Vegan Cranberry and Walnut Stuffed Roast

Today I am sharing a recipe I had never attempted on my channel before! We are making a vegan cranberry and walnut-stuffed seitan roast. This is a great recipe for the holidays to replace the meat on your plate! Check out my holiday recipes playlist on YouTube here.

♡ PS: for more easy and delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!


Vegan Cranberry and Walnut Stuffed Roast

A vegan stuffed roast made with seitan- a meat replacement made of gluten (the protein found in wheat). It’s packed with protein and is great to replace the meat on your plate this holiday season.

  • Author: Liv B
  • Total Time: 1 hour 30 minutes



  • 1 clove garlic 1/4 cup onion, finely chopped
  • 4 oz. mushrooms, sliced
  • 1/4 cup walnuts, chopped
  • 3 tbsp dried cranberries, chopped salt and pepper to taste


  • 2/3 cup white beans
  • 2 tbsp tahini
  • 2 cloves garlic splash of water to help blend
  • 1 2/3 cups vital wheat gluten (no substitutes)
  • 1/4 cup nutritional yeast
  • 1/4 tsp each dried thyme and sage
  • 1/4 tsp salt
  • 1 1/2 cups vegan chicken broth


  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 cups vegetables broth
  • 1/4 tsp each dried thyme and sage
  • salt and pepper to taste
  • 3 tbsp cornstarch + 3 tbsp water


  1. Preheat oven to 375 F.
  2. In a frying pan on medium heat, add a drizzle of oil and cook the garlic, onions and mushrooms. Cook a few minutes until onions are translucent.
  3. Add the walnuts and cranberries and salt and pepper to taste. Cook a few minutes on low heat, then set aside.
  4. In a food processor or blender, add the white beans, tahini, garlic and splash of water and blend until creamy.
  5. In a mixing bowl, add the wheat gluten, sage, thyme and salt and whisk until combined. Add the bean puree mixture and stir. Add the broth and stir to form a dough. Knead a few times, then place on a clean flat surface.
  6. Roll flat (see video) then add stuffing to the centre. Tuck in the slides and roll to cover the stuffing. Wrap in a piece of parchment paper like a burrito, then roll tightly in a piece of tin foil, making sure the ends are tucked in.
  7. Bake in the preheated oven for 1 hour, flipping halfway through. It should be very firm when you take it out of the oven.
  8. While the roast is cooking, prepare the gravy. Add the tahini, soy sauce and maple syrup to a pot and stir to combine. Add the broth and spices and bring to a simmer. When simmering, add the cornstarch + water mixture, whisking to thicken.
  9. Let the roast cool slightly before slicing and serving with gravy.


Vital wheat gluten is essential to this recipe. It’s the basis of seitan and can’t be replaced with any other flour.

  1. Léonie says:

    This recipe is AMAZING! I did it for Christmas and everybody loved it! I only added a bit more of spices, but that’s it. It was really good.

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