I spent three weeks perfecting this vegan turkey recipe, testing different protein bases and cooking methods until I created something that’s not just a substitute – it’s genuinely better than traditional turkey. Today I’m showing you exactly how to make this incredible plant-based centerpiece that has amazing texture, rich flavor, and will be the star of your holiday table. This isn’t just another seitan recipe – I’ve cracked the code on creating layers of different textures that give you the perfect turkey experience. We’re talking about a homemade protein base that’s juicy, tender, and packed with flavor that elevates your entire meal. By the end of this video, you’ll have a recipe that will completely transform your holiday celebrations.

This is the most amazing vegan turkey you can serve this year!

Welcome back to What I Tasted! Today I’m taking on the ultimate plant-based challenge with my vegan turkey recipe that proves homemade seitan can be absolutely incredible. After weeks of testing different protein bases, seasonings, and cooking methods, I’ve created a turkey that delivers on both taste and texture. In this video, you’ll learn my step-by-step method for creating multiple seitan layers that mimic different turkey textures, the secret seasoning blend that creates rich, savory flavor, and the cooking technique that keeps it perfectly juicy. This recipe shows why plant-based holiday meals can be even more satisfying than traditional ones. Whether you’re planning a vegan Thanksgiving feast or just want to try an amazing seitan recipe, this plant-based turkey will exceed your expectations. Subscribe for more elevated plant-based comfort food recipes!

Seitan Turkey
Print

Seitan Turkey

Recipe by What I Tasted
Servings

8

servings
Prep time

10

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

20

minutes

The tastiest vegan turkey roast that you can serve on your table!

Ingredients

  • Dry Ingredients

  • Vital Wheat Gluten: 2 Cups

  • Flour: 1/4 Cup

  • Onion Powder: 4 tsp.

  • Garlic Powder: 2 tsp.

  • Blender Ingredients

  • Tofu, extra firm: 10 Oz.

  • Water: 1 1/2 Cups

  • Oil: 2 Tbs.

  • Miso Paste, white: 2 Tbs.

  • Salt: 1 tsp.

  • Umami Seasoning: 2 tsp.

  • Nutritional Yeast: 2 tsp.

  • Poultry Seasoning: 1 tsp.

  • Simmering Liquid

  • Water: 8 Cups

  • Onion, yellow: 2

  • Celery: 4

  • Carrots: 2

  • Parsley: 1/2 Cup

  • Garlic: 8-10 cloves

  • Nutritional Yeast: 1/3 Cup

  • Tamari Sauce: 2 Tbs.

  • Salt: 1 1/2 Tbs.

  • Maple Syrup: 1 Tbs.

  • Thyme: 8-12 sprigs

  • Sage: 1 Tbs.

  • Rosemary: 3-4 sprigs

  • Bay Leaves: 2-3

  • Peppercorns: 2 tsp.

  • Pan Cooking Glaze

  • Butter: 3 Tbs.

  • Liquid Aminos: 1 Tbs.

  • Simmering Broth: 1/4-1/2 Cup

  • Rosemary: 1 tsp.

  • Sage: 1 tsp.

  • Thyme: 1 tsp.

  • Pepper: to taste

Directions

  • Mix together dry ingredients.
  • Blend together wet ingredients.
  • Blend together wet and dry ingredients.
  • Shape the turkey and wrap in foil or other alternative.
  • Cook at 350 degrees for 1 hour.
  • Add all simmering ingredients to a pot and bring to a boil between 195 and 205 degrees.
  • Add the oven cooked turkey to the pot for 1 hour.
  • Add the cooking glaze to a skillet and get the ingredients hot.
  • Brown up the turkey over the cooking glaze on all sides.
  • Finish by plating with some of the pan glaze and gravy of your choice.

Recipe Video