Vegan Turkey Roast – Seitan Recipe

If you’re on the hunt for a show-stopping centerpiece that’s hearty, flavorful, and 100% plant-based, you’re going to love this Vegan Turkey Roast – Seitan Recipe. It’s perfect for holidays or any time you want to impress guests (or just treat yourself). I first tried making a vegan roast a few years ago and let me tell you, this one nails that savory, meaty texture with a fragrant herb rub and a moist, tender inside. Keep reading because I’m sharing all my tips to make sure your roast turns out amazing every time.

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Ingredients You’ll Need

All the ingredients here come together beautifully to mimic a traditional turkey roast – the herbs, aromatics, and seitan ingredients give you both flavor and texture. For the best results, pick quality herbs and a good vegetable stock.

• Flaky sea salt: I love flaky salt for that light touch of saltiness and texture on the outside crust.
• Soft brown sugar: Adds a subtle sweetness that balances the savory herbs.
• Paprika: Brings a mild smoky note.
• Ground black pepper: For that gentle heat and warmth.
• Dried thyme, rosemary, sage: Classic turkey herbs that instantly take you to holiday dinners.
• Garlic powder & onion powder: Fundamental flavor builders for the rub and inside the seitan.
• Silken tofu: Provides moisture and softness to the seitan dough.
• Neutral vegetable oil: Use sunflower or canola for a clean taste that lets the herbs shine.
• White miso paste: Adds umami depth – a total game changer for vegan roasts.
• Rice vinegar: Brightens flavors without overpowering.
• Vital wheat gluten: This is the magic powder that creates that chewy, “meaty” seitan texture.
• Vegan stuffing (optional): I like some rustic, herb-rich stuffing to roll inside for extra flavor and a surprise center.
• Rice paper sheets: These hold the roast together and help the rub stick nicely.
• Vegetable stock and aromatics (bay leaves, fresh herbs, garlic, onion, carrot, celery): For the roasting broth that keeps everything flavorful and moist.

Variations

I always tweak this Vegan Turkey Roast – Seitan Recipe a bit depending on the season or mood — don’t hesitate to make it your own! The base seitan is so versatile.

• Stuffing options: I sometimes replace the stuffing with sautéed mushrooms and chestnuts for a nuttier flavor that’s still vegan but a bit more rustic.
• Herb variations: Adding a touch of smoked paprika or even a hint of sage-infused oil gives an interesting twist to the turkey rub.
• Gluten-free version: If you want to go gluten-free, I suggest experimenting with lupin or chickpea flour blends, but keep in mind the texture will differ.
• Simplified roast: Feel free to skip the stuffing and just make a plain vegan roast—still incredibly delicious and easier for beginners.

How to Make Vegan Turkey Roast – Seitan Recipe

Step 1: Mix Up That Perfect Turkey Rub

Start by combining the flaky sea salt, brown sugar, paprika, black pepper, thyme, rosemary, sage, garlic powder, and onion powder in a small bowl. I always do this first so the flavors marry and I’m ready to season the roast after assembly. The smell is amazing on its own and really sets the stage.

Step 2: Blend the Wet Ingredients Into a Smooth Base

Preheat the oven to 170 °C (about 340 °F). In a high-speed blender, combine silken tofu, vegetable oil, flaky sea salt, miso paste, rice vinegar, and garlic powder. Blend until fully smooth and silky. If you spot any tofu chunks, passing the mix through a fine mesh sieve helps keep the final texture silky and lump-free.

Step 3: Blend in Vital Wheat Gluten and Let It Rest

Return the smooth mixture to your blender, add all the vital wheat gluten, and blend briefly until it forms a rough dough. Then, stop blending and let the dough rest for 10 minutes—this resting step lets the gluten hydrate, which is key for that signature chewy texture. After resting, blend again for about 2 minutes until the dough stretches and becomes elastic. You’ll know you’re on the right track when it feels stretchy and gummy.

