Seitan Turkey

This seitan turkey recipe is easy to make, ultra-flavorful and creates the perfect vegan turkey roast. Great for holiday gatherings, roast dinners or meal prep (slice for sandwiches/ wraps).

Course Dinner

Cuisine Vegan

Keyword Seitan turkey, Vegan turkey

Prep Time 15

Cook Time 1 45

Total Time 2

Servings Servings

Calories 204kcal

Equipment

Blender
Mixing bowl
Measuring cups
Measuring spoons
Tin foil
Baking pan
Spatula

Ingredients

Seitan Turkey “Wet” Ingredients

1 cup chickpeas , cooked, drained and rinsed (180 grams)
½ cup onion , chopped, about 1 small (75 grams)
1 cube vegan chicken bouillon
2 tablespoons olive oil
1 tablespoon soy sauce
½ tablespoon apple cider vinegar
6 tablespoons water (90 milliliters)

Seitan Turkey “Dry” Ingredients

1 teaspoon dry thyme
1 ⅛ cups gluten flour/ vital wheat gluten (170 grams)
1 tablespoon nutritional yeast (5 grams)
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon poultry seasoning
¼ teaspoon salt , or to taste
¼ teaspoon black pepper

Instructions

Step 1: Blend Liquid Ingredients

Add rinsed and drained chickpeas to a blender along with roughly chopped onion and all other ingredients that will form your liquid seitan base.
1 cup chickpeas, ½ cup onion, 1 cube vegan chicken bouillon, 2 tablespoons olive oil, 1 tablespoon soy sauce, ½ tablespoon apple cider vinegar, 6 tablespoons water
Blend until very smooth, scraping down the blender edges at least once.

Step 2: Mix Dry Ingredients

In a large mixing bowl, stir together all your remaining "dry" ingredients.
1 teaspoon dry thyme, 1 ⅛ cups gluten flour/ vital wheat gluten, 1 tablespoon nutritional yeast, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¾ teaspoon poultry seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper

Step 3: Combine and Form Seitan Dough

Pour the blended “wet” ingredients into the “dry” gluten flour mixture. Scrape your blender with a spatula to get out all the liquid that you can.
Stir the liquid mixture into the flour until a ball of dough forms and you can no longer stir.
Switch to mixing with your hand and knead the dough for about 1 minute. It should start to feel firmer as you knead.

Step 4: Bake and Serve

Preheat your oven to 350 °F.
Shape the seitan dough into a slightly oval roast (see photos/ video).
Place onto a sheet of tin foil and wrap the seitan tightly. Then, wrap tightly in a second sheet of tin foil.
Put the roast onto a baking tray or into a baking dish, then into your preheated oven.
Cook for 1 hour and 45 minutes, flipping about halfway through (I cook for 1 hour, flip, then another 45 minutes).
Remove the roast from your oven.
If serving right away, carefully remove from the foil and cool for 15 minutes before slicing.
This roast is best served after chilling in your fridge overnight. For this, keep the roast wrapped in foil, cool for about 1 hour at room temperature, then place into your fridge. The next day, heat your oven to 350 °F and reheat for 1 hour, or until the center is warmed through (if there are other items in the oven, it could take up to 90 minutes to warm). Remove from your oven, carefully take the roast out of the tin foil, slice and serve.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition