In need a vegan entree for the holidays? Look no further! You can make this flavor-packed holiday roast from scratch! A vegan turkey seitan roast loaded up with a mushroom and squash filling, you can’t go wrong with this one!
- 1 cup diced kabocha squash (cut into 1/3″ cubes)
- 2 ounces baby bella mushrooms, diced small
- 1 leek (white and light green parts only), finely sliced
- 3 cloves garlic, finely minced
- 1 stalk celery, finely diced
- 1/4 cup diced yellow onion (optional)
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh sage
- 1/2 teaspoon rosemary
- 2 tablespoons vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, as desired
- 1/2 tablespoon fresh lemon juice (optional)
- 1 cup prepared vegan stuffing (either homemade or storebought)
- 1/2 cup cooked great northern white beans, rinsed and drained
- 1 1/2 cups vegan chicken broth
- 1 teaspoon vegan Worcestershire sauce (we used Edward and Son’s / optional)
- 2 cups + 2 tablespoons Bob’s Red Mill vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tablespoons Bob’s Red Mill garbanzo bean flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 teaspoon each of fresh thyme, sage and rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- First, prepare the filling. Preheat the oven to 350°F and grease a medium baking dish with oil or vegan butter. Place all of the ingredients for the filling into the baking dish and mix it together until uniform. Place into the oven for 40 minutes, mixing halfway through. Remove from the oven and cool for 10 minutes.
- Once the vegetables are out of the oven, move on to the seitan*. Keep the oven preheated at 350°F. Grab a large baking dish or a baking sheet and set it aside for later. In a medium bowl, add the white beans. Mash the beans with a fork or a potato masher until broken down. Make sure that all of the beans are broken down but also that the mixture is not too smooth as the beans will help add texture to the seitan. Add in 1 1/2 cups vegan chicken broth and the optional vegan Worcestershire. Mix together and set aside.
- In a large bowl, add the vital wheat gluten, nutritional yeast, garbanzo bean flour, garlic powder, onion powder, poultry seasoning, fresh herbs, salt, and black pepper. Whisk together until uniform, and then pour in the bean mixture. Using a wooden spoon or spatula, combine until a dough-like consistency is reached. If it is too moist, add in more vital wheat gluten 1 tablespoon at a time until it becomes a dough. Switch to using your hands to knead the dough until it becomes soft and stretchy, anout 5 minutes. Set aside.
- Place two large pieces of foil (about 18 inches long) horizontally in front of you. The sheets should overlap one another in the middle by about 6 inches. Then place a large piece of parchment paper over the foil (as long as both combined). Place the seitan dough on top of the parchment paper and using either your hands or a rolling pin, spread it out into a 12 x 10″ rectangle. Don’t worry about any rips or tears, just simply grab a piece of dough from another area and fill in the gap.
- Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space from all edges. Make sure the filling is compact, use your hands to form it into a nice, tight bundle. Try to pack in as much filling as you can! The seitan will expand when cooking to it will get thicker.
- Now roll! Grab the parchment paper and use it to roll up the bottom half of the seitan over the filling. Keep rolling until in it’s in a log shape. Fold over the sides to seal it shut and then pinch it together at the end to close the seam. If there are any holes or tears, do not worry! Just do what we did earlier and rip a piece off of a thicker part to patch the whole. It will look lumpy and uneven now but once it bakes, everything will merge together and you will get a smooth loaf. Roll the sides of the parchment paper in and then wrap it up tightly like you would a burrito. Then bring it back to the bottom of the foil and roll it up tightly. Twist the ends of the foil like a peppermint candy to seal the loaf.
- Transfer to the baking sheet or dish that you set aside and place it into the oven to bake for 1 hour and 20 minutes*. Rotate the roll every 20 minutes for even cooking.
- Remove from oven and let cool. Unwrap, slice and serve!
- Seitan recipe adapted from our Vegan Chicken Nuggets recipe.
- We wait until the vegetable roast to make the seitan because they need to cool before going in.
- This recipe is best when enjoyed the within a day or two of cooking but will last in the refrigerator in an airtight container for up to 1 week.
- You could also take this recipe a step further and make it into a wellington-type recipe. After it bakes, let it cool and then unwrap it. Once it has cooled, on a lightly floured surface, roll out puff pastry into a large rectangle about ¼ in thick. Place the seitan onto the puff pastry and roll the pastry around the seitan loaf. Wet the ends and pinch them together to seal. Place into the refrigerator for 30 minutes. To bake, preheat the oven to 400°F and bake the loaf on a lined baking sheet for 25 to 30 minutes, or until the puff pastry is golden brown.
- The nutrition facts do not take into consideration the stuffing in the filling as that is going to vary depending on what box or recipe you use.
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Entree, Holiday
- Method: Oven
- Cuisine: Vegan
Keywords: Entree, Holiday, Thanksgiving, Christmas, Seitan, Roast