Get excited about a vegan turkey roast that packs all the flavor, meaty texture and aroma of traditional Thanksgiving dishes! This juicy seitan imitation comes with an array of classic spices like sage, marjoram & fennel seeds to recreate the taste without any animal suffering.
Not only is it great as your perfect holiday centerpiece, but you can also enjoy it cold on bread or rolls afterward - guilt-free and oil-free too! So don't worry about spending money on expensive alternatives at Trader Joe's or Gardein when this delicious homemade dish will have everyone asking 'when do you make one again?'
This recipe pairs well with my vegan gravy recipe (Beef Flavor and Turkey Flavor) and my quick vegan Mushroom Gravy. It also tastes great with my oil free mashed potatoes, vegan stuffing and maple glazed carrots.
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Ingredients
Here is a quick list of the ingredients you will need to make this plant-based turkey.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
Vegan Chicken Broth Ingredients:
- Nutritional yeast
- Sea salt
- Ginger powder
- Turmeric powder
- Black pepper, ground
- Marjoram, dried
- Tarragon, dried
- Paprika
- Rosemary
- Sage
- Celery seed
- Thyme
- Garlic powder
- Onion powder
- Parsley, dried
- Bay leaf
- Ground mustard seeds
- Juniper berry
Seitan Turkey Ingredients
- Chickpeas, cooked
- Tahini or other nut butter like cashew
- Water
- Soy sauce or coconut aminos
- Gluten flour (Vital Wheat Gluten Flour)
- Seasoning Mix from above
- Rice Paper
Basting Ingredients:
- Vegan Poultry Seasoning
- Tomato Paste
- Water
- paprika powder
Instruction
First, you make the poultry seasoning mixture. You just take all the ingredients and blend them in a high speed blender until you have a powder. (Detailed Recipe for the vegan chicken bouillon powder)
You can now pour it into an airtight container.
Now we prepare the seitan dough. Mix the moist ingredients together. Use all ingredients except the gluten powder. I also like to use my high speed blender to blend until a creamy consistency without pieces is achieved.
You pour the cream into a large mixing bowl. I use the bowl from my stand mixer and mix all the ingredients.
Now knead with the dough hook of a stand mixer for approx. 10 min. The outside should be shiny and stretchy and should not stick to the bowl. The dough is still relatively moist. But we want it that way.
Now you can shape the dough into a ball or make three strands out of it and braid it. Place in cheesecloth or in parchment paper. If you want to, you can also wrap it in aluminum foil.
Stuff the vegan holiday roast: If you would like to stuff the seitan, you do that before you form the dough. Divide the seitan into two parts.
Roll out both parts and add the vegan stuffing onto one part and cover the stuffing with the other part.
Now put the round seitan into a cheesecloth as described above and tie up at the top.
Now use a sufficiently large steam pot with a steamer basket. I take my pressure cooker and let it steam for about 1 hour. When finished and cooled to room temperature, remove the cheesecloth.
Leave the wheat meat in the fridge for 1–2 days. The flavor and texture of the entire roast will be best after a day or two.
Next, prepare the basting liquid for the rice paper skin for a crispy skin. Simply mix all ingredients.
Preheat the oven to 350 °F (180 °C) and place the vegan roast turkey on a baking sheet lined with parchment paper.
Now take two rice paper sheets and dunk them in a bowl of water. The rice paper should now be soft. You can place it on the seitan, this is supposed to be the skin later.
Whisk all ingredients for the basting liquid in a small bowl. Now, you cover them with the marinade/ basting liquid and bake the seitan for about 40 minutes. I baste these twice every 10 minutes and let it fry until crispy for the last 20 minutes.
Substitutions
- Chicken Broth Powder: I love my homemade broth powder. But you can buy a ready-made seasoning mix. I love the flavor that adds to dishes.
- Chickpeas: Instead of cooked chickpeas, you can also use firm tofu or silken tofu if you want to. Both will work great.
- Gluten Powder: I know seitan is made with vital wheat gluten flour. I read somewhere that you can also use pea protein. I would use a little less, like 600-700 g. But you have to try it out yourself. I have not tried it myself, but I know of some that use peat protein instead of wheat protein.
- Soy Sauce: You can also use tamari sauce or coconut aminos.
Equipment
Some kitchen tools that will help to make this amazing celebration roast.
- Instant Pot with Steam Basket
- Large Bowl
- Cheesecloth
- Deli / Bread Slicer (I use one for cutting my homemade bread almost daily. You can cut your delicious vegan roasts in thin deli slices for sandwiches, you will love it.)
