Description
This Vegan Turkey Roast is a delicious and impressive plant-based alternative to traditional turkey, made from seitan and silken tofu. Infused with a blend of herbs and spices for that classic roast flavor, it’s wrapped in rice paper and slow-roasted in a flavorful vegetable broth to create a juicy, savory centerpiece perfect for holiday meals or special occasions.
Ingredients
Scale
For the Turkey Rub
- 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
For the Turkey
- 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)
For the Roasting Broth
- 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
Instructions
- Make the Turkey Rub: In a small bowl, thoroughly combine flaky sea salt, soft brown sugar, paprika, ground black pepper, dried thyme, dried rosemary, dried sage, garlic powder, and onion powder. Set aside for later use.
- Prepare Turkey Mixture: Preheat the oven to 170°C (338°F). In a high-speed blender, blend silken tofu, vegetable oil, flaky sea salt, white miso paste, rice vinegar, and garlic powder until completely smooth. If the mixture has chunks, pass it through a fine mesh sieve to achieve a smooth texture.
- Add Vital Wheat Gluten: Return the smooth mixture to the blender. Add vital wheat gluten and blend briefly until a rough dough forms. Stop and let the dough rest for 10 minutes. Then blend again for about 2 minutes until the seitan becomes stretchy and gummy.
- Shape the Seitan: Remove the dough from the blender and press it into a rectangle on a clean surface. Spread half the batch of vegan stuffing in a line down the center. Roll the dough into a cylindrical shape enclosing the stuffing inside.
- Wrap with Rice Paper: Lightly moisten one sheet of rice paper by dipping it in water, then lay it firmly over the rolled seitan. Repeat with the remaining three sheets until the entire seitan roll is covered.
- Apply Turkey Rub: Without removing the rice paper, sprinkle the turkey rub evenly over the surface. Gently rub the rub over the entire roll with your fingers to ensure full coverage.
- Wrap in Parchment and Muslin: Cut a rectangle of baking parchment and a larger rectangle of muslin or cheesecloth. Wrap the seitan roll tightly in baking parchment, twisting the ends to seal like a Christmas cracker. Then wrap it again tightly in muslin or cheesecloth, tying securely with kitchen twine in multiple places so it resembles a traditional turkey roast.
- Roast the Seitan: Place the wrapped roast in a large Dutch oven. Add bay leaves, thyme, rosemary, boiling vegetable stock, fine sea salt, light brown sugar, garlic head halves, quartered onion, carrot, and celery to the pot. Cover with a lid and roast in the preheated oven for 45 minutes.
- Rotate and Continue Roasting: Carefully remove the lid and turn the vegan turkey roast so the opposite side is submerged in the broth. Cover again and roast for a further 45 minutes.
- Final Baste and Roast: Remove the Dutch oven from the oven. Carefully take out the roast, snip the twine, and unwrap the muslin cloth. Return the roast to the roasting broth in the Dutch oven. Using a brush, baste the top of the seitan with the broth. Place the roast back into the oven uncovered and roast for an additional 20 minutes to develop a firm surface.
- Serve: Remove from oven, let rest briefly, then slice thinly. Serve with your favorite vegetables and gravy for a festive and hearty vegan centerpiece.
Notes
- You can prepare your own vegan stuffing or use a store-bought variety; a suggested recipe link can often be found in the original source.
- Ensure the vegetable oil is neutral in flavor to not overpower the seitan.
- Vital wheat gluten is essential for the chewy, meaty texture of the seitan.
- Wrapping in rice paper helps hold the shape and keeps moisture locked in during roasting.
- The roasting broth infuses great flavor and keeps the roast moist.
- This roast can be sliced and served with vegan gravy and vegetables like roasted potatoes, carrots, and green beans.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