Step 4: Shape, Stuff, and Wrap the Seitan Roast

Press the dough into a rectangle on a clean surface. Spread your vegan stuffing in a single line down the center. Then roll the dough tightly into a cylinder, like rolling sushi — this seals the stuffing inside nicely. Next, prepare a wide bowl of water and quickly dunk one sheet of rice paper a few times until soft but not soggy. Wrap the roll with the moistened rice paper and repeat with the remaining sheets until the roast is fully covered. This wrapping helps the rub adhere and creates a beautiful skin.

Step 5: Season and Wrap for Roasting

Sprinkle the turkey rub generously over the rice paper surface and gently massage it in with your fingers. Now to keep things tidy, cut a rectangle of parchment paper and a larger piece of muslin or cheesecloth. Wrap your roast carefully first in the parchment paper, twisting the ends like a giant Christmas cracker, then wrap again in muslin or cheesecloth like a burrito. Tie the package securely with kitchen twine so it holds its shape—this is key for uniform cooking that resembles a traditional turkey roast.

Step 6: Roast in Aromatic Broth for Supreme Moisture

Place your wrapped roast in a large Dutch oven. Add all the roasting broth ingredients: bay leaves, fresh thyme and rosemary sprigs, boiling vegetable stock, sea salt, light brown sugar, head of garlic halved, quartered onion, carrot, and celery stalks. Cover with the lid and roast for 45 minutes. After that, flip the roast so the other side is submerged, cover again, and roast for another 45 minutes. This basting by immersion technique really infuses flavor and keeps the roast juicy through the long cook.

Step 7: Baste and Finish Roasting for a Beautiful Crust

Carefully remove the roast from the Dutch oven and unwrap the twine and muslin. Return the roast to the broth, brush the top with some of the broth for extra moisture, then pop it back in the oven uncovered for 20 minutes. This step creates a gorgeous outer crust without drying out the interior. Let it cool slightly before slicing thinly to serve.

How to Serve Vegan Turkey Roast – Seitan Recipe

Garnishes

I like to garnish my slices with a sprinkle of fresh chopped parsley or thyme for a pop of green herbiness that brightens the plate. A drizzle of vegan gravy or cranberry sauce adds the perfect touch of moisture and tang, complementing the roast’s flavors beautifully.

Side Dishes

Mashed potatoes, roasted Brussels sprouts with balsamic glaze, and homemade vegan gravy are my go-to sides. My family also loves a simple green bean almondine or a creamy butternut squash soup alongside this roast for a full comforting meal.

Creative Ways to Present

For a holiday dinner, I’ve presented the Vegan Turkey Roast – Seitan Recipe on a large platter surrounded by roasted herbs, lemon wedges, and colorful root vegetables. Wrapping individual slices in vegan puff pastry for “turkey bites” was a fun twist that made the dinner party extra special and portable.

Make Ahead and Storage

Storing Leftovers

I usually let the roast cool completely, then wrap it tightly in foil and stash it in an airtight container in the fridge. It keeps well for up to 4 days and the flavors actually deepen overnight, making leftovers even better!

Freezing

I’ve frozen slices wrapped individually in parchment paper and sealed inside freezer bags. When you want to enjoy it later, thaw overnight in the fridge for best texture retention. The roast freezes well without losing its chewiness or flavor.

Reheating

Reheat leftovers gently in a low oven (about 300 °F) covered with foil or in a pan with a splash of vegetable broth to keep moist. Microwaving works too but can dry the seitan out if you overdo it, so keep an eye on it and reheat in short bursts.

FAQs

Final Thoughts

This Vegan Turkey Roast – Seitan Recipe has become one of my staple holiday dishes because it truly hits all the right notes — savory, satisfying, and packed with festive herbs. It’s a bit of a project but totally worth the effort, especially when you see how impressed your guests will be. Trust me, once you nail this, it’ll be your go-to anytime you want that roast feeling without any meat. Give it a try and let me know how your kitchen smells — it’s one of my favorite aromas to share!

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