a different stuffing and then wrapped the whole thing in puff pastry. It was a huge hit at Thanksgiving and disappeared quickly, even though it showed up late. Here’s my blog post about the version I made:

  • Amy

    Wow. I saw this before Thanksgiving, but had already ordered a Match Vegan Stuffed Roast, so we went with that. BIG MISTAKE!!!!! OMG! It looked and tasted like sawdust, with wood shavings thrown in for good measure. Filling was ok, but my dog ended up with 7/8 of it, pretty expensive dog treat!! ($15!! Yikes) I’ll be trying this out now for sure…your recipes ROCK!!

  • Does anyone know if I can make this tonight and store it in the fridge before baking it tomorrow?

  • Caity

    This looks gorgeous! I’m not even vegan and I’m bookmarking this page for later. This just looks so moist and yummy 🙂

  • dolly

    I just made it with a zucchini and onion stuffing as I didnt have any mushrooms. We arent even vego’s and my husband turns his nose up at anything other than meat n three veg, but this was a hit.

    If I keep making delicious vego stuff like this I may have a chance to get him to take the vegan easy challenge next year….

    loved it…

  • Nanci

    U just HAVE TO share ur gravies u mention, w/us !! PLEASE ???!!!

  • louise

    This was AMAZING, I made this on Thursday. Would love to see a few more seitan free recipes, especially for the holidays as I am gluten intolerant. It was so good I ate a lot anyway (darn your amazing recipes) and this left me unable to function for the better part of 16 hours (in no way your fault). I’m now on the look out for some soy based yumminess for Christmas…

  • melvin

    amazing!! i wrapped mine in yuba and slathered it with olive oil and tamari before wrapping and baking. thank you for another plate full of amazingness!!!

  • Fiona

    This was amazing and not hard to make… Mine looked like a bit of a flattened log instead of a round roast but it was delicious!!!

  • Lucinda

    I tried this for the first time ever on Thanksgiving Day and it was AWESOME!!! Even the carnivores liked it and they (allegedly) don’t like even the idea of anything vegan. It reheated very nicely and made for two full meals. Thank you thank you for this recipe. I’m adding it to my “fancy” list. That’s the one where I try to impress people with my vegan cooking prowess. 🙂

  • Barb

    YUK….it came out so nasty I threw it all away. Spongy, wheat gluteny tasting nastiness.

  • Thank you for this amazing recipe, Isa. You have to include it in one of your future cookbooks. I’ve made a couple of roasts before, with and without stuffing, and this is the best so far, by far. Both the “meat” and the stuffing blew my mind… I was trying to store the leftovers, but I kept on slicing it and eating the slices immediately.. couldn’t control myself! I used half regular mushrooms/half shiitakes. After an hour, it didn’t feel very firm, but when it still wasn’t very firm after 2 hours, I just took it out, and although it was not very firm, it was alright to cut and eat. Maybe I should have kneaded it longer? I just kneaded it long enough to incorporate everything (less than 1 minute), but I think seitan firms up when you knead it longer.

  • Skullowl

    This recipe was great. Thank you so much for posting it. I made a little few chances to the stuffing, and added the ever famous puff paistry. The longer cooking time was key. I served it to my meat eating family who decided to join me in my vegan thanksgiving feast. They loved it! Success! Here’s a picture.

  • Jessica

    I made this for Thanksgiving dinner (to supplement the usual non-vegan options) and it was a big hit – even with the carnivores in the bunch! I followed the recipe exactly and wouldn’t change a thing!

  • We are having a belated ‘Thanksgiving in the UK’ this Thursday, courtesy of my Texan house guest. I said I’d make the ‘turkey substitute’ so this recipe looks perfect. Can’t wait to try!

  • Carol

    This looks and sounds delicious! I assume it wouldn’t be a problem to sauté the mushrooms and leeks in vegetable broth instead of the olive oil. Can I also omit the oil in the roast? Should I add an equal amount of vegetable broth as a replacement? Thank you for sharing this wonderful recipe.

    • IsaChandra

      The crumbs won’t get toasty that way, they will just be pretty soggy. But if no-oil is your thing, then yeah, give it a whirl! Replace the oil in the roast with 3 tablespoons tomato paste and you should be fine!

  • i made it for thanksgiving and it came out perfectly!! I put a link to your recipe on my blog too! It was such a smash hit that I’m making it again for christmas!! thanks Isa! 😀

  • Thanks! Been wanting to end my addiction to the packaged version of this. I subbed white beans for the pintos and worked slight variation on the spices. But I got a little lost on the assembly directions. Why 2 pieces of foil? I wrapped it one. Also you said place the filling in the lower 1/3 of the seitan and then to roll tightly, but that send the center yumminess off to the side. How did you get yours to be in the center? Did your seitan overlap much? It’s kind of like rolling sushi but the directions didn’t quite get me there.

    • IsaChandra

      I needed two overlapping pieces of foil to make it wide enough to wrap. I can’t do the math, but placing the filling in the lower third ultimately landed my stuffing in the center! It was a little thicker in one place but not by much.

  • Blue

    Hiya! I’m from the UK and a bit confuzzled as we don’t get seitan here. Is this the mix thats made with the wheat gluten, nutritional yeast, herbs and spices? Sounds lush! Can’t wait to try it 🙂 Thanks x

  • oh wow, this roast looks absolutely gorgeous and I am sure not even a meat eater could refuse trying it out!

    Blue, you can get foods made from seitan from goodness direct in the uk ( or there is a recipe on how to make it yourself (that is not my recipe!) and you can get wheat gluten here 🙂

  • amazingly delicious, I tried it out a little late for thanksgiving but it was still a lovely dinner, cheers from Italy!!!!

  • Marilia

    Hi, Iza. I was thinking about it… why isn’t it better if you steam it first for 40 minutes like your sausages and after this just open the foil and put in the oven to roast or even in a skillet pan? Could be faster, no???

  • Marilia

    By the way, the sausages from VB and marple syrup sausages are amazing! My people love them!!!

  • Made this tonight but just used store bought garlic and herb stuffing as husband hates mushrooms. We had it with roasted butternut squash wedges, roast potatoes, green beans and used a granule gravy. Will try and put up a blog post tomorrow. Just wanted to say that two of my naughty kitties snuck into the kitchen and stole a piece! So it gets cat seal of approval too! UK folk: honest to goodness and vx sell vital wheat gluten on their websites. Both are Vegan webstores.

  • […] was a pretty decent spread, including a seitan roulade made by Amey, based on a recipe from the PPK (Amey changed up the stuffing though and used kabocha squash – my favourite […]

  • kevin

    Im glad you put a note about the cooking time. I made it for thanksgiving and it turned out amazing. I cooked it for 80 minutes total rotating every 20 minutes and it was perfect. The folks at tofurkey should be worried.

  • pentabarf

    I made this the other night. The filling was delicious, but unfortunately, the seitan came out rather rubbery. I don’t think I took it out too early as it was in the oven for one and a half hours and the crust especially had a rubbery consistency. It was much better the next day, though.
    Do you think it would still hold together if I replaced about a cup of gluten with more beans? I’m guessing that would really improve the texture, but I’m not sure it could be rolled as nicely.

    • IsaChandra

      Hi there! Hmm. I think you could get away with it to a degree. Sometimes different VWGs have different protein contents so results aren’t always totally consistent. Mine wasn’t rubbery at all (obviously, or I wouldn’t have posted it) but beans DO soften the texture. I would just worry about it going in the opposite direction and getting mushy if you take out that much VWG. I might start out by adding another cup of beans and only removing 1/2 cup of VWG. In any case, let us know how it turns out!

  • Perfecto timing, not too late at all! We got Hanukkah. We got Solstice. We got Christmas. We got Kwanzaa. We got New Year’s. All coming up! This is just in time, so look out Tofurkey! (Actually, I have never had a Tofurkey; I’ve always done other mains for the Holidaze. That is about to change).

