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Vegan Roast Turkey (Seitan)

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This Vegan Roast Turkey made with Seitan is perfect for the Holidays, or anyday! Make sure you drizzle some Vegan Gravy as well!

Honestly, Turkey at Holiday dinners was probably my least favorite dish. We’ll maybe after that weird sweet potato thing with marshmallows (though I actually like that now!) However, this Vegan Turkey Roast is way better in my book, especially if you make some of my Super Easy Vegan Gravy to drizzle on it!

Because just like non-vegan turkey, this one is vastly better with some Gravy!

Of course you can go out and buy a Vegan Turkey Roast from the store, but I’ve honestly found that I’m not as stoked on them as I used to be. Especially for the price! This is a lot cheaper, and better in my opinion!

why you’ll dig a vegan roast turkey!

This recipe makes enough for a Holiday gathering, and can serve around 8 – 10 people. You also need to make this the day before since the seitan needs to rest in the fridge overnight.

So it’s great for making ahead of time so you’re not stressed on the big day! Then when it’s time to eat, you can simply glaze it and bake it.

Oh, that’s another thing I love about this recipe – the glaze! It’s super easy to make, it’s delicious, and it gives the whole roast a nice crispy skin! Without messing around with any rice paper too!

ingredients for vegan roast Turkey

The base is going to be vital wheat gluten since this is seitan. Super Firm Tofu is the second most important ingredient. If you are soy-free you can use a can of chickpeas instead of the tofu. The seitan made with chickpeas is a bit softer, but it’s still delicious! Other than that, we will just be using a bunch of seasonings.

  • Vital Wheat Gluten – this is the base and it can’t be substituted unfortunately.
  • Super Firm Tofu – I recommend getting the vacuum sealed tofu that doesn’t need pressing. You can use Extra Firm, but press it as much as possible. You may need to adjust the water as well.
  • Chickpeas – You can use chickpeas instead of tofu. Use the whole can plus the aquafaba as well. You likely won’t need any additional water, but add some as needed.
  • Mushroom Seasoning – I love this stuff and use it often. You can substitute for more nutritional yeast.
  • Nutritional Yeast – This is gonna provide a lot of delicious umami flavor!
  • Vegan Chicken Bouillon – I like the Better Than Bouillon stuff, but you can use regular Veggie bouillon if you can’t get a hold of it.
  • Baking Powder – we just need 1/2 tsp of this stuff. It’s just to cut out the funky aftertaste that seitan can sometimes have. I’m more sensitive to it than my wife, but this helps out tremendously!
  • Tapioca Starch – for improved texture.
  • Poultry Seasoning – This will be our rub for the outside, it adds a lot of flavor and texture too. You can use a store bought blend, or make the recipe I’ve provided.
  • MSG – I love MSG, it’s a flavor enhancer (and you shouldn’t be scared of it!) but if you don’t wanna use it, you can sub for more nutritional yeast or mushroom seasoning.
  • Other Seasonings – we will use liquid smoke, as well as some pantry staples to overload this seitan with flavor!

how to make a Vegan Roast Turkey

If you are new to making seitan, I will admit, it takes some practice. I’ve made it a ton of times and I feel like I’m still learning! But this recipe is fairly easy and fool proof!

  • Combine everything but the vital wheat gluten in a food processor. Oh, and I do highly recommend a food processor. You can try to do this by hand, but it will take a lot longer and be more labor intensive.
  • Blend that up into a paste it should resemble hummus. Taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!
  • Then knead it a bit more to shape it into a loaf. Add a little oil and grease it up and then cover it in some poultry seasoning for a rub. Use whatever store bought seasoning you like, or make the recipe I have below!

  • Wrap it up tightly in HEAVY DUTY tin foil and then bake at 350 F for 1 hour and 5 minutes. Seriously, use Heavy Duty foil. This will keep the seitan from over expanding and becoming spongy. I’ve had too many seitan loaves explode because I used flimsy foil. Let it cool, and then rest in the fridge overnight. This is so we get that texture! It’s very important so don’t skip that step!
  • The next day we’ll make a quick and easy glaze, and brush that on the roast, and then we’ll roast it to bake the glaze!
  • Then it’s ready to be carved up and eaten!

can I make a vegan roast turkey soy free?

