Vegan Turkey Roast from Scratch! Easy to Make Ahead of Time :)

Hi! I followed this recipe by It Doesn’t Taste Like Chicken pretty closely, only swapping in “chicken-less broth concentrate” in place of the vegetable broth powder the recipe calls for. 

Here’s a helpful recipe video. 

INGREDIENTS: 

For the roast:

1 (14 oz/ 396 g) package firm tofu, drained 

3 tablespoons nutritional yeast

2 tablespoons water

1 tablespoon white miso paste

2 teaspoons onion powder

2 teaspoons vegetable broth powder

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon dried thyme leaves

¼ teaspoon ground sage

1 ½ cups vital wheat gluten

For the crispy skin:

¼ cup vegan butter, melted

4 cloves garlic, minced or pressed

1 ½ teaspoons soy sauce or ½ teaspoon salt

½ teaspoon dried thyme leaves

¼ teaspoon black pepper

1 sheet rice paper

DIRECTIONS: 

Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to a food processor. 

Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly.

Place your ball of seitan on a sheet of aluminum foil. Pat the ball into the shape you desire. Wrap the foil around the ball securely. 

Fill a large pot with several inches of water and place a steamer basket inside. Steam your ball of seitan for 1 hour, or until the seitan's internal temperature reaches at least 160°F (71°C). If the temperature goes higher, that's perfectly fine!

During steaming, the seitan will expand and become tight in the foil. Let it cool completely or overnight in the fridge. You can store the seitan in the fridge for up to 3 days or freeze it for longer storage. 

For the crispy skin and to finish the roast (I did this the next day): 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 

In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper. 

Remove the foil from the cooled seitan and place it on the baking sheet. Brush generously with the butter-garlic mix. Run the rice paper underwater and allow it to soften for about 30 seconds. Place the rice paper over the roast. Brush the butter and garlic mixture over the rice paper to stick it to the roast. Make sure it's covering the roast and stuck down. 

Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 – 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. 

Enjoy!