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Vegan Turkey Roast
Vegan Turkey Roast
Yield: 8 servings
Also makes great sandwiches!
1 gallon water
2 1/2 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1 tsp thyme
1 tbsp onion powder
1 tsp salt
2 cups vegetable broth*
1/4 cup light olive oil
1 tbsp soy sauce**
Cheesecloth (one double thick 24-inch by 16-inch piece)
2 6-inch pieces of string
1 batch uncooked stuffing (optional)
*If using the homemade vegetable broth, you may need to add salt to this recipe.
**Substitute Bragg liquid aminos if desired.
1) In a large pot, bring 1 gallon of water to a low boil.
2) In a large bowl, whisk together the gluten, yeast flakes, thyme, onion powder, and salt.
3) Add the vegetable broth, oil, and soy sauce, stir just until combined.
4) Form into a loaf shape.
5) Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string.
6) Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
7) Preheat oven to 325.
8) Take roast out of water and remove cheesecloth. Place in baking dish with prepared stuffing, if desired.
9) Bake, covered, for 30 minutes.
*** Make stuffing while turkey is simmering in the water. Cook the stuffing in the baking dish with the turkey.
Variation: Vegan Turkey with Puff Pastry
After turkey is done boiling, remove it from the water and remove cheesecloth. Roll out a piece of puff pastry so that it will cover your turkey. Cover turkey with puff pastry. Brush puff pastry with a mixture of half ketchup and half water. Sprinkle with a little bit of thyme. Bake turkey, uncovered, at 400º F. for 25 minutes.
Copyright © 2008 Brian McCarthy
December 26, 2009 | I just made this for the first time. So yummy! I used Bill's Best Chik'nish instead of the vegetable broth and I added 1 teaspoon of sage. Additionally, I reduced the oil to 1/8 cup. I could not be happier with the results. This will definately be a regular in this vegetarian household.” —Jennifer
March 26, 2009 | I made this turkey roast last night and cooked it in my pressure cooker which worked like a dream and took a third of the time! The flavor and texture were very good, rich and dense. I have a Khun Rikon pressure cooker (which I love and use daily), and I cooked it all wrapped up in the cheesecloth for 25 minutes on the second ring. After letting it cool enough to handle it, I sliced it for turkey sandwiches. I also substituted 2 Tbsp. liquid smoke for 2 Tbsp of broth and the flavor was awesome, I might even use more next time! Thanks for the great recipe!” —Rachael
January 1, 2009 | We had the roast for Christmas too, and my daughter, a picky vegan, was smitten, as was I. It was very easy, tasty, and shaved easily on the mandoline for sandwiches. Great recipe.” —
December 29, 2008 | Forgot to mention that I steamed it instead of boiling and it only took 30 minutes to finish.” —
December 29, 2008 | Thanks for this recipe Chef Brian. I made this for Christmas dinner and it was a big hit. My dad had seconds (he's a vegetarian, but doesn't eat commercial seitan products very often because he hasn't liked the taste). I left out the oil (i omit oil where ever possible) and added an equal amount of sage wtih the thyme. Delish! We'll be making this again. ” —
November 29, 2008 | Had great fun making it. Used Poultry Seasoing with the Thyme. It all went as planned. Much too easy. thank you...” —
November 28, 2008 | This was super easy to make and turned out really well for my Thanksgiving. It has a good texture and goes nicely with gravy and cranberry sauce.” —
June 5, 2010 | I have a miele steam oven. Can I use the steam oven instead of boiling the seitan? Does anyone have any experience using a steam oven to make seitan?” —Gail