Yes! Simply swap the tofu for a 15 oz. can of chickpeas including all the chickpea water (aquafaba). You shouldn’t need the additional 1/2 cup of water the recipe calls for, but you might need a little so adjust as needed. Try to get sodium free chickpeas otherwise you may need to adjust the salt levels a tad.

storage

You can store this in the fridge for about a week to 10 days (possibly longer but I always eat it within that time frame). You can totally freeze it for up to 6 months as well. I would suggest freezing before slicing. Then just let it thaw and slice it up.

Tips for making vegan roast turkey

  • Use a Food Processor! It will make your life so much easier!
  • Try to use Super Firm tofu, the kind that is vacuum packed and doesn’t need to be pressed. If using extra firm tofu, you’ll need to press it for at least 30 minutes. You probably won’t need the 1/2 cup of water either, so start with less and add more as needed. You can also use a can of chickpeas including the liquid (aquafaba) if you are soy free. You will likely not need any additional water, but add some as needed.
  • Use Baking Powder to get rid of the weird seitan aftertaste.
  • Wrap it TIGHTLY in HEAVY Duty Foil! Use parchment paper if you don’t want the seitan to touch tin foil.

Other holiday Recipes You’ll Dig!

handy dandy video here!

Vegan Roast Turkey (Seitan)

Thee Burger Dude
4.49 from 33 votes
Servings 8 – 10 Servings

Ingredients
  

  • 1 16oz block Super Firm Tofu*
  • 180 g 1 1/2 cups vital wheat gluten
  • 2 Tbsp tapioca starch
  • 2 Tbsp mushroom seasoning
  • 1/4 cup nutritional yeast
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp garlic powder
  • 2 tsp MSG or use more nutritional yeast
  • 1/2 tsp baking powder
  • 1 tsp liquid smoke
  • 1 Tbsp vegan chicken bouillon concentrate
  • 2 Tbsp neutral oil
  • 1/2 cup water
  • Salt and pepper to taste

Poultry Rub

  • 1 Tbsp salt
  • 1 Tbsp brown sugar
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp ground sage
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground coriander

Turkey Glaze

  • 1/4 cup vegan butter
  • 3 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp red wine vinegar
  • 1 tsp vegan worcestershire
  • 1/2 tsp smoked paprika

Instructions
 

Turkey Rub

  • Simply combine everything in a small bowl, tupperware or seasoning shaker. You can throw it in a spice grinder or chop up the larger pieces of rosemary if you like.

Turkey Glaze

  • Add the vegan butter to a saucepan over medium heat. Once melted, add all the other ingredients and whisk to combine. Bring to a boil, then lower the heat to medium and reduce the glaze until it's thicker than maple syrup, but not as thick as strawberry jam. Somewhere in between. It will thicken a lot as it cools. You can test it out by taking a tablespoon or so and letting it cool in a small bowl or plate. Then test to see how thick it is. It should be very, very thick, but still spreadable.
  • I suggest making the glaze the same day you plan on glazing the seitan, but if you want to make it the same day as the seitan, refrigerate it and then reheat it gently in a saucepan.