  • […] ma farce aux noix et champignons mais toute recette de farce fonctionnera – pensez juste à mettre de la chapelure dans la farce si elle ne se tient pas assez. De même, vous êtes libres d’ajouter des épices dans le […]

  • […] Another Roast Idea by Post Punk Kitchen. It’s a Loaf! […]

  • astroveg

    WOW! Made this last week, and will make it again for XMAS, awesome recipe!! For some reason when I added dry and wet ingredients for the seitan it was not holding together at all and I thought I blew it but i added almost a full extra cup of gluten to get the right consistency and it worked perfectly, not sure why this happened maybe because i mixed two different brands of wheat gluten flour and one was somewhat older.

  • Tracey

    This meal is stunning. This is the 3rd Seitan recipe i have tried and so far the best one. My whole family loved it and it reheated really well with a basting of veg stock. The flavours are beautiful and it tastes great cold. I did cook it for 60 minutes followed by a further 30 minutes and it was perfect. I can’t wait to cook it again. Thanks!

  • Brad

    Made this as the main course for a vegan beer dinner this weekend. Everyone loved it.

  • I just threw another one in today. I made two for Thanksgiving. I had to take shortcuts (store didn’t have leeks, used onions, used dried shiitakes that I reconstituted, used refried beans instead of mashing my own pintos, had to leave soy out for someone with allergy, etc) Anyway, it came out great! Everyone love, loved it. I think I cooked it a tad longer because I had two in there, but I think they were done just over an hour. They re-heated just fine without need for more broth, still very tender. The one I threw in today looks huge, so not sure on the time with this on.! Today I used red onion and regular herbed stuffing in the middle. Getting short on fresh groceries, but it should be good! Thank you, thank you, thank you for this recipe!

  • […] Fleischesser bei vegetarischem Weihnachtsessen nur ganz kurz, ich mache am samstag das hier: Seitan Roast Stuffed With Shiitakes And Leeks | Post Punk Kitchen | Vegan Baking & Vegan Cooking mit bratensosse, veganen kroketten und broccoli mit nussbutter und salat. oder mit rotkraut und […]

  • Adam

    Thanks for a great recipe! I just made this today–my first foray into seitan city–and it turned out great. Followed the directions to a T–didn’t have to change a thing. My non-vegetarian husband who occasionally craves something slightly meat-like totally dug this. One thing I’d emphasize–having some sort of a sauce/gravy, as you recommend, is almost a must because it did turn out a tad bit dry. Still totally awesomely good, but even better bathed in some broth.

  • […] as I really enjoyed it both with the roulade and as a side dish but I am very curious to try this seitan roast from Isa Moskowitz.  The inclusion of pinto beans is intriguing and I think the addition of fennel to the roast will […]

  • lou

    making a cranberry sauce, sauteed onion and stuffing stuffed one of these at the mo for an experiement fingers crossed! its in the oven as we speak. wish me luck

  • nicolezh

    Thank you for this amazing dish- I served mine with red wine sauce, potato croquettes, red cabbage with chestnust and some broccoli in nut butter. It was a little bit too pale, so I roasted it for 5 minutes before slicing an the seitan turned out perfect. I had friends over for a pre-weihnukka dinner and everyone raved about the seitan.

  • Sherlock

    I made this AGAIN for the second time. I don’t know what I did wrong the first time around other than not rolling it long enough. I made my veggie broth stronger and used more nutritional yeast. You definitely have to roll this out long and thin. Otherwise, you’ll end up with a soft/spongey/mush in the center…no bueno! It tasted great! I’m having it for my X-mas dinner.

  • Kelly

    Has anyone tried wrapping this in phyllo? Was thinking of trying it this way for xmas but wasn’t sure?

  • morbidcafe

    really anxious about the upcoming xmas dinner i’m making for 7 people who probably don’t even know they will be getting all vegan food. AND i’m in a place where gluten flour simply does not exist. so i decided to be courageous (read: crazy) and make the seitan from scratch from whole wheat flour. O.M.G! so many variables i did not take into account when starting the ordeal! like how to get the flavor into the gluten once it’s all rinced out. or how to roll it into a nice rectangle without it contracting back into the little rubbery ball i started out with. or will it get cooked properly in the oven like instructed above or should i have boiled it beforehand? which of course would have made the whole part of stuffing totally impossible. it’s been in the oven for an hour now. i really hope it will somehow work out! eek! :/

  • […] Seitan roast stuffed with shitake mushrooms and leeks with chickpea gravy. On the side is ginger roasted winter vegetables (carrots, parsnips, sweet potatoes and acorn squash). […]

  • Sue

    Thank you so much!!! I made this loaf yesterday to take to my Mum’s for Xmas dinner [the rest of the family is having turkey]. I was prepared for it to taste sort of ‘ok” but I just had a slice and it is absolutely delicious. I am going to freeze part of it for after Xmas — but am definitely bringing extras for my family to try

  • Connie Fletcher

    I’m sooooo excited!! And nervous!!! I’m making this right now…..the mushrooms and leeks (from my garden…yeah!) are in the saute pan.

  • Connie Fletcher

    Well…even though I really messed up (I put 1 1/4 c of veggie broth in the stuffing mix…what a bonehead), I had to bake it a tad longer due to my own inablilty to read….it smells heavenly and looks great. It’s for tomorrow night’s Christmad Eve dinner! I’m so excited to share this wonderful food with my family!
    Thank you, Isa, for your fabulous way with food and then your generosity to share it with us. You are a real treat! I and thousands of others appreciate what you do.

  • Jeremy (France)

    Just finished rolling my roast – just need to roast it for Christmas eve dinner – fingers crossed!

  • Maddy Avena

    ditto, Jeremy (France), but it’s going to be perfect! This is my 2nd go round. This roast ROCKS!

  • Kate

    I just rolled it up and put it in the over for Christmas Eve dinner! With roasted veggies (me and DH) and peas (for the kids).

  • Lloyd HC

    Isa you just saved my Xmas dinner 🙂 Thank you, the omni’s didn’t even realise they were eating faux-meat mwhahahaha

  • Krista

    I made this yesterday, and, yowza, it was so good! I loved the stuffing. I wanted to eat it straight from the pan. I can’t believe how easy this is (only my third time making seitan). When I rolled it out, it was so lumpy and fugly, I wasn’t sure how it would come out. But it bakes up perfectly! Thanks for sharing this wonderful recipe!

  • […] it here: PPK Christmas Roast GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  • Claire

    Made this roast today for Christmas dinner AMAZING!!

  • Sabrina

    Thank-you so much for this recipe! Was the best Christmas lunch (and dinner!) in years – Seitan roast with roast parsnips, purple potatoes and salad. Brilliant! 😀

  • Tosha

    I’m definitely going to be making this soon, but I have a quick question. Can you cook a smaller portion of it, and freeze the rest ’til you’re ready to cook it? Or should it all be cooked at one time?

  • Connie Fletcher

    Isa, got a question. What if I halved the roast, wrapped it in the foil like the tootsie roll, and steamed the two roasts? Did you try that…your sausage recipes are soooo divine, I just wonder…………

  • I just used this recipe as a guide for christmas dinner… I added a little more sage and diced apple to the “meat” and stuffed with a traditional stuffing instead…. It was amazing!!! I did not have to add broth to the foil, the apple released juice as it cooked…

  • This was made by family yesterday for our Christmas dinner and it was AMAZING!! Her husband doesn’t like mushrooms so they used a blend of zucchini and other veggies instead. Right now I’m an omnivore that eats 98% vegan/veg/raw and I have never experienced eating a Holiday dinner with family (these were extended) where the entire meal was all vegetarian and mostly vegan. It was awesome and I was, for once, not the ‘odd woman out’. Thank you so much for sharing this recipe. 🙂

  • Allison Dubya

    I made this for Chanukah for my husband’s family and for Christmas for my family, and it was delicious! You are a genius and I heart you!

    By the way, my neighbor has gone soy free, dairy free and egg free, so I made her some cookies from your cookie book (the new york black and whites – making sure to use soy free chocolate chips, of course!) and gave her my old copy of the cookie book since I now have my awesome autographed copy of it from the kitty cat fundraiser; she came over the other day (to gift us some vegan cupcakes for Christmas, no less ;-)) and she said she has been practicing making cookies from your book! I just thought I would share that because you might like to hear that you’re reaching the omni’s too! 🙂

    Happy Chanukah, Isa!

