If you’re looking to wow your guests with a centerpiece that’s entirely plant-based and packed with flavor, you have to try this Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe. It’s honestly one of my favorite holiday dishes—not just because it’s delicious, but because it impresses every single time, even my non-vegan family members go crazy for it. Juicy, tender, and bursting with those classic turkey spices, it’s a total showstopper you’ll want to make again and again.
Why You’ll Love This Recipe
- Incredibly Flavorful: The spice rub combined with the roasting broth infuses the seitan with deep, authentic turkey-like flavors.
- Perfect Texture: The blend of silken tofu and vital wheat gluten creates a tender-yet-chewy roast that slices beautifully.
- Customizable Stuffing: You can personalize the center with your favorite vegan stuffing or omit it entirely for a simpler roast.
- Showstopper Presentation: Wrapped carefully and roasted in broth, it looks stunning when served and smells irresistible.
Ingredients You’ll Need
The magic in this Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe comes from carefully chosen herbs, vital wheat gluten for that seitan base, and a flavorful roasting broth that keeps everything moist. When you shop, look for fresh herbs if possible, and a good quality vegan stuffing to add that extra comforting touch.
- Flaky sea salt: Gives the perfect seasoning and a bit of crunch in the rub.
- Soft brown sugar: Adds a subtle sweetness to balance the herbs and spices.
- Paprika: Brings a hint of smokiness and color.
- Ground black pepper: For that classic sharp heat.
- Dried thyme, rosemary, and sage: These herbs are the heart of that traditional turkey flavor.
- Garlic powder and onion powder: Essential aromatics that deepen the taste.
- Silken tofu: Creates moisture and binds the seitan dough beautifully.
- Neutral vegetable oil: I use sunflower oil to keep flavors true.
- White miso paste: Adds umami depth that makes this roast irresistible.
- Rice vinegar: A splash to brighten the dough—apple cider vinegar works too.
- Vital wheat gluten: The key to that chewy, meaty texture.
- Vegan stuffing: Either homemade or store-bought, it’s the cozy heart of the roast.
- Rice paper sheets: These help keep everything tightly wrapped during roasting.
- Bay leaves, fresh thyme, rosemary for broth: These fresh herbs infuse the broth with aroma and flavor.
- Vegetable stock: Use a good quality or homemade stock for best results.
- Light brown sugar and fine sea salt: Balance sweetness and seasoning in the broth.
- Garlic, onion, carrot, celery: Classic veggies for that beautiful broth base.
Variations
One of the things I love about this Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe is how flexible it is. Feel free to swap herbs or stuffing fillings to fit your taste or dietary needs. The base recipe is forgiving, so you can easily make it your own.
- Herb swap: I sometimes substitute fresh oregano or marjoram for the traditional herbs, giving it a slightly different Mediterranean vibe.
- No stuffing version: If you want simplicity, just leave out the stuffing — the roast itself is still delicious and impressive.
- Stuffing upgrade: Try adding mushrooms, cranberries, or nuts to the stuffing for a seasonal touch that wows guests.
- Gluten-free option: While this recipe relies on vital wheat gluten, I recommend experimenting with chickpea flour-based seitan substitutes if you need a gluten-free alternative.
How to Make Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe
Step 1: Create the Flavorful Turkey Rub
Start by mixing together all the turkey rub ingredients in a small bowl. This blend of salty, sweet, and herby spices will coat your roast to give it that unmistakable roast turkey flavor. Set this aside—it’s going to work its magic at the very end.
Step 2: Blend the Seitan Base Smoothly
Preheat your oven to 170°C (that’s about 340°F). In your blender, combine silken tofu, vegetable oil, sea salt, white miso paste, rice vinegar, and garlic powder. Blend until the mixture is silky smooth—no one wants chunks here. If you need, pass it through a fine sieve to catch any lumps and get that perfect texture. Trust me, smooth is key to a silky seitan roast.
Step 3: Knead Into Dough with Vital Wheat Gluten
Add the vital wheat gluten to the blender with your tofu mixture. Pulse until a rough dough forms. Then, let it rest for about 10 minutes—this rest period helps the gluten hydrate fully. After resting, blend again for about 2 minutes until the dough feels stretchy and gummy. This texture is what gives the roast that meaty bite.
Step 4: Shape and Stuff Your Roast
Take the seitan dough out and press it into a neat rectangle on a clean surface. Lay your vegan stuffing in a line down the center, then carefully roll it up into a tight cylinder around the stuffing. This step might take a little patience, but it’s totally worth it for that classic roast look and surprise filling.