- Pastry Brush
- High Speed Blender
Serving Suggestions
- Classic stuffing
- Vegetable stuffing
- Green bean casserole
- Glazed carrots
- Balsamic Brussels sprouts
- Mashed Potatoes
- Cranberry Sauce
Dessert Suggestions
- Pumpkin pie
- Raspberry cream dessert
- Apple Cinnamon Cheesecake
- Apple Crumble
- Pumpkin Cheesecake
- Chocolate Pie
FAQ
You can prepare seitan from flour at home.
To do this, wash the flour in a mixing bowl until the water no longer turns white.
You have to renew the water now and then. I do not do it myself, because it is too time-consuming for me.
And, we seldom eat seitan, because you can basically wash the gluten at home from flour.
As I described in the instruction, you can of course fill the turkey.
Here I can recommend you my classic stuffing or my vegetable stuffing. Which tastes incredibly good with this vegan roast.
First, this seitan roast
Whole roasted cauliflower
Gravy (the best I have eaten so far!)
📖 Recipe
Vegan Turkey Roast
Ingredients
- 1 ¼ cups 50g Nutritional Yeast
- 1 tablespoon + ¼ teaspoon salt
- ½ teaspoon ginger powder
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper ground
- 1 teaspoon marjoram dried
- 1 teaspoon tarragon dried
- 1 teaspoon paprika powder
- 1 teaspoon rosemary
- 2 teaspoons sage
- 2 teaspoons of celery seeds
- 2 teaspoon thyme
- 2 teaspoons + ¼ teaspoon garlic powder
- 2 ¼ teaspoon onion powder
- ¾ teaspoon parsley dried
- 1 bay leaf
- ½ teaspoon ground mustard seeds
- 1 juniper berry
- ⅔ cup 100 g chickpeas, cooked
- 2 tablespoons of tahini or other nut sauce like cashew
- 6 cups 1.5 liters of water
- ⅓ cup 80 ml soy sauce or coconut aminos
- ½ cup + 2 tablespoon Seasoning Mixture
- 8 cups 950 g of gluten flour
- 2 rice paper
- 1 cup 250 ml water
- 2 tablespoon seasoning mixture
- 1 teaspoon paprika powder
- 2 tablespoon tomato paste
Instructions
- First, you make the poultry seasoning mixture. You just take all the ingredients and blend them in a high speed blender until you have a powder.
- You can now pour it into an airtight container.
- Now we prepare the seitan dough. Mix the moist ingredients together. Use all ingredients except the gluten powder. I also like to use my high speed blender to blend until a creamy consistency without pieces is achieved.
- You pour the cream into a large mixing bowl. I use the bowl from my stand mixer and mix all the ingredients.
- Now knead with the dough hook of a stand mixer for approx. 10 min. The outside should be shiny and stretchy and should not stick to the bowl. The dough is still relatively moist. But we want it that way.
- Now you can shape the dough into a ball or make three strands out of it and braid it. Place in cheesecloth or in parchment paper. If you want to, you can also wrap it in aluminum foil.
- Roll out both parts and add the vegan stuffing onto one part and cover the stuffing with the other part.
- Now put the round seitan into a cheesecloth as described above and tie up at the top.
- Now use a sufficiently large steam pot with a steamer basket. I take my pressure cooker and let it steam for about 1 hour. When finished and cooled to room temperature, remove the cheesecloth.
- Leave the wheat meat in the fridge for 1–2 days. The flavor and texture of the entire roast will be best after a day or two.
- Next, prepare the basting liquid for the rice paper skin for a crispy skin. Simply mix all ingredients.
- Preheat the oven to 350 °F (180 °C) and place the vegan roast turkey on a baking sheet lined with parchment paper.
- Now take two rice paper sheets and dunk them in a bowl of water. The rice paper should now be soft. You can place it on the seitan, this is supposed to be the skin later.
- Whisk all ingredients for the basting liquid in a small bowl. Now, you cover them with the marinade/ basting liquid and bake the seitan for about 40 minutes. I baste these twice every 10 minutes and let it fry until crispy for the last 20 minutes.
Marian says
How much nutritional yeast? It says "1 ¼ (50g) Nutritional Yeast". Is that 1 1/4 cups?
Jasmin says
Hi Marian, it is 1 1/4 cups.
Naomi says
Are the yeast flakes in your recipe ‘nutritional yeast’ or yeast used in baking bread?
Jasmin says
Oh yes nutritional yeast. I will update that. Thank you