This homemade vegan turkey 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 differences between the two recipes:
- 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. 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 my other seitan roast is kneaded by hand.
- Size - the other roast is larger, while this one is perfect for serving up to 4 or 5 people.
Jump to:
Recipe Video
Step By Step Process
- 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.
- 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.
- Place dough on a flat surface.
- Cut in half, then in half again. One quarter of the dough will serve as the turkey skin. Set that quarter aside.
- Return three-quarters of the dough to the food processor, and process for 1 minute. Remove and set aside.
- 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.
- 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.
- Fold one end of the dough over the other like you're going to tie a knot. Now it looks like a ribbon.
- 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).
- 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 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.)
- 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.
- 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.
- 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.
- Wrap the seitan turkey tightly in cheesecloth or a layer of parchment followed by a tight layer of foil. Now it's time to cook!
3 Cooking Method Options
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.
Oven, Wrapped in Cheesecloth
Preheat oven to 350 degrees F. Add about 1 inch of vegetable broth to a baking dish or roasting pan.
Place the cloth-wrapped roast in the pan, and cover the dish tightly with foil so that all the steam is held inside. Bake for 1 hour, then carefully remove the foil and flip the roast. Replace the foil, and bake for another 45 minutes. Add more broth to the dish as needed to prevent scorching.
Press the center of the roast with tongs. When done the vegan turkey should feel very firm. If you think the center might not be done, return to the oven for another 10 to 15 minutes.
Oven, Wrapped in Foil
Preheat oven to 350 degrees. If using foil instead of cheesecloth there's no need to place the roast in broth. Simply wrap very tightly in foil and place on a baking sheet.
Bake for 1 hour, then flip and bake for another 45 minutes.
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 and pecan pies.
- The next day, remove the seitan turkey 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.
- 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 about ⅔ of a 16 ounce package. With pressed, extra firm tofu, use approximately ¾ of a standard 14 ounce package. Too much tofu may result in a squishy vegan turkey.
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!
More favorite seitan recipes:
Easy Vegan Nuggets
Epic Vegan Ribs
Seitan Buffalo Wings
Maple Breakfast Sausage
Teriyaki Seitan Jerky
Basic Seasoned Seitan
The Best Vegan Pepperoni
📖 Recipe
Vegan Turkey Recipe (Shreddable Seitan With Skin)
Ingredients
For the Roast:
- 10 ounces super firm tofu - Such as Trader Joe's vacuum-packed variety. Ten oz is approx ⅔ of the package. See Notes.
- 4 large cloves garlic, peeled
- ¼ cup tapioca starch
- ¼ cup nutritional yeast
- 3 tablespoons Orrington Farms Vegan Chicken Flavored Powder, dry - Or similar product; see Notes
- 2 tablespoons white vinegar or apple cider vinegar
- 2 teaspoons onion powder
- 1 ½ teaspoons dried rosemary (not powdered)
- 1 teaspoon dried thyme (not powdered)
- ½ teaspoon ground sage
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons liquid smoke
- 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 teaspoon 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 (optional):
- 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 minute. 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 should look shiny and smoother than the other piece of dough. 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 the 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.
- Instant Pot method: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.Oven, wrapped in cheesecloth:Preheat oven to 350 degrees F. Add about 1 inch of vegetable broth to a high-sided baking dish. Place the cloth-wrapped roast top side-down 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. Press the center with tongs; it should feel very firm. If you think the center of the roast is not quite done, leave uncovered and bake for another 15 to 20 minutes or until the center feels firm.Oven, wrapped in parchment + foil: No need for any cooking liquid. Preheat oven to 350 degrees F. Make sure the roast is wrapped completely so that moisture doesn't escape during baking. Place on a baking sheet, and bake for 1 hour. Flip the roast and bake for another 45 minutes. To test for doneness you may need to unwrap the foil (carefully! It's hot.) and press with tongs.
- Let roast cool for about 15 minutes then remove the cheesecloth/foil. 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 to 7 inches from broiler. Broil for 7 to 10 minutes, keeping a close eye on it, or until the skin is golden. Let rest 5 minutes, then slice and serve.
- The roast can also be shredded or sliced straight from the fridge and used in sandwiches, salads, sautes, and stir fries.
Notes
Food Processor
I use this 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, substitute extra firm and press it first. 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 ⅔ of a 16 ounce package. With pressed, extra firm tofu, use approximately ¾ of a standard 14 ounce package, or weigh out 10 ounces after pressing. 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.
