My family was absolutely blown away by how incredible this turned out. The texture, the flavor, the presentation – everything about this recipe is next level. ‘m about to show you exactly how to make the seitan turkey roast that will become your new holiday tradition!

My family couldn’t stop eating this seitan turkey roast – and now I’m sharing the recipe that made them beg for more!

Look at this perfect seitan turkey roast.!

My family couldn’t stop eating this seitan turkey roast – and now I’m sharing the recipe that made them beg for more!After months of perfecting this recipe, I finally created the seitan turkey roast that hits every single note. The texture is spot-on, the flavors are incredible, and the presentation is absolutely stunning. My family was so impressed, they’re already asking me to make it again for the next gathering! What makes this recipe a game-changer: Perfect seitan texture that’s meaty and satisfying. Golden-brown crispy exterior with tender interior. Herb-packed seasoning blend that creates authentic flavors. Make-ahead friendly for stress-free holiday prep. Impressive presentation that’s perfect for special occasions.

This seitan turkey roast proves that plant-based holiday meals can be just as satisfying and delicious as traditional ones. Whether you’re hosting vegan guests or just want to try something new, this recipe delivers on every level.

Print

Vegan Seitan Turkey

Recipe by What I Tasted
Servings

8

servings
Prep time

15

minutes
Cooking time

2

hours 

15

minutes

Ingredients

  • Wet Mix

  • Soy Milk: 1 Cup

  • Dried Mushroom: 1/2 Cup

  • Onion, yellow: 1

  • Garlic Cloves: 3

  • Vegetable Stock: 1/2 Cup

  • Chickpeas, cooked: 1/4 Cup

  • Tofu: 4 Oz

  • Miso, white: 3 Tbsp

  • Maple Syrup: 2 tsp

  • Tarragon: 1 Tbsp

  • Thyme: 1 Tbsp

  • Rosemary: 1 tsp

  • Sage: 1 tsp

  • Cayenne Pepper: 1 tsp

  • Salt: 2 tsp

  • Pepper: 1 tsp

  • Dry Mix

  • Vital Wheat Gluten: 2 3/4 Cup

  • Chickpea Flour: 1/2 Cup

  • Nutritional Yeast: 2 Tbsp

  • Rub

  • Dried Herbs: 4 Tbsp

  • Cayenne Pepper: 1 tsp

  • Onion Salt: 1/2 tsp

  • Broth

  • Vegetable Stock: 6 Cups

  • Rosemary: 2 sprigs

  • Thyme: 2 Sprigs

  • Onion, yellow: 1

  • Dried Mushroom: 1/4 Cup

  • Bayleaf: 2

  • Garlic Cloves: 4

  • Salt and Pepper

Directions

  • Blend all items from wet mix into a thick paste.
  • Mix all dry mix items together.
  • Knead the wet and dry together and then shape the mixture.
  • Roll the mixture into the rub.
  • Wrap the mixture covered in rub in the cheesecloth.
  • Combine all broth ingredients.
  • Cook the roast in the broth for 2 hours.

Recipe Video