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This vegan pot roast is a comforting and nostalgic dish, slow-roasted with tender root vegetables, melt-in-your-mouth potatoes, and savory, chewy vegan beef. Itโs finished in a thick, full-bodied gravy infused with red wine, thyme, rosemary, and sweet pearl onions.

Emily’s Recipe Notes:
- Flavor: Herby from lots of fresh thyme and rosemary, with a rich, full-bodied savory flavor from the red wine.
- Texture: Soft root veggies, melt-in-your-mouth potatoes, and chewy yet tender vegan roast beef.
- Difficulty: Easy to Moderate. Making homemade seitan takes a little time, but this recipe is one of the easiest seitan based pot roasts you’ll find! The seitan dough comes together in the food processor and cooks right in the pot along with the veggiesโno extra steaming required.
- Time: A few hours total, with most of the time being hands-off roasting.
Why We Love This Vegan Pot Roast: An American classic, pot roast has always been a nostalgic dish for me and my husband, especially on chilly winter evenings when weโre craving something cozy and comforting. I definitely channeled my inner Ina Garten for this recipeโit calls for almost a whole bottle of red wine and plenty of fresh herbs to really bring out those bold flavors. And let me tell you, this version delivers all the richness and hearty texture of traditional pot roastโbut, of course, without any of the meat. Itโs seriously out-of-this-world delicious!
Main Ingredients:

Ingredient Notes & Substitutions
Red Wine: I recommend using a red blend or Cabernet Sauvignon for this recipe. Vegan red wine adds a robust, full-bodied flavor to the roast that you donโt want to miss! Keep in mind, not all wines are vegan-friendly, so itโs worth checking your favorite brand on Barnivore to see if it is vegan.
Seitan Roast Beef: This recipe features homemade vegan beef made from seitan as its base. Seitan provides a chewy, hearty texture and absorbs the rich flavors of the red wine gravy perfectly. If youโre not a fan of mock meats or prefer a whole-food option, portobello mushrooms are a fantastic substitute. Use about 4 cups of chopped mushrooms in place of the seitan for a plant-based twist thatโs still packed with umami flavor.
Vegetable Stock: For the liquid base, I recommend using vegan beef broth or a bouillon like Better Than Bouillonโs vegetable base to create a richly flavored veggie broth.
Baby Yellow Potatoes: I love using baby yellow potatoes because theyโre creamy and buttery. If you donโt have these on hand, baby red potatoes work just as well. Be sure to cut them in half so they cook through.
All-Purpose Flour: A small amount of all-purpose flour is used to thicken the red wine gravy, giving it that perfect, velvety consistency.
Vegan Seitan Roast Beef Ingredients:

Vital Wheat Gluten: This is the foundation of seitan and essentially pure wheat protein, with the starches removed. It gives the seitan its chewy, “meaty” texture. I recommend buying it in bulk online; I like the Anthonyโs Goods brand for its quality and consistency.
Vegan Worcestershire Sauce: Not all Worcestershire sauces are vegan, so be sure to check the label. I recommend using either Whole Foods 365 brand or Annieโs Vegan Worcestershire sauce. This ingredient adds tangy, savory complexity to the seitan.
Dried Spices & Seasonings: Vital wheat gluten is pretty bland on its own, so adding plenty of seasonings is critical for flavor.
Tomato Paste: Adds a layer of richness to the seitan, boosting both color and depth of flavor.
Soy Sauce: Adds much needed salt to the seitan as well as an umami flavor. If you’re sensitive to sodium, I recommend using low sodium soy sauce or even coconut aminos.
Helpful Equipment
- Large Dutch Oven or Baking Dish with a Lid
- Cutting Board
Step By Step Guide

Start by making the seitan beef. In a food processor, pulse the chickpeas and onion until finely minced. They should still have some texture.

Add the remaining wet ingredients for the seitan dough and pulse to combine.

Add the vital wheat gluten and dried spices. Pulse until a dough ball forms. (18-20 pulses)

Divide the seitan dough into two equal portions. Gently knead each portion just until the texture becomes slightly smoother and more cohesive.
Shape the Seitan and Cook Veggies

Shape each portion into a loaf, roughly 6-7 inches long and 3-4 inches wide. Using a sharp knife, make 5-6 slits about ยฝ inch deep across the top of each loaf. Set aside.

Add the potatoes, carrots, pearl onions, and garlic to heated oil in a Dutch oven. Season with salt and pepper, then sautรฉ for 7โ10 minutes, stirring occasionally.

Stir in ยผ cup of flour, mixing well until all the veggies are coated.

Pour in ยฝ cup of red wine to deglaze the pot. Remove the pot from heat.
Make the Red Wine Sauce & Put it All Together

Whisk together the red wine based basting sauce in a glass measuring cup. Set aside.

