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Seitan Turkey

By: Carolyn Scott of The Healthy Voyager

Not a fan of meat? Celebrate with this Seitan Turkey recipe! Make it a vegan Thanksgiving this year - your body and tastebuds will thank you for it!


  • 1 cup onions (or shallots), diced
  • 2 tablespoons safflower oil, plus additional for oiling pan
  • 1 tablespoon garlic, minced
  • 2 teaspoons ginger, minced
  • 4 cups vegetable stock or water
  • 2/3 cup nutritional yeast flakes
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon sesame oil, toasted
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 4 1/2 cups vital wheat gluten
  • 3/4 cup unbleached flour


  1. Preheat over to 350 degrees F.
  2. In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned.
  3. Add the garlic and ginger and sauté an additional 2 minutes.
  4. Remove the skillet from the heat.
  5. Transfer the sautéed onion mixture to a blender or food processor. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth.
  6. Transfer half of the wet ingredients to a small bowl and set aside.
  7. In a large bowl, place the vital wheat gluten and flour, and stir well to combine.
  8. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough.
  9. Using your hands, knead the dough in the bowl for 2 minutes.
  10. Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan.
  11. Stretch the dough slightly and then press it into the loaf pan.
  12. Pour the half of the reserved wet ingredients over the top of the roast.
  13. Bake for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast.
  14. Reduce the oven temperature to 325 degrees F and return the roast to the oven.
  15. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch.
  16. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly.
  17. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness. Transfer the slices to a large platter for service.
  18. Serve with vegan gravy.

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