Name: Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Cuisine: Vegan
Ingredients: 1 tablespoon flaky sea salt; 1 tablespoon soft brown sugar; 1 teaspoon paprika; 1 teaspoon ground black pepper; ½ tablespoon dried thyme; ½ tablespoon dried rosemary; 1 teaspoon dried sage; ½ teaspoon garlic powder; ½ teaspoon onion powder; 700 g silken tofu; 6 tablespoons vegetable oil (neutral flavored such as sunflower, rapeseed, or canola); 2 teaspoons flaky sea salt; 2 tablespoons white miso paste; 2 teaspoons rice vinegar (or apple cider vinegar or white wine vinegar); 1 teaspoon garlic powder; 380 g vital wheat gluten; ½ batch vegan stuffing (see notes for recipe); 4 sheets rice paper (for summer rolls); 3 bay leaves; 4 sprigs fresh thyme; 4 sprigs rosemary; 1.5 litres boiling hot vegetable stock; 1 teaspoon fine sea salt; 2 tablespoons light brown sugar; 1 head garlic, sliced in half; 1 onion, quartered; 1 carrot, peeled and quartered; 2 stalks celery, quartered

If you’re looking to impress at your next holiday feast or just craving a comforting centerpiece that’s completely plant-based, you’re in for a treat. I absolutely love sharing my Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe because it nails the texture and flavor of a traditional roast without any animal products. Whether it’s your first time making seitan or you’re a seasoned pro, this recipe walks you through every step, and trust me, your family and friends will be blown away by the savory goodness packed into this roast.

❤️

Why You’ll Love This Recipe

Realistic Turkey Texture: Thanks to vital wheat gluten and tofu, the roast has the perfect chewy, juicy bite that feels like the real deal.
Flavor-Packed Stuffing and Broth: The herb rub, vegan stuffing, and simmering broth combine to deliver deep, comforting flavors you won’t forget.
Perfect for Special Occasions: It looks gorgeous on the table and feeds a crowd, making it my go-to for holiday dinners and family gatherings.
Hands-On but Totally Worth It: While it takes some love and patience, the step-by-step process is straightforward and very rewarding.

The image shows a stuffed roasted meatloaf sliced to reveal two main layers: the outer layer is golden brown with a slightly crispy texture and visible herbs on the surface, while the inner filling is a dense, textured stuffing in a light beige color with small bits of seasoning. The slices are arranged on a white plate, surrounded by bright green beans and orange carrot sticks set against a white marbled surface. The meatloaf's surface looks glossy with a rich roasted finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe comes from using simple, accessible ingredients that work in harmony. I always recommend fresh herbs for the broth and a neutral oil for the seitan mix, which helps the flavors shine through without overpowering the roast.

Flaky sea salt: Enhances flavor and adds a subtle crunch, especially in the turkey rub.
Soft brown sugar: Balances the saltiness and adds depth with a hint of caramel.
Paprika: Offers a mild smoky warmth without being spicy.
Dried thyme, rosemary, sage: Classic herb trio for that quintessential “turkey” flavor.
Garlic and onion powder: Adds savory notes that make this roast sing.
Silken tofu: Gives moisture and softness to the seitan, preventing it from turning dry.
Neutral vegetable oil: Sunflower or canola oil works best to avoid altering flavors.
White miso paste: Brings umami and a subtle tang that’s a game changer.
Rice vinegar: Adds brightness that balances richness.
Vital wheat gluten: The key to getting that chewy seitan texture.
Vegan stuffing: Filling for the inside that adds a cozy holiday vibe. I’ll link you to my favorite recipe below.
Rice paper sheets: These keep the roast moist and help it hold its shape beautifully during cooking.
Bay leaves, fresh thyme, rosemary: Essential for the aromatic roasting broth.
Vegetable stock and aromatics (garlic, onion, carrot, celery): A flavorful bath that infuses the roast while it cooks.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this roast depending on the season or who I’m cooking for. You can easily make it your own without losing that classic holiday vibe. Playing with flavors keeps it exciting! Feel free to experiment and find what suits your taste buds best.

Spices and herbs: I sometimes swap out dried herbs for fresh or add smoked paprika for a deeper smoky note—my family loves it!
Stuffing options: I like trying different vegan stuffing recipes, like adding cranberries or nuts to bring texture and bursts of sweetness.
Gluten-Free Variation: If you’re avoiding gluten, this roast won’t work as-is because of the vital wheat gluten, but you can try a tofu and chickpea loaf version instead.
Stuffing-Free Roast: For a simpler, quicker roast, you can leave out the stuffing and just make a rolled seitan loaf—still delicious and a bit easier to pull off.

How to Make Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe

Step 1: Make the Turkey Rub

First things first, mix all the ingredients listed for the turkey rub together in a small bowl. This blend of salt, sugar, paprika, and herbs is what will give the roast that classic turkey flavor on the outside. I always keep this ready in advance to sprinkle on just before wrapping the roast — it really locks in the best taste and adds a little savory crust.

Step 2: Blend the Seitan Base

Pop the silken tofu, vegetable oil, salt, miso paste, rice vinegar, and garlic powder into a blender and blend until smooth. I discovered that if the mixture isn’t silky enough, passing it through a fine mesh sieve makes a big difference in texture. This smooth base is key for a tender roast inside.

Step 3: Add Vital Wheat Gluten and Make the Dough

Return the tofu blend to the blender and add the vital wheat gluten. Pulse just until it forms a rough dough, then let it rest for 10 minutes—this step is important to let the gluten relax. After resting, blend again for about 2 minutes until you get a stretchy, gummy dough. This stretchy texture is exactly what makes seitan so wonderfully chewy.

