Succulent and perfectly spiced this Seitan “Turkey” Stuffing Roast is the perfect centrepiece for Thanksgiving, Christmas, special occasion or a fancy Sunday dinner.
This roast features a tasty, fully flavored, meaty textured outer layer that beautifully encapsulates a tender seasoned stuffing. It is a delectable main dish with a healthy twist.
This vegan roast is so incredibly satisfying. It will have you wanting to make it all through the year, not just on the holidays!
What You Need To Make A Seitan “Turkey”Stuffing Roast
Here are the few simple ingredients needed to make a festive roast for 6-8 people.
– chickpeas, cooked and rinsed
–vegetable stock (more if needed)
–salt
What is Vital Wheat Gluten?
Vital Wheat Gluten is the natural protein found in wheat. Its a super-powered flour that is all gluten and very little starch. It’s not technically flour itself, but it’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It’s then dried and ground back into a powder.
So Much Protein!
Vital Wheat Gluten is very high in protein. It contains a whopping 75g of protein per 100g. However it is not a complete protein because it’s missing one of the essential amino acids: lysine. In order to add the missing lysine and to make the seitan tender and less chewy I add chickpeas to this recipe. You could you other beans such as: white, kidney or black beans.
More Holiday Recipes To Try
If you are looking for more recipes to accompany this Vegan Simple Savory Stuffing give these a try:
Appetizers For Your Table
Main & Side Dishes
–Sage & Butternut Squash Risotto
–Cranberry & Walnut Hasselback Squash
Desserts
-Raspberry Swirl Cheesecake Bars
Show Me Your Creations!
If you make this Seitan “Turkey” Stuffing Roast please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this Seitan “Turkey” Stuffing Roast a star rating.
Thanks for the love, my friends!
Susan xox
PrintHow To Make a Seitan “Turkey” Stuffing Roast
This roast features a tasty, fully flavored, meaty textured outer layer with crispy vegan bacon that beautifully encapsulates a tender seasoned stuffing. It is a delectable main dish with a healthy twist.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Category: Main dish, Holiday, Thanksgiving, Christmas
- Method: Bake
- Cuisine: Canadian
- Diet: Vegan
Ingredients
- 2 cup vital wheat gluten
- 1 cup chickpeas, cooked and rinsed
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp poultry seasoning
- 1 tbsp white miso paste
- 3 tbsp vegetable oil
- 3/4 cup vegetable stock (more if needed)
- 1/2 tsp salt
For Roasting & Stuffing and Garnish
- 1–2 cups vegetable stock
- 2 cups stuffing (uncooked) . Find the recipe for my Savory Vegan Stuffing here
- 6–8 pieces of vegan bacon (optional). Recipe here
Instructions
- Preheat oven to 350F. Ensure rack is in the centre position. Spray a 9×5 loaf pan with non-stick cooking spray.
- Add cooked and rinsed chickpeas, seasonings and 3/4 cup of the vegetable stock to a food processor fitted with the multi purpose blade or you can use a blender. Blend until smooth.
- Pour mixture into a large bowl. Add vital wheat gluten and stir until combined. If dough is too dry add vegetable stock 1 tbsp at a time until a smooth dough is formed.
- Next you need to roll the dough into a rectangle approx 1/2 an inch thick evenly throughout. Keep in mind the size of your roasting pan. Spoon approximately 2 cups uncooked stuffing width ways in a cylinder type shape.
- Place roast in roasting pan. Pour in cup vegetable stock and bake covered with a lid or aluminum foil for 45 mins basting the roast periodically with vegetable stock add more stock if needed. Remove lid, baste with stock, add strips of vegan bacon vertically on top (if using) and bake for an additional 15 mins or until golden brown and vegan bacon is crispy.
- Once cooked remove from pan and let cool sightly before serving. Save vegetable stock to use in gravy. Slice with sharp/jagged knife for best results.
- Serve with your favorite vegan gravy and plant based sides.
Notes
Store leftovers covered for up to 4 days. Reheat loaf in a 350F oven for 20 minutes or until inside is piping hot. Freeze loaf with stuffing for up to 2 months.