Step 5: Wrap with Rice Paper for Moisture Lock
Dip each rice paper sheet briefly in water to soften it, then wrap it snugly around the rolled seitan. You’ll want to overlap the sheets so the entire roast is covered. This sealing layer keeps everything moist and helps prevent the seitan from drying out during roasting.
Step 6: Apply the Turkey Rub and Wrap Tightly
Sprinkle the turkey rub all over the rice paper surface and softly rub it in with your fingers. Then, place the roast on a piece of baking parchment and wrap it like a Christmas cracker by twisting the ends. Next, wrap it again in muslin or cheesecloth, tying it lengthwise and crosswise with kitchen twine, just like a real turkey roast. This double wrapping gives shape and helps the seitan hold together.
Step 7: Roast in Flavored Broth for 1.5 Hours
Place the wrapped vegan turkey roast in a large Dutch oven. Add all your roasting broth ingredients — herbs, vegetables, stock, salt, and sugar — making sure the broth is boiling hot. Cover with the lid and roast for 45 minutes. After that, carefully turn the roast so the other side is submerged, cover again, and roast for another 45 minutes. This broth bath infuses moisture and flavor deeply throughout the roast.
Step 8: Unwrap, Baste, and Finish Roasting
Remove the roast from the Dutch oven and unwrap the twine and muslin carefully. Don’t take off the rice paper! Return the roast to the remaining broth in the pot and brush the top with the flavorful liquid. Roast uncovered for another 20 minutes to firm up the outside and caramelize the rub for that beautiful, savory crust.
Let it rest a few minutes before slicing thinly and serving with your favorite veggies and gravy. I promise this vegan roast will have you coming back for seconds!
Pro Tips for Making Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe
- Smooth Blending is Key: When blending the tofu and wet ingredients, make sure it’s silky smooth to avoid gritty chunks in your roast.
- Don’t Skip the Rest: Letting your dough rest before the second blend develops that perfect stretchy gluten texture.
- Rice Paper Magic: Wrapping in multiple rice paper sheets locks in moisture and helps the roast hold its shape excellently.
- Rotate During Roasting: Flipping the roast halfway ensures even cooking and prevents drying out on one side.
How to Serve Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe
Garnishes
I love topping the slices of this roast with a sprinkle of fresh parsley and a few dried cranberries for a pop of color and a hint of tartness. Sometimes I drizzle just a little vegan gravy made from the roasting broth for an extra touch of indulgence that my family absolutely adores.
Side Dishes
This roast pairs beautifully with classic holiday sides like garlic mashed potatoes, roasted Brussels sprouts, honey-glazed carrots (using maple syrup for the vegan twist), and cranberry sauce. For me, the simplicity of steamed green beans tossed in toasted almonds keeps the plate fresh and balanced.
Creative Ways to Present
For holiday dinners, I’ve wrapped the roast in parchment paper with a sprig of rosemary tied on top for a rustic look before slicing at the table. Another fun idea is arranging slices on a wooden chopping board surrounded by little bowls of sauces and fresh herbs – it makes for a welcoming centerpiece that guests love to dig into.
Make Ahead and Storage
Storing Leftovers
I usually slice any leftover vegan turkey roast and keep the slices submerged in some of the leftover broth in an airtight container in the fridge. This helps maintain moisture and flavor so the roast doesn’t dry out by the next day—perfect for sandwiches or reheated meals.
Freezing
This roast freezes well! I recommend wrapping it tightly (rice paper and all) in parchment and then foil before freezing. When you’re ready to eat it, thaw overnight in the fridge and reheat gently in the oven or on the stovetop with some broth to bring it back to life.
Reheating
To reheat, I usually place slices in a shallow pan and add a few tablespoons of broth or vegan gravy, covering it with foil to steam gently in a 160°C (320°F) oven. This keeps the roast juicy and tender without drying out or getting rubbery.
FAQs
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Can I make the Vegan Seitan Turkey Roast without stuffing?
Absolutely! The stuffing adds a nice surprise in the middle and extra flavor, but the seitan roast itself is delicious and satisfying without it. Simply skip that step and proceed with the same wrapping and roasting method.
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Is vital wheat gluten necessary for this recipe?
Yes, vital wheat gluten is the main ingredient that gives seitan its chewy, meat-like texture. Without it, the dough won’t hold together or have that classic seitan bite. If you’re gluten-free, you’d need to try an entirely different base.
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Can I prepare the roast a day ahead?
Definitely! You can make the whole roast and store it in the fridge overnight. In fact, some say the flavors deepen with a bit of resting time. Just reheat carefully before serving.
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What can I use instead of rice paper?
Rice paper works perfectly for sealing in moisture, but if you can’t find it, thin parchment paper can be a substitute. The texture won’t be exactly the same but it still helps keep the roast intact during cooking.