Step 4: Form and Stuff the Roast

Shape the seitan dough into a rectangle and lay a line of vegan stuffing down the center. Then roll it up tightly into a cylinder. At this point, the roast is almost ready! I like to work on a floured surface to prevent sticking. Be gentle but sure with the rolling so your stuffing stays neatly inside.

Step 5: Wrap with Rice Paper and Season

Dunk each rice paper sheet briefly in water to soften, then wrap them carefully over the rolled seitan until it’s fully covered. Don’t worry if it feels delicate — rice paper keeps everything moist during roasting and adds a nice finish. Sprinkle the turkey rub over the rice paper and spread it evenly. This is one of my favorite moments because you start to see that roast come to life!

Step 6: Wrap and Tie the Roast

Next, wrap the roast tightly in baking parchment and twist the ends like a giant Christmas cracker. Then wrap again in muslin or cheesecloth and tie with twine, just like a traditional turkey. This double wrapping not only holds the shape but also seals in the flavors. When I first made this, I was nervous about tying it properly, but watch a quick video or tutorial—it’s easier than you’d think.

Step 7: Roast in the Broth

Place the wrapped roast in a large Dutch oven filled with all the roasting broth ingredients—herbs, vegetables, broth, and aromatics. Cover and roast at 170°C (340°F) for 45 minutes. Then turn the roast so the other side soaks in the broth, cover, and roast for another 45 minutes. This soaking in hot broth keeps the seitan moist and infused with that rich, herbaceous flavor we all crave.

Step 8: Finish Roasting and Serve

After removing the lid, carefully unwrap the roast, baste with some broth, and roast uncovered for 20 more minutes. This step adds a lovely caramelized edge to the surface. When you take it out, let it rest a few minutes before slicing thinly. I promise, the aroma alone will have everyone eager to dig in!

👨‍🍳

Pro Tips for Making Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe

Blending Smoothly: Always blend the tofu mixture as smooth as possible or sieve it; lumps will create a less pleasant texture.
Vital Wheat Gluten Resting: Letting the dough rest for 10 minutes before the final knead helps develop that perfect chewiness.
Rice Paper Wrapping: Be gentle when wrapping rice paper; soaking it just long enough prevents tears and keeps the roast moist.
Roasting Broth Aromatics: Don’t skip the fresh herbs and veggies in the broth—they infuse amazing flavor during roasting.

How to Serve Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe

The white plate holds three sliced pieces of a turkey roll, with a light brown outer layer and a textured stuffing visible inside with pieces of celery and bread. Beside the slices is a small dollop of dark red cranberry sauce. Next to that, there are two round, golden brown stuffing balls with small green herb bits. In front of these are three round, golden brown roasted potatoes. There is a scoop of creamy white mashed potatoes in the center of the plate. At the bottom left side of the plate, there are bright orange carrot sticks and fresh green beans arranged in small clusters. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing this roast with fresh thyme sprigs and a sprinkle of chopped parsley for color. Sometimes, I throw a few roasted garlic cloves on the side to add richness to every bite. These simple touches elevate the presentation and add fresh herbal notes that brighten the plate.

Side Dishes

My favorite sides for the Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe are classic mashed potatoes, maple-glazed roasted carrots, and crispy Brussels sprouts sautéed with garlic. A vegan gravy made from the broth drippings ties everything together perfectly.

Creative Ways to Present

For a special occasion, I’ve placed the sliced roast on a large wooden carving board surrounded by fresh rosemary sprigs and pomegranate seeds—a beautiful pop of color. Another time, I served it sliced thin on toasted vegan bread rounds with dollops of cranberry sauce for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover slices of the seitan roast tightly in foil or place them in an airtight container. Stored in the fridge, they stay good for up to 4 days. This roast actually tastes even better the next day because the flavors have had time to meld.

Freezing

I typically slice the roast before freezing and separate servings with parchment paper to avoid sticking. Then I freeze them flat in a zip-top bag. When you’re ready, thaw in the fridge overnight and reheat gently. Freezing preserves the texture well, so you don’t lose that satisfying chew.

Reheating

Reheat slices by warming them in a covered pan with a splash of vegetable broth over low heat, or gently in the microwave covered with a damp paper towel. This keeps them moist and prevents drying out. I avoid high heat, which can make seitan tough.

FAQs

Can I make this Vegan Seitan Turkey Roast ahead of time?

Absolutely! You can prepare the roast and broth a day ahead. Just store the wrapped roast in the fridge, then roast it fresh on the day you want to serve it. The flavors will deepen, and it saves you time on the big day.
What can I use instead of rice paper?

Rice paper helps keep the seitan moist and intact, but if you can’t find it, you might try using a damp muslin cloth wrapped tightly around the roast. It won’t shrink-wrap like rice paper but still helps maintain shape and moisture.
Is vital wheat gluten gluten-free?

No, vital wheat gluten is made from wheat and contains gluten, which provides the chewiness in seitan. If you need a gluten-free alternative, seitan is unfortunately not suitable, but you can explore chickpea or nut-based roasts instead.
How do I make the vegan stuffing for this roast?

I recommend using my favorite vegan stuffing recipe that combines sautéed onions, celery, herbs, and breadcrumbs. It adds incredible flavor and texture inside the roast. Check the link in the recipe notes below for the full stuffing recipe.
Can I cook this roast without a Dutch oven?

You can use any large, oven-safe deep pot with a lid or even a roasting pan covered tightly with foil. The key is to keep the roast submerged or at least partially in the broth to maintain moisture and infuse flavor.

Final Thoughts

This Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe has truly become a special tradition in my home, especially around the holidays. I love how it brings people together and offers everyone—vegans and non-vegans alike—a chance to enjoy a centerpiece that feels indulgent and comforting. Give it a try; I promise you’ll feel proud slicing up this gorgeous roast on your table. Once you make it, it might just become your new holiday favorite too!