Vegan Roast Turkey made with Seitan!
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- Опубліковано 17 лис 2023
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Been vegan/vegetarian the last 10 years. I have never made any saiten type meat cuz it always seems to complicated. I litterly just made this and tried it right now. Danm it's so good and the recipe was straight forward and simple. Thanks for the video ❤❤❤
Hey, that's awesome to hear! Seitan definitely has a learning curve, so glad it worked out for you! Thank you for the feedback!
The simplicity of the steps made my subconscious apprehension of making seitan disappear. Thank you, and looks amazing.
Hey, just to let you know that back this summer when you posted that seitan short it was the push I needed to get back into being a Vegetarian again! Every weekend I make a loaf, each time a little different, trying new things. So, Thanks!
That's awesome to hear!! Glad it helped!
Glad u were able to make that transition! Why did you go vegetarian?
@@noenaem1389 This might sound a little odd, but it's about self control. I have a dairy allergy that I've ignored for too long. Committing to a vegetarian diet helps with willpower and not eating out. I always got some surprise dairy when eating out. There is more to it too but in the end it's about self control.
@TopherTheLost allergies are very risky when eating out in general. Especially ones that are high risk. Cross contact in a kitchen is more possible, and it happens far too often.
Best thing ever!
Just made this, blended everything besides the wheat gluten, tossed in bowl mixed till good. Turned out amazing potatos/gravy were 10/10. Will make every year. thank you.
Awesome!! Thank you glad you dug it!
Love this man!
same🤭
Lol. I had my MIL pick up the Gardein stuffed turk’y roast thing for me last month (to make sure we could actually find one). I swear within a week of her going to Target, all of my favorite vegan chefs posted their recipes for seitan turkey roasts. I think I’m going to have to try yours sometime soon, just for the sandwiches.
Please make some vegan indian food
Half of the Indian food out there is vegan already
Will do!
There are thousands of vegan Indian recipes online made by, you know, Indian people 😂
It's very easy to find good laco vegetarian recipes from India and I suspect that it's pretty easy to swap out the curd with vegan yoghurt in most cases where that is used. I'm vegetarian so I've not tried with vegan yoghurt but I think it'll work fine. As for replacing paneer, I recommend Burmese tofu, worth making I think the texture works better than East Asian tofu plus the Burmese use it in curries anyway and it's cheaper.
Isn't most indisn food already vegan tho
You really make magic! Im not a vegan, but i love the creativity vegans have. And for a good cause. I am going to have to try this
thanks for the gravy recipe. it came in clutch this holiday.
I commented earlier that I made the roast (followed to the exact recipe) on Tuesday and was waiting to baste and bake today. RESULTS are in! Served to 5 adults. THUMBS UP! Easy to prepare, great umami flavor, good texture, and presentation was beautiful (just like the photo on your website) served sliced on platter surrounded by fresh rosemary. Served with mushroom gravy. Suggestions from family were to slice it thinner, as slices were about 3/4 inches thick. Meal was completely vegan. Look forward to trying out more of your recipes. Thank you! ❤😊
Excellent! So glad to hear it worked, thank you!! 🙏🏻
I bought the cookbook and can't wait to make my own food!!! ❤🎉
Nice, thank you and hope you enjoy it!!
This looks like the real thing! Definitely gonna try this😋
I NEEDED THIS! Was totally going to just make your slices for thanksgiving lol
@TheeBurgerDude I've tried a number of different plant-based lunchmeat recipes, and this one beats all the others I've tried. I now make it each week, along with a loaf of homemade bread which gives me sandwiches for at least a few days, all for just a couple of dollars' worth of ingredients. I do cook the roast differently depending on what kind of texture I want for the final product - sometimes I use the Instant Pot, which gives it kind of a "turkey bologna" texture. The Instant Pot method is convenient too, especially in the summer when it's a PITA to run your oven. I did pick up the cookbook, both to have some of your recipes on hand, but also just to show my appreciation for sharing this excellent recipe which has been a real help.
If this tastes as good as it looks it will be freaking awesome! Great job!
Just put the loaf in the oven. So far it smells awesome. And the poultry rub; 🤯 ! I’ll keep y’all posted on how the family reacts.
yo what did your family think
They loved it!! My two daughters are very picky eaters and they said they liked it better than real turkey.
Perfect timing! I’ve looked at several turkey roasts and wasn’t impressed but figured I’ll just make the blah roast anyway….THEN! Your recipe pops up in the feed and WOW!! This is THE ROAST!! And I HAVE all ingredients! 😅 THANK YOU!!! Plan to make it Tuesday and then ROAST on Thanksliving to IMPRESS my vegan and omnivore family. Your cookbook will be on order for Christmas gift giving. ❤😊
Awesome! Hope they like it, thank you!