  • Allison Dubya

    Ooooh, and I almost forgot! My mom (total omni if there ever was one… ;-)) Couldn’t find a recipe for chocolate crinkle cookies for Christmas and so I shared your recipe and she loved it! (I had to lend her some flax seed, but isn’t that what daughters are for?)

    So you’ve been reaching all kinds of omnis this holiday season!

  • I made this for Christmas and served it to myself, three veg-curious, and two professed “carnivores” (ha!) and everyone LOVED IT! Such a fantastic recipe, it came out perfect – thank you so much for sharing!

  • […] The table we sat at for dinner was filled with vegan and vegetarian goodies. I then realized that I had never sat down to an all veg dinner before with other veg inspired peeps. J’s cousin’s Mom, who is vegan, made a delicious ‘roast’ filled with stuffing that we ladled warm and savory gravy over. It was delicious, had the perfect texture, and looked great! She said she got the recipe from Post Punk Kitchen – so I immediately went over and left a comment about how awesome it was. The recipe is for Seitan Roast Stuffed with Shiitakes and Leeks. […]

  • […] From: […]

  • julie

    We made this for our Christmas dinner and LOVED it! Used extra wild mushrooms and changed up the spices for the filling. We made it on the 24th and saved the wrapped and cooled roast in the fridge overnight. Unwrapped the roast and ‘soaked’ it in more broth before re-warming for dinner. Just perfect! Used the Navy Bean gravy from Vegan Brunch. such a yummy meal, Thanks so much for sharing the recipe!

  • […] dinner, we had a seitan roast stuffed with leeks and mushrooms to rival any tofurkey I’ve had and a colorful variety of […]

  • Carol

    I made this for my Christmas dinner an loved it. The best seitan I have made an the stuffing was great. Better than the Tofurkey I had at Thanksiving. My nonnvegan Husband said he liked it better than his Turkey he was having. Also enjoyed it the next day, I made a Ruben with it, s
    o good. Thank you for the recipe I will make be making this again.

  • Ed G

    Just made this for New Years Eve dinner – seriously delicious!

  • Brenda

    Trying it tonight for the first time! Looks amazing! I would love to see a video, too. Wasn’t sure if I start rolling from the 10″ side or 12″ side…. I’d assume 10″… but that’s a lot of stuffing, sooooo…. ?? LOL

  • Josh

    My mouth is watering just from looking at the pictures. Looks so delicious…

  • […] Lemon Bundt Cake from Bite Me (I’m vegan) 8. Sweet Potato Falafels from My New Roots 9. PPK Stuffed Seitan Roast 10. PPK Runzas Living in Nebraska this recipe has been on my radar for the whole year. I want to […]

  • […] site, I’ve cooked several yummy dishes and have ear-marked many more. I’ve produced the Seitan Roast twice (the second time at Christmas was more of a success, it was a wetter dough for some reason, […]

  • Victoria

    I’m really sorry to be a Moaning Myrtle, but I made this for Christmas Dinner as the vegetarian centrepiece and it turned out having the texture and taste of rubber. Really springy and tough with a bitter aftertaste. I’d found the seitan dough really tough to handle (could I have under-kneaded?) and work with and it kept springing about.

    I’ve had mock duck and gluten based vegetarian burgers before and loved it so I was dissapointed and surprised with this recipe.

    I normally love your recipes, and regularly wax hysterical about this site, so I’m guessing I must have done something wrong. Any input welcome!

    • IsaChandra

      Hey, sometimes things don’t come out right, no need to apologize! I’d be pissed, too, if I spent all that time and it didn’t work. It’s hard to troubleshoot a recipe like this when I’m not standing over your shoulder watching every move, but some people needed to bake longer, although I suppose it could have been overbaked, too. Although I don’t know why it would be bitter, that makes me wonder what kind of vital wheat gluten you used? Also, the fact that the seitan was hard to work with makes me wonder about the brand because it should roll out really easily.

  • Leah

    Just wanted to say I made this for Christmas and it saved my day.
    Imagine my surprise when the first course at my family Christmas gathering was seafood, and nothing but. And the main was chicken, turkey, more chicken, and one salad.
    If I hadn’t taken the time on Christmas Eve to make this sublime roll, I would’ve had ONE SALAD for Christmas lunch. Instead I got this, plus loads of leftovers which went ridiculously well in a ‘cold meat’ sandwich the next day.

  • made it yesterday, it was very good! especially love the filling. Thanks for yet another great recipe!

  • Bluebirdwhobird

    Hiya, I know this is really lame of me but I’m from the uk and I’ve tried translating all the ingrediants into metric but I think i must have got them wrong as it came out very odd and didn’t ‘snap’ togeather at all. I was really gutted as I sat for ages converting the us cups to grams then making.. then cooking. Would it be really rude to ask if someone could convert it for me? I found it hard as someone said to me if something weighs more than something else (flour and n.yeast for example) they aren’t measured in the same cup as obv they weigh different ? TOTALLY CONFUSED.COM !!! Please help, i really wanna make this good.
    Loads of love and many thanks in advance.

  • […] we decided to put all the substantial foods at the top of the food chain, including the yummy vegan seitan roast (which some unnamed carnivores would not touch with a 10 ft. pole!). Seitan roast with leek and […]

  • Sam G

    Bluebird – don’t translate the amounts, Tesco and Morrison’s both have cup measures, so much easier :o)

    Isa – Roast is in the oven as we speak, I’m really looking forward to this as I’ve been waiting for ages to try it.

    Sam (UK)

  • Annelise

    If you break this loaf into 8 slices, each slice is 44.6 g protein! I had to share 🙂

  • Kamala

    I don’t think you need any more comments, but I had to tell you how WONDERFUL this roast is! It is definitely one I will treasure. Thank you!

  • Jess

    This was my first foray into making seitan. The directions were great and it came out perfectly! The stuffing was amazing. I am actually an omni and made it for my omni parents as our new year’s eve meal before running back out to participate in Boston 1st night. They were good sports and gave it a try and raved over the mushroom stuffing, but were unsure about the seitan. I made it with hottie black eyed-peas and they thought they were great too. Thank you for making it so easy to explore vegan cooking! I love your recipes! I own 3 of your cookbooks and use this site all the time to make dishes.

  • little lily

    WOW! Your recipes never disappoint. I love, love, love this roast! I tried zucchini, as suggested by another reader, since my husband can’t stand mushrooms. It turned out to be a very nice replacement. Dinner last night, lunch today. Dare I admit? I had it for dinner again tonight and am already planning to make it again as soon as I have the time. Your directions are always so clear, thank you for another keeper!

  • […] have a look a these pages: seitan sausages and pasta with seitan bolognese from veggie num num stuffed seitan roast from the Post Punk Kitchen seitan with coriander peppercorn crust from No Face Plate Thai saitan […]

  • […] dinner).  I will generally use this seitan recipe but I’ve also had rave reviews from making this recipe (with the filling or just making the log without the filling).  I wanted to have a thick, saucy […]

  • Sylvia

    Mmm, I stayed home today to make this and it was worth it. It’s hard to find a no-fail faux roast recipe, but here it is!

    Almost perfect, the only thing that I would recommend is to glaze the roast log with chutney jam or something sweet with complementing flavours. This is to counter balance the high salt content which is definitely needed. The thing about meat is that it has a very salty yet subtly sweet taste to it, and this can be reproduced with something like a small amount of honey, jam, chutney, agave, brown sugar or applesauce. I added the chutney after I took it out of the oven and unwrapped it, so that it would melt nicely over the finished roast.

  • […] year The Post Punk Kitchen has inspired me again with the irresistible looking Seitan Roast Stuffed with Shiitakes and Leeks.I had a trial-run of Photo: Isa […]

  • Amber

    I made this recipe after my local grocery store being sold out of Tofurky. I used a different stuffing mind you because the fiance does not like mushrooms, but it turned out so amazing. It was way better than Tofurky and cheaper, and more aesthetically pleasing. It also made a huge portion! Loved it so much, thank you!

  • Comments will keep coming because this food is so delicious. This was some of the best seitan I have ever made. Thank so very much for the recipe.

  • […] Roast (*This is slightly adapted from the recipe on Post Punk Kitchen. I felt like I had to post the recipe because it was just that good. Isa’s recipes never […]

  • […] are some recipes and i also want to lose weightAnswers:Tamaska Answered:CeleryLotus Answered: site is wonderfulGood LuckMarkett Answered:grilled cheese sandwich with bacon bitsLeila […]

  • […] bread. It is exotic, delicious and you hardly notice there isn't meat in it.Lotus Answered: a better answer? Share it below! WidgetsRelated posts:Exotic Vegetarian […]

  • […] bread. It is exotic, delicious and you hardly notice there isn't meat in it.Lotus Answered: a better answer? Share it below! WidgetsRelated posts:how to make a good […]

  • […] potatoes. I was planning to make the seitan into a roulade, stuffed with onions and mushrooms a la the Post Punk Kitchen one so I figured a pie wouldn’t be far off, just less ‘meaty.’ I chose to start the […]

  • […] my vital wheat gluten a few days after his birthday. I based the roulade on a combination of the Post Punk Kitchen Seitan Roast and the infamous ‘Seitan O Greatness’ recipe that everyone and their Mum […]

  • Danielle

    I know you’ve gotten enough comments for this recipe so far, but I had to add mine. I finally got around to making this last night and it came out awesome. I also had to bake it longer so it was firm in the middle but the wait was worth it! I served it with caulipots and garlicky kale.

  • Joe

    Glad I stumbled upon this website; my week to cook. Tried this recipe out last night and we all (even our 2yr old) loved it. I substituted portabello for the shitake. I really liked the stuffing and I’m probably going to add more bread crumbs next time. Thanks for the recipes.

  • Hi Isa! I have a quick question – If I had to make this a week ahead of time (which I likely will), should I bake it and then freeze it and thaw on the day of the meal? Thanks!

  • elaine

    I’m allergic to yeast and wonder if there’s a substitute for the nutritional yeast in this recipe?

  • Vivian

    I am surprised that gluten is not so easy to find and that even some natural stores do not carry it! I make sietan, but this recipe I will try for sure.

  • I was sent here from the Slashdot website

  • […] and Christmas Eve dinner (perhaps this?) […]

  • Looks great and I am so making it for Thanksgiving.
    The seitan looks airy in the pictures, did you use any kind of riser such as baking powder or is it just natural air bubbles?

  • […] Lilybean I will make seitan roast with stuffing except I will use bellas instead of shiitakes Seitan Roast Stuffed With Shiitakes And Leeks | Post Punk Kitchen | Vegan Baking & Vegan Cooking turkey breast sweet potatoes green beans roasted corn on the cob stuffing homemade rolls I will […]

  • Susan

    Made this the other night and served it with a mushroom wine sauce. It was delish!

  • Maris

    Can this be put together before actual baking time? For instance a day or two before Thanksgiving?

  • […] PPK Seitan Roast stuffed with shitakes and leeks Garlic Smashed Potatoes Miso Glazed Brussels Sprouts Diner Dressing (we loved the recipe from Vegan Diner last year) Sage Gravy (also from Vegan Diner) Cranberry Orange Almond relish (from Wheatsville) Pumpkin Pie for dessert from Capital City But I might get two pies. […]

  • Keiran

    Was yummy! Last night was a dry-run ready for Christmas.

    90 minutes and it was cooked to perfection. Delicious. Next time I might mix it up a bit and put some tinned corn into the roast.

  • heidi

    Made this last night for my seitan-phobic hubby. His response: would it be very difficult to make two loaves at once? 🙂 This (x2) will definitely make an appearance for the extended family for Thanksgiving – 3 days from now!

  • Brooke

    Has anyone made anything like this using gluten free breadcrumbs (millet bread) and an all purpose gluten free flour instead of vital wheat gluten? Thoughts?

  • Rae

    Thank you so much for giving all the details of this. I can’t wait to make it for Thanksgiving (and I’m not actually vegan… I just LOVE seitan!!)

  • […] Appetizer: Roasted Butternut Squash and Sage Pesto Crostini via Thrifty Veggie Mama. Centerpiece: Seitan Roast Stuffed with Shiitakes and Leeks via the PPK. Sauces: Vegetarian Gravy via Umami Girl and […]

  • […] instead dazzle your guests with a Mermuffin? Also, if any fellow vegetarians out there make this or this, please let me know how it goes. See you next […]

  • ram

    I am making this for our family thanksgiving and I know it will be wonderful!! I’m so glad you gave me the idea of stuffing the roast..this should be yummy!!!!!

    To the person allergic to yeast…I’m sure you could make it without it and maybe if you felt the need add a bit extra of the vital wheat gluten…but really it should be fine without it I would bet. I do seitan either way and it works fine.

  • Brandie

    That looks delish! When you say “Vital wheat gluten” does that mean you can buy it at a whole foods, pre packaged?

  • […]  Nonetheless, I do keep experimenting, and last night I tried out Isa Chandra Moskowitz’s Seitan Roast Stuffed with Shiitakes and Leeks.  Here is the […]

  • Kaytee

    Amazing! I made this today in anticipation of thanksgiving tomorrow and I can’t stop eating it! I was a little concerned because my dough seemed really wet. I added approximately an extra 1/4 cup of vital wheat gluten and it worked! This is my first attempt at seitan and I feel confident I can make anything now! Thanks Isa!

  • […] Check out how it looks with some great pictures and instructions on how to prepare this delicious ro… […]

  • Calli

    I just made this and it is so delicious. I baked it for an hour and 40 mins and it came out perfect, just like the picture. Thank you for sharing this recipe! I have made quite a few things from PPK and they always turn out fantastic the first time.

  • ann

    I made this yesterday for Thanksgiving and it turned out FANTASTICALLY! Gourmet level quality, I am in love. Thank you!

  • […] Morning, everyone! Work and kids today..whee! Our meal was good last night, and I recommend this Seitan Roast Stuffed With Shiitakes And Leeks | Post Punk Kitchen | Vegan Baking & Vegan Cooking heartily. It's easy to make, you could stuff it with anything you want, and it is delicious! Have […]

  • ram

    I made this yesterday and it was delicious!!!! The stuffing stayed put and the roast was big enough that I had a couple of slices for breakfast this morning…yum!! Note…my oven runs a bit hot for the setting, so an hour was fine for me and if I had left it in longer it would have burned, so please don’t assume you need longer than an hour.

    The texture was just right, with gravy it was amazing, and I think it even tasted better this morning heated up with no gravy. I just picked it up and ate it…lol. So wonderful!!!:)

  • […] the dogs. It was super nice out and I finished cooking way early so we got to eat outside. I made Isa’s seitan roast stuffed with shitakies and leeks for the first time. It was tasty and I loved the filling but it wasn’t as good as the […]

  • i made this this year for thanksgiving with different stuffing. it’s super easy to make. it’s really good. i don’t recall how long it took. it definitely was over an hour. i just kept an eye on it. definitely rotate the roast and flip it so it browns evenly.

  • […] Roast- In lieu of a turkey I made Isa Chandra’s aka the Post Punk Kitchen Seitan Roast Stuffed with Leeks and Mushrooms. So here’s the deal; in the directions she first says to cook it for 60 minutes. Then […]

  • Patrick

    Amazing. My entire family eats meat and they loved it when I made this for thanksgiving. Baked seitan is my new favorite thing ever.

  • TJ

    My bestest lady partner made this for Thxgivin and it was…so…good. I just ate some leftovers for lunch and felt I needed to comment. Thank you magical vegan wizard.

  • Lindsay

    Just made this for Thanksgiving and my non-vegan husband loved it. I can’t wait to make it for my family this Christmas. Thank you for saving the holidays!!

