Vegan Turkey Roast (Tender, Savory & Sliceable)
A hearty, high-protein main dish made from seitan (vital wheat gluten) and seasoned to taste like classic holiday turkey — herbaceous, juicy, and perfect with vegan gravy and cranberry sauce.
Ingredients
For the Roast:
- 1 ¾ cups vital wheat gluten
- ¼ cup chickpea flour (or all-purpose flour)
- ¼ cup nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ½ teaspoon smoked paprika
- ¾ cup vegetable broth (plus more if needed)
- 3 tablespoons soy sauce or tamari
- 2 tablespoons olive oil
- 1 tablespoon white miso paste
- 1 tablespoon maple syrup
For the Basting Broth:
- 2 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 2 tablespoons olive oil or vegan butter
- 1 teaspoon poultry seasoning
- 2 cloves garlic, smashed
Instructions
- Preheat oven: 350°F (175°C).
- Mix dry ingredients: In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, and all seasonings.
- Whisk wet ingredients: Mix vegetable broth, soy sauce, oil, miso, and maple syrup.
- Combine & knead: Add wet to dry. Stir and knead for about 2 minutes until elastic. Shape into a loaf.
- Wrap & bake: Wrap the loaf in parchment, then foil. Place in a baking dish with a small amount of water and bake for 1 hour.
- Prepare basting broth: Simmer all broth ingredients in a saucepan.
- Unwrap & baste: Remove foil, brush with broth, and bake uncovered another 25–30 minutes, basting every 10 minutes.
- Cool & serve: Let rest 10 minutes before slicing. Serve with vegan gravy or herb butter.
Optional Twists
- Stuffed Vegan Turkey: Roll out the dough, fill with cooked stuffing (wild rice, cranberries, pecans), then roll and bake.
- Maple Mustard Glaze: Mix 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tsp soy sauce — brush on in the last 10 minutes.
- Smoky Touch: Add ½ tsp liquid smoke to wet mixture.
VEGAN HAM ROAST (Smoky, Sweet and Glazed to Perfection)
This plant-based “ham” roast has a rich, savory base and a sweet maple-pineapple glaze that caramelizes beautifully in the oven. It’s hearty, sliceable, and incredibly festive.
Ingredients
For the Roast:
- 1 ¾ cups vital wheat gluten
- ¼ cup chickpea flour
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon ground mustard
- ¼ teaspoon clove powder
- ¾ cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
For the Glaze:
- ¼ cup pineapple juice
- 3 tablespoons maple syrup or brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce
- ¼ teaspoon ground clove
Instructions
- Preheat oven: 350°F (175°C).
- Mix dry ingredients: Combine wheat gluten, chickpea flour, nutritional yeast, and all dry seasonings.
- Whisk wet ingredients: In another bowl, combine broth, soy sauce, maple syrup, tomato paste, olive oil, and vinegar.
- Form dough: Add wet to dry and knead 2–3 minutes until firm but pliable. Shape into a loaf or oval roast.
- Wrap & bake: Wrap tightly in foil or parchment, place in baking dish, and bake 1 hour.
- Prepare glaze: In a small saucepan, whisk together glaze ingredients and simmer for 5 minutes until slightly thickened.
- Unwrap & glaze: Remove roast from oven, unwrap, and brush with glaze. Bake uncovered for 20–25 minutes, re-glazing twice for a shiny finish.
- Rest & slice: Let cool slightly before slicing into rounds or wedges.
Optional Twists
- Pineapple Rings: Arrange pineapple slices on top before the final bake for a retro, showstopping look.
- Cranberry Glaze: Replace pineapple juice with cranberry juice for a tangy holiday spin.
- Smokier Option: Add an extra teaspoon of liquid smoke or smoked paprika to the dough.
Serving Ideas for Both Roasts
Pair your vegan turkey or ham roast with:
- Creamy mashed potatoes made with oat milk and vegan butter
- Maple-roasted Brussels sprouts with balsamic glaze
- Vegan stuffing with mushrooms and sage
- Homemade cranberry-orange sauce
- Pumpkin pie or vegan chocolate mousse for dessert
Make-Ahead Tips
- Both roasts can be made up to 3 days in advance. Store in the fridge, tightly wrapped, and reheat covered with foil at 325°F for 20–25 minutes.
- Glazes can be made ahead and refrigerated; just reheat before brushing on.
