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 fantastic in sandwiches and sautés.
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
1. Puree the tofu, water, and seasonings in a large food processor (I use a 14 cup model; if using a smaller machine try working in batches).
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 should be warm and shiny. 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 raw 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.
Instant Pot
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.
Or.....
Oven
Preheat oven to 375 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 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.
Substitutions
Tofu
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. Do not use soft or silken tofu.
If you can't find super firm tofu, you can substitute extra firm, but 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.
Chicken Flavor Seasoning
Orrington Farms Chicken Flavored Seasoning can be purchased online (these are Amazon affiliate links). Or feel free to use one of the options listed below.
Edward & Son's Not-Chicken is available online and usually carried by Whole Foods and well-stocked grocery stores. To substitute, use approximately 2 bouillon cubes in place of the 3 tablespoons or Orrington powder.
Better Than Bouillon No-Chicken Base is also great for this recipe. Use 1 ½ tablespoons bouillon paste to replace 3 tablespoons of Orrington Farms powder.
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!
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More seitan recipes:
Simple Seitan Roast
Teriyaki Seitan Jerky
Basic Seasoned Seitan
Two More Jerky Flavors
Seitan Bourguignon
Massaman Curried Seitan
Vegan Turkey Roast (Shreddable Seitan With Skin)
Ingredients
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
- ¼ cup nutritional yeast
- 2 tablespoons apple cider vinegar
- 2 teaspoons onion powder
- 2 teaspoons dried thyme (not powdered)
- 2 teaspoons dried rosemary (not powdered)
- ½ teaspoon ground sage
- 1 teaspoon fine sea salt
- black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 2 teaspoons liquid smoke
- 3 tablespoons Orrington Farms Vegan Chicken Flavored Powder Or similar product; see Notes
- ¾ cup water
- 1 ½ 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
- 2 teaspoons soy sauce
- ½ teaspoon toasted sesame oil or olive oil
Broth for Baking:
- approx. 2 cups vegetable broth or water + bouillon
Instructions
- Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add all remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process the tofu and seasonings into a smooth slurry. Add 1 ½ cups vital wheat gluten (180 g), and process for 1 minute.
- Remove dough from food processor, and place on a work surface. Shape into a rectangle. Cut it in half, then cut one of the halves in half again. Set one of the smaller pieces aside (¼ of the dough) - this piece will serve as the turkey skin. Return ¾ of the dough to the food processor, and process for 1 to 1 ½ minutes. Transfer it to the work surface and knead by hand a few times to make sure it feels firm. Set aside to rest.
- 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 and shiny. 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 (or circle; it doesn't have to be perfect) larger than the roast. 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 outside of the skin 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 parchment + foil, or foil lightly coated with oil to prevent sticking). Make sure there's enough excess on the ends so you can twist and fold the cheesecloth underneath the roast. The weight of the roast will hold the cloth 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 375 degrees F. If roast is wrapped in cheesecloth (not foil), add about ½ inch of vegetable broth to a high-sided baking dish. (If roast is wrapped in foil, just place it on a baking sheet and skip the step of adding broth.) Sit the cloth-wrapped 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 then remove the 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.
Before 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.
Notes
Food Processor
I use a 14 cup Cuisinart. If using a smaller machine, work in batches as needed after adding the vital wheat gluten. Process each batch for slightly less time than called for, around 45 seconds.Substitution Notes
Tofu - Do not use a soft or silken tofu. If at all possible use vacuum-packed SUPER firm tofu for this roast. If you can't find super firm tofu, you can substitute extra firm, but it will need to be pressed to remove the 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. Chicken Flavor - Orrington Farms Vegan Chicken Seasoning can be ordered online. Sub a similar product if needed. Two options that may be more readily available in stores are Edward & Son's Vegan Not-Chick'n bouillon cubes and Better Than Bouillon No-Chicken Base. If substituting Edward & Son's use 2 bouillon cubes; for Better Than Bouillon paste you'll use approximately 1 ½ tablespoons (or 4.5 teaspoons).Storage and Freezing
Store leftover seitan in the refrigerator for up to 5 days. It can also be frozen. Wrap tightly to protect from air, and thaw overnight before re-heating individual portions in a skillet or sauté pan.Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Susie
Lori, I have made your Seitan Roast and used the subs for oil free and it was perfect! What subs can be used in this Turkey recipe for the oils?
Lori
So glad you love the Seitan Roast, Susie. I haven't tried this one without oil, but I do think using 1/3 cup walnuts, like the other roast, will work well. Another option that will help keep the color light is to use 2 to 3 tablespoons of tahini. This will replace the rich flavor of the toasted sesame oil. Hope that helps! 😀
Lisa
So excited to try!!!
I tend to dislike the taste of nutritional yeast (Uncommon vegan opinion :p)
But is the nutritional yeast taste powerful?
Im also curious if you have any substitute recommendations? Is its purpose in this recipe for taste only? Or is it also serving a flour like purpose, cause 1/4 is significant-ish! Maybe I could try half that amount and it still serve it's purpose ?
Thanks xxx
Lori
Hi Lisa, you can replace it with all-purpose flour or chickpea flour if you like. It is for flavor but also helps with texture. The flavor really doesn't come through like it does in other recipes because there are so many other flavors going on here, so you might not even notice it at 1/4 cup. Cutting it in half would be fine, too. Hope you enjoy the turkey!
Emily Manning
Hi!