  • […] from Seitan Roast Stuffed with Shiitakes and Leeks by Isa Chandra Post Punk […]

  • […] guests and family that vegan food is good too, don’t serve Tofurkey. Instead, try your hand at a homemade seitan loaf, stuffed with chopped leeks, onions, and wild mushrooms. The party will be impressed with your culinary adeptness and surprised that there really is no […]

  • Ceil

    This might be my Christmas roast. It looks luscious.

  • […] Stuffed Seitan Roast based on a recipe by Post Punk Kitchen […]

  • […] guests and family that vegan food is good too, don’t serve Tofurkey. Instead, try your hand at a homemade seitan loaf, stuffed with chopped leeks, onions, and wild mushrooms. The party will be impressed with your culinary adeptness and surprised that there really is no […]

  • […] seitan roast sandwiches, whether it was classic Tofurky, the new Gardein/Trader Joe’s roast, homemade, or tofu-riffic, a raw spread, straight-up mashed potatoes, or something altogether different. […]

  • Giovanna

    does anyone know if it is possible to reduce the amount of gluten and increase the beans? will it still bind nicely?

  • i’m just beginning my foray into making seitan (really tired of paying so much for field roast products, even though they are darn tasty).. i tried this recipe the other night, with some changes–instead of pinto beans, i used lentils, i didn’t do the stuffing, and i flavored it with sage and pepper.. but the real question i have is about the cooking method.. since it was kinda late and my partner and i were hungry, i didn’t want to put the whole roast in the oven for an hour. i thought it would be quicker (and an interesting experiment) to try to roast half of it, and then put the other half in foil and simmer it in broth. unexpectedly, the oven roasted half turned out great, albeit a bit dry. the stovetop one? never cooked thru. never! i took it off the stove after 45 minutes, with 15 minutes resting in the warm broth and it was mush. i put it back for awhile. mush. i took it out of the foil and simmered it directly in the broth. mush. i put it in the fridge, cut off chunks and fried them. mush. i’ve now got what’s left in the over, but i’m curious what you think might have happened!?!

  • does any one have any thoughts on how to turn this into a wellington type dish? like wrapping pastry around it? I can’t decide if I should steam the seitan a bit and then bake it with the pastry around it or what… ANY THOUGHTS???

  • Niamhy

    Would this be okay to make in advance and freeze…then thaw and cook on the day?

  • Heloisa

    I guess you gave us, Brazilian vegetarian people, something that was really missing – a beautiful centerpiece dish, to replace meat dishes that receive all the attention on parties and celebrations. At least, for my part, this will help me to continue fighting against animals slaughter. Your recipe will be seat in the center of the table on my Christmas Lunch to the wonder of non-vegetarian eyes. A big hug to you , and , in behalf of all animals, thank you for your mental, emotional and physical work,.

  • This was surprisingly delicious! After taking it out unsure if it was done after 60 minutes, I realized when I tried to cut it and it was the texture of rubber that it was in fact NOT done cooking. I threw it in the oven for another 30 minutes and it was perfect! Sliced up the leftovers thin and put it in sandwiches. Yum!

  • Harmien (NL)

    My very first attempt with vital wheat gluten, so quite an ambitious and nervewrecking attempt at an early Christmas dinner… :o) It was perfect! Thank you!

  • Angela

    I just made this for Christmas. It is easy to make and tastes as good as it looks. which is very good indeed!

  • christy

    just took this out of the oven, in preparation for tomorrow. very excited to have such a gorgeous roast for my gringo dinner here in mexico city! thanks!

  • Roz

    I’ve made this several times now, sometimes with different beans, depending on what I have on hand, but it always turns out great! This is our new holiday feast standard! I vary the stuffing depending on what I have on hand from my csa, I receiveda a huge bunch of summer savory this week, so i played with the herbs a little, but what a fantastic recipe to keep that holiday flavor we expect…. Awesome!

  • […] Christmas lunch! Seitan Roast, roasted root veggies with rosemary and thyme, mashed potatoes with apple cider gravy and some […]

  • matt

    I made this for Christmas a few weeks ago and it was amazing. Carnivores loved it too. Thanks!

  • Veronica

    I made 5 recipes of this throughout the holiday, everyone who tried it loved it (most of the feast-ers were omnivores too). I cut down significantly on the amount of shittake mushrooms I used in some of my roasts and they still turned out good. This recipe is a little time consuming but absolutely worth it! Thank you!

  • Spork

    my seitan was having no part of getting thinner than, say, 3/4″
    12X10 not an option, it just shrank back up. suggestions?

  • zoe

    I’m trying to veganize the folks in my office…they have lunches every friday, and those are mostly CARNIVOROUS, so i’m going to WOW them with this, and see if i can get a few people THINKING!
    Thanks so much– i was on the verge of trying to figure out how to do this myself, and i had a thought about agar agar… but let’s not go there, and just say we did.

  • […] by a recipe I saw on Cook’s County, I decided to adapt the Stuffed Seitan Roast I made for A Taste of […]

  • […] Sloppy joes Millet and mushroom tourtiere Hippie loaf Chickpea cutlets Muffuletta sandwiches Paella Seitan roast stuffed with leek and shittake mushrooms Black bean and corn pancakes with tomatillo salsa Curried pumpkin soup Tabouli Eggplant and potato […]

  • Hi, all right brother there are obviously various blogging web pages Seitan Roast Stuffed With Shiitakes And Leeks | Post Punk Kitchen | Vegan Baking & Vegan Cooking, however I advise you to use Google free of charge blogging services.

  • Thankyouthankyouthankyouthankyou!! Like you, I have beaten my head against the wall trying to achieve the perfect seitan roast! This looks pretty dang close and I can’t wait to try!!

  • Lynn

    This was delicious! I made it exactly as Isa wrote, accompanied by a variation of her Savory Mushroom Gravy.

    The next time I make it, I may:
    1. Cut back on the fennel a bit. It seemed a little strong in comparison to the other flavors.
    2. Halve the leek stuffing and mix it with more typical stuffing.

    • Lynn

      I made this again, this time skipping fennel entirely and stuffing it with a store-bought herb stuffing. The changes suit our tastes better. Also I already had black beans defrosted, so I used those instead of pintos. The color of the roast was different, but this wasn’t a problem.

  • andy

    hi i just wanted to notify you that your the first pic of this recipe is another website (im assuming taken from your page without consent because they do that constantly here is the URL

  • Tracey

    This roast is a thing of beauty! We all loved it!

  • Adeana

    could I steam these like the ‘sausages’? I don’t have an oven.

  • Katie

    Is there a gravy recipe I missed?

  • Akiko

    Steam it first.. then it won’t take so long to cook, nor will it come out dry..

  • Jan

    Too bad it is full of gluten. Any suggestion for substituting something for the vital wheat gluten? Probably can just leave the 1/4 C bread crumbs out.

  • Molly

    This looks gorgeous and i’m thinking about making it this year but ever since i started making chickpea cutlets it’s hard to even consider making something else. Do you think the pintos could be replaced with chickpeas in the roast? I tend to prefer the flavor of chickpeas.

    Has anyone had any luck with changing out the beans?

  • I made this tonight, and after 90 minutes it’s still quite soft in the center. I’m putting it back in the oven for another 20 minutes in hopes of it changing. But not too optimistic! I followed the recipe to a T and used Bob’s Red Mill vital wheat gluten. Who knows….

  • Adeana

    HELP! I need to make a ‘roast’, but I don’t have an oven. So, I boil the roast, which tastes great, but I also don’t have cheesecloth to keep it together (I live in Seoul). Last time I made this I kneaded it until it got elastic, and I got it smooth on top, but the bottom was u.g.l.y. Any tips??

  • Mindy

    I’ve made this several times and this is delicious.

  • Miss Blue Sky

    I made this today for Thanksvegan Day Dinner, and here is my review. I have 2 major points to cover:

    1. Problems: I was cooking in a kitchen not my own, and without all of my tools, i.e. I did not have my food processor. Also, I forgot to add my broth/boulion mixture (all-season blend from the uncheese cookbook), and only added plain water instead.

    2. Successes: I only had one T of Soy sauce, so used accidentally vegan Terriyaki sauce found in Mom’s fridge instead. It’s pretty concentrated, so It may have helped compensate for the lack in flavor caused by my forgetting to seasoning in the roast.

