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Vegan Turkey Roast with Stuffing

November 6, 2012 by Lindsay 30 Comments

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Thanksgiving is just around the corner (two weeks and two days, to be exact). And, if you’re anything like me, you’ve already started making menu plans. The only problem is that we are on a very tight budget this holiday season. My usual Thanksgiving favorites like Tofurky, Silk nog, and Tofutti frozen dessert may not make the plate this year, because I’m really trying to save money by making more stuff myself, so to speak.

As you may suspect, there has been some experimenting going on in the VeganYumminess kitchen. And I am pleased to announce that I have fought hard and dirty with tofu and gluten flour and won victoriously! The best part of all is that this roast tastes just like tofurky, and it is SO much cheaper.

Here’s the approximate cost breakdown of the roast itself:

  • Stuffing for roast center: $1.00 (or less)
  • Tofu:                                     $2.19
  • Sunflower oil:                     $0.50 (or less)
  • Seasonings:                        $0.50 (more or less)
  • Vital wheat gluten:           $1.00

TOTAL: $5.19

At my local Kroger’s grocery store, a Tofurky roast was selling for $9.99, which I think is pretty standard. I’m pretty excited about the cash saved!

Making a Vegan “Turkey” Roast (a.k.a. Gluten Gobbler)

I am listing the recipe for the roast itself here step-by-step, but there will be a printable version of the roast recipe and my stuffing recipe (although any vegan stuffing recipe will work) at the end of this post.

You will need:

  • One  14 oz block of extra firm tofu (I used Nasoya brand)
  • 1/3 cup sunflower oil
  • 1 3/4 tsp seasoned salt
  • 1 1/2 tsp nutritional yeast flakes
  • 1/2 tsp sugar
  • 3/4 tsp lemon juice
  • 2 1/2 tsp Bragg’s liquid aminos (or soy sauce)
  • 2 tsp sage
  • 1/4 tsp savory
  • 1 cup gluten flour (may need more or less depending on the type of tofu that you use)

First, blend the tofu, oil, and seasonings in a powerful blender. I use vitamix, but any strong blender will work.

Next, move tofu mixture to a bowl, and add gluten flour, mixing gradually. Kneed with your hands until very little dough is sticking to the sides of the bowl. Separate dough in to 2 equal sections.

Press each half of dough into the bottom of a shallow bowl, allowing the dough to climb the side of the bowl about 1/2 inch.

Next, spoon stuffing into the crater of one of the dough halves. Press the stuffing to form a mound.

Place other half of dough on top of stuffing mound, and pinch dough edges together. Wrap the whole roast snugly in cheese cloth, tying at the top.

Then, wrap the whole thing in aluminum foil, and place it in your steamer and cover. Steam for 1 hour, adding water periodically as needed. This idea came from VeganDad, who makes his own vegan lunch meat by steaming  his seitan. Check out his lunch meat recipe here.

After you have steamed your roast, remove the aluminum foil and cheese cloth. Place the roast in a baking dish and pour baste sauce over the top. I used a a few tablespoons of olive oil, a few tablespoons of Bragg’s liquid aminos, 1 teaspoon of orange juice concentrate, and a sprinkle of sage for my baste. The tofurky website has some baste recipes here that look fabulous.

Bake at 350 degrees F for 1 hour and 15 minutes, approximately. Check on you roast after about 45 minutes of baking, to re-baste.

Once you take it out of the oven, you’re ready to serve. Or freeze! You could probably even freeze it after the steaming stage, so that all you have to do is bake it Thanksgiving morning. Enjoy!

(As an Amazon Associate I earn from qualifying purchases associated with links on this page, also known as affiliate links.)

Vegan turkey roast with vegan stuffing on white plate
Print Recipe
4.50 from 24 votes

Vegan Turkey Roast

Delicious vegan turkey seitan and tofu roast–perfect for Thanksgiving and Christmas
Prep Time30 minutes mins
Cook Time2 hours hrs 15 minutes mins
Course: Entree
Cuisine: American
Servings: 10
Calories: 295kcal
Author: Lindsay Reynolds

Ingredients

For the Stuffing:

  • 2 celery stalks finely chopped
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil
  • 14 oz vegan cornbread stuffing of your choice
  • 2/3 cups brown rice cooked
  • 2 cups warm water
  • 1 teaspoon seasoned salt
  • 1/2 cup black olives sliced
  • 1/4 cup pecans finely chopped
  • 1/4 cup fresh cranberries optional
  • 1/4 cup mushrooms canned (optional)

For the Roast:

  • 14 oz extra firm tofu
  • 1/3 cup sunflower oil
  • 1 3/4 teaspoon seasoned salt
  • 1 1/2 teaspoon nutritional yeast flakes
  • 1/4 teaspoon sugar
  • 3/4 teaspoons lemon juice
  • 2 1/2 teaspoons Bragg’s liquid aminos or soy sauce
  • 2 teaspoons sage ground
  • 1/4 teaspoon savory
  • 1 cup vital wheat gluten

Instructions

For the Stuffing:

  • Saute chopped onion and celery in olive oil for 5-10 minutes, or until onion is nearly clear.
  • Mix onion, cellery, and remaining stuffing ingredients in a large bowl, then pour into a 9 X 13 inch baking dish. Bake at 350 degrees Fahrenheit for 10 minutes covered, then for an additional 5-10 minutes uncovered.

For the Roast:

  • Place all roast ingredients except gluten flour in a blender or food processor. Blend until smooth.
  • Place tofu mixture in a bowl. Slowly mix in vital wheat gluten about 1/4 cup at a time (until you reach about 1 cup). Adjust amount of gluten flour as needed. Very little dough should be sticking to the side of your mixing bowl.
  • Separate dough into 2 equal halves, then press each half into the bottom of a shallow bowl, until the dough extends about 1/2 inch up the side of the bowl.
  • Spoon about 1 1/2 cup prepared stuffing into the center of one half. Press stuffing into dome. Place other dough half on top of dome, and press dough edges together.
  • Place several cups of water in steamer and bring to boil. Wrap roast snuggly in cheese cloth, followed by aluminum foil, and place in steamer. Cover and steam for 1 hour.
  • Remove roast from steamer, and remove aluminum foil and cheese cloth.
  • Place roast in a baking dish, and pour baste over it. Cover baking dish with aluminum foil and bake at 350 degrees F for approximately 1 hour and 15 minutes. Check roast after 45 minutes of baking to re-baste, as needed.
  • Serve and enjoy!

Notes

Update June, 2019: Originally, I used the baste recipe from Tofurky.com for this recipe. Unfortunately, it appears this is no longer a baste recipe available on the website. Once I have developed a baste recipe myself, I will update this recipe to include it. For now, I’d use a combination of Bragg’s liquid aminos, orange juice concentrate, and olive oil. Once I have the exact measurements hammered down, I will post them. Thanks! 
This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 295kcal | Carbohydrates: 23g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 1047mg | Potassium: 176mg | Fiber: 3g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1.3mg | Calcium: 58mg | Iron: 1.9mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Entrees, Recipes Tagged With: cranberry, gluten, parsley, seitan, stuffing, Thanksgiving, tofu, tofurky, turkey, Vegan, walnut

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Comments

  1. Meg says

    November 6, 2012 at 11:41 pm

    Reply
    • Lindsay says

      November 7, 2012 at 12:07 am

      Reply
  2. Meg says

    June 7, 2019 at 5:40 pm

    I’m so going to try this! Looks delish!

    Reply
    • Lindsay says

      June 7, 2019 at 5:40 pm

      Yay! Thanks, sis!

      Reply
  3. OmnivoreNoMore says

    October 2, 2013 at 11:37 pm

    https://www.etsy.com/shop/ONMdesigns

    Reply
  4. Rachel says

    November 24, 2013 at 5:36 am

    Reply
    • Lindsay says

      November 25, 2013 at 12:54 pm

      Reply
  5. Rachel says

    June 7, 2019 at 5:38 pm

    How many people will this feed?

