Description
This vegan turkey roast is a delicious and hearty plant-based alternative to traditional turkey, made from seitan and silken tofu. Infused with a flavorful mixture of herbs and spices, wrapped in rice paper, and slow-roasted in a savory vegetable broth, it offers deliciously tender slices perfect for holiday meals or special occasions. The inclusion of a vegan stuffing center adds a comforting touch, making this roast a satisfying centerpiece for any festive table.
Ingredients
Scale
For the Turkey Rub
- 1 tablespoon flaky sea salt
- 1 tablespoon soft brown sugar
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- ½ tablespoon dried thyme
- ½ tablespoon dried rosemary
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Turkey
- 700 g silken tofu
- 6 tablespoon vegetable oil (neutral flavored: sunflower, rapeseed, canola)
- 2 teaspoon flaky sea salt
- 2 tablespoon white miso paste
- 2 teaspoon rice vinegar (or apple cider vinegar or white wine vinegar)
- 1 teaspoon garlic powder
- 380 g vital wheat gluten
- ½ batch of vegan stuffing (see notes)
- 4 sheets of rice paper (used for summer rolls)
For the Roasting Broth
- 3 bay leaves
- 4 sprigs of fresh thyme
- 4 sprigs of rosemary
- 1.5 litres boiling hot vegetable stock
- 1 teaspoon fine sea salt
- 2 tablespoon light brown sugar
- 1 head of garlic, sliced in half
- 1 onion, quartered
- 1 carrot, peeled and quartered
- 2 stalks of celery, quartered
Instructions
- Make the Turkey Rub: In a small bowl, combine flaky sea salt, soft brown sugar, paprika, ground black pepper, dried thyme, dried rosemary, dried sage, garlic powder, and onion powder. Mix well and set aside.
- Prepare the Turkey Mixture: Preheat your oven to 170 °C. In a high-speed blender, combine silken tofu, vegetable oil, flaky sea salt, white miso paste, rice vinegar, and garlic powder. Blend until completely smooth. If necessary, pass the mixture through a fine mesh sieve to remove any remaining lumps.
- Add Vital Wheat Gluten: Return the smooth mixture to the blender and add the vital wheat gluten. Blend until a rough dough forms. Stop the blender and let it rest for 10 minutes. Blend again for about 2 minutes or until the dough becomes stretchy and gummy.
- Shape and Stuff the Seitan: Remove the dough from the blender and press it into a rectangle. Place the vegan stuffing in a line down the center of the rectangle. Carefully roll the dough into a cylinder, enclosing the stuffing. Set aside.
- Wrap with Rice Paper: Fill a wide bowl with water. Dunk a sheet of rice paper a few times until it becomes lightly moistened. Lay the rice paper over the rolled seitan. Repeat with the remaining three sheets until the seitan is completely covered.
- Apply the Turkey Rub: Without removing the rice paper, sprinkle the turkey rub evenly over the surface of the wrapped seitan. Gently spread the rub across the entire surface using your fingers.
- Wrap in Parchment and Muslin: Cut a rectangle of baking parchment and a larger piece of muslin or cheesecloth. Wrap the seitan tightly in the parchment, twisting the ends to seal like a Christmas cracker. Then wrap it again in muslin or cheesecloth like a burrito. Tie it securely around the length and width with kitchen twine, forming the shape of a regular turkey roast.
- Prepare to Roast: Place the wrapped vegan turkey roast in a large Dutch oven. Add bay leaves, fresh thyme, rosemary sprigs, boiling vegetable stock, fine sea salt, light brown sugar, halved garlic head, quartered onion, peeled and quartered carrot, and quartered celery stalks to the pot. Cover with a lid and place in the preheated oven.
- First Roasting: Roast for 45 minutes with the lid on.
- Rotate and Continue Roasting: Carefully lift the lid and rotate the roast so the opposite side is submerged. Cover with the lid again and roast for an additional 45 minutes.
- Baste and Finish Roasting: Remove the Dutch oven from the oven. Carefully remove the vegan turkey roast, snip the twine, and unwrap the muslin. Return the roast to the remaining broth in the Dutch oven. Brush the top with broth to baste. Return to the oven uncovered and roast for a further 20 minutes to brown the surface.
- Serve: Slice the vegan turkey roast thinly and serve with your favorite vegetables and gravy.
Notes
- This recipe includes stuffing in the center of the roast for added flavor but can easily be made without it if preferred.
- Rice paper wrapping helps keep the seitan moist and helps maintain shape during roasting.
- Neutral flavored oils such as sunflower, rapeseed, or canola are recommended to avoid overpowering the flavor.
- The roasting broth with herbs and vegetables imparts a rich, savory flavor to the seitan as it cooks.
- The recipe yields approximately 10 servings and makes for great leftovers.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
