What the heck is this?
Okay, let’s be real for a second. Holiday dinners can be awkward when you’re the only vegan at the table, staring at a plate of sides while everyone else gets their main event. Enter this absolute game-changer: a seitan turkey roast that’s so convincing, your carnivorous relatives might actually fight over the last slice. We’re talking about a perfectly seasoned, herb-crusted, sliceable roast that has all the savory, satisfying vibes of traditional holiday fare without any of the guilt. I made this for my first vegan Thanksgiving and my meat-eating brother literally said, “Wait, this isn’t turkey?” The texture is spot-on chewy-but-tender, the flavor is deeply savory with all those classic holiday herbs, and it carves like a dream. Plus, you get to feel like a total kitchen wizard when you pull this masterpiece out of the oven.
Why You’ll Love This Recipe
- Actually looks like a holiday centerpiece — Instagram-worthy and impressive AF
- Slices perfectly for that authentic experience — no sad crumbling here
- Packed with protein — seitan is basically a protein powerhouse
- Customizable flavor profile — make it as herby or spicy as you want
- Makes amazing leftovers — sandwich game strong for days
- Way more affordable than store-bought vegan roasts — and tastes infinitely better
- Feeds a crowd — perfect for family gatherings or meal prep
The Good Stuff You’ll Need
For the Seitan Base:
- 2 cups vital wheat gluten flour
- 1/4 cup nutritional yeast
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
For the Wet Mix:
- 1 1/2 cups vegetable broth (cooled)
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tsp liquid smoke
For the Herb Crust:
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme leaves (or 1 tbsp dried)
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
For the Cooking Broth:
- 4 cups vegetable broth
- 2 bay leaves
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
Let’s Do This
Step 1: Mix the Dry Squad
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, and all the dry seasonings. Make sure everything’s evenly distributed — no sad, under-seasoned bites allowed.
Step 2: Wet Ingredient Magic
In another bowl, whisk together the vegetable broth, soy sauce, olive oil, tomato paste, maple syrup, and liquid smoke until smooth. The tomato paste can be stubborn, so really work it in there.
Step 3: Make the Seitan
Pour the wet mixture into the dry ingredients and stir with a wooden spoon until it starts coming together. Then get your hands in there and knead for about 5-8 minutes until you have a firm, elastic dough. It should be smooth and bounce back when you poke it.
Step 4: Shape Your Masterpiece
Form the seitan into a roast shape — kind of like a football but more cylindrical. You want it to look roast-like, so take your time here. Wrap it tightly in cheesecloth or a clean kitchen towel, then tie the ends with kitchen twine.
Step 5: Poach That Beauty
In a large pot, bring the cooking broth ingredients to a boil. Carefully lower your wrapped seitan into the simmering broth. Reduce heat to maintain a gentle simmer, cover, and cook for 45 minutes, turning once halfway through.
Step 6: Cool and Unwrap
Remove the seitan from the broth and let it cool for about 15 minutes before unwrapping. Save that cooking broth — it makes incredible gravy or soup base.
Step 7: Herb Crust Time
Preheat your oven to 375°F. Mix all the herb crust ingredients together. Rub this mixture all over your unwrapped seitan roast, getting into every nook and cranny.
Step 8: Roast to Glory
Place the herb-crusted seitan on a parchment-lined baking sheet. Roast for 25-30 minutes until the outside is golden brown and slightly crispy. Baste with any pan juices halfway through.
Step 9: Rest and Slice
Let the roast rest for 10-15 minutes before slicing. This helps it hold together perfectly when you carve it. Slice against the grain for the best texture.
Serving Suggestions
Serve this bad boy with all the traditional fixings — mashed potatoes, cranberry sauce, roasted vegetables, and definitely some of that cooking broth turned into gravy. It’s the perfect centerpiece for any holiday table, and it makes killer sandwiches the next day with some vegan mayo and cranberry sauce.
Switch It Up
Italian Herbs: Use basil, oregano, and Italian seasoning instead of the traditional poultry herbs.
Spicy Version: Add some red pepper flakes and hot sauce to the wet mix.
Mushroom Power: Blend some rehydrated shiitake mushrooms into the wet mixture for extra umami.
Stuffed Style: Roll some stuffing into the center before shaping for a stuffed roast effect.
Glazed Finish: Brush with maple syrup mixed with Dijon mustard in the last 10 minutes of roasting.
Smoky BBQ: Add extra liquid smoke and some BBQ seasoning for a different flavor profile.
Make-Ahead Tips
You can make the seitan up to the poaching step 2-3 days ahead of time. Just store it wrapped in the fridge and do the herb crust and roasting when you’re ready to serve. The whole thing also freezes beautifully for up to 3 months — just thaw completely before doing the final roasting step.