    I cooked it too long, it was kind of dry, but I had a batch of homemade cream of mushroom soup that I used for gravy; the texture of the roast was lovely, and I totally enjoyed it. 🙂

    Next time I a. add the broth powder, b. don’t cook it as long (I went the hour, I know we’re all havign mixed results with the timing, I suspect it varies according to your particular circumstance/ingredients), and c. use the stuffing part as in the recipe (my stuffing was ok, but not awesome.

    Two big thumbs up for this recipe. When I put it in the oven I turned to my family, put my both arms in the air football-fereree-field-goal-complete style, and shouted “MY ROAST IS IN THE OVEN.”

    Good times 🙂 Thanks for yet another amazing recipe, Isa. I did it all wrong and STILL it turned out great. I’m calling it MAGIC. Good, old-fashioned Vegan Magic.

    xoxoxox Melissa

  • Melissa

    To an earlier question about subbing different beans, I used Cannelini, and it worked out just fine. I like the tip about steaming, I think I’ll steam it to re=heat, will help to re-moisten it since mine came out rather dry.

    For those with no oven, I think steaming will be fine (ala the original sausage recipe), and if you can bake/roast/broil for a few minute to brown it that will be nice, but you can live without it.

    This will be awesome in my leftovers sammiches for the next few days. I’m happy with it on all levels.

  • Looks very yummy. Not so sure I can get the recipe right though. lol

  • Mike

    Thanks! You saved Thanksgiving in a town where I can’t get the vegetarian “turk’y” loaf I like.

  • Joe

    Sorry, it looks delish, but I prefer Turkey, Ham, or blood rare roast beef or fillet.

  • Tania

    Just popped this out of the oven and I am so impressed! It is delicious! I switched out the dressing for a modern vegan version of a family classic. This is definitely something I can bring to Christmas dinner and share with my omni family. I went veggie last year just four days before Christmas and it is so much better that the veggie nuggets and faux meat I used to survive the abrupt and unprepared for transition. I love seitan, and have also made a batch of your italian sausages to freeze and store for quick pasta meals…An honest thanks for all the great recipes I’ve tried and loved from PPK.

  • KayJ

    love the recipe going to try but what did you use for gravy?

  • veganmike

    this has definitely become one of my favorites -thanx isa….

  • I found that cooking it for 45 min on one side, then turning it to cook the other side for another 45 minutes really worked out best. I served it with the Chickpea Gravy from “Vegan with a Vengeance”. SO GOOD!

  • Charis

    I’m planning to make this for Christmas dinner this year! I’m going to stuff it with regular Sage & onion stuffing! Can’t wait!

  • Mike

    I made it for Thanksgiving this year and it was fantastic. Great recipe!

  • Val Anderson

    Hi there – just made your loaf and looks delicious. I have made it for Christmas day and called it a vegan *turkey* roll. Tried a little bit and tastes wonderful. Am going to freeze it and reheat on Christmas day and will make some vegan gravy to go with it as well. Have you got a good vegan gravy recipe at all?

  • James

    Absolutely the best seitan roast I have ever made! Thanks! I now have a go-to recipe for a “big/fancy” meal.

  • Jan

    If you have a Tops supermarket in your area, try their own brand of mushroom gravy. It is the best I have ever had. You will not be disappointed.

  • Don

    This can easily be turned into a vegetarian gyro meat roast. I removed the stuffing, used mixed pinto and navy beans, and substituted marjoram, rosemary, thyme and oregano for the spices listed here. Cook the same and use a serrated blade to cut strips from the outside and saute in a pan. Amazing!

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  • Mark

    Wife & I loved it, as did 14 y/o daughter. 16 y/o daughter found it too herby and the stuffing too lemony; I’d already not included mushrooms as she dislikes them (and peas, olives, excess parsley, excess fresh coriander, dried fruit or ‘anything creamy’).

    Next time we put mushrooms back in, and don’t serve eldest!

    Much better that the two ‘roasts’ found in the freezer section in the UK.

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  • Monty

    After ogling at this for months, I finally gave this and the gravy a try and they were awesome and I am not even vegan. I am always looking for good recipes to prepare for my vegan friends and family and this one is definitely a keeper.

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  • […] is a centerpiece, but you can either buy a Tofurky, or make your own roast. Last year I made a Seitan Roast with Stuffing from the Post Punk Kitchen and it was a hit, so I’m going to try it again. […]

  • Hi Isa, do you think you could freeze any leftovers?

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    Looks amazing!

  • geni

    That certainly has Wow! factor! This would be lovely for any special occasion.

  • Chelsea

    First I want to say I tried this recipe last year and it was really tasty! It was my first time attempting a seitan “bird” for thanksgiving and everyone- even the carnivores present- liked it : )

    Our only problem was that the outside was *very* hard and overcooked, while the inside stayed soft perfectly cooked like it should have. We all just trimmed the edge off like a bread crust for a 5 year old and it was fine, but I’d like to avoid that this year if possible. Can you recommend what I might do to avoid that super-overcooking of the outer layer? I have thought of turning down the oven temp, but Im afraid the inside might not cook through. Thanks!!

  • […] roast or special Thanksgiving entrée that your guests will love. Try famed Post Punk Kitchen’s Seitan Roast or make a hearty Vegan Shephard’s Pie. If you really want to confuse your carnivore guests with a […]

  • Don’t have thanks giving in the uk but this is going to be the star of the show this christmas!

  • […] Seitan Roast Stuffed with Shiitakes and Leeks […]

  • Anything else to use besides vital wheat gluten? I have a client who is gluten free as well as vegan.

  • […] you want to make your own roast, why not try out Isa Moskowitz’s seitan roast stuffed with shittakes and leeks? Or try out her cornbread stuffing with pecans and […]

  • […] 5. Amazing Seitan Roast Stuffed With Shiitakes And Leeks, recipe from Isa Chandra/ The Post Punk Kitchen […]

  • […] photo is why I can’t be a food blogger. Staging be darned! It’s time to eat! I made the famous seitan roast from Post Punk Kitchen’s recipe blog. It’s texture comes from vital wheat gluten (the […]

  • […] you could always offer to bring a couple of dishes of your own to share around. Something like this seitan roast stuffed with shiitakes and leeks is ideal for bringing to a traditional Christmas dinner, and can be eaten cold. Of course, roasted […]

  • Debbie

    Just made this today and followed recipe no add ins or outs, kept it in oven for 70mins and its AMAZING!! Didn’t make too long either, love it, cheers!!

  • […] some fun cooking and creating a hearty centerpiece meal that’s super tasty, try making this Seitan Roast stuffed with Shitakes and Leeks! It took Isa 20 years to get this recipe down to a tee! And now we can all reap the yummy […]

  • […] ·         Seitan Roast Stuffed with Shiitakes and Leeks (from the Post Punk Kitchen) […]

  • […] ·         Seitan Roast Stuffed with Shiitakes and Leeks (from the Post Punk Kitchen) […]

  • […] have cooked for each other.  So, the pressure is on!  Our menu so far is:  ·         Seitan Roast Stuffed with Shiitakes and Leeks (from the Post Punk Kitchen) ·         Gluten-free chickpea cutlets and gravy ·         Dressing […]

  • smazz


    coming from a recent carnivore, i made this for easter in order to save myself from the unholy temptation of meat.
    it was my first time making it, and i rushed it, and it still turned out pretty incredible. I didnt knead it enough so it came out slightly chewy: but is this roast delicious?
    yes yes yes
    this was also my first time making seitan. you will not be disaapointed!!!!

  • […] Seitan Roast Stuffed with Shiitakes and Leeks […]

  • […] If you want something different from squash, something with carbs(!), a stuffed mushroom roll might hit the spot. Or a potato, onion and cheese tart. Or a portobello Wellington. And you can’t go wrong with (and it’s totally worth the effort) a stuffed seitan loaf. […]

  • Mallory

    this looks amazing. If you wanted to make four at a time – do they freeze well? when should you freeze? before cooking?

