Turkey-Style Holiday Roast


This succulent plant-based roast is the perfect turkey substitute for holidays and special occasions.
Prep Time 30 minutes
Cook Time 3 hours
Course Entree, Holiday Dish
Cuisine American
Servings 12 servings


  • Blender
  • Food Processor (11-cup or greater capacity)
  • 8-quart InstantPot
  • Stockpot


Simmering Broth

  • 4 quarts water
  • 2 large onions peeled and rough chopped
  • 4 ribs celery chopped
  • 2 carrots unpeeled and chopped
  • 1 bunch parsley reserve handful of leaves for pan-glaze and garnish
  • 8 cloves garlic crushed
  • ½ cup nutritional yeast flakes
  • 2 TBSP tamari or soy sauce
  • 1 ½ TBSP sea salt
  • 2 tsp sugar
  • 8-10 sprigs fresh thyme 2 tsp dry
  • 2 tsp dry rubbed sage
  • 2 sprigs fresh rosemary
  • 3 bay leaves
  • 1 TBSP whole peppercorns
  • ½ cup dry white wine

Seitan Roast

  • 2 cup vital wheat gluten
  • ¼ cup bread flour
  • 1 TBSP onion powder
  • 1 ½ tsp garlic powder
  • 1 block tofu 12-14 oz, drained and pressed
  • 1 ½ cup water
  • 2 TBSP light olive oil
  • 2 TBSP light miso paste
  • 1 TBSP nutritional yeast
  • 2 tsp salt
  • 1 ½ tsp poultry seasoning

Pan Glaze

  • 2 TBSP Melt Butter
  • 2 TBSP olive oil
  • ¼ cup dry white wine
  • 2 cloves garlic minced
  • 1 tsp each fresh chopped parsley sage, thyme OR 1 tsp poultry seasoning
  • ½ tsp black pepper
  • Pinch salt


Prepare Simmering Broth

  • Add all ingredients to a large stockpot and bring to a boil over high heat.
  • Reduce heat to low and simmer 1 hour.
  • Strain liquid and return to stove on medium-low heat. Discard solids.

Prepare Seitan Roast

  • Combine vital wheat gluten and bread flour in a food processor (minimum 11-cup capacity) fitted with an ‘S’ blade and pulse to blend.
  • Add tofu, water, olive oil, miso paste, nutritional yeast, salt, onion powder, garlic powder and poultry seasoning to a blender and blend on high speed until smooth.
  • Turn on the food processor and add liquid ingredients to dry ingredients through the top while running.
  • Process until machine is laboring to turn the dough (this is the best indication the gluten has sufficiently developed).
  • Remove dough from food processor and use hands to form into a tight loaf.
  • Roll up tightly with parchment paper, followed by heavy duty aluminum foil. Fold in the ends to create a package which will hold the steam in during cooking.
  • Double-wrap with another piece of aluminum foil and place on a steaming rack inside an 8-quart pressure cooker (InstantPot) with 2 cups of water covering the bottom (see notes)
  • Steam on high pressure 90 minutes and allow to naturally release 20-30 minutes before opening the cooker.
  • Remove foil, gently pierce roasts with a fork a few times on each side, and simmer in Turkey-Style Broth for 45 minutes.
  • Transfer roasts to a plastic zip bag or storage container, and cool completely in refrigerator 4 hours or overnight.

Prepare Pan Glaze & Serve

  • 15 minutes prior to service, heat butter and olive oil in a large skillet over medium heat.
  • Using a pair of tongs, slowly rotate seitan roasts in hot oils to brown all sides.
  • Once browned on all sides, remove roast from pan and set aside.
  • Add garlic to pan and saute 2 minutes, then add white wine and herbs.
  • Bring to a boil, replace seitan roast and reduce heat to keep warm until ready to serve.
  • Transfer roast to a serving platter, spoon remaining pan glaze over, and garnish as desired for display.


Notes: If you don’t have an InstantPot, bake in a 350℉ oven for 90 minutes. Turn off oven and allow to cool in oven 30 minutes before transferring to refrigerator.
Keyword plant-based turkey, seitan turkey, vegan thanksgiving, vegan thanksgiving turkey, vegan turkey, vegan turkey roast
Tried this recipe?Mention @vkindapp or tag #vkindapp!


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