Seitan 'Turkey' Roast

Recipe by The Edgy VegCourse: DinnerCuisine: ChristmasDifficulty: Medium


Prep time


Cooking time


Total time




  • DRY
  • 2 cups wheat gluten

  • 1/2 cup nutritional yeast

  • 1/2 tsp salt

  • 1/2 tsp white pepper

  • 1 tsp plant-based 'chicken' seasoning

  • 1 Tbs garlic powder

  • 1 Tbs onion powder

  • 1 Tbs dried sage, crushed

  • 1 tsp paprika

  • 1 tsp dried thyme

  • WET
  • 3/4 cup cooked pinto beans (drained and rinsed, or use canned)

  • 1 1/2 cup vegetable broth

  • 1/4 cup tahini


  • This recipe is for the seitan 'turkey' and includes steps for adding stuffing of your choice. Here is included stuffing, kumara mash and cranberry sauce. Follow link in notes for these sides if you want to add them to your 'turkey'.
  • Preheat oven to 350 F (175c). In a food processor, add the beans, broth, and tahini and puree until smooth.
  • In a large mixing bowl, whisk together wheat gluten, nutritional yeast, and all your spices.
  • Add the bean mixture to the center of the dry ingredients and stir with a spoon until the mixture starts coming together. You should end up with dough.
  • Knead the dough with your hands until everything is well combined.
  • Place two pieces of aluminum foil horizontally in front of you, and two vertically. They should all overlap one another ensuring you can wrap the whole loaf.
  • On a separate surface, use a rolling pin to flatten the seitan dough into a rectangle, as best as you can...
  • Place the fillings in the lower ⅓ of the seitan rectangle in a layered fashion, leave and inch or two of space near the ends. I suggest doing it this order: cranberry sauce, sweet potato mash, stuffing.
  • Roll the bottom of the seitan up and over the filling. Rolling until in it’s in a log shape and pinch the ends to seal. Also pinch together the seams, you can use leftover broth for this to act as a glue.
  • Holding the roll tightly, place it in the center of the tinfoil and roll it tight, twisting up the ends like a wrapped candy. Make sure everything is TIGHT.
  • Move to a baking sheet and bake for 1 hour, to 1 and ½ hours. Rotate the roll every 20 minutes for even cooking, and poke after 1 hour to test the firmness. It should feel very very firm when it’s done. If it’s not done after 1 hour poke for firmness test every 15 minutes.
  • Remove from oven and let cool (wrapped) on a cooling rack.
  • Encase in puff pastry (optional)
  • On a lightly floured surface, roll the puff pastry out to a rectangle about ¼ in thick.
  • Unwrap the seitan and transfer to the puff pastry with the short side of the seitan on the shorter side of the pastry.
  • Roll the pastry around the seitan loaf and pinch the ends to seal.
  • Refrigerate the loaf wrapped in plastic wrap until ready to bake & serve, or bake it right away.
  • To bake, preheat the oven to 400 degrees F. Remove the plastic wrap and bake loaf on a baking sheet for 25 to 30 minutes, until golden brown.
  • While you are waiting for your roast to cook, prepare the gravy and all side dishes for your feast.
  • Cut in 1-inch slices using a serrated knife.
  • Serve with gravy and sides.