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vegan turkey roast
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4.63 from 32 votes

Vegan Turkey Roast - Seitan

My vegan turkey roast is ideal for a vegan thanksgiving, plant based Christmas or even a vegan sunday roast! Made from seitan and packed with herby stuffing!
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Main Course
Cuisine: All
Keyword: vegan turkey, vegan turkey roast
Servings: 10 servings (with leftovers)
Calories: 312kcal
Author: Richard Makin

Equipment

  • 1 High Speed Blender
  • muslin or cheesecloth

Ingredients

For the Turkey Rub

  • 1 tablespoon flaky sea salt
  • 1 tablespoon soft brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • ½ tablespoon dried thyme
  • ½ tablespoon dried rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the Turkey

  • 700 g silken tofu
  • 6 tablespoon vegetable oil make sure it's neutral flavoured: sunflower, rapeseed, canola will do
  • 2 teaspoon flaky sea salt
  • 2 tablespoon white miso paste
  • 2 teaspoon rice vinegar alternatively use apple cider vinegar or white wine vinegar
  • 1 teaspoon garlic powder
  • 380 g vital wheat gluten
  • ½ batch of vegan stuffing see notes below for recipe link
  • 4 sheets of rice paper the kind used for summer rolls

For the Roasting Broth

  • 3 bay leaves
  • 4 sprigs of fresh thyme
  • 4 sprigs of rosemary
  • 1.5 litres vegetable stock boiling hot
  • 1 teaspoon fine sea salt
  • 2 tablespoon light brown sugar
  • 1 head of garlic sliced in half
  • 1 onion quartered
  • 1 carrot peeled and quartered
  • 2 stalks of celery quartered
Metric - US Customary

Instructions

To Make the Turkey Rub

  • In a small bowl combine all the ingredients for the turkey rub and set aside.
    1 tablespoon flaky sea salt, 1 tablespoon soft brown sugar, 1 teaspoon paprika, 1 teaspoon ground black pepper, ½ tablespoon dried thyme, ½ tablespoon dried rosemary, 1 teaspoon dried sage, ½ teaspoon garlic powder, ½ teaspoon onion powder

To Make the Turkey

  • Preheat the oven to 170 °C. 
  • Place all the turkey ingredients except for the vital wheat gluten, stuffing and rice paper in a high-speed blender and blend until completely smooth. If your mixture isn’t quite smooth, pass it through a fine mesh sieve to remove any chunks.
    700 g silken tofu, 6 tablespoon vegetable oil, 2 teaspoon flaky sea salt, 2 tablespoon white miso paste, 2 teaspoon rice vinegar, 1 teaspoon garlic powder
  • Return the blended mixture to the blender and add the vital wheat gluten. Blend until you have a rough dough then stop the blender and leave to rest for 10 minutes. Blend again for around 2 minutes or until the seitan is stretchy and gummy.
    380 g vital wheat gluten
  • Remove the seitan from the blender and press into a rectangle. Add the stuffing in a line down the centre of the flattened seitan then roll into a cylinder. Set aside.
    ½ batch of vegan stuffing
  • Fill a wide bowl with water and dunk a sheet of rice paper a few times until lightly moistened. Lay the rice paper over the rolled seitan. Repeat with the remaining 3 pieces of rice paper until the seitan is completely covered.
    4 sheets of rice paper
  • Being careful not to remove the rice paper from the seitan, sprinkle the surface with the turkey rub and gently spread across the entire surface with your fingers. 
  • Cut out a rectangle of baking parchment and a larger rectangle of muslin or cheese cloth. Carefully wrap the seitan in the baking parchment and twist the ends to seal, like a christmas cracker. Next, wrap the seitan again in muslin or cheesecloth like a burrito then tie up around the length and width with chef’s twine or natural string as though it were a regular turkey roast. 
  • Place the vegan turkey roast in a large dutch oven and add all the roasting broth ingredients. Cover with a lid and place in the oven to roast for 45 minutes.
    3 bay leaves, 4 sprigs of fresh thyme, 4 sprigs of rosemary, 1.5 litres vegetable stock, 1 teaspoon fine sea salt, 2 tablespoon light brown sugar, 1 head of garlic, 1 onion, 1 carrot, 2 stalks of celery
  • Lift the lid and rotate the vegan turkey roast so the opposite side is submerged in the broth. Cover with the lid again and roast for another 45 minutes.
  • Remove the dutch oven from the oven and carefully remove the vegan turkey roast. Use scissors to snip the twine and unwrap the muslin. Return the vegan turkey roast to whatever broth remains in the dutch oven. Use a brush to baste the top of the seitan and place back in the oven for a further 20 minutes without the lid. 
  • Serve the vegan turkey roast sliced thinly with your favourite vegetables and gravy.

Notes

1. This recipe calls for stuffing in the centre but can be easily made without. If you do decide to use stuffing, the recipe can be found here.

Nutrition

Calories: 312kcal | Carbohydrates: 20g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 2183mg | Potassium: 237mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1457IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg