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Vegan Turkey Roast with Seitan and Stuffing Recipe

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If you’ve been searching for a show-stopping centerpiece that’s completely plant-based, cozy, and packed with flavor, I have just the thing for you. This Vegan Turkey Roast with Seitan and Stuffing Recipe has quickly become a favorite in my kitchen for holiday gatherings and special dinners alike. It’s surprisingly easy to pull off, and the result? A hearty, juicy roast that even meat-eaters rave about. Ready to impress everyone without dreading hours in the kitchen? Let’s dive in.

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Why You’ll Love This Recipe

  • Deliciously Meaty Texture: Thanks to seitan’s gluten, this roast has that perfect chewiness you crave in a “turkey.”
  • Flavor-Packed and Aromatic: The blend of herbs, miso, and roasting broth infuses deep, comforting flavors every bite.
  • Impressive but Manageable: This dish looks gourmet but is surprisingly straightforward to make for all skill levels.
  • Shows Up Everyone at the Table: Vegan or not, your guests will definitely ask for seconds.
A close-up view of a cooked rolled meat dish sliced neatly on a white plate with green beans and orange carrot sticks on the side. The dish shows three layers: the outer layer is golden brown with a crispy texture, the middle layer is thick and smooth, light beige in color, and the inner layer features a seasoned stuffing with a coarse, mixed texture in a light brown shade. The slices reveal the stuffed center clearly, with the whole roll resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Vegan Turkey Roast with Seitan and Stuffing, plant-based holiday main dish, vegan holiday centerpiece, vegan seitan roast recipe, vegan stuffing side dish this …

Ingredients You’ll Need

The magic behind this Vegan Turkey Roast with Seitan and Stuffing Recipe lies in the harmony of its ingredients. From silken tofu that keeps the seitan moist to the rice paper that seals in all those yummy juices — each component plays a crucial role. Here’s what you’ll want to have on hand before starting.

Flat lay of silken tofu with its smooth, creamy white texture, bright orange peeled carrot chunks, fresh green sprigs of thyme and rosemary, quartered purple-red onion pieces, pale green celery stalks cut into segments, a halved head of garlic showing its soft white cloves, vibrant bay leaves in rich forest green, and light brown sugar crystals scattered gently around, all arranged naturally with delicate layering and contrasting shapes, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Vegan Turkey Roast with Seitan and Stuffing, plant-based holiday main dish, vegan holiday centerpiece, vegan seitan roast recipe, vegan stuffing side dish
  • Flaky sea salt: Gives great seasoning and texture, especially for the turkey rub and dough.
  • Soft brown sugar: Adds subtle sweetness that balances the herb and spice blend.
  • Paprika: For warmth and that gorgeous color on the outside of the roast.
  • Herbs like thyme, rosemary, and sage: These dried and fresh herbs bring that classic “holiday roast” aroma and flavor.
  • Silken tofu: The secret to a tender, moisture-rich seitan inside.
  • Vegetable oil (neutral flavored): Sunflower or canola oil works best to keep tastes clean.
  • White miso paste: This adds umami depth without overpowering the other flavors.
  • Rice vinegar: Brightens the dough, balancing richness.
  • Vital wheat gluten: The protein-packed star that gives seitan its firm, chewy texture.
  • Vegan stuffing: Your choice of stuffing adds an extra holiday touch right in the center.
  • Rice paper sheets: Used to wrap the roll tightly, locking in moisture during roasting.
  • Vegetable stock and aromatics: Garlic, onion, carrot, celery plus herbs create a flavorful roasting broth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Vegan Turkey Roast with Seitan and Stuffing Recipe is. You can easily tweak it to suit your taste, dietary preferences, or what you have in the pantry. I often play around with the stuffing or herbs depending on the season or event.

  • Stuffing Variations: I’ve swapped classic herb stuffing for cranberry-walnut or mushroom-based versions. They all bring their own charm and flavors!
  • Herbal Twist: Feel free to add smoked paprika or even a pinch of cayenne if you like a little heat—I tried that once for a winter party and it was a hit.
  • Gluten-Free Option: Although this recipe centers on seitan, you can offer a complementary nut roast for anyone avoiding gluten.
  • Make It Mini: I sometimes make smaller individual rolls using the same method for easier portioning or to serve buffet-style.

How to Make Vegan Turkey Roast with Seitan and Stuffing Recipe

Step 1: Mix the Turkey Rub

Start by combining all the ingredients listed for the turkey rub in a small bowl. This rub is what gives the roast that classic roasted herb crust so don’t skip it! Once mixed, set it aside—you’ll use it towards the end to coat the seitan roll before roasting. I like to prepare this first so the flavors meld nicely while I blend the dough.

Step 2: Blend the Moist Base

Pop the silken tofu, oil, sea salt, miso paste, rice vinegar, and garlic powder into a high-speed blender and blend until completely smooth. I remember the first time I tried this – I was surprised how creamy and rich the mixture became! Smoothness is key here because any lumps can make the texture off, so if needed, pass it through a fine sieve. Trust me, it’s worth that little extra effort.

Step 3: Add Vital Wheat Gluten and Form Dough

Return the blended tofu mix to the blender with the vital wheat gluten. Blend briefly until you get a rough dough. Then, let it rest for 10 minutes—this relaxation time is crucial for the gluten to develop and achieve the perfect chewiness. After resting, blend again for about 2 minutes until the dough feels stretchy and gummy. At this stage, it should hold together firmly but still be pliable.

Step 4: Assemble the Roast

Transfer the dough to your work surface and press it into a rectangle. Lay a line of vegan stuffing down the center—this surprises everyone with an inside twist. Then carefully roll the dough into a cylinder, enclosing the stuffing neatly. It’s just like wrapping up a big holiday gift! To lock everything in, soak each sheet of rice paper briefly in water and wrap the entire roll snugly with four sheets, layering as you go. This traps moisture and helps the roast hold its shape during cooking.

Step 5: Season and Wrap

Keeping the rice paper intact, sprinkle the surface generously with your turkey rub. Use your fingers to rub the seasonings all over for an even coating. Then wrap your roast tightly first in baking parchment (think Christmas cracker style) and again in muslin or cheesecloth like a burrito. Tie securely with kitchen twine both lengthwise and widthwise. This step feels fancy, but it’s what gives you that traditional roast shape and ensures nothing unravels while cooking.

Step 6: Roast in Broth

Place your coated vegan turkey roast inside a large Dutch oven. Fill it with the roasting broth ingredients—vegetable stock, fresh herbs, bay leaves, garlic, onion, carrot, celery, salt, and brown sugar—and cover. Roast at 170°C (around 340°F) for 45 minutes. After this, carefully turn the roast to the other side, cover again, and roast for another 45 minutes. This slow roasting in broth infuses moisture and flavor, making sure your seitan stays tender and succulent.

Step 7: Unwrap and Finish Roasting

After two roasting sessions, remove the Dutch oven from the oven and carefully unwrap the muslin and parchment using scissors to snip the twine. Return the roast to the remaining broth, brush the top with the flavorful liquid, then roast uncovered for an additional 20 minutes. This step crisps up the outside just enough for that perfect seared appearance and texture. You’ll love the aroma that fills your kitchen during this final stage.

When done, let the roast cool slightly before slicing thinly. Serve it up with your favorite sides and vegan gravy for a meal that your whole crew will adore.

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Pro Tips for Making Vegan Turkey Roast with Seitan and Stuffing Recipe

  • Use High-Speed Blender: A powerful blender ensures your tofu and miso base is ultra-smooth, which sets the stage for a perfect seitan texture.
  • Don’t Skip the Resting Time: Letting the dough rest before the second blend helps gluten develop for chewiness—this was a game-changer for me!
  • Rice Paper is Your Best Friend: Wrapping in rice paper seals moisture in and prevents drying during roasting—making your roast juicy every time.
  • Baste for Extra Flavor: Don’t forget to baste the roast with broth during the last roasting step to build layers of taste and shine.

How to Serve Vegan Turkey Roast with Seitan and Stuffing Recipe

Vegan Turkey Roast with Seitan and Stuffing Recipe - Serving

Garnishes

I love dusting the sliced roast with a bit of fresh chopped parsley and some cracked black pepper right before serving. It adds a bright pop of color and freshness that lightens up the rich seitan beautifully. Sometimes, a drizzle of homemade vegan gravy or cranberry sauce takes it to another level—totally optional but oh so good.

Side Dishes

My absolute favorite sides with this vegan turkey roast are creamy mashed potatoes and roasted Brussels sprouts. A sweet potato casserole or maple-glazed carrots bring a lovely seasonal sweetness that pairs perfectly here. I also like serving it with homemade vegan stuffing on the side, even though there’s already stuffing inside the roast—it never hurts to have extra!

Creative Ways to Present

For holiday dinners, I’ve wrapped the roast in fresh rosemary sprigs tied around the twine for an herby wreath look. Another time, I served slices on a platter lined with baby arugula and sprinkled pomegranate seeds on top for a festive pop of color. You can really make this vegan turkey the centerpiece it deserves to be with some simple garnishes!

Make Ahead and Storage

Storing Leftovers

Leftover slices keep beautifully in an airtight container in the fridge for up to 4 days. I always make sure to keep some of that roasting broth separate to drizzle over leftovers before storing to keep the pieces moist.

Freezing

I’ve frozen the whole roast wrapped tightly in foil and plastic wrap with great results—just thaw it overnight in the fridge before reheating. You can also slice and freeze portions individually, so you can pull out just what you need for quick meals later.

Reheating

When reheating, I prefer using the oven at a low temperature (~150°C/300°F) wrapped loosely in foil with a bit of vegetable broth splashed on top. This keeps the seitan soft and flavorful. Microwaving works in a pinch, but you might lose a bit of that roasted texture.

FAQs

  1. Can I make the vegan turkey roast without stuffing?

    Absolutely! The stuffing adds a festive touch and extra flavor inside, but you can skip it if you want a simpler roast or have dietary preferences. The seitan will still be delicious and hearty on its own.