I'm planning on making this for Christmas, but would really like to try adding the stuffing in the roast. Do you think that's suitable for this recipe? if so, are there any tips for how to adapt it?
Thanks in advance!
Lori
Hi Emily, adding stuffing sounds fun and definitely doable, though you'll need to skip the whole process of twisting the seitan dough. Instead you'll shape the dough into a rectangle, add the stuffing in the center, and roll the seitan around it. It's probably a good idea to do a test run before Christmas, if you can! 😀 The roast also won't need to cook as long. If I have a chance to play around with stuffing I'll report back!
Lauren
I've made seitan at home many times before, using several other recipes, but I wanted to try this recipe to make thanksgiving a little extra special...and it sure was! Absolutely delicious. So good that my family wants this to be their normal seitan loaf. Too many steps and ingredients for every day, but perfect for a holiday dinner. The seitan had an incredible texture and flavor; the 'skin' with glaze was really yummy too, despite me broiling a little too crispy. I liked making it the day before because it freed-up my oven for roasting veggies. This is definitely my new go-to protein recipe for special occasions!
Lori
Thank you for the thoughtful review, Lauren. I'm so happy you and your family enjoyed it!
Dani
I made this recipe today for a celebration tomorrow. However, I misread some of the steps, and the raw roast has been sitting in the fridge for hours. I thought it was meant to sit before cooking, not after, to improve flavor. Would this effect the taste at all? Or would cooking it after letting it sit for 8 hours still leave me with something edible? Thank you!
Lori
Oh that’s totally fine! Some people actually prefer to rest the dough overnight for improved flavor. So you’re good to go! 😀
Gabriela
Out of curiosity, what changed from the original recipe to the updated version on 11/15/2020? Thanks!
Lori
Hi Gabriela, I changed the brand suggestion on the chicken flavor broth, adjusted amounts on a few of the seasonings and the vital wheat gluten. Basically, I’ve been making this roast on repeat for a few months, and every time I made it I kept finding a way I wanted to refine the recipe. 🙂 That’s not typical for recipes I share, but seitan is so versatile it can be difficult to nail things down!
Rob
Looks great! I’m going to make this for Thanksgiving. In an oven, do you recommend convection or regular baking?
Lori
Hi Rob, just regular baking.:D Hope you enjoy. Let us know how it goes!
Gotit
Hi - do you use the glaze with the herb toping too, or only with out it?
Lori
Hi, yes I glaze the roast either way.
Gotit
So, I made the roast with herb topping. I left out the maple syrup in the glaze as I don't care for the sweetness. The roast came out with great texture, very similar to Tofurky. The "skin" didn't come out like toffee, so I added another 1/2 tablespoon of gluten and mixed it again. It was a little closer to the picture, and thought I'd leave well enough alone. It stretched and worked fine.
Next time:
- bake it in the broth top side down first. I did top side down second and it scorched a bit.
- use a bit less of herbs in the roast body.
- broil shorter time. I did 6 min. and it blackened the the top a bit, but still edible.
Overall, it was great! Thanks for sharing.
Lori
Fantastic feedback. Thank you so much for reporting back! 😀
Amy Weeks
I'm going to make this loaf for Thanksgiving. It looks really good! Question about the glaze, does it turn out sweet due to the maple syrup?
Lori
Hi Amy, the glaze does give the outside of the roast just a touch of sweetness, but it’s not much. If you don’t want any maple flavor at all you can definitely omit it. 👍
Hope you enjoy it! Let me know if you have any other Qs.
Kerry
I made 2 batches of your roast. It came out excellent. I love how the outside layer got crispy. I froze the second one to use for thanksgiving. It took a very long time to make, but it was worth it in the end. Thanks so much for the recipe!
Lori
Great idea to make an extra roast! So glad you're enjoying it, Kerry. Thank you for the feedback. 😀
Scott McCullough
I tried this out and am waiting on the result.
I may be an idiot, but I was confused on the bouillon. Was I meant to add the bouillon straight or make broth and then and 3tbsp?
I went the latter and am thinking it will be under flavored.
Lori
Hi Scott, the bouillon powder should go in dry, as is. And the water listed underneath it is the liquid. Hope that helps and it’s not too late! 😬 You can probably save it by adding more flavor to the outside, or amp up the flavor with a mountain of gravy!
Nancy
Looks really fabulous. I used store bought tofu skin. It was a little more effort to enclose the roast but it crisps beautifully. Can’t wait to try the roast.
Lori
Hi Nancy,
Using yuba for a crisp skin sounds great! I'll experiment with that next time. 😀 Hope you loved it!
Rebecca
Hi! I'd like to attempt this recipe, but living in Sweden i have some problem being sure I'm substitutinh the buillon correctly. When you write 3 tablespoons, is that of the powder you linked, or of broth made by it?
I will probably use a concentrated liquid buillon ("fond") which one usually mixes 1 tablespoon with 500ml of water, to make broth. Any suggestions, if i should use the "fond" directly (I do in other seitan recipes, but maybe 1 tablespoon)) or first make a broth from it?
Thanking you in advance!
Lori
Hi Rebecca, yes it should be 3 tablespoons of the dry powder (I've just updated the recipe to be more clear). So for fond, you'll use it directly, as you mentioned you do in other seitan recipes. I would use 1.5 to 2 tablespoons, unless you think it's very, very salty. In that case maybe just a little over 1 tablespoon.
I hope you enjoy!
Rebecca Weisberg
Thank you so much!