Let us know what you think if you’re still making it today!
Made the roast and it’s in the refrigerator till tomorrow .. then baste and final bake. can’t wait!
@@doris3594 How did it turn out? Looking at the recipe, I worry it might be very dry.
@@mattbastard1294 the roast wasn’t dry, had good flavor, and everyone liked it. Suggestion is to slice thin as the seitan texture was chewy…. Recommend!
You are such rockstar! I like that you made this look so easy and I will try it. I made Seitan without tofu and man, what a process. Yours looks way better. Thank you and by the way, LOVING your cook book! ❣
Thank you!
I can confirm, as I have made it, that it is way better!
Thanks, I needed a recipe for this Thanksgiving.
So I brought it to Vegansgiving, and there was almost nothing left to take home, It really stole the show. I barely got any for myself so I have to make another, which I guess is a good problem to have haha! Thanks again for this recipe!
Oh I see it came out good! Awesome!! 👏
Thanks!! Looks great gonna try it this week!
Nice! I was already planning on using the deli slice recipe for our meal this year. That gravy looks yummy too.
Love the texture. Must try
Fantastic! Thank you, Burger Dude- you are awesome!🎉
perfect timing! plus the gravy looks wonderful!
This looks like it's the winner for this Thanksgiving at my house.
This recipe couldn't come at a more perfect time! I'd love it if you made a comfort meals cookbook 😁
Thank you! This looks amazing!
OMG this looks incredible!!!
This looks wonderful!
Fantastic! Thanks for sharing. Definitely going to try it
That looks sooo delicious! 💜
This is SO delicious! The rub and the marinade are just great additions to the already-tasty seitan itself. Smells great baking, too! I made it twice-the first time the texture was a little gummy for my taste. I upped the VWG to two full cups the second time and it was just right. This is going to replace the seitan turkey recipe I've been using. I love it!
I consistently find your information to be insightful and helpful. Thank you
Dude your channel is amazing, I've been vegetarian for 3 years, but discovering your channel gave me so much needed empowerment (when everybody around you mocks u for being vegetarian) and so much ideas. The only thing I would reccomend you is to replace your onion and garlic powder with fresh ones. The fresh onion is a lot more sweet and garlic has that spiciness in it. I live in a country where it is common in shops to find fresh and cheap onion and garlic, but I saw a lot of american cc's use this powders and it always seems strange to me. Anyway, your doing a wonderfull job, stay who you are!
PS Your Q&A web section is also great, it helped me with explaining my choices, especially with my conservative family.
I love your channel!!
My oh my, that looked delicious!!
Made this at the weekend and it was awesome. Can't stop slicing pieces off for snacks 😂
Only thing I would say, is my dough mixture was nowhere near as combined and stretchy? I kept trying to add water, oil and flour to try and bind it better. Gave up in the end, still turned out well. Thanks for a great recipe 👍🏻
Adding more Oil can hamper gluten development but I’m glad it still worked!
Oooh I gotta make this for Christmas 🌲
So good! First Thanksgiving since going vegan, and this was a hit with the family!!!
Nice!! Happy first vegansgiving!
I made your recipe but cooked it for 45 minutes in the instant pot and the inner temperature was 206 and I think next time I’ll do 30 minutes. I did use my mixer and I should have mixed a little longer but it taste so good and that even without the glaze. Great recipe. Can’t wait to eat it with gravy on Thursday HAPPY THANKSGIVING
This looks amazing so gonna try this thanks 👍👍😎
This looks delicious!
love all ur content btw
This looks so good. I saved it so that I can make it later maybe for X-mas
YES SIR!!! Thank You!!
Yummy, i hope i can try some!!!!
Can you do Vegan Roast Ham.
Yes working on it!
I will try this!
Would love to see a vegan corned beef and cabbage
Thanks for this! I like the idea of seitan with a majority of tofu vs gluten. Well definitely try!
I'm definitely making this since trader joes discontinued their vegan holiday roast this year
thanks!
Thank you
I just do the rouix with almond milk and seasoning. Makes a good gravy
Very cool! I was thinking if you'd make a Thanksgiving video
What if the holiday falls on a Tuesday? I'm trying this and calling it my 'Tuesday roast' 🎉
Thank you for this. I hope it tastes as good as it looks. A little time-consuming, but it's definitely doable for me. Sadly, I'm a lazy cook.
Me too! My first Thanksgiving meal 34 years ago was a Lean Cuisine broccoli and cheese potato...sad!
This looks like the celebration loafs that they sell. Maybe try adding some stuffing to the center😊
Made both the roast and gravy for Thanksgiving dinner
Both received compliments! Veg friