Vegan Seitan Turkey Roast

My vegan friend turned 27 this week and Saturday was her party. I volunteered to cook the turkey roast + gravy.

I woke up at 5 to get things cooking before heading out to coach the kids’ soccer game in below 50 degree weather. Brrrrr.

Here’s a pictorial play by play of my turkey execution.


Frugal Housewife Tip: wash and re-use parchment paper. I do it all the time and get multiple uses out of my parchment paper until it literally disintegrates. The night before I made roasted root vegetables. Parsnips, potatoes, turnips, sweet potatoes and--very obviously--beets.

Now that I have my KitchenAid stand mixer, kneading the gluten dough for 10 minutes is not as tiring.

The mixed seitan roast, uncooked.

Double recipe, divided between three loaf pans. Homemade broth will be poured on top for basting and then roasts covered for cooking.

For my vegan chicken broth, the following spices were used: turmeric powder, mustard powder, paprika, nutmeg, dried parsley, sage, rosemary, ground black pepper and thyme + salt, nutritional yeast + Braggs.

Basted and covered, in the oven everything went. The roasts need 3 hours of cooking but mine were in the oven for only 2 before we had to head out the door. Of course, mayhem ensued during those last few minutes at home when my son discovered one cleat missing. We searched and searched franticly. The car. The laundry room. Porch. Shoe rack. Closets. It was nowhere. The kid had to squeeze his big feet into last year’s size.

Off we went at 9:15 to our 10 am game in the windy shade. Off we went after the game to a birthday party at noon where a clown painted a snake on my daughter’s face and pulled a bunny out of a box. Off we went to ice cream at Sweet Dreams where even I who frequently experiences a sharp aversion to ice cream indulged in a scoop of pumpkin pie. Off we went, returning home at 3:30 in the afternoon, to my three roasts, left in the oven that was never shut off due to the last minute distraction of the missing cleat.

Fortunately and unfortunately the party was cancelled. The birthday girl’s two year old had quite a fever.

Maybe we’ll try again next week.



Filed under baking, kitchen, kitchen tips, recipes, sabjimata, seitan, vegan

10 responses to “Vegan Seitan Turkey Roast

  1. Veronnie

    Oh no. Was it badly burnt? I always check and double check my oven before leaving the house. Even if I wasn’t cooking.

  2. Tulasi devi

    I’m curious to know, were those roasts edible after all the extra baking time? love Tulasi

    • Noooooooo. Well, my husband did carve off the hard parts to reveal a soft center but it tasted pretty salty.

      I think he’s been eating it. They were so reduced in size. I should have taken a picture but I was a little frantic before I got the call that the party was cancelled and husband had already begun trying to salvage something edible from the wreckage.

  3. hotpotatomama

    My nephew is vegetarian. I will pass this recipe along to him. Thank you.

  4. Gail

    Oooo… I used this last year… thanks for sharing this again!

  5. Hello! I was here last week and saw this turkey roast and decided it was perfect. I came back to print it out and it appears the link has been removed. I would be forever indebted to you if you would email it to me!

  6. Tanya

    May I please have the seitan turkey recipe too! I am sorry I didn’t save it properly when I saw it several days ago.

    Kind regards,


    • sabjimata

      Here is the recipe. It is on a message board somewhere online. I don’t have your email Tanya so I am posting it here and hope it gets by under the radar and that I don’t go to hell for this 😉

      DRY MIX:
      2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
      1/2 c. full-fat soy flour or chickpea flour
      1/2 c. nutritional yeast flakes
      2 tsp. onion powder
      1 tsp. garlic granules
      1/4 tsp. white pepper

      WET MIX:
      12 oz. firm regular (NOT silken) tofu
      1 and 1/2 c. water
      3 T. soy sauce
      1 T. olive oil

      2 c. hot water
      1/3 c. “chicken-style” vegetarian broth powder
      2 T. olive oil
      OPTIONAL: 4 cloves garlic, crushed
      1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well

      For the Wet Mix, in a blender, blend all the ingredients until very smooth.

      Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes. (NOTE: You can knead by hand, too, but it’s tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.)

      Preheat the oven to 325 degrees F.

      The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf in an oiled 8 and1/2” x 4 and 1/2” loaf pan and press down a bit with your hand. Mix the Cooking Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further.

      Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes. The loaves should almost completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. There will be a bit of sticky “sauce” left in the bottom, which you can use to glaze the loaves. Remove from the pans and serve, or let cool. Can be frozen.

  7. Ekavali Dasi

    Now I know why we didn’t see a finished product! I’ve had many of those sort of days. Hectic! I’ve actually gone out after I’ve but a pot of milk up to boil! Very messy welcome home!

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