Place the prepared seitan loaves on top of the veggies in the Dutch oven. Add the sprigs of thyme/rosemary and bay leaf. Pour half of the prepared sauce over the roast and veggies, reserving the rest.
Baking the Roast
Cover the pot with the lid and bake for 45 minutes. Once the time is up, take off the lid and baste the roast and veggies with half of the remaining sauce. Give the vegetables a gentle stir to coat them in all that flavorful goodness. Pop the lid back on and return the pot to the oven for another 15 minutes.
After that, remove the lid and baste the roast with the rest of the sauce. Bake uncovered for 20โ25 minutes, letting the seitan brown, the veggies get perfectly tender, and the sauce thicken into a rich gravy.
Finally, shred the seitan into strips or bite-sized pieces and toss them back into the pot. Bake uncovered for an extra 5 minutes to brown the edges just a bit moreโitโs the finishing touch that takes this dish to the next level!


Serving the Pot Roast
What makes a pot roast so great is that itโs the ultimate one-pot meal. It combines protein, starch, and veggies, all cooked together with lots of layers of flavor. It’s ready to enjoy straight out of the ovenโno need for extra sides if you donโt want them!
I recommend serving this roast immediately after baking. It’s extra good topped with some fresh parsley or thyme.
Keep in mind- as it cools, the sauce will continue to thicken, and the potatoes will absorb even more of the liquid, which can slightly alter the texture.
If youโre looking to pair the roast with something fresh and green, here are a few feel-good side dishes to try:
Storing the Vegan Pot Roast
As I mentioned earlier, the longer the roast sits after baking, the more liquid the veggies will absorb. While itโs slightly less saucy the next day, itโs still just as flavorful and delicious!
Store any leftovers in an airtight container in the fridge for up to 3โ4 days. Keep in mind that the seitan may firm up in the fridge, but it will soften once reheated. For best results, reheat in the oven or on the stovetop with a splash of vegetable broth to bring back some of the sauciness.
- Oh yeah, before I forget- seitan freezes super well! So if you’d like, you can make this seitan beef recipe ahead of time and freeze it in an airtight baggie. When ready to make the roast, thaw it at room temperature while you prep all the veggies and add it to the pot during the last 20-25 minutes of roasting.

Helpful Tips For Amazing Vegan Pot Roast
- Donโt Over-Knead the Seitan: Overworking the seitan dough can lead to a dense, overly chewy texture. About 20 pulses in the food processor should be enough to bring the dough together. After that, gently knead it just long enough to form a smooth logโno need to overdo it!
- Cook Covered for Best Results: Keeping the pot covered for the first 60 minutes while baking helps trap steam, allowing the veggies and seitan roast to cook evenly and stay tender. It also prevents the liquid from evaporating too quickly.
- Add Sauce Gradually to Keep It Moist: After 45 minutes of cooking, baste the seitan roast and vegetables with the remaining sauce in increments. This makes sure the roast stays moist and flavorful without drying out as it finishes cooking.
these create the best flavor & texture!

