Print

Gluten-Free Seitan Roast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This gluten-free seitan roast is hearty, savory, and packed with umami flavor from mushrooms, herbs, and nutritional yeast. Made with tofu and psyllium husk instead of vital wheat gluten, it delivers a satisfying roast texture perfect for dinners and holiday meals.

Ingredients

  • 700 g / 25 oz extra firm tofu, previously frozen and defrosted
  • ½ cup / 60 grams tapioca flour or tapioca starch
  • 6 tablespoons / 54 grams psyllium husk powder
  • 4 tablespoons / 28 grams nutritional yeast
  • 4 teaspoons dried thyme
  • 2 teaspoons rubbed sage or 1 teaspoon ground sage
  • 2 teaspoons onion powder
  • 5 cloves garlic
  • 8 shiitake or cremini/baby bella mushrooms
  • 4 teaspoons Better Than Bouillon No Chicken Base or No Beef Base, or 2 gluten-free stock cubes
  • 2 tablespoons gluten-free tamari or gluten-free soy sauce, or coconut aminos
  • ½ teaspoon freshly ground black pepper
  • Water as needed to bring the mixture together

Instructions

  1. Freeze the tofu in its packaging for at least 2 full days, then fully defrost before starting the recipe.
  2. Press the defrosted tofu for at least 15 minutes using a tofu press or by wrapping it in a towel and weighing it down with heavy objects.
  3. Preheat the oven to 400°F (200°C).
  4. Break the tofu into chunks and place it in a food processor with the tapioca flour, psyllium husk powder, nutritional yeast, thyme, sage, onion powder, garlic, mushrooms, bouillon base, tamari, and black pepper. Blend until crumbly.
  5. Test the mixture by squeezing some in your hand. If it does not hold together, gradually add water a few teaspoons at a time, pulsing between additions, until the mixture sticks together when pressed. This usually takes about 3 to 4 tablespoons of water.
  6. Remove the blade and scrape down the sides and bottom of the processor bowl to ensure all ingredients are evenly incorporated.
  7. Lay out a piece of foil about 20 inches long and lightly oil the dull side.
  8. Shape the dough into a rough log about 4 inches in diameter and place it on the foil. Roll the foil around the roast loosely, leaving room for expansion, and twist the ends closed.
  9. Place the wrapped roast on a small baking tray and bake on the middle oven rack for 35 minutes.
  10. Carefully turn the roast over and bake for another 35 minutes.
  11. Remove from the oven and let the roast rest unopened for at least 1 hour. For the best texture, cool completely and refrigerate before slicing and serving.

Notes

  • Freezing and defrosting the tofu is essential for achieving the proper texture.
  • Do not wrap the foil too tightly or the roast may burst as it expands during baking.
  • The roast slices best after chilling in the refrigerator overnight.
  • Serve with gravy, roasted vegetables, or cranberry sauce for a holiday-style meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/gluten-free-seitan-roast/