Vegan Seitan Roast Turkey with Herbed Gravy

Vegan Seitan Roast Turkey with Herbed Gravy
Prep Time 30 mins
Cook Time 90 mins
Total Time 2 hrs
Cuisine: ,
Courses:
Difficulty: Intermediate
Description

This vegan seitan roast is the star of the Thanksgiving table, meaty, savoury, and deeply satisfying. Infused with traditional poultry herbs like sage, thyme, and rosemary, the roast is steamed then baked for a firm texture and golden crust. It’s wrapped in foil to lock in moisture and served with a rich, umami-packed gravy made from onions, mushrooms, and herbs.

Whether carved at the table or sliced in the kitchen, this roast delivers flavour, drama, and tradition, all without the turkey.

Ingredients
    For the Seitan
  • 200 g vital wheat gluten
  • 50 g chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 200 ml vegetable stock
    • For the Gravy:
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 200 g mushrooms, finely chopped
  • 2 tbsp soy sauce
  • 1 tsp dried thyme
  • 2 tbsp plain flour
  • 600 ml vegetable stock
  • Black pepper ((to taste))
Instructions
  1. 1
    In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, and all the dried herbs and spices.
  2. 2
    In a separate jug, mix the soy sauce, olive oil, and vegetable stock. Pour into the dry ingredients and stir to form a dough. Knead for 2–3 minutes until elastic.
  3. 3
    Shape the dough into a log and wrap it tightly in foil. Twist the ends to seal.
  4. 4
    Steam the seitan for 45 minutes over simmering water, flipping halfway through if needed. Then preheat the oven to 180°C (fan 160°C), unwrap the seitan, and place on a baking tray. Brush with olive oil and bake for 20–25 minutes until golden brown.
  5. 5
    While the roast bakes, prepare the gravy. Heat olive oil in a saucepan over medium heat. Add the onion and sauté for 5 minutes until soft. Add the garlic and mushrooms and cook for another 5–7 minutes until the mushrooms release their liquid and begin to brown.
  6. 6
    Stir in the soy sauce, thyme, and flour, cooking for 1–2 minutes to form a roux. Gradually pour in the vegetable stock, whisking to avoid lumps. Simmer for 10–15 minutes until thickened. Season with black pepper to taste.
  7. 7
    Slice the roast and serve with the herbed gravy.
Read it online: https://grub-club.co.uk/recipe/vegan-seitan-roast-turkey-with-herbed-gravy/