The best vegan roast no-turkey turkey (or chicken!) v2

This is an updated, and improved, version of my seitan no-turkey turkey (or chicken) recipe. WITH a video of the process! 👌
Read the recipe, watch the video at the end and you’ll smash it.


Below are links to some of the products that I use. These are affiliate links, and as an Amazon Associate I earn from qualifying purchases. So if you wanted to buy any ingredients through here I would be very happy!

Massel chicken flavour stock powder
Amazon UK link, Amazon US link
Vital wheat gluten
amazon UK link, amazon US link
Kala namak
amazon uk link, amazon us link
amazon uk link, amazon us link
amazon uk link, amazon us link
Mushroom soy sauce
amazon uk link, amazon us link

For the wet mix

  • 360g pressed extra firm tofu
  • ½ cup sweetcorn
  • 1tbsp kala namak (or farty-egg-salt as we call it)
  • 1tbsp massel chicken flavour stock powder
  • 3tbsp good quality apple cider vinegar (yes, 3! But if you feel your acv is too pungeant, use less)
  • 1tsp toasted sesame oil
  • 4 garlic cloves
  • ¼ small thumb size ginger (optional, I can’t decide if I like it better with or without)
  • 1tsp msg (if you’re worried about msg (don’t be), use another source of glutamate like white miso)
  • 1 heaped tsp mixed herbs (I use a mix of parsley, thyme, marjoram, sage, rosemary and savory)
  • 1 heaped tsp savory
  • ½ cup water

For the dry mix

  • 1 cup vital wheat gluten (if using US cups you might need another couple tbsp)
  • 1tsp baking powder

For the simmering stock

  • 6-8 cups water
  • 1 bulb garlic (minus the 4 you used for the seitan)
  • 2tbsp massel chicken flavour stock powder
  • 3tbsp nutritional yeast
  • 1tbsp mixed herbs
  • 1tbsp savory

For the ‘skin’

  • 1tbsp toasted sesame oil
  • 1tbsp mushroom soy sauce
  • 1-2tbsp cornflour/starch
  • 3tbsp vegetable oil


1. Pop all wet mix ingredients in a blender. Mix until completely smooth.

2. Pour (scrape) wet mix into a bowl. Clean the blender (I pour water in the blender cup, shake it about and save it in the pot for the simmering stock) and dry it well.

3. Add baking powder and vital wheat gluten. Stir the mix until it’s all incorporated. It will be very sticky.

4. Process the mix in batches. How many and how long for depends on your blender. (I use a NutriNinja 900w and for me it takes about 3 batches and a couple of minutes in total.)

You want the mix to be stringy and very sticky.

Once everything is mixed, take a handful (~150g) of the mix, put it back in blender, add another tablespoon of vital wheat gluten and mix the living daylights out of it until you have the consistency of taffy. This will be your ‘skin’ which you will wrap the rest of the seitan in, so it needs to be more firm and elastic. Put it aside when done.

5. Now you need to twist the seitan to create the texture. First work the seitan in your hands so you know it’s been processed enough. Then lay it on a plate, form it into a sausage shape, pull it out slighly, then start twisting it. You won’t be able to twist it tight, just until it starts breaking is enough. Then fold it over and give it another small twist. Tuck the ends into the seitan so you have a round-ish shape.

Take the ‘skin’ batch and stretch it out enough to cover the twisted seitan. Then wrap it around the twisted seitan and seal it well. You don’t want any holes or seams that can unfold when simmering.

6. Make the simmering stock and put it on the lowest heat possible for the slowest simmer. I recommend adding the leftover wet mix from step 1. ☝️ I use my simmering stock as a base for gravy so I don’t put too much seasoning in it, you can obviously season it as you please.

7. Once the stock is at a low simmer (surface stirring, occasional bubble), put the seitan in and simmer, uncovered, for 3hrs. Leave it to do its thing but come back to turn the seitan over a few times. You’ll probably need to top up with water once or twice too.

After 3hrs, take the seitan out and place it in an ovenproof dish. Pour the toasted sesame oil over it.

8. Turn the oven on high or grill. Once the oven is hot, sprinkle cornflour/starch over the top of the seitan and rub it in so it’s evenly coated. Put it in the oven.

Pour the oil in a cup. Take some garlic and herbs from the simmering stock and mash it up in the oil.

Open the oven and pour the oil/garlic/herb mix over the seitan.

Leave the roast in the oven for about 10-20mins, depending on how good your oven is, basting it with the oil mix regularly. You don’t need the top to go too dark as the mushroom soy will take care of that.

9. When you’re happy with the top and it has a nice crunch, take it out of the oven and pour the mushroom soy over the top. It will separate because of the oil, so keep scooping the soy sauce that has run off it, over the top until evenly coated. Then put it in the fridge to cool for several hours before serving.

the whole process in double speed (no sound) ☝️

The roast will taste best after 24hrs in the fridge if you have time to wait. 👌 Take it out of the fridge and leave to come to room temperature before eating. Mix some of the the simmering stock with vegan gravy granules for a tasty gravy. Save the rest for another roast.

47 thoughts on “The best vegan roast no-turkey turkey (or chicken!) v2

  1. Thanks for your vote of confidence, it means a lot to me. I wanted a Seitan turkey or chicken to go with my cornbread dressing & this appears to be exactly what I wanted! Thanks Again.


    • Do you have any concerns of using Bragg’s Amino Acids instead of the sauce? Any additions needed or perhaps another suggested substitute? Oddly, I can eat wheat gluten, but cannot eat standard processed wheat flour, which soy sauce has.


      • Made it Christmas Eve up to the end of the simmering part, then left it in the fridge overnight. Did the roast part whilst the potatoes and a back up mushroom wellington were in the oven. It turned out fabulously and leftovers were even better Boxing Day! (it was just me and hubs for dinner, but if my three sons had been able to visit, it would all have been gone).


      • Tamari soy sauce doesn’t use wheat. I don’t see why you couldn’t use Bragg or cocoaminos, but it will have a slightly different flavor.


  2. We made your version one for thanksgiving! It was amazing, all of our omni relatives took home some of it, but the recipe was a little vague and i had trouble making the seitan and tofu mixture not crumbly.
    I’m excited to try V2!


  3. Hey! I love this and am so excited to try it but scared to goof up the measurements- im in the UK and don’t have standsrd measuring cups! Is there any chance you could give a weight in grams for all us metric folk? Thank you so much!

    Liked by 1 person

  4. I love the first recipe, thought I’d give this a try but the skin split and cracked all over when simmering is this normal, the consistence looked tight prior to cooking and only simmering


  5. Hi,
    I was wondering if you have ever tried anything like cauliflower or chopped onion in place of the sweet corn in your recipe?
    Thank you so much for creating this!


  6. I make this recipe every holiday season, for thanksgiving and Christmas dinners. This year I made two small roasts from one batch and they look great.
    I like to wrap them in cheesecloth to make sure they stay nice and firm.


  7. Hi, thanks for this amazing recipe. I just made it and when I took it out of the oven and cut it up it was spongy. The only difference was that I put some broth in the baking dish and it covered almost half of the seitan, and once every few minutes I would add a little liquid on top. Do you think this was the reason for being spongy?


  8. Hi, thank you for the recipe it looks amazing! You said it’s better in the fridge for 24 hours. So if you want it hot, do you simply reheat after this step? I don’t want to dry it out!! Thanks ❤️


  9. I’m confused, the recipe suggests this should be eaten at room temperature, I have never eaten a roast that way, to serve hot would you do it after it comes out of the first time, or are you meant to refrigerate then heat in the oven a second time?!


  10. Pingback: 25+ Authentic Festive Vegan Mains For A Simple Christmas - The Vegan Afterglow

  11. The recipe was super easy to follow. It came out so good when I made it for Thanksgiving that it made my meat-eating family jealous enough that they requested it for Christmas, so I will be making it again!


  12. We have made this multiple times and it has been amazing!!!

    Is there a calorie value available per serving or weight if possible!?

    As much as I love plant based meals. Calorie values are lacking in a lot of recipes.


  13. This sounds delicious and I’ll for sure make it this Thanksgiving. However, I’d like my “turkey” to be hot. Any suggestions on how to achieve that? Could I follow the recipe, make it the day before and just stick it in the oven again to warm?


  14. Alright, so this will be the third year in a row I’m making this recipe, and my 5th time making v2. I have advice for the US folks:

    The recipe as written is too wet. Following the instructions in the US leads to the mix becoming a sticky paste instead of a malleable mass. I consistently need 8 more tbsp (60g, or another US Half Cup). I also use a 14 cup food processor instead of a blender, which might affect how the wet and dry components mix.

    The other issue is that US blocks of tofu generally come in bigger boxes, and the weight written on the box isn’t the true weight if the tofu. I usually double the recipe and end up eating like 1/5 of a block of tofu. The extra gluten might make up for this measurement discrepancy as well.

    Massel stock powder isnt something I’m able to find either – but vegan grocery stores tend to carry some sort of chik’n seasoning (I use Butler Chik-Style seasoning). Using that will be fine, and it’s what I do. I use Italian seasoning instead of a custom seasoning blend, and ended up buying savory but I think more Italian seasoning works fine too.

    Hopefully this helps anyone making this recipe!


    • 60g more of vital wheat gluten, can’t believe I forgot to say of what.

      Bake it at 420F, basting every 5 min for 15-20 min.

      Also in order to reheat it after prepping it the night before, pop it in the oven for 25-30 min at 350F covered with a teeny bit of liquid.


  15. I made this for thanksgiving and everyone loved it! The consistency was absolutely amazing. I didn’t have massel chicken powder but I had Orrington Farms vegan chicken bouillon powder and it worked well. I have previously messed up too many seitan loaves by inadvertently boiling instead of simmering so I was diligent with this loaf. I added onion to the broth and played with some of the herbs a bit. I will add liquid smoke, or some other smokey seasoning next time. Also– The fart salt appeared to be such an odd seasoning but man- I think it was necessary to drive home that turkey-ness. My omni grandmom said it tasted just like real turkey. =) Thank you!


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