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Vegan turkey roast with vegan stuffing on white plate
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4.6 from 22 votes

Vegan Turkey Roast

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


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


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!


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! 
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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