Seitan "Turkey" Roast - My Vegan Cookbook

Seitan "Turkey" Roast

  • COOK
    90 Mins
  • PREP
    15 Mins
    1 Hr 5 Mins

A low fat but delicious and succulent stuffed seitan roast. The roast is stuffed with bulgar wheat, celery, carrots and panko bread crumbs.

A must have for your vegan Thanksgiving dinner. I reccommend you serve this with my delicous Low Fat Brown Gravy recipe.

Original Release Date: November 13, 2013

Nutritional Facts
Servings 12Serving Size 1 Slice




    Stuffing Ingredients

  • 1 Cup Bulgar Wheat (Prepared)
  • 1 Tablespoon Dry EnerG Egg Replacer (Unprepared)
  • 1 Tablespoon Ground Flax Seed
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Poultry Seasoning
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Lemon Pepper Seasoning
  • 1 Teaspoon Dried Parsley Flakes
  • 1 Rib of Celery, Finely Grated
  • 1 Medium Carrot, Finely Grated
  • 1/2 Cup Panko Japanese Style Bread Crumbs

  • Seitan Ingredients

  • 1/4 Cup Garbanzo Bean Flour
  • 1 - 6.50 oz. Box (1-1/4 Cup) of Vital Wheat Gluten
  • 1 Tablespoon Corn Starch
  • 2 Tablespoons Large Flake Nutritional Food Yeast
  • 1/2 Teaspoon Lemon Pepper Seasoning
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 3/4 Teaspoon Poultry Seasoning
  • 1/2 Teaspoon Salt

  • 3/4 Cup Water
  • 1 Tablespoon Soy Sauce
  • 1/2 14 oz. Block of Firm Tofu

  • 1 Teaspoon Canola Oil
  • Paprika for sprinkling on the outside of roast


Preheat oven to 350 degrees.

In a medium sized mixing bowl, mix together all of the ingredients for the stuffing and set aside.

In another medium mixing bowl, mix together the dry ingredients for the sietan.

Place the wet ingredients into a blender or food processor and blend together until smooth. Pour in with the dry ingredients and kneed it together until well combined. Place on a 12" X 20" heavy duty aluminum foil sheet, sprayed with canola oil or spread on with your hands. Roll the seitan out into a 9" X 7" rectangle.

Pour the stuffing over the seitan and spread it evenly, pat it down to make it stick. Roll it into a roll by starting on the longest end and rolling gently and tightly as possible with your hands inward. With your hands rub a small amount (a little less than a teaspoon) of oil all over the outside of the roll and then sprinkle it with paprika. Last, wrap the aluminum around the roll, sealing the ends.

Place into the oven, on the middle rack, without a pan, folded sides facing up. Bake for 90 minutes. Remove from oven and slice the middle and make sure it's done through and through. If it's not, cook another 10 to 15 minutes or until done. After it's out of the oven, let rest for 10 minutes before cutting.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.