Best Vegan Turkey Seitan Roast Recipe  (2024)

Modified: May 5, 2023 by Jasmin Hackmann · This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

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.

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

📖 Recipe

Vegan Turkey Roast

Yield: 16

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

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.

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

More Tips in the Post above!

Nutrition Information

Yield 12
Amount Per ServingCalories 330Total Fat 3g

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