  2. What can I substitute for vital wheat gluten?

    Vital wheat gluten is essential for that seitan texture, so unfortunately, there isn’t a direct substitute. If you need a gluten-free alternative, you might consider a nut roast or lentil loaf instead for a similar role.

  3. How long can I prepare this vegan turkey roast ahead of time?

    You can make the seitan dough and form the roast up to a day ahead, then store it wrapped in the fridge. Roast fresh on the day you plan to serve for the best texture and flavor.

  4. Can I add other spices to the turkey rub?

    Of course! Feel free to play with the rub based on your taste—smoked paprika, ground coriander, or even a pinch of chili flakes can add your own signature twist.

Final Thoughts

This Vegan Turkey Roast with Seitan and Stuffing Recipe has become more than just a meal for me—it’s a way to bring everyone together, vegan or not, around a beautiful centerpiece that shows plant-based food can be festive, hearty, and oh-so-delicious. I hope you enjoy making it as much as I do, and that it earns a spot at your holiday table or any time you want to celebrate. Trust me, once you try it, you’ll be hooked just like my family and friends were!

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Vegan Turkey Roast with Seitan and Stuffing Recipe

4.6 from 115 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours
  • Yield: 10 servings (with leftovers)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan
Print Recipe

Description

This Vegan Turkey Roast is a delicious and hearty plant-based alternative to traditional turkey, made with seitan and a flavorful blend of herbs and spices. Wrapped in rice paper and simmered in a savory vegetable broth, this roast is moist, tender, and perfect for festive occasions or holiday meals.

Ingredients

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

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, white wine vinegar)
  • 1 teaspoon garlic powder
  • 380 g vital wheat gluten
  • ½ batch vegan stuffing (see notes for recipe link)
  • 4 sheets rice paper (for summer rolls)

Roasting Broth

  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 4 sprigs rosemary
  • 1.5 litres boiling hot vegetable stock
  • 1 teaspoon fine sea salt
  • 2 tablespoon light brown sugar
  • 1 head garlic, sliced in half
  • 1 onion, quartered
  • 1 carrot, peeled and quartered
  • 2 stalks celery, quartered

Instructions

  1. Prepare 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.
  2. Blend Turkey Mixture: Preheat oven to 170 °C. Place silken tofu, vegetable oil, flaky sea salt, white miso paste, rice vinegar, and garlic powder into a high-speed blender. Blend until completely smooth. If needed, strain through a fine mesh sieve for extra smoothness.
  3. Make Seitan Dough: Return the blended mixture to the blender and add vital wheat gluten. Pulse until a rough dough forms. Stop and let it rest for 10 minutes. Blend again for about 2 minutes until the mixture becomes stretchy and gummy.
  4. Shape the Roast: Remove dough from blender and press into a rectangle. Add vegan stuffing in a line down the center, then roll dough into a cylinder to encase the stuffing. Set aside.
  5. Wrap in Rice Paper: Soak each rice paper sheet briefly in water to soften. Lay each sheet over the rolled seitan to cover it completely, repeating until fully wrapped.
  6. Apply Turkey Rub: Sprinkle the turkey rub evenly over the rice paper wrapped seitan and gently rub it in with your fingers for full coverage.
  7. Wrap in Parchment and Cloth: Cut a rectangle of baking parchment and a larger piece of muslin or cheesecloth. Wrap the seitan first in parchment, twisting the ends like a Christmas cracker. Then wrap it again snugly in muslin or cheesecloth like a burrito. Tie securely with twine lengthwise and widthwise, forming a tight roast shape.
  8. Prepare Roasting Broth and Roast: Place the wrapped vegan turkey roast in a large Dutch oven. Add bay leaves, fresh thyme, rosemary, boiling vegetable stock, sea salt, brown sugar, garlic, onion, carrot, and celery. Cover with the lid and roast in the oven for 45 minutes.
  9. Rotate Roast: Remove lid and carefully turn the roast so the opposite side is submerged in the broth. Replace lid and continue roasting for another 45 minutes.
  10. Baste and Finish Roasting: Remove Dutch oven from oven. Take out the roast carefully, snip the twine, and unwrap muslin. Return the seitan to the remaining broth in Dutch oven, brush the top with broth to baste, and return uncovered to oven for a final 20 minutes to brown the surface.
  11. Serve: Remove the roast and slice it thinly. Serve with your favorite vegetables and vegan gravy for a festive main dish.

Notes

  • This recipe uses vegan stuffing in the center for added flavor and texture, but the stuffing can be omitted if preferred.
  • The rice paper wrapping helps keep the roast moist and hold its shape during cooking.
  • Ensure use of a neutral flavored vegetable oil like sunflower, canola, or rapeseed to avoid overpowering flavors.
  • The broth ingredients create a rich, savory base that infuses the seitan during roasting for depth of flavor.
  • For best texture, allow the dough to rest between blending steps to develop gluten structure.

Nutrition

  • Serving Size: 1 slice (approx. 150g)
  • Calories: 220 kcal
  • Sugar: 5 g
  • Sodium: 580 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 0 mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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