Vegan Turkey Roast
A seitan-based vegan turkey roast with herby stuffing, ideal for a vegan thanksgiving, plant based Christmas or even a vegan sunday roast.
americanmain
⚠ Contains allergens
glutensoy
#fancy#high-protein#comfort-food
Ingredients
For the Turkey Rub
- 1 tablespoon flaky sea salt
- 1 tablespoon soft brown sugar
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Turkey
- 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— alternatively apple cider vinegar or white wine vinegar
- 1 teaspoon garlic powder
- 380 g vital wheat gluten
▸1/2 batch Vegan Stuffing (6 servings)
Ingredients
- 285 g bread— cut into small cubes, ideally stale
- 110 g vegan butter
- 1 onion— finely chopped
- 2 tablespoon fresh sage— finely chopped
- 2 stalks celery— finely cubed
- 2 cloves garlic— peeled and finely minced
- 2 tablespoon fresh parsley— finely chopped
- 2 tablespoon fresh rosemary— finely chopped
- 2 tablespoon cornstarch aka cornflour
- pinch flaky sea salt
- pinch ground black pepper
- 350 ml vegetable stock— boiling hot
- 4 sheets rice paper— summer roll variety
For the Roasting Broth
- 3 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs rosemary
- 1.5 litres vegetable stock— boiling hot
- 1 teaspoon fine sea salt
- 2 tablespoon light brown sugar
- 1 head garlic— sliced in half
- 1 onion— quartered
- 1 carrot— peeled and quartered
- 2 stalks celery— quartered
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.69/5 · 286 reviews