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  • […] Technique adapted from this recipe. […]

  • Wazoli

    heh. I made this with a can of red beans because i was somehow out of pintos, stuffed it with a couple of storebought vegan sausages, crumbled and scrambled with a giant onion and some panko, cuz that’s what was around. Even with all the sub-ins, best seitan i have ever made. DELISH A++ WILL NOM AGAIN!!

  • Irina Rebello

    I scoured the web today for a seitan roast after making a disappointing recipe for the same, and came across yours. I should’ve known you’d do it best… your books were the first my husband and I used when we became vegan 8 years ago. Since then we experiment a lot and try other people’s recipes, and some are hit and miss, but yours, Isa, have never been a miss. Just made this scrumptious roast and I am blown away how easy it was and how amazing it tastes. Not the “vegan, I’ll get used to it, your tastebuds will change amazing”– but seriously delicious. I know what I’ll feature for thanksgiving and christmas this year! Thank you, thank you!

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  • Lauren

    Isa, I adore you and your recipes. If I were to make the seitan ahead of time, could I store it in the fridge overnight and then roll out? Would it be okay to make the filling ahead of time, too? Thank you!

  • […] shiitake mushrooms – shiitake and fresh herb dressing  seitan roast  with shiitakes and leeks […]

  • […] Seitan Roast Stuffed with Shitakes and Leeks, Post Punk Kitchen […]

  • Cami

    It looks amazing! Thank you for sharing this amazing recipe! I am very excited to try it 🙂 Happy early Thanksgiving!

  • Margaret

    Any idea if this would cook okay in a crock pot? I usually do my seitan roasts that way but they don’t contain beans. It’s just so much easier since I’m usually wrestling with two toddlers while trying to cook anything. I want to try adding the beans for a more tender roast, was just curious if you thought the slow cooker would work. Thanks!

  • […] Seitan -Try this one stuffed with shiitakes and leeks. […]

  • M

    Hi Isa,

    This looks amazing! I was wondering if you bought your seitan ground up/ in granules or if you buy it in chunks and grind them up in the food processor?


  • Margaret

    Hi M,

    The seitan is made by mixing the vital wheat gluten with spices and the wet mix of broth/beans/soy sauce/olive oil. They come together and form a roast that is very meaty once cooked.

    I’m trying this out in the crock pot right now. I have to make two batches because everyone wants leftovers to take home.

    I’m not Isa, btw, just a helpful internet stranger. 🙂

    Happy Thanksgiving!

  • Dinkar

    What gravy can be used for this? I would like something Spicy

  • […] across this wonderful recipe on Post Punk Kitchen, my tummy rumbled and cried out that this isn’t a recipe to file away […]

  • […] Recipe adapted from Post Punk Kitchen's Seitan Roast Stuffed With Shiitakes and Leeks. 3.4.3177 […]

  • Sorsa

    I made this today and couldn’t be more pleased. I will not be buying tofurkey roasts so often now. This recipe was simple, straightforward and easy enough that someone who had never worked with vital wheat gluten didn’t have a problem. Thank you so much for making this available.

  • Lucy

    Thanks, Isa. This turned out well. My meat eating stepson proclaimed it was “good,” and the vegetarians really liked it. Adding it to next year’s menu now. The best part is that I made it Monday night and just warmed it up on Thanksgiving day.

  • Michelle A.

    I made this for Thanksgivng for the second year in a row with one change in method. Instead of baking the roll, I steamed it for two hours. It was very moist and delicious.

  • MaFú

    Thanks Isa! I just eat this and I love it, I’ll make it for sure in Christmas 🙂

  • judy

    ive only made seitan once I see this recipe does not pre cook in liquid like the recipe I made so does it puff up while baking

  • Zyxomma

    Yum. For Thanksgiving, I made curried roasted butternut squash soup served with cilantro leaves, a drizzle of EVOO, NM chile, and a grind of salt (appetizer). The main was chestnut-apple stuffed portobello mushrooms, mashed potatoes, maitake-onion gf gravy, baked sweet potato, baked Brussels sprouts, and live cranberry-orange relish. This looks worth a try!

  • Rasa

    This is so delicious! I’ll never buy a tofurky again. My husband had 4 pieces and said it was the best roast he’d ever had.
    Only change I made was I added craisins to the stuffing. Served it with gravy and roasted mini potatoes. Will definitely make this fit Christmas dinner.

  • For my family christmas meal, I tried about 6 seitan roasts well in advance. Each of them was either tasteless, super dry or spongy.

    This one takes the cake. It was well seasoned, soft and totally delicious. Thank you for saving my christmas!!

  • Andrea

    90 minutes is too long. 60 minutes is just about right, but the flavor in the seitan isn’t there. However, the filling is on par.

  • EH

    I made this a few days ago and hot damn it turned out so well. The seitan wasn’t chewy or rubbery at all, just soft, moist and delicious. I’m making it again for Boxingmas dinner.

  • Ayelet

    Made this yesterday. it was easy to make, baked for 1 hour, it was perfect!. later reheated for 15 minutes, and it was still juicy, tender and delicious!!

    we have tried many other recipes, but this 1 is the best so far.
    Very Good!
    Thank you!

  • […] Το πείραμα να κάνω βίγκαν την γέμιση ήταν ιδιαίτερα πετυχημένο και το αποτέλεσμα έδωσε την ίδια γεύση που έτρωγα από παιδί. Αρκετά μεγάλη πρόκληση ήταν να καταφέρω να την τυλίξω μέσα στο ρολό του σέιταν. Σε αυτό βρήκα μεγάλη βοήθεια λοιπόν από τον βίγκαν σεφ Skye-Michael Conroy που μπορεί να τον ξέρετε από τη σελίδα του Έχει φτιάξει ένα πολύ καλό βιντεάκι με οδηγίες για το τύλιγμα, που καλό είναι να το δείτε κι εσείς αν θέλετε να φτιάξετε οποιοδήποτε ρολό σέιταν. Τη συνταγή για το μείγμα του σέιταν την δανείστηκα από την Isa του Post Punk Kitchen εδώ. […]

  • […] Seitan Roast Stuffed with Shiitakes and Leeks (The PPK) […]

  • かつて多くのハリウッド映画で450露出の漢ミルトンを「スター」に提供した二の腕時計を越えて、主人公のクーパー(Matthew McConaughey飾)着用は漢ミルトンカーキパイロット双暦腕時計、腕時計の採用丈夫個性のパイロットの設計、ジェーン潔腕利きの外観、42mmサイズの文字盤を添えて目立つ飛行スタイル指針を搭載し、自動的に機械ムーブメント、この項の腕時計の開拓精神を見事に符合する主人公のパイオニア精神。

  • 色は、この腕時計で新しいことを唯一のものでない:リンデやり直しのダイヤルを持って、5層からなる上部層、さらに白骨化されている。この月のより多くの相は10、11時位置で着用者によって見られるのを許します。また、lwなくなると彼らは合金リンデと呼んでいますが、「航空宇宙材料」を作成しました(または「alw」)。その音は少しあるかもしれない間、リンデによってチタンの半分の重さと鋼の強度が2倍になった。材料は、以前は「無色」の形で使用されているが、リンデの白い背景の上に、光を吸収するとタコの色を変更する方法を模倣することを意図します。我々がどのようにすべての人にこれを翻訳するのを見ます、しかし、それは本当ですが、リンデの商標の角の場合このクールでむしろ衝撃的に見えます、薄い灰色の色。

  • 口径52850自動運動性能で印象的です、そして、その見える間、それはかなり大きいです、それはそれへのより多くのフィットをより簡単にします。大きな運動を好む人々は今日、しかし、大部分の失敗はある意味ではそれはブランドのために不正行為をしていることを考慮する。カルティエスーパーコピーどんな腕時計会社は、20世紀に苦労しました、より小さくて動きをつくる機械システムの小型化の程度。大型の運動における空間の合併症の多くを含む多くのことをより簡単にします。多くの方法においては、は、いくつかの小さな懐中時計の動きと同じサイズです。おそらく、これはなぜ簡単に素晴らしいが168時間パワーリザーブのを取得することです(1週間)、まだ4運動の速度で動作している。

  • […] *************** Recipe for Roast Veggie Loaf adapted from Submit Punk Kitchen area. […]

  • Garp

    Ohhhhhhh, my gurt! This was soooo delish! I made it last week and I’m making it again tonight!

