Vegan Seitan Turkey Roast
This recipe for vegan seitan turkey roast is perfect for Thanksgiving Day. The seitan roast is made with wheat gluten, which gives it a chewy texture that resembles meat. It is flavored with sage, Rosemary, thyme, and vegan chicken spices. Best of all, stuffed with vegan butter sauce!
Ingredients
Seitan:
- 8 oz. chicken stock vegan
- 1 1/2 cup chickpeas drained and rinsed
- 2 tbsp soy sauce for soy-free option use coconut amino
- 3 tbsp olive olive
- 2 1/2 tsp spice vegan; chicken spice, homemade or store-bought
- 1 tsp thyme
- 1 tsp sage dried
- 3 tbsp nutritional yeast
- garlic powder adjust to taste
- onion powder adjust to taste
- 1 ½ cups wheat gluten vital
Vegan Butter Sauce:
- 4 cup butter vegan
- 1 1/2 tsp spice vegan; chicken spice, homemade or store-bought
- 2 tbsp soy sauce for soy-free option use coconut amino, or any soy-free
- 1 1/2 tsp Rosemary dried
- 2 tbsp lemon juice
- 1 1/2 tsp sage
- 2 tbsp maple syrup
- 1 1/2 tsp thyme
- garlic powder
Instructions
To make the seitan:
- In a food processor, mix until smooth the vegan chicken stock, chickpeas, soy sauce, olive oil, vegan chicken spice, thyme, sage, nutritional yeast, garlic powder, and onion powder.
- Transfer the mixture into a large mixing bowl, then add the wheat gluten. Mix them well until the dough forms.
- Knead the dough for 10 minutes or until the dough is fluffy and soft. Using your hands, make a shape like a loaf.
- Wrap the dough with foil and steam the seitan dough for 1 hour. Remove from the steamer and allow to cool for 30 minutes before removing the foil.
Meanwhile, make the vegan butter sauce:
- Over medium-high heat, melt the butter then add the soy sauce, lemon juice, maple syrup, vegan chicken spice, Rosemary, sage, thyme, and garlic powder. Stir to combine. Cook them for 10 minutes.
Bake and serve!
- Preheat the oven to 350°F and lightly oil the roasting dish.
- In a roasting dish, place the steamed seitan and pour and coat half of the prepared vegan butter sauce on it.
- Bake for 30 minutes. After 15 minutes pour again with prepared vegan butter sauce and continue roasting.
- Serve with roasted veggies and garnished with fresh Rosemary and drizzled with remaining vegan butter sauce.
Notes
Ingredient Tips
- To make this soy-free, feel free to substitute the soy sauce with coconut amino. Also, vegan chicken spice and vegan chicken stock are available in the supermarket just look for an organic, any brand will do. If seitan is not your thing, alternatively use tofu as they also have a meaty texture.
- They can be stored in an airtight container in the refrigerator for up to one week. When ready to serve, seitan can be sliced and served cold or heated and served warm.
- Served warm with roasted vegetables.
- It also pairs well with a vegan sandwich or thanksgiving wrap.
- Heated and served warm as part of a soup or stew.
Nutrition
Calories: 242kcalCarbohydrates: 19gProtein: 21gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 543mgPotassium: 321mgFiber: 3gSugar: 9gVitamin A: 190IUVitamin C: 2mgCalcium: 160mgIron: 2mg
Tried this recipe?Let us know how it was!