Vegan Turkey Roast

This turkey seitan is juicy and full of flavor and strongly reminiscent of the taste of a turkey roast. With classic poultry spices such as sage, marjoram, fennel seeds and many more, we can imitate the authentic taste.

Course Plant-based Meat

Cuisine American

Keyword authentic, baking, christmas, cooking, eas, meat substitute, oil-free, plant-based, poultry seasoning, seitan, simple, sugar-free, thanksgiving, traitional, turkey roast, vegan, vegetarian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 330kcal

Author Jasmin

Ingredients

Seasoning Mixture:

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

Seitan:

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

Marinade (opt)

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.

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.

Notes

Nutrition

Calories: 330kcal | Fat: 3g