This homemade vegan turkey-style roast is the perfect centerpiece for your holiday table and can be cooked in the Instant Pot or baked in the oven. Complete with herb-rubbed skin, seitan turkey is moist and tender, and it even shreds! Leftovers taste amazing in sandwiches and other dishes.
This summer I shared an easy Seitan Roast with a focus on simple prep and ingredients. Today's "turkey" roast introduces a few new techniques. Both are 100% perfect for the holiday season, and really, this one isn't that difficult either!
To help you decide which roast you want to make this Thanksgiving (or this weekend just for fun), here are a few of the differences:
- Color - this roast incorporates tofu for a pale color more similar to turkey, while the other roast is soy-free.
- Texture - just like the other roast, this one slices beautifully, but it also shreds! Check out the "twist and fold" technique below. I learned it from Malin of Seitan Kitchen. <--- Be sure to check out her recipe and video. This method is very easy to do and can be incorporated into pretty much any seitan recipe where you want the gluten going in different directions, similar to actual muscle fibers (except ours is fun, not cruel).
- Skin - in today's recipe I'll show you how to use a portion of the seitan dough to create a smooth outer "skin" for your roast. (This technique also came from Malin's recipe.)
- Kneading Method - I've only tested this turkey roast using a food processor, but the other seitan recipe can be kneaded by hand.
Step By Step Process
Video coming soon! I actually shot one but then ended up changing the recipe significantly enough that I'd like to re-shoot it. Until I get the video posted, hopefully these photos will help.
1. Puree the tofu, water, and seasonings in a food processor.
2. Add vital wheat gluten, and process for 1 minute. You'll see the gluten strands forming, but the dough will still be fairly soft and sticky.
3. Place dough on a flat surface.
4. Cut in half, then in half again. One quarter of the dough will serve as the turkey skin. Set that quarter aside.
5. Return three-quarters of the dough to the food processor, and process for 1 minute. Remove and set aside.
6. Place the "skin" in the food processor. Add 1 more tablespoon of vital wheat gluten, and process for 1 minute. It will be quite warm and shiny and remind you of taffy. Set aside.
7. Take the larger piece of dough, and shape it into a log. This will become the body of the roast. Twist it as pictured below left.
8. Fold one end of the dough over the other like you're going to tie a knot. Now it looks like a ribbon.
9. Tuck the right tail underneath, then tuck the left tail underneath. Now repeat steps 7 - 9, doing the "twist and tuck" again (the dough will be more firm than when you began).
10. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top appears fairly smooth, set aside.
11. Take the "skin" piece of dough, and, like you're handling pizza dough, carefully stretch it into a rectangle as shown below. Lay the skin out flat. (Alternatively, you can drape it over the top of the roast, then flip the whole thing over.)
12. Place the roast top-down on the skin. Begin folding in the edges of the skin, pinching it together, until the entire roast is fully wrapped.
13. This is how the underside of the roast will look; the top will be smooth (and look surprisingly similar to turkey or chicken). Pinch together any holes or open seams.
14. Rub the entire roast with a small amount of oil. If using the optional herb rub, sprinkle it onto the roast, both top and bottom. Do the same with salt and pepper. Use your hands to lightly pat the seasonings into the skin.
15. Wrap the seitan turkey tightly in cheesecloth or foil. Now it's time to cook! The Instant Pot is my preferred method because it's easier, faster, and the end result is more dense.
Add just enough water to the Instant Pot to reach the bottom of the trivet. Place the roast on the trivet, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.
Preheat oven to 400 degrees F. Add about ½ inch of vegetable broth to a baking dish or roasting pan. Place the roast in the pan, and cover the dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Replace the foil, and bake for another hour.
*Add more broth as needed so the dish doesn't dry out and burn.
Press the center of the roast with tongs. When done it should feel very firm.
Let stand for a few minutes before carefully unwrapping. Let the roast cool completely before storing. See tips below...
Tips and Planning
- The texture of seitan greatly improves after cooling and refrigerating overnight. This can actually come in handy if you're making this roast for a special occasion! Your kitchen and oven will be free for preparing all of those yummy holiday side dishes and desserts like vegan cornbread dressing, perfectly roasted Brussels sprouts, and pumpkin pie.
- The next day, remove it from the refrigerator so it can warm to room temperature. Then do the glaze/broil step.
- If you can't make the roast a day in advance, try to cook it early on the day you plan to serve it. Then let it rest for a few hours to cool down.
- For the best results I recommend using cheesecloth to wrap the roast. This contains the seitan and prevents it from expanding too much during cooking but also allows steam to get inside.
- Before serving, brush the top of the roast with the maple glaze, and place under the broiler for 7 to 10 minutes.
The recipe calls for super firm tofu, which does not need to be pressed and is different than extra firm tofu. I use the high-protein tofu from Trader Joe's. If you don't have access to that brand, look for a tofu that is vacuum-packed, dense, and contains very little water.
If you can't find super firm tofu, you can substitute extra firm. It will need to be pressed to remove the excess water. An easy way to do this is to place the entire block of tofu on a tea towel. Gather up the ends, then squeeze out as much water as possible.
With super firm tofu you'll use half of a 16 ounce package. With pressed, extra firm tofu, use approximately ⅔ of a standard 14 ounce package but not more. Too much tofu can result in a squishy turkey roast.
Edward & Son's Not-Chicken is available online and usually carried by Whole Foods and well-stocked grocery stores. But if you can't find it feel free to substitute another vegan bouillon.
Better Than Bouillon veg varieties are a good substitute for this particular recipe. Use 1 tablespoon bouillon paste to replace 1 ½ cubes of Edward & Sons.
If you have any questions feel free to drop a comment below. And if you try the recipe, be sure to rate it and let us know how your vegan turkey turned out!
Browse more VEGAN holiday recipes:
Vegan Turkey Roast (Shreddable Seitan With Skin)
For the Roast:
- 8 ounces super firm tofu (this is half of a standard package) Such as Trader Joe's vacuum-packed variety. See Notes.
- 4 large cloves garlic, peeled
- 3 tablespoons tapioca starch
- 2 tablespoons nutritional yeast
- 2 tablespoons light-colored miso, such as white or chickpea
- 2 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 2 teaspoons dried thyme (not powdered)
- 1 ½ teaspoons dried rosemary (not powdered)
- ¾ teaspoon ground sage
- black pepper
- 2 teaspoons toasted sesame oil
- 2 teaspoons liquid smoke
- 2 cubes Edward & Son's Not-Chicken Bouillon Or similar product; see Notes
- 1 cup water
- 2 cups plus 1 tablespoon vital wheat gluten, divided
- ½ teaspoon refined coconut oil or other neutral flavored oil
Herb Rub (optional):
- 1 ½ teaspoons dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon fine sea salt
- black pepper
Glaze (just before serving):
- 2 teaspoons maple syrup
- 1 teaspoon soy sauce
- ½ teaspoon toasted sesame oil or olive oil
Broth for Baking:
- approx. 2 cups vegetable broth or water + bouillon
- Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add the remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process into a smooth slurry. Add 2 cups of vital wheat gluten, and process for 1 minute.
- Remove dough from food processor, and place on a work surface. Shape into a rectangle. Cut in half, then cut one of the halves in half again. Set the smaller piece (¼ of the dough) aside - this piece will serve as the turkey skin. Return ¾ of the dough to the food processor, and process for 1 minute. Remove and set aside.
- Place the "skin" piece of dough back in the food processor. Add 1 tablespoon vital wheat gluten, and process for 1 minute. It will be warm, shiny, and look similar to taffy. Set aside.
- Shape the larger piece of dough into a log. Twist it until it begins to break or resist (see photo). Fold the twisted log so that it resembles a ribbon. Tuck the right tail underneath, then tuck the left tail.
- Now you have a rough ball shape. Repeat the process of stretching out into a log, twisting, folding, and tucking. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top appears fairly smooth, set aside.
- Take the "skin" piece of dough, and, like you're handling pizza dough, carefully stretch it into a rectangle. Lay the skin out flat. Place the roast top-side (smooth-side) down, on the skin. Begin folding in the edges of the skin, pinching it together, so that all of the seams are closed and the entire roast is fully wrapped. Try to avoid creating air bubbles between the skin and roast.
- Rub the roast with refined coconut oil. This helps the herbs stick, if using, and keeps the skin moist. If using the herb rub, combine parsley and thyme. Sprinkle onto all sides of the roast. Now season it with salt and pepper. Use your hands to lightly pat the seasonings into the skin.
- Wrap the seitan tightly in cheesecloth (or foil lightly coated with oil to prevent sticking). Make sure there's enough excess cloth on the ends so that that you can twist and fold underneath the roast. The weight of the roast will hold the cheesecloth in place.
- To cook in the Instant Pot:In a 6 quart or larger Instant Pot, add just enough water to reach the bottom of the trivet. Place the roast on the trivet. Secure the lid, set to sealing, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.To cook in the oven:Preheat oven to 400 degrees F. Add about ½ inch of vegetable broth to a high-sided baking dish. Sit the roast in the broth, and cover the entire dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Add more broth as needed so the dish doesn't dry out and burn. Replace the foil, and bake for another 45 minutes. Remove foil to check whether more broth is needed. Leave uncovered and bake for another 15 to 30 minutes or until the center of the roast feels very firm.
- Let roast cool for about 15 minutes before removing cheesecloth. For the best texture allow roast to cool completely, then refrigerate overnight in an airtight container. The next day, let the roast come to room temperature before completing the next step and serving.
- For the glaze stir together the maple syrup, soy sauce, and oil, and brush onto the roast. Set oven broiler to 500 degrees, and place roast on a baking sheet. Place on rack in middle of oven so the top of the roast is about 6 inches from broiler. Broil for 7 to 10 minutes or until the skin is golden. Let rest 5 minutes, then slice and serve.
- The roast can also be shredded straight from the fridge and used in sandwiches, salads, sautes, and stir fries.