Make your own vegan turkey for Thanksgiving! It's moist and tender and can be baked OR cooked in the Instant Pot. Slice the roast or shred it for sandwiches and other dishes.
Broth (only needed if baking wrapped in cheese cloth):
approx. 2cupsvegetable 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 (190 g), and process for 1 minute.
Remove dough from food processor, and place on a work surface. Shape into a rectangle. Cut into 4 somewhat equal-size pieces. Select the smallest one; this will be the "skin."Set that piece aside. Return the other 3 to the food processor, and process for 1 minute. Transfer 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 smooth. Set aside.
Shape the larger piece of dough into a log. Twist it until it begins to break or resist (see photos). 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 larger than the roast (doesn't have to be perfect). 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 roast is completely encased. Try to avoid creating air bubbles between the skin and roast.
Rub refined coconut oil onto the skin. 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 and heavy duty aluminum foil, OR heavy duty foil sprayed 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. Or if wrapping in foil, make sure the piece is large enough to wrap around the roast twice. Use two pieces of foil if necessary, and wrap as snugly as you can. Then twist the ends closed like a tootsie roll wrapper. Choose a cooking method...
Instant Pot (wrapped in cheesecloth):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 1 ½ inches 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. 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 heavy duty foil): No need for any cooking liquid. Preheat oven to 350 degrees F. Make sure the foil is tightly sealed around the seitan turkey. 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 (careful it's hot!) and press with tongs.
Let the roast cool for 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 rest at room temperature to remove the chill, then complete the step below.
Before serving:
Preheat the oven to 350 degrees F. Place the vegan turkey in a roasting pan with just enough broth to cover the bottom of the dish. Cover the entire dish and bake for about 15 minutes. Stir together the ingredients for the glaze.
Remove the roast from the oven. Arrange the top oven rack so the top of the roast will be about 7 inches from the broiler. Preheat broiler to 500 degrees F. Brush the glaze onto the roast. Keeping an eye on it, broil uncovered for 5 to 8 minutes, or until golden brown. Let rest 5 minutes, then slice and serve.
Vegan turkey can also be shredded or sliced straight from the fridge and used in sandwiches, salads, sautes, and stir fries.
Video
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.SubstitutionsTofu - Do not use a soft or silken tofu. If at all possible use vacuum-packed SUPER firm tofu for this roast. Otherwise 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).Storing - 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.