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  • […] 5. Amazing Seitan Roast Stuffed With Shiitakes And Leeks, recipe from Isa Chandra/ The Post Punk Kitchen […]

  • Hippy's Chick

    I’ve just wandered across your blog while trying to find alternative seitan recipes and ways of making it.

    I’ve been vegan for just about a year, and until a couple of months ago I’d never made seitan. In point of fact, until this week I didn’t even realise I HAD made seitan! (I made the Jacked-Up Vegan Ribs from the Fat-Free Vegan’s blog quite a few times.)

    Anyway, this past couple of days I’ve tried making my own without smothering it in barbecue sauce and baking it for 45 minutes, and I’ve been struggling with the chewy-but-slightly-flabby-feeling texture. (I made it, let it sit over night, steamed it for 45 minutes then sliced it, coated it in flour and cornmeal and tried to make schnitzel. Rubbery crunchy stuff. Last night I cubed the remainder, coated it in poultry seasoning and curry powder and fried it off in some olive oil, then made a curry which was simmered for about twenty minutes. Flabby-but-chewy curry cubes.)

    So, here I am, and the very first thing I notice is – PINTO BEANS in the dough!

    It’s the Sunday before Thanksgiving, so I am going to have a wee try at this and see how it goes. If I muck it up, it doesn’t matter because my husband refuses to eat anything vegan on the basis that ‘it looks like food, but it isn’t’. (My cooking isn’t THAT bad!)

    Thanks, and I will chip in with my results later!

  • Malcolm

    I made this last year and I plan to make it again tomorrow. A beautiful recipe! Thank you so much for making this public! Happy Holiday, Isa!

  • Hippy's Chick

    Well, I’ve just popped the stuffed roast into the oven. It smells amazing already! The stuffing is gorgeous – I thought it seemed a bit soggy once I’d added the stock and lemon juice (I used bought breadcrumbs) so I sprinkled over some more until it was moist rather than claggy.

    I mixed up the seitan dough until it was just coming together, then bashed it out with my hands into the requisite rectangular shape, put the stuffing in the middle then folded in either end and rolled it up lengthways.

    I’m actually really excited to see how it turns out! I think I will use the seitan dough recipe every time I make seitan, now, it smelled and tasted amazing.

  • Hippy's Chick

    Cooked it for ninety minutes (it felt firm-ish after an hour, but I wanted to make sure.

    Left it to cool for 45 minutes, unrolled it, and was a little unsure that it wasn’t a tad rubbery.

    It wasn’t at all rubbery. What it was, was tender, tasty, succulent and the best-tasting seitan I’ve made thus far.

    In fact, it was downright delicious! And there’s plenty of gravy left over for tomorrow and the day after, to have with the leftovers. (I made a mushroom and onion gravy with no-chicken vegetable stock and some Bisto gravy granules for beef, as seitan is kind of in between chicken and beef.)

  • Hello- we made this for Thanksgiving and it was DELICIOUS!!! I added a few more spices, tarragon, dry onion, dry red pepper seeds and marmite to the roast mixture. I added craisins and chopped pecans and day old whole wheat rolls to the stuffing. I also replaced some of the veggie broth with Madeira wine. I formed the roast on the foil into a long rectangle with my hands and a rolling pin. I used one long sheet of foil and placed the roast in the middle lengthwise. I spooned the stuffing in the middle of the roast and folded up each long end overlapping a bit and pinched the edges and the end of the roast. I wrapped the foil around it, flipped it over and then wrapped it again with a 2nd piece of foil. I bake it on a cookie sheet for 90 minutes at 350F and turned the roast over every 30 minutes. We served it on a platter dressed with vegan mashed potatoes, roasted brussels sprouts (with roasemary, olive oil, craisins, chopped pecans) and vegan mushrooms gravy. And of course all the other thanksgiving sides. The roast was delicious and had a very nice texture, firm but not at all rubbery. The recipe makes a large loaf plenty for leftovers!!!!!! I will try to send pictures. Thanks again for all the great recipes !!!

  • Shellie

    We had this for Thanksgiving. Absolutely delicious. The most tender seitan roast I’ve ever had. Not sure if that was because of the beans or the oil. We don’t usually use oil, so next time I’ll try it without. In any case, this is a keeper, and we’ll be having it again next week.

  • Dorothy

    What do you think about using kidney beans? I’m out of pinto and want to make it this week before I go to the grocery store! Thanks! I LOVE this recipe. Oh also, I noticed it comes out rubbery if you don’t knead it enough or roll it tight enough:)

  • Michelle van Huizen

    Is it possible to make Seitan without gluten? WHat do you recommend to repalce: 2 cups vital wheat gluten?

  • Jacqueline

    Hi! I’m in Australia and have discovered that pinto bans are hard to find. I can find refried pinto beans but they have salt and spices so guessing not good for this recipe. Are there altenatives? Canned red kidney beans or black beans? Thanks for this awesome looking recipe! I’m getting one of your books for Xmas too – Yay!

  • Eva

    Thank you, Isa, for that wonderful recipe! I made the roast for Christmas and topped it with red wine sauce which came out to be a perfect match. My vegetarian brother-in-law loved it, too.

  • Haley

    I am not sure if this recipe is identical to the one in your new cookbook, but I made it for Christmas (from the cookbook) and it was really try! I left it in the foil in the fridge overnight then reheated inside the foil, and it was really dry. Not sure what went wrong.

  • Lori

    Can this be frozen and reheated in the foil? I’d like to make a few at a time. Why make one when you can make 4?

  • Curious, I have an allergy to garlic. This has TONS of garlic.

    Isa, any idea how to make this wtihout galric?


  • michelle spicer

    It’s in the oven now and it smells amazing. Every recipe I’ve made of yours has been perfect and I’m confident this one will be too. Thank you, so much, for sharing your delicious creations. <3

  • We’ve made this the last two Christmas’ with great success. Making it again today for our guests

  • I started wondering about “tin foil.” It was last manufactured in 1910. I wonder why so many of us still call aluminum foil “tin foil”? It’s a mystery.

  • Rita Prud'Homme/Pitre

    I would love if u make a video of ur seitan roast stuffed with leaks & mushroms.Easier for may of us who are not familiar with receipies.

    Thanks for ur understanding

  • looks so good…..
    can rolled oats be substituted for the quick oats?
    or could some chickpea flour also work? (does that just act as a binder?)


  • Julia

    I made this the last two Thanksgivings and it was a HIT! No more store bought loafs for this household!

  • Marina

    I’m allergic too. Nutritional Yeast isn’t an active form of live yeast. Totally safe for us. For those saying rubbery, the more you knead the tougher so keep kneading to mixing ingredients then stop if you want a softer loaf.

  • Sarah Werner-Crow

    I had high hopes for this. Followed the recipe exactly, it took much longer than expected, held up our meal, and was frankly a huge letdown. Very spongy and spicy. At least the cats like it.

  • Luckily for me, my only plan was to bake a Tofurkey .LIttle late to change my holiday menu but that looks too beautiful not to try it out soon.

  • Catrina

    Mine turned out FAB-U-LOUS … BUT instead of using 1 1/2cups vegetable stock called for in the seitan recipe, I made one package of (low sodium) Liptons Onion soup(with 4 cups water) and to that pot added 3/4 cup red lentils and the garlic and let it cook till the lentils were mushy … then added the remaining ingredients: (soya,evoo,w.glueten, n.yeast, fennel, paprika, sage, tyme, bl.pepper) , mixed well and rolled it out. I made the stuffing as per the recipe but after I spread it on the rolled out seitan, i put 1/4 cup dried cranberries on top of the stuffing– and OH MY GOD, WAS IT EVER GOOD. Will definitely been making it again.

  • OK i like it but in response you will have to response it Pinoy TV

  • This looks so good; can’t wait to try it. Thanks advance! Pinoy Tambayan

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