C
This is my new favourite loaf. Such a better taste and texture than all others I've tried. Make this regularly now.
Maureen
Can you use tofu that was frozen? I find it gives a meat texture.
Lori
Hi Maureen, I haven't tried that with this recipe, but it should work. The only issue is that frozen tofu contains less liquid, since even more of the liquid drains away after freezing. So that will affect the moisture in the dough. You might need to add just a bit of water.
Jess
I tried it out and it came out really good except it wasn't shreddable. I followed the twist and fold instructions, so I'm not sure what happened.
mary
Hello,
Can this be made without the skin?
Lori
Hi Mary, yes it sure can. Just skip the steps related to the skin. Process the entire dough ball as instructed, twist, and then smooth the outside as shown. Hope you enjoy!
Samantha Fields
Hi! I am planning on making this for thanksgiving and am wondering how long it can sit in the fridge before the crisping part. Can it sit a few days uncooked and then a few days cooked? I made this last year too and it was a hit!!
Lori
Hi Samantha, glad you enjoyed it and plan to make it again this year!
I've never left it in the fridge uncooked for more than 1 day, but since it's going to be thoroughly cooked, I think another day or so should be okay (food safety-wise). And yes, after cooking it's no problem to let it to hang out in the fridge for a few more days.
Shae
Hello,
I was just wondering what your preferred method of reheating the roast is? My Mom just made it and we cannot wait to try it!
Thank you!
Lori
Hi Shae,
I'd say it depends on how you're serving it. Are you slicing it for sandwiches or are you feeling fancy and want to serve the roast whole? The main thing to be careful of with seitan is to not let it dry out. If I'm serving the roast whole, I just let it warm up (out of the fridge for a bit) then put it under the broiler to crisp up the skin.
But for individual servings, the microwave is the best/easiest way to reheat it because it heats it quickly without removing moisture.
I hope that helps!
Brian
After years of trying third party roasts purchased at the store, or repurposing Worthington or Cedar lake to make roasts, I'm so happy I found this, this has been a go-to recipe for the past few years.
Ravonne
Hoping to make this recipe for Thanksgiving. It looks delicious. Am I able to substitute corn starch for the tapioca starch? Also is there anything I can substitute for the toasted sesame oil?
Thank you!
Lori
Hi Ravonne, yes corn starch will work in place of tapioca. And for the toasted sesame oil, feel free to replace it with another oil or just omit it. It's there for a bit of savory flavor but it won't be a problem to leave it out. I hope you enjoy it!
Angela Watts
Hi, I’m looking to try your recipe. I was wondering if rice paper would work to get a crispy skin?
Lori
Hi Angela, I haven't tried a rice paper skin on this roast yet but I'm sure it will work. You might even want to skip the "skin" step in this recipe if you go that route. Or you could do both! The skin on this one gets nice and chewy but does crisp up a bit under the broiler. Let us know how it goes!
Sarah
Hey, love this recipe but I have a few questions.
I made it in the other, covered it in parchment first then foil with no broth. I found the “turkey” expanded and popped the tin foil open. It almost doubled in size I think, is this suppose to happen?
Thanks
Lori
Hi Sarah,
I've never had that happen, but no, it definitely shouldn't bust through the foil. Now, when you say it was "covered" in foil, do you mean you wrapped the roast itself or you just placed the seitan in a pan and covered the pan? You definitely want to wrap the roast tightly, like a tootsie roll.
I have seen people comment online about their seitan expanding a lot, similar to what you experienced (in the seitan appreciation group on facebook - are you in that group?). Anyway, it seems the general consensus is that the oven temp is too hot when that happens. Is it possible your oven runs hot? You could drop the temperature by 25 degrees F.
Another thing is to make sure the foil is really wrapped well and tightened on the ends.
Sorry you ran into trouble with it. Hope you have better luck next time!
Sarah
Hey,
Yes I rolled it in foil and it still popped open. I will try maybe turning down the temp a little next time. It’s my first time making Seitan, as I’ve only been vegan for 6 months. I’m definitely going to join that group though, what’s the official name of it?
Thanks
Lori
It's called The Seitan Appreciation Society. You'll see some amazing creations in there. 😀 Congrats on being vegan for 6 months! Keep me posted; would love to know how your next seitan attempt goes!
Stacey
I’ve been making seitan roasts for many years. I’d suggest using heavy duty foil and double wrapping. The first fold of foil should always include joining the two ends and folding several times until it is snug against your roast, then tootsie roll wrap each end. This is an amazing recipe!
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! 😀
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. 😀
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!