    Reply
  6. Jan says

    February 24, 2014 at 10:51 pm

    Reply
    • Lindsay says

      February 25, 2014 at 12:43 am

      Reply
  7. Jan says

    June 7, 2019 at 5:38 pm

    I finally made a roast using the vital wheat flour, wrapping it and steaming it, and it is amazing how easy it is to do and how delicious it was, even on my first try. Once you have the basic recipe you can tweek it by adding less liquid, different herbs, kneading it or not kneading it, etc. Just play with it. But I am so happy to finally have such a versatile recipe that I can now make roasts, slice them to make “steaks”, grind them for sheppard’s pie, etc. I encourage anyone who wants to try it to just do it and not be afraid. It really is extremely simple to make and there are tons of recipes on the web with instructions.

    Reply
  8. Cindy says

    November 5, 2014 at 9:29 am

    Reply
  9. Cindy says

    June 7, 2019 at 5:35 pm

    Is there anyway to not use vital wheat gluten? I’d like to make a gf ‘turkey’. Thanks!

    Reply
    • Isys says

      November 21, 2019 at 10:25 am

      Me too, Cindy. Have you tried to make it gluten-free yet? I heard that you can replace vital-wheat gluten with xanthan gum… I don’t know if the ratio is the same, though, and I’m nervous to try to this Thanksgiving. Update us on if you figure out a way or not??

      Reply
      • Lindsay says

        January 15, 2020 at 6:27 pm

        Hi Isys! Sorry for this slow reply. That’s a very good question. A friend of mine made a similar version with xanthan gum and tapioca starch (without gluten). I haven’t made it myself yet, so I couldn’t give you the instructions. Let us know if you give it a try. :)

        Reply
  10. Maria Reina says

    November 20, 2016 at 7:05 am

    https://bellacucinamaria.wordpress.com

    Reply
  11. Maria says

    November 20, 2016 at 7:07 am

    Hi, is it possible to make this to step 5 a few days before, and then do step 6/7 on Thanksgiving?

    Reply
  12. Jess says

    November 8, 2017 at 8:49 pm

    I am failing at this! Why is my roast actually rising while being baked? It has an airy texture almost like bread? What am I doing wrong?

    Reply
    • Lindsay says

      November 14, 2017 at 11:56 am

      Reply
    • Caitlin Musgrave says

      November 23, 2017 at 11:32 am

      Reply
    • Caitlin Musgrave says

      November 23, 2017 at 2:35 pm

      Mine puffs up a bit as well. I think you’re ok. :D

      Reply
  13. Charlene says

    August 15, 2019 at 12:35 pm

    Hi, I’m just curious what savory means in the ingredients. Is that a spice?

    Reply
    • Lindsay says

      September 29, 2019 at 3:57 pm

      yes! Savory is a spice. :)

      Reply
  14. Chrissie says

    November 7, 2020 at 9:30 pm

    Hello Lindsay,
    I was directed to this page for a gluten free version of a tofukey. In reading the ingredients you have listed vital wheat gluten. Have you a substitute recipe tucked away that I’m not finding? Thanks, my husband will love this style anyway, if you don’t. Blessings!

    Reply
    • Lindsay says

      November 8, 2020 at 9:12 am

      Hi Chrissie,
      Unfortunately, I don’t personally have a gluten-free tofu turkey recipe available on VeganYumminess. Sorry it was somehow advertised to you that I did. BUT, I do know someone who has a pretty great GF tofu turkey roast recipe that is really good. If I can get a hold of the recipe from my mom-in-law, I will email it to you. :) Happy vegan cooking!

      Reply
      • Natasha says

        November 13, 2020 at 9:09 pm

        Hi Lindsay,

        Is it possible that you could share the gluten free version with me as well?

        Thanks!

        Reply
        • Lindsay says

          November 14, 2020 at 7:01 pm

          Hi Natasha,
          Yes! I will look for the recipe and email it to you if I can find it. :)

          Reply
  15. Suzanne says

    November 21, 2020 at 5:56 pm

    Excited to try this but wondering if I could skip the stuffing? Would this work just the same?

    Reply
    • Lindsay says

      November 22, 2020 at 8:57 pm

      Yes, you could totally leave out the stuffing. It would cook essentially the same. :)

      Reply
  16. Thomas says

    November 30, 2020 at 4:20 am

    5 stars
    This recipe is life changing!! Oh my!! Such an absolutely amazing roast. Thanks for this wonderful recipe, I will definitely be making it on the regular

    Reply

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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