Final Thoughts
This Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe has become a staple in my kitchen for special occasions. What I love most is how it brings people together around the table—vegan or not—because the flavors and texture are just so satisfying. If you’ve been hesitant about trying a plant-based roast, this is your sign to go for it. Trust me, you’ll be proud to slice into this beauty and hear all those “wow”s at the table. Give it a try and make some special memories!
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Vegan Seitan Turkey Roast with Stuffing and Roasting Broth Recipe
- 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
Description
This Vegan Turkey Roast is a flavorful and satisfying seitan-based dish, perfect for holiday celebrations or special dinners. Made with a blend of silken tofu, vital wheat gluten, and a savory turkey-inspired rub, wrapped in rice paper for a beautiful presentation, and slow-roasted in a fragrant vegetable broth infused with herbs and aromatics, this roast offers a delicious plant-based alternative to traditional turkey, complete with a vegan stuffing center.
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 Roast
- 700 g silken tofu
- 6 tablespoon vegetable oil (neutral flavoured: sunflower, rapeseed, canola)
- 2 teaspoon flaky sea salt
- 2 tablespoon white miso paste
- 2 teaspoon rice vinegar (or apple cider vinegar, or 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, halved
- 1 onion, quartered
- 1 carrot, peeled and quartered
- 2 stalks celery, quartered
Instructions
- Make the Turkey Rub: In a small bowl, combine all the turkey rub ingredients including flaky sea salt, soft brown sugar, paprika, ground black pepper, dried thyme, dried rosemary, dried sage, garlic powder, and onion powder. Set aside.
- Prepare the Turkey Mixture: Preheat the oven to 170 °C (338 °F). Place the silken tofu, vegetable oil, flaky sea salt, white miso paste, rice vinegar, and garlic powder in a high-speed blender. Blend until completely smooth. For a finer texture, pass the mixture through a fine mesh sieve to remove any remaining chunks.
- Add Vital Wheat Gluten: Return the smooth mixture to the blender and add the vital wheat gluten. Blend until it forms a rough dough, then stop blending and let it rest for 10 minutes. Blend again for about 2 minutes until the dough becomes stretchy and gummy, indicating the gluten has developed.
- Shape the Seitan: Remove the dough from the blender and press into a rectangle shape on a clean surface. Place half a batch of vegan stuffing down the center of the seitan sheet and roll it tightly into a cylinder. Set aside.
- Wrap with Rice Paper: Fill a wide bowl with water. Dunk one sheet of rice paper several times until just moistened, then lay it over the rolled seitan. Repeat with the remaining rice paper sheets until the seitan is completely covered.
- Apply Turkey Rub: Carefully sprinkle the turkey rub over the surface of the wrapped seitan, then gently spread it evenly across the entire surface using your fingers.
- Wrap and Tie the Roast: Cut a rectangle of baking parchment and a larger rectangle of muslin or cheesecloth. Wrap the seitan roast first in the parchment, twisting the ends to seal like a Christmas cracker. Then wrap this parcel in the muslin or cheesecloth like a burrito, and tie securely with kitchen twine around the length and width to mimic a traditional turkey roast.
- Prepare Roasting Broth and Roast: Place the wrapped vegan turkey roast in a large Dutch oven. Add the roasting broth ingredients: bay leaves, fresh thyme, rosemary sprigs, boiling vegetable stock, fine sea salt, light brown sugar, halved garlic head, quartered onion, peeled quartered carrot, and quartered celery stalks. Cover with a lid and roast in the oven for 45 minutes.
- Rotate Roast: Carefully remove the lid and rotate the vegan turkey roast so the opposite side is submerged in the broth. Cover again and roast for another 45 minutes.
- Finish Roasting Uncovered: Remove the Dutch oven from the oven, carefully unwrap the twine and muslin using scissors, and return the roast to the broth remaining in the pot. Baste the top of the seitan roast with the broth using a brush. Return the roast to the oven without the lid and roast for an additional 20 minutes to brown the surface.
- Serve: Slice the vegan turkey roast thinly and serve warm with your favorite vegetables and gravy for a festive meal.
Notes
- This recipe includes a vegan stuffing in the center, but the roast can be made without stuffing if preferred.
- The rice paper used to wrap the seitan helps keep it moist during roasting and gives a smooth surface for the turkey rub.
- Use a neutral-flavored vegetable oil such as sunflower, rapeseed, or canola for best results.
- The roasting broth infuses flavor and keeps the vegan roast moist during cooking.
- To prepare vegan stuffing, refer to the recipe linked in the original article or use your favorite vegan stuffing recipe.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