More Vegan Classic Comfort Food Recipes

Classic Vegan Pot Roast
Ingredients
Veggies:
- 2 tbsp extra virgin olive oil
- 1 lb baby yellow potatoes, halved (about 4 ยฝ cups)
- 6-7 large carrots, peeled and cut into 2-3โ chunks (about 350g)
- 1 cup fresh or frozen pearl onions, or diced yellow onion (about 120g)
- 6 large garlic cloves, roughly chopped (30g)
- ยพ tsp salt, use ยฝ tsp if sensitive to salt, see notes
- ยผ tsp black pepper
- ยฝ cup vegan red wine, see note 1
- ยผ cup all-purpose flour
Basting Sauce:
- 3 tbsp soy sauce, use low sodium if sensitive to salt
- ยพ cup vegetable broth, or warm water + ยฝ tsp Better than Bouillon Vegetable Base
- 1 ยผ cup vegan red wine, see note 1
- 3 tbsp melted vegan butter, or olive oil
- 1 tbsp light or dark brown sugar
- 1 tbsp tomato paste
- 3-4 sprigs fresh thyme and/or rosemary
- 1 dried bay leaf
Seitan Roast Beef:
- ยผ cup canned chickpeas, (45g) drained and rinsed
- ยผ cup yellow onion, (45g)
- ยผ cup soy sauce, (54g) use low sodium if sensitive to salt
- 1 tbsp extra virgin olive oil, (14g)
- 1 ยฝ tbsp tomato paste, (30g)
- 1 tbsp vegan Worcestershire sauce, (15g) see note 2
- ยฝ cup + 3 tbsp vegetable broth
- 2 cups vital wheat gluten, (245g) spooned into the measuring cup and leveled off
- 2 tbsp nutritional yeast, (10g)
- 1 tbsp garlic powder, (8g)
- ยฝ tsp salt, (3g)
- 1 tsp smoked paprika, (3g)
Instructions
Make the Seitan Roast:
- In a food processor, pulse the chickpeas and onion until finely minced, leaving a bit of texture.ยผ cup canned chickpeas, ยผ cup yellow onion
- Add the wet ingredients for the seitan roast to the chickpeas and onions. Pulse until well combined.ยผ cup soy sauce, 1 tbsp extra virgin olive oil, 1 ยฝ tbsp tomato paste, ยฝ cup + 3 tbsp vegetable broth, 1 tbsp vegan Worcestershire sauce
- Add the dry ingredients for the seitan beef on top of the wet ingredients. Pulse until a dough ball forms, about 20 pulses.2 cups vital wheat gluten, 2 tbsp nutritional yeast, 1 tbsp garlic powder, ยฝ tsp salt, 1 tsp smoked paprika
- Divide the dough into two equal portions. Gently knead and shape each portion into a smooth yet elastic loaf about 6 inches long and 3 inches wide. Using a sharp knife, make 5โ6 slits about ยฝ inch deep on top of each loaf. Set aside. See note 3 for tips.
Prepare the Vegetables:
- Preheat the oven to 375ยฐF (190ยฐC).
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the potatoes, carrots, pearl onions, and garlic. Season with salt and pepper, then sautรฉ for 7โ10 minutes, stirring occasionally, until the vegetables begin to brown and soften.2 tbsp extra virgin olive oil, 1 lb baby yellow potatoes, 6-7 large carrots, 1 cup fresh or frozen pearl onions, 6 large garlic cloves, ยพ tsp salt, ยผ tsp black pepper
- Stir in ยผ cup of flour, mixing well until all the veggies are coated. Pour in ยฝ cup of red wine to deglaze the pot, scraping up any browned bits from the bottom. Remove the pot from heat.ยผ cup all-purpose flour, ยฝ cup vegan red wine
Make the Basting Sauce:
- In a glass measuring cup, whisk together the ingredients for the basting sauce. Set aside.ยพ cup vegetable broth, 1 ยผ cup vegan red wine, 3 tbsp melted vegan butter, 1 tbsp light or dark brown sugar, 1 tbsp tomato paste, 3 tbsp soy sauce
Assemble and Cook:
- Place the prepared seitan loaves on top of the vegetables in the Dutch oven. Add the sprigs of thyme/rosemary and bay leaf. Pour half of the prepared sauce evenly over the roast and vegetables, reserving the rest. Cover with the lid and bake at 375ยฐF for 45 minutes.3-4 sprigs fresh thyme and/or rosemary, 1 dried bay leaf
- After 45 minutes, remove the lid and baste the roast and vegetables with half of the remaining sauce. Gently stir the vegetables to coat them with the sauce. Cover again and return to the oven for 15 more minutes.
- Remove the lid and baste the roast with the remaining sauce. Bake uncovered for another 20โ25 minutes, until the seitan is browned, the vegetables are tender, and the sauce has thickened slightly.
- Remove the pot from the oven and carve the seitan into strips, then place the slices back into the pot. Optional: Bake uncovered for an additional 5 minutes to slightly brown the edges of the carved seitan. Top with fresh thyme, rosemary or parsley and serve immediately. The sauce will thicken as it cools.
Recipe notes
- Wine: Not all red wine is vegan, so be sure to check the label or use a resource like Barnivore to confirm your choice is plant-based. I recommend using a red blend or Cabernet Sauvignon.
- Vegan Worcestershire Sauce: Traditional Worcestershire sauce contains anchovies, so make sure to use a vegan version. I recommend Whole Foods 365 or Annieโs Vegan Worcestershire Sauce.
- Seitan: Be careful not to overwork the seitan dough! Kneading it too much can result in a tough, overly chewy texture. Shape it just enough to form a smooth logโabout 30 seconds to 1 minute is perfect. See the post above for photos.ย
- Substitutions: If youโre not a fan of mock meats or prefer a whole-food option, portobello mushrooms are a fantastic substitute. Use about 4 cups of chopped mushrooms in place of the seitan for a plant-based twist thatโs still packed with umami flavor.
- Seasoning & Salt Levels: Vegetable broth and soy sauce brands can vary widely in their sodium content, so itโs worth being mindful if youโre sensitive to salt. I recommend using low-sodium soy sauce to startโyou can always add more salt later when youโre ready to serve. If you find the roast too salty for your taste, stir in about ยฝ cup of hot water or low-sodium vegetable broth to the pot to dilute the sauce and balance the flavors.
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