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Vegan Turkey Roast Seitan Recipe

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4.3 from 8 reviews

  • Author: Eliza
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This Vegan Turkey Roast made from seitan offers a flavorful and hearty plant-based alternative to traditional turkey, ideal for festive occasions. It features a savory blend of herbs and spices, a rich vegetable broth infusion, and a delightful stuffing wrapped in rice paper, resulting in a tender, protein-packed centerpiece that everyone will enjoy.

Ingredients

Turkey Rub

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

Turkey Roast

  • 700 g silken tofu
  • 6 tbsp vegetable oil (neutral flavored: sunflower, rapeseed, canola)
  • 2 tsp flaky sea salt
  • 2 tbsp white miso paste
  • 2 tsp rice vinegar (or apple cider vinegar or white wine vinegar)
  • 1 tsp garlic powder
  • 380 g vital wheat gluten
  • ½ batch of vegan stuffing (see notes for recipe link)
  • 4 sheets of rice paper (for summer rolls)

Roasting Broth

  • 3 bay leaves
  • 4 sprigs of fresh thyme
  • 4 sprigs of rosemary
  • 1.5 litres boiling hot vegetable stock
  • 1 tsp fine sea salt
  • 2 tbsp light brown sugar
  • 1 head of garlic (sliced in half)
  • 1 onion (quartered)
  • 1 carrot (peeled and quartered)
  • 2 stalks of celery (quartered)

Instructions

  1. Make the Turkey Rub: In a small bowl, combine all the turkey rub ingredients—flaky sea salt, brown sugar, paprika, black pepper, dried thyme, rosemary, sage, garlic powder, and onion powder. Set this mixture aside to use later.
  2. Preheat the Oven: Set your oven to 170 °C (340 °F) to prepare for roasting the seitan turkey roast.
  3. Blend Turkey Mixture: Add the silken tofu, vegetable oil, flaky sea salt, white miso paste, rice vinegar, and garlic powder into a high-speed blender. Blend until completely smooth. If needed, strain the mixture through a fine mesh sieve to ensure no chunks remain.
  4. Add Vital Wheat Gluten: Return the smooth mixture to the blender, add the vital wheat gluten, and blend until a rough dough forms. Stop the blender and let the dough rest for 10 minutes. Then blend again for 2 minutes or until the dough becomes stretchy and gummy.
  5. Shape the Roast: Remove the seitan dough from the blender and press it into a flat rectangle. Place the vegan stuffing in a line down the center, then roll the dough into a tight cylinder and set it aside.
  6. Wrap with Rice Paper: Moisten each rice paper sheet by dunking it briefly in water. Wrap the rolled seitan completely with all four sheets to create a sealed layer.
  7. Apply Turkey Rub: Sprinkle the prepared turkey rub over the rice paper-covered seitan and gently spread it evenly across the surface with your fingers without disturbing the rice paper wrapping.
  8. Wrap in Parchment and Muslin: Cut a rectangle of baking parchment and a larger piece of muslin or cheesecloth. Wrap the seitan in the parchment like a Christmas cracker, twisting the ends to seal. Then wrap it again in muslin like a burrito and tie securely with kitchen twine around length and width to resemble a traditional turkey roast.
  9. Prepare Roasting Broth: In a large Dutch oven, combine vegetable stock, bay leaves, thyme, rosemary, fine sea salt, brown sugar, halved garlic head, quartered onion, carrot, and celery. Bring this broth to a boil on the stovetop before placing it into the oven.
  10. Roast First Side: Place the wrapped seitan roast into the Dutch oven with the broth. Cover with a lid and roast in the oven for 45 minutes.
  11. Rotate Roast: Remove the lid, carefully turn the seitan roast so the opposite side is submerged in the broth, cover again, and roast for another 45 minutes.
  12. Unwrap and Baste: Remove the Dutch oven from the oven, carefully take out the roast, snip the twine, and unwrap the muslin and parchment. Return the roast to the broth in the Dutch oven, baste the top with the broth using a brush.
  13. Final Roast: Place the unwrapped seitan back in the oven without the lid and roast for an additional 20 minutes to develop a firmer surface.
  14. Serve: Slice the vegan turkey roast thinly and serve warm alongside your favorite vegetables and gravy.

Notes

  • Use neutral-flavored vegetable oils such as sunflower, rapeseed, or canola for a balanced taste in the seitan.
  • The vegan stuffing referenced can be made following a separate recipe; it adds flavor and texture inside the roast.
  • Rice paper sheets used should be the thin kind intended for summer rolls; moistening them properly ensures they adhere well to the seitan.
  • Wrapping tightly in parchment and muslin helps maintain shape and moisture during roasting.
  • Rotating the roast halfway through cooking ensures even cooking and flavor infusion.
  • This recipe is ideal for special celebrations or holiday meals as a plant-based centerpiece.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, Plant-Based

Find it online: https://recipekind.com/vegan-turkey-roast-seitan-recipe/