Seitan Turkey Roast

  • Combine everything but the vital wheat gluten in a food processor. Blend that up into a paste, it should resemble hummus, taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. Depending on the size of your food processor you may need to do it in 2 batches.
  • If the seitan is too wet and sticky, add 1 Tbsp of vital wheat gluten at a time until it comes together. On the inverse, if it's too dry, add 1 Tbsp of water until it comes together as well.
  • Continue to knead the dough in the food processor until it's a firm but still slightly soft ball of dough (This should take about 5 minutes give or take). If it's in pieces it should be fine as long as you can mash it into a single ball. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!
  • Then knead it a bit more by hand to shape it into a loaf. Let it rest for 10 – 15 minutes. Add a little oil and grease it up and then cover it in some poultry seasoning.
  • Wrap it up tightly in HEAVY DUTY tin foil (you can wrap first in parchment paper) and then bake at 350 F for about 1 hour (I've been doing mine for 1 hour and 5 minutes). Flip it 90 degrees every 15 minutes to ensure even cooking. Let it cool, and then rest in the fridge overnight. This is so we get that perfect texture! It's very important so don't skip this step!
  • The next day unwrap the roast, you can reuse the foil for another dish if you like. Add the roast to a parchment lined baking sheet and preheat the oven to 350 F.
  • Brush the glaze onto the roast and cover the top and sides completely. Don't worry about the bottom. Bake the roast in the preheated oven for 8 minutes. Then remove it, flip it onto the bottom, and now glaze the bottom (which is now the top!) and the sides. Bake again for another 8 minutes. Repeat this step one more time.
  • The seitan is ready to be carved and devoured!

Notes

*If using extra firm tofu, you'll need to press it for at least 30 minutes. You probably won't need the 1/2 cup of water either, so start with less and add more as needed. You can also use a can of chickpeas including the liquid (aquafaba) instead of the tofu. You will likely not need any additional water, but add some as needed.
Tried this recipe?Let us know how it was!

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28 Comments

  1. Question: Can I store in the fridge uncooked for more than a day? Or do you suggest I bake it first (after storing overnight) and then put it back in the fridge until it’s ready to be glazed and finished? Thank you!

    1. Hi, you’ll need to store it overnight after baking it. I haven’t tested out what happens if you let it rest overnight BEFORE baking it, but I think it should be fine. I would maybe let it come to room temp before baking it though.

  2. Thanks for the recipe. Step 4 says to cover it in “some” poultry seasoning. Do I use ALL of the seasoning blend, or just however much it needs to coat it?

  3. Baking this now and can’t wait! Thank you for being super clear with the instructions and possible substitutions. Love the videos, please never stop 🍔

  4. Thanks for the recipe. Can’t wait to try it. Do you think you could flatten it out, add a stuffing, roll it up and then bake it?

  5. This was great!! Will you be doing maybe a seitan ham? Maybe even hard boiled eggs for deviled eggs for the holiday?

  6. Dude, I made this for Christmas eve and it was amazing! It’s the second time I’m trying this recipe. The second time I used chickpeas instead of tofu, mushroom stock instead of veggie stock, and also I added dried plumbs as a filling (to mimic how meat is often cooked in my country). So in case anyone wonders, yes, you can totally add a filling using this recipe!
    It’s really so, so good. The glaze is delicious as well. I’m really happy with how it turned out, totally worth the time and effort <3
    Thank you very much for sharing your recipe!

  7. hi I’m making this RIGHT NOW. super psyched. the video says to let the seitan ball rest before coating in spice blend and baking but i don’t see that instruction in the recipe… am I missing it somewhere? rest for how long? ty!

      1. Awesome! Glad to hear that! Thanks for catching the resting part, I added it to the recipe, thank you!!

  8. Hello, could you possibly help me with determining the calorie/protein per serving of this? I am trying to lose weight.

  9. Hey! Do you have any idea if this would work with soy-free fava bean tofu? It’s pretty firm, but I wouldn’t say as firm as super-firm tofu. Thanks! 🙂

    1. Hi, I have never worked with that kind of tofu, but I think as long as they moisture content of the final seitan is good it should work.

  10. Hey I made this a couple of time and have been so happy with the outcome! One thing though, the video says 1/2 teaspoon onion and garlic powder and the written recipe says 1/2 Tablespoon onion and garlic.
    First two times I made this recipe from the video

    1. Hi, thanks for catching that, I misspoke in the video. It should be 1/2 Tbsp each. Glad you liked it though!!

      1. Thank you for the quick response! I did rewatch that section a bunch of times after asking about it, and it did look like you were using a Tablespoon measure ☺️. I actually think I remember doing that the last time too, haha!
        I just glazed it, and I love it so much!

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