Vegan Seitan Kleftiko

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Vegan Seitan Kleftiko

This vegan-friendly seitan Kleftiko would make the perfect centrepiece for Sunday lunch. Traditionally Kleftiko is a slow-roasted lamb dish, marinated in lemon, garlic, and oregano, but swapping it out for seitan is an easy switch, and it is so satisfying to enjoy a handmade roast.

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What is Kleftiko?

Kleftiko is a traditional Greek dish using marinated lamb.

In this vegan version, we use seitan, which is a gluten-based vegan protein.

Supposedly, the name Kleftiko comes from the Klephts who were bandits that hid in the mountains during the Greek revolution and cooked in this style to survive.

What is seitan?

Seitan is a vegan protein made of gluten (you might also know it as vital wheat gluten).

Seitan has a pretty neutral flavour so it’s great for marinating.

Without any flavouring or spices, it tastes quite like mushrooms. It’s made from gluten, which is what gives the dough its texture. If you take away the starch from this dough, you’re left with the gluten, which gives you this great chewy meat alternative.

Tips for making seitan

In the recipe below, we recommend kneading the dough for 5-6 minutes, but if you like a more chewy texture, just knead it for longer. The more you work with the vital wheat gluten dough, the more of a meaty consistency it will have.

Serving accompaniments

Looking to add the perfect finishing touch to your Sunday roast? Make these delicious vegan Yorkshire puddings to serve with it.

Total Time: 1 hour 35 minutes

Prep Time: 20 mintues

Cook Time: 1 hour 15 minutes

Calories: 328

Servings: 6


Total Time: 1 hour 35 minutes

Calories: 328

Servings: 6




(Servings: 6)

  • For the stock
  • 0.4 0.4 litres vegetable stock
  • 0.16666666666667 0.16666666666667 lemon, quartered
  • 0.16666666666667 0.16666666666667 bunch rosemary
  • 0.66666666666667 0.66666666666667 bay leaves
  • 0.16666666666667 0.16666666666667 bulb garlic
  • 0.16666666666667 0.16666666666667 bunch oregano leaves
  • 0.16666666666667 0.16666666666667 bunch thyme leaves
  • 0.16666666666667 0.16666666666667 tsp cinnamon
  • For the seitan
  • 40 40 ml vegetable stock
  • 0.5 0.5 tbsp soy sauce
  • 0.33333333333333 0.33333333333333 tbsp vegan Worcestershire sauce
  • 0.16666666666667 0.16666666666667 tbsp liquid smoke
  • 0.66666666666667 0.66666666666667 tsp garlic granules
  • 0.16666666666667 0.16666666666667 tsp fresh rosemary, chopped
  • 0.16666666666667 0.16666666666667 tbsp fresh oregano, chopped
  • 0.5 0.5 tbsp plain flour
  • 0.5 0.5 tbsp tomato purée
  • 0.66666666666667 0.66666666666667 tbsp vegetable oil
  • 0.16666666666667 0.16666666666667 tbsp maple syrup
  • 0.33333333333333 0.33333333333333 tbsp mint sauce
  • 0.66666666666667 0.66666666666667 tsp onion powder
  • 0.16666666666667 0.16666666666667 tsp fresh thyme, chopped
  • 50 50 g vital wheat gluten flour
  • 0.16666666666667 0.16666666666667 tsp salt
  • For the glaze
  • 0.33333333333333 0.33333333333333 tbsp mint sauce
  • 0.16666666666667 0.16666666666667 tbsp English mustard
  • 0.16666666666667 0.16666666666667 tbsp thyme, chopped
  • 0.16666666666667 0.16666666666667 tbsp tomato purée
  • 0.16666666666667 0.16666666666667 tbsp maple syrup
  • 0.16666666666667 0.16666666666667 tbsp rosemary, chopped
  • 1/2 tsp cracked black pepper


  1. To make the stock, add all the stock ingredients to a pan and bring to a boil.
  2. Simmer for 5 minutes, then remove from the heat and leave to infuse. Strain 240ml of the stock to make the seitan (or however much you need for your number of servings if you’ve adjusted the quantity in the slider).
  3. For the seitan, add the strained vegetable stock, tomato purée, soy sauce, vegetable oil, vegan Worcester sauce, maple syrup, liquid smoke, mint sauce, garlic granules, onion granules, rosemary, thyme, and oregano to a blender and blend until smooth.
  4. Add the vital wheat gluten, plain flour, and salt to a bowl and pour in the blended liquid mixture.
  5. Mix these ingredients to form a dough.
  6. Knead this dough for 5-6 minutes until it becomes stretchy, then shape into a rough loaf.
  7. Bring the remaining stock to a gentle simmer in a large saucepan, add the seitan and simmer for 45 minutes, turning it halfway through cooking.
  8. Around 10 minutes before the end of the simmering time, preheat the oven to 180°C/355°F/Gas Mark 4.
  9. Once cooked, remove the seitan from the stock and place on a lined baking tray.
  10. Brush the seitan with the glaze and place in the oven to roast for 30 minutes, before slicing up and serving.

Each 112g serving provides:

9g Fat, 0.7g Saturates, 23g Carbohydrate, 8.7g Sugars, 1g Fibre, 40g Protein, 3.2g Salt.


Ready for seconds? Try making this vegan minted no-lamb hot pot recipe!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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