Name: Vegan Seitan Turkey Roast That'll Make Your Holiday Table Complete: Plant-Based Centerpiece That Actually Centers
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 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; 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; 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; 4 cups vegetable broth; 2 bay leaves; 1 onion, quartered; 2 celery stalks, chopped; 2 carrots, chopped

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

Scale

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

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.

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