This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
📖 Make vegan turkey roast!
Preparing a vegan Turkey Roast!
The recipe as written is meant to make a “loaf” - however, I got a couple of requests if the shape of the turkey can be replicated, and the answer is yes! It can. You’ll need 3x the amount of ingredients as written above. Then follow instructions below to get them into a turkey shape!
Replicate holiday flavors at home with versatile options. You can make a simple loaf, or a stuffed turkey roast that looks like a real turkey! Easy to make and cheaper than store bought and tastes 100x better! Detailed, step-by-step instructions that are helpful regardless of whether you’re making this for the first time or the 10th! Great for leftovers. Save this to use as vegan meat for sandwiches (and that’s after you have a delicious family dinner with plant-based ingredients that everyone will love)
For the seitan: canned chickpeas, vital wheat gluten, nutritional yeast, vegan bouillon and broth (see notes below), olive oil, soy sauce, garlic and onion powder, dried oregano, poultry seasoning, white miso paste, and salt. To make crispy skin, you’ll need rice paper sheets (this is optional). For the basting liquid to oven-roast the turkey: broth, olive oil, soy sauce, dried oregano and ground black pepper. Or to brown loaf on stovetop: simply vegan butter and soy sauce. This part is optional, but makes a difference!
👩🏽🍳 Expert Tip: If you’re stuffing the turkey, stuff just the central “large” part (versus the legs and arms) just like you would a real turkey. To do this, roll the dough into a circular shape. Place stuffing in the middle and roll into a large log.
Steam the turkey!
Pick up a large Dutch oven or pot and a steamer basket. Wrap your turkey meatloaf first in parchment paper, then in foil and place it in on the steamer basket. Wrapping in parchment paper helps avoid the aluminum foil from leaching. Then pour at least 3 cups of broth into the bottom of the pot, bring to a boil and lower heat to steam for at least one hour. Once the turkey is steamed, brush the turkey log or each individual component with the basting liquid. Then, wrap the rice paper around the log or each individual component.
🍴 Make-ahead, storage and reheating
Make ahead: You can make the turkey meat and let it steam for an hour. Then, cool and refrigerate in an airtight container. Then, when ready to serve, remove from the fridge, wrap in foil, and roast in oven at 350°F for 30 minutes to warm. Then follow the rest of the instructions for basting and browning.
Dinner rolls (vegan or vegetarian) Cranberry sauce (three ways!) Vegan stuffing Smothered garlic green beans Instant pot spinach and artichoke dip Crispy garlic smashed potatoes Instant pot mashed potatoes (or stovetop cheesy mashed potatoes)
You can store the turkey in the fridge for a couple of days in an airtight container. You could freeze the turkey, but I don’t recommend that. If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