Questions People Actually Ask
Q: What the heck is vital wheat gluten and where do I find it? A: It’s basically concentrated wheat protein powder. Check the health food section of your grocery store, or order it online. Bob’s Red Mill makes a good one.
Q: Can I make this gluten-free? A: Unfortunately, no. Seitan is literally made from wheat gluten, so it’s the opposite of gluten-free. Try a lentil or mushroom roast instead.
Q: Why does my seitan look weird and spongy? A: Don’t panic! The texture develops during cooking. It’ll look weird before you poach it, but trust the process.
Q: Can I skip the poaching step? A: I wouldn’t recommend it. Poaching is what gives seitan that perfect chewy-but-tender texture. Baking it raw makes it dense and tough.
Q: How do I know when it’s done? A: The outside should be golden brown and slightly firm when you press it. Internal temp should hit about 165°F if you want to be precise.
Q: What if I don’t have cheesecloth? A: A clean kitchen towel or even parchment paper works. Just make sure it’s wrapped tightly.
Print
Vegan Seitan Turkey Roast That’ll Make Your Holiday Table Complete: Plant-Based Centerpiece That Actually Centers
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
Description
Okay, let’s be real for a second. Holiday dinners can be awkward when you’re the only vegan at the table, staring at a plate of sides while everyone else gets their main event. Enter this absolute game-changer: a seitan turkey roast that’s so convincing, your carnivorous relatives might actually fight over the last slice. We’re talking about a perfectly seasoned, herb-crusted, sliceable roast that has all the savory, satisfying vibes of traditional holiday fare without any of the guilt. I made this for my first vegan Thanksgiving and my meat-eating brother literally said, “Wait, this isn’t turkey?” The texture is spot-on chewy-but-tender, the flavor is deeply savory with all those classic holiday herbs, and it carves like a dream. Plus, you get to feel like a total kitchen wizard when you pull this masterpiece out of the oven.
Ingredients
For the Seitan Base:
- 2 cups vital wheat gluten flour
- 1/4 cup nutritional yeast
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
For the Wet Mix:
- 1 1/2 cups vegetable broth (cooled)
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tsp liquid smoke
For the Herb Crust:
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme leaves (or 1 tbsp dried)
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
For the Cooking Broth:
- 4 cups vegetable broth
- 2 bay leaves
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
Instructions
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, and all the dry seasonings. Make sure everything’s evenly distributed — no sad, under-seasoned bites allowed.
In another bowl, whisk together the vegetable broth, soy sauce, olive oil, tomato paste, maple syrup, and liquid smoke until smooth. The tomato paste can be stubborn, so really work it in there.
Pour the wet mixture into the dry ingredients and stir with a wooden spoon until it starts coming together. Then get your hands in there and knead for about 5-8 minutes until you have a firm, elastic dough. It should be smooth and bounce back when you poke it.
Form the seitan into a roast shape — kind of like a football but more cylindrical. You want it to look roast-like, so take your time here. Wrap it tightly in cheesecloth or a clean kitchen towel, then tie the ends with kitchen twine.
In a large pot, bring the cooking broth ingredients to a boil. Carefully lower your wrapped seitan into the simmering broth. Reduce heat to maintain a gentle simmer, cover, and cook for 45 minutes, turning once halfway through.
Remove the seitan from the broth and let it cool for about 15 minutes before unwrapping. Save that cooking broth — it makes incredible gravy or soup base.
Preheat your oven to 375°F. Mix all the herb crust ingredients together. Rub this mixture all over your unwrapped seitan roast, getting into every nook and cranny.
Place the herb-crusted seitan on a parchment-lined baking sheet. Roast for 25-30 minutes until the outside is golden brown and slightly crispy. Baste with any pan juices halfway through.
Let the roast rest for 10-15 minutes before slicing. This helps it hold together perfectly when you carve it. Slice against the grain for the best texture.
Notes
Italian Herbs: Use basil, oregano, and Italian seasoning instead of the traditional poultry herbs.
Spicy Version: Add some red pepper flakes and hot sauce to the wet mix.
Mushroom Power: Blend some rehydrated shiitake mushrooms into the wet mixture for extra umami.
Stuffed Style: Roll some stuffing into the center before shaping for a stuffed roast effect.
Glazed Finish: Brush with maple syrup mixed with Dijon mustard in the last 10 minutes of roasting.
Smoky BBQ: Add extra liquid smoke and some BBQ seasoning for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: ~280 kcal
- Fat: ~8g
- Carbohydrates: ~18g
- Protein: ~35g