Vegan Turkey

Made from wheat-gluten and seasoned with traditional poultry herbs, this vegan turkey roast is mindful of tradition as well as the times we live in.

What Is A Seitan Roast?

The bulk of this vegan turkey recipe is made from vital wheat gluten, which is a flour made from gluten, then main protein in whole wheat flour. Wheat gluten that has been added to liquid and cooked is called seitan. A seitan roast can be flavored with herbs, spices, and broth to give it the taste of various types of roast meat.

How To Make Vegan Turkey For Thanksgiving

Cooking up a tasty vegan turkey for Thanksgiving was a lot easier than I thought it would be. Certainly it was much easier than cooking an actual turkey!

To make this vegan thanksgiving turkey, you’ll want to start at least 1 day before you plan to serve it. This recipe requires a little extra time because you need to give the turkey time to absorb the savory broth, which will give it more flavor and greatly improve its texture.

Vegan Turkey Recipe – Preparation Photos

Add the dry ingredients to a food processor and process until combined, about two seconds.
Then, add in the wet ingredients and the herbs and processed until a firm dough is formed.
Wrap up the dough ball in a layer of parchment paper, followed by two layers of heavy duty aluminum foil twisting it off at the ends. Then, roast the vegan Thanksgiving roast in the oven.
After baking is done, you will allow the roast to cool down until you can unwrap it safely.
Here’s a photo of Ozzy, my kitchen assistant, for dog tax! I sure am thankful for that boy.
After baking, we will pressure cook the roast in broth.
Next, place the roast into a large jar, or a gallon sized Ziploc bag. Fill it up with the vegetable broth. We will store that in the fridge for at least 24 hours, and up to one week, to allow the roast to soften and absorb all the flavor of the broth.
On the day that you plan to serve vegan roast, remove it from the broth and place it in a frying pan with some vegan butter. Sauté until the outside is a nice golden brown.
Here’s what the finished vegan Thanksgiving turkey will look like when sliced!
The texture of this vegan roast is dense, but soft.
Serve the vegan turkey with some savory vegan gravy!
You can store any leftovers in a covered container in the fridge for up to a week. It goes well in sandwiches, soups, and risottos.
Vegan Turkey seitan vegan thanksgiving roast with gravy

Vegan Turkey

This simple vegan turkey recipe is a perfect Thanksgiving main dish for beginners. It must be prepared at least 24 hours in advance.
Course: Main Course, Vegan Holiday Recipes
Cuisine: American
Diet: Vegan
Keyword: easy vegan turkey, vegan holiday roast, vegan roast turkey, vegan seitan roast, vegan thanksgiving recipes, vegan thanksgiving turkey, vegan turkey, vegan turkey recipe
Servings: 10 servings
Calories: 230kcal
Author: Shannon Hakala

Ingredients

Dry Ingredients

Wet Ingredients

  • 1.5 cups water
  • 2 Tbsp vegetable oil

Broth Ingredients

  • 1 gallon water
  • 2 cups onion
  • 1 cup carrots
  • 2 Tbsp dried parsley
  • 8 cloves garlic
  • cup nutritional yeast flakes
  • 2 Tbsp soy sauce
  • 4 tsp salt
  • 2 tsp sugar
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp black pepper

Browning Ingredients

  • 3 Tbsp vegan butter
  • 1 Tbsp soy sauce
  • ¼ cup water
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 tsp thyme
  • ground black pepper

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.
  • Knead the dough for 5 minutes or process in food processor 1-2 minutes.
  • Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).
  • Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.
  • Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.
  • After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.
  • Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).
  • To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it's melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.
    Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.
  • To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.
Prep Time1 hr
Cook Time3 hrs 30 mins
Marinating Time8 hrs

Notes

  • The Aji no Moto is optional, and can be substituted with 2 Tbsp white miso paste.

Nutrition

Calories: 230kcal | Carbohydrates: 13g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Sodium: 314mg | Potassium: 371mg | Fiber: 2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg
Question? Comment? I love to hear from you.Share a comment below or tag me @InstantVeg on Instagram.

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