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Vegan Turkey Roast, vegan recipe

Vegan Turkey Roast

A seitan roast shaped into a loaf, seasoned like a holiday turkey, baked wrapped in foil until firm, then unwrapped and browned with a maple-herb glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the roast
  • 2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 cup vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 3 garlic cloves, minced
For the glaze
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon garlic powder

Method
 

Make and shape the roast
  1. In a large bowl, whisk together the vital wheat gluten, nutritional yeast, sage, thyme, and rosemary.
  2. In a separate bowl, whisk together the vegetable broth, soy sauce, olive oil, tomato paste, and minced garlic until the tomato paste dissolves.
  3. Pour the wet mixture into the dry mixture and stir with a fork until it forms a shaggy dough, then knead it right in the bowl for about 3 minutes, until it feels tight and elastic.
  4. Shape the dough into a short, thick loaf, roughly the size of a small roast. Wrap it tightly in a large sheet of foil, twisting the ends closed like a candy wrapper so it holds its shape as it bakes.
Bake, glaze, and brown
  1. Preheat the oven to 350°F (175°C). Place the foil-wrapped roast on a baking sheet and bake for 45 minutes.
  2. While the roast bakes, whisk together the olive oil, maple syrup, sage, and garlic powder for the glaze.
  3. Carefully unwrap the roast (it will release some steam) and set it directly on the baking sheet. Brush the glaze generously over the top and sides.
  4. Return the unwrapped, glazed roast to the oven and bake for another 15 to 20 minutes, until the outside is deeply browned and slightly firm to the touch.
  5. Let the roast rest for 10 minutes before slicing - like any roast, it firms up and holds together better once it's had a few minutes to settle.

Notes

This roast keeps in the fridge for about 4 days, tightly wrapped, and it slices well cold for sandwiches. To reheat a full portion, a covered dish in a 300°F oven for about 15 minutes warms it through without drying out the outside the way a microwave can.