Seitan Roast with Yeast Gravy

This makes the perfect centerpiece for a holiday meal, or any meal if you care to make this roast.

This recipe will yield a two pound roast, so if you want more, use your high school math to double or triple the recipe.

  1. Follow recipe for basic seitan until the part where it is supposed to be put in water. This is where you will put it in the oven in a loaf pan or a nice deep caserole dish.
  2. Preheat oven to 350˚
  3. While the seitan is "relaxing" in a bowl, prepare enough gravy to cover it in the caserole and for serving afterward.



  1. "first you make a roux" is a Cajun saying on basic soup and sauce and gravy making. This means to take a large heavy skillet and pour a whole lot of olive oil in it.
  2. Heat the oil, adding enough yeast to stir into a paste with a bit of ww flour to create more body
  3. Stir stir stir - don't let it burn - a wisk is best
  4. Slowly add boiling water and stir quickly with a WISK until it is a good consistency you like for gravy, not soupy.
  5. Add crushed garlic and tamari to improve flavor. Add green onions and mushrooms now.
  6. Please taste to see that it is not too salty or needs more garlic.
  7. Fresh herbs are tastier and have nicer eye appeal
  8. If you use it all to fold into the raw roast for the oven, just make some more, it is always eaten up!!!!

Now you are ready to put the raw seitan into a caserole. Fold enough of the gravy so it is moist

Enjoy!! If you freak out and are expecting company for dinner, go ahead and call me if you wish:

Constance (541) 997-5301 (unlisted and unpublished)

Home Kitchen page basic seitan page