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Seitan Roast with Bread Stuffing

Don’t want to miss out on an impressing main piece for Thanksgiving? Try this delicious, vegan Seitan Roast, stuffed with a bread filling. Surprise your family and friends!

Seitan Roast with Bread Stuffing

We don’t celebrate Thanksgiving here in Austria but seeing all those delicious creations from my blogger friends, I was in the mood for a huge feast. I’ve made some roasts (with seitan or lentils) before, mainly for Christmas, but this is the first one with a bread stuffing. And it’s so good! 

For the stuffing, I used some dried bread cubes. I bought mine, but if you have some leftover white bread you can use just that. Bread cubes are often used for bread dumplings in Austria, so they are available in pretty much every store.

How to make a Seitan Roast

The ingredients

For the seitan you will need: 

  • vital wheat gluten
  • flour
  • spices and herbs: dried rosemary, garlic powder, paprika powder, curry powder, salt, ground pepper
  • soy sauce
  • liquid smoke (optional)
  • water

For the bread stuffing you will need: 

  • dried bread cubes
  • onion 
  • garlic
  • parsley
  • caraway seeds
  • plant-based milk (unsweetened!)
  • salt

The basic steps

dry ingredients for seitan

Step 1: Add the dry ingredients for the seitan into the food processor (preferably with a dough blade). Then add the wet ones.

seitan in food processor

Step 2: Pulse until combined.

seitan for seitan roast

Step 3: Transfer the seitan to a work space. Knead the seitan with your hands until it comes together in a ball.

I love the smell of onion, garlic, parsley and caraway seeds. It’s perfect for the bread filling.

seitan with bread stuffing

Step 4: Roll out the seitan as thin as possible using a rolling pin – a rectangle shape should be the goal. But it’s the hardest part! Power through! You got this!

seitan roast before baking

Step 5: Roll the seitan around the bread filling and press together the edges.

seitan roast before baking

Step 6: Roll the seitan in a piece of parchment paper. 

seitan roast wrapped in parchment paper

Step 7: Followed by wrapping it in foil.

seitan roast wrapped in foil

Step 8: Place the seitan roll in a baking dish and bake for 45 minutes at 200°C. 

seitan roast

Careful when you’re removing the foil. Hot! But just look at this beauty! So crispy on the outside!

Thanksgiving Plate with Seitan Roast, Quinoa and Bread Dumplings

This is my ‘Thanksgiving’ plate! The stuffed Seitan Roast with bread dumplings and quinoa with cranberries and walnuts. What a feast!

Serve the roast with… 

More Seitan Recipes you will love

Love it? Rate it!

I hope you’ll enjoy this seitan roast as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

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Cheers, Bianca

Seitan Roast with Bread Stuffing

Seitan Roast with Bread Stuffing

Elephantastic Vegan
Don't want to miss out on a roast for Thanksgiving? Try this delicious, vegan Seitan Roast, stuffed with a bread filling. Surprise your family and friends!
3.50 from 4 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Vegan
Servings 1 seitan roast (makes approx. 10 slices!)
Calories 909 kcal


Ingredients for the seitan

  • 1 1/4 cups vital wheat gluten four
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ground pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon liquid smoke
  • 3/4 cup water

Ingredients for the bread stuffing

  • 1 1/2 cups dried bread cubes or stale white bread (cubed)
  • 1 small yellow onion diced
  • 1 garlic clove minced
  • 1/2 cup unsweetened plant-based milk I used rice milk
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt


  • Prepare the bread stuffing: In a mixing bowl, add the white bread and pour over the plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer. Heat a little bit of canola oil in a pan and add the diced onion, minced garlic, chopped parsley, and caraway seeds. Cook until the onions are soft. Then add the onion-garlic-mixture and salt to the bread cubes and stir.
  • For the seitan roast: In your food processor (preferably with a dough blade), combine the vital wheat gluten, flour, herbs and spices for the seitan. Then add the soy sauce, liquid smoke, and water. Let it knead until it's well combined. Then transfer the seitan onto a cutting board and knead it by hand until it forms a ball. Roll the seitan with a rolling pin into a rectangle – this is the hardest part – just do your best and take your time.
  • Preheat the oven to 400 °F / 200 °C.
  • Press the stuffing in the middle of the seitan and roll it in. Press together the edges. Then roll it in parchment paper and aluminum foil.
  • Bake the seitan roast for about 45 minutes.
  • Careful when removing the foil because it's hot. Enjoy with lots of side dishes!


A previous version of this recipe included a marinade. 
Ingredients for the marinade
  • 3/4 cup red wine
  • 2 teaspoons paprika powder
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon canola oil
Simple whisk together. Remove the foil from the seitan after approx. 30 minutes; then bake it for 10 minutes more and brush it with the marinade. 


Calories: 909kcalCarbohydrates: 87gProtein: 125gFat: 8gSaturated Fat: 1gSodium: 4379mgPotassium: 420mgFiber: 6gSugar: 11gVitamin A: 1322IUVitamin C: 6mgCalcium: 360mgIron: 14mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Monday 3rd of August 2020

Just made this roast. Will put in the oven later today. So excited to try this. However after 15 minutes of rolling it wasn’t very big and I could only fit 1/2 the stuffing in. We’re cooking the remaining stuffing on the side. Hopefully this turns out.


Sunday 23rd of November 2014

Wow, it's beautiful! The potatoes look great too, nice and crispy.


Monday 24th of November 2014

It was so good! We ate the whole thing. I regret nothing :D