Vegan Turkey Roast ~
Enjoy traditional holiday flavors with this perfectly seasoned and savory plant-based seitan roast.
Serve with Wild Rice Stuffing and Cranberry Sauce.
Happy Thanksgiving!
Vegan Thanksgiving Roast
Finding the perfect centerpiece or main course for plant-based holiday dinners or special occasions can be a challenge. Over the years, I have tried several store-bought roasts in search of the best vegan turkey roast, including Gardein’s Turk’y Roast, Field Roast’s Celebration Roast, Quorn Meatless Roast, Tofurky Roast (never again), and Trader Joe’s Turkeyless Stuffed Roast (my personal favorite).
While these options offer convenience, nothing beats the flavor and satisfaction of a homemade roast. Crafting your own allows you to control the seasoning, texture, and overall taste, ensuring a truly personalized and delicious holiday dish.
Enter the homemade vegan roast turkey, a delicious and flavorful option that’s sure to impress. This roast is made with seitan, a meaty plant-based protein also known as “wheat meat” made from wheat gluten.
Perfectly seasoned and cooked in a savory broth, this vegan seitan turkey roast offers a deliciously satisfying alternative to classic roast turkey. For guests who don’t care for vegan meat or prefer something that tastes less like real turkey, Roasted Vegetable Wellington, Mushroom Lentil Loaf, or Whole Roasted Cauliflower are all good vegan options.
Ingredients for Vegan Turkey Roast
You will need the following:
For the Seitan Roast:
- 1 1/2 cups vital wheat gluten
- 1/2 cup chickpea flour
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 1/4 cups vegan chicken-style broth
- 1 tablespoon maple syrup
- 1/2 teaspoon poultry seasoning
For the Basting Liquid:
- 1 1/4 cup vegan chicken-style broth
- 2 tablespoons soy sauce
- 2 teaspoons garlic, finely minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme leaves
How to Make Vegan Turkey Roast
STEP ONE: Preheat and Prepare. Preheat your oven to 350°F (175°C). Lightly spray an 11×7-inch (2 quart) baking dish with non-stick cooking spray or brush with olive oil. It’s essential to use a relatively small baking dish to accommodate the seitan’s expansion as it roasts.
STEP TWO: Prepare the Seitan Dough. In a large bowl, combine the vital wheat gluten, chickpea flour, onion powder, dried sage, dried rosemary, salt, and black pepper. Mix well and set aside. In a separate small bowl, whisk together the vegetable broth, soy sauce, and maple syrup. Gradually stir this mixture into the flour mixture.
STEP THREE: Shape the Roast. Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Shape into a loaf approximately 7 inches in length. Sprinkle the seitan roast with poultry seasoning, then place it in the prepared baking dish.
STEP FOUR: Prepare the Basting Liquid. In a small bowl, mix together the vegetable broth, soy sauce, minced garlic, dried sage, dried rosemary, and dried thyme. Pour this mixture around the seitan roast in the baking dish.
STEP FIVE: Bake and Serve. Cover the baking dish tightly with aluminum foil and bake for 1 hour. Once done, transfer the roast to a serving plate and spoon the basting liquid over it. Use a serrated knife to cut into individual slices and serve hot.
Ingredient Notes
- Vital Wheat Gluten: This wheat flour is the key ingredient for creating the seitan’s meaty texture. It’s made from wheat protein and is essential for the structure of the roast.
- Chickpea Flour: Adds a bit of density and helps bind the seitan together. It also contributes a slight nutty flavor.
- Onion Powder: Provides a subtle onion flavor that enhances the overall taste of the roast.
- Dried Sage, Rosemary, Thyme: These herbs give the roast its traditional, savory flavor profile.
- Soy Sauce: Adds a salty, umami depth to the seitan.
- Vegan Chicken-Style Broth: Keeps the roast moist and infuses it with flavor. I use Better Than Bouillon No-Chicken Base.
- Maple Syrup: Offers a touch of sweetness that balances the savory flavors and helps with browning.
- Poultry Seasoning: A blend of spices that enhances the roast’s flavor, giving it a more authentic turkey taste.
- Garlic: Adds a pungent, aromatic quality to the basting liquid.
FAQ
- Can I make this roast ahead of time? Yes, you can prepare the seitan roast a day or two in advance. Simply store it in the refrigerator and reheat it before serving.
- Can I freeze the vegan turkey roast? Absolutely! You can freeze the cooked roast for up to three months. Wrap it tightly in plastic wrap or aluminum foil and place in an airtight container before freezing. Thaw in the refrigerator overnight before reheating. Please note that freezing seitan may slightly alter its texture, making it a bit chewier.
- What can I serve with this vegan turkey roast? This vegan and vegetarian turkey pairs wonderfully with traditional sides such as mashed potatoes, vegan stuffing, cranberry sauce, and roasted vegetables.
- Can I adjust the seasoning to my taste? Definitely! Feel free to experiment with additional herbs and spices to suit your personal preferences.
More Holiday Season Recipes You’ll Love!
- Vegan Gravy
- Vegan Pot Roast
- No-Mushroom Green Bean Casserole
- Roasted Sweet Potato Hash
- Brown Sugar Pumpkin Pie
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Vegan Turkey Roast
Ingredients
For the Seitan Roast:
- 1 1/2 cups vital wheat gluten
- 1/2 cup chickpea flour
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 1/4 cups vegan chicken-style broth
- 1 tablespoon maple syrup
- 1/2 teaspoon poultry seasoning
For the Basting Liquid:
- 1 1/4 cup vegan chicken-style broth unsalted or low-sodium
- 2 tablespoons soy sauce
- 2 teaspoons garlic finely minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme leaves
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray an 11×7-inch (2 quart) baking dish with non-stick cooking spray or brush with olive oil. It’s essential to use a relatively small baking dish to accommodate the seitan’s expansion as it roasts.
- In a large bowl, combine the vital wheat gluten, chickpea flour, onion powder, dried sage, dried rosemary, salt, and black pepper. Mix well and set aside. In a separate small bowl, whisk together the vegetable broth, soy sauce, and maple syrup. Gradually stir this mixture into the flour mixture.
- Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Shape into a loaf approximately 7 inches in length. Sprinkle the seitan roast with poultry seasoning, then place it in the prepared baking dish.
- In a small bowl, mix together the chicken-style broth, soy sauce, minced garlic, dried sage, dried rosemary, and dried thyme. Pour this mixture around the seitan roast in the baking dish.
- Cover the baking dish tightly with aluminum foil and bake for 1 hour. Once done, transfer the roast to a serving plate and spoon the basting liquid over it. Use a serrated knife to cut into individual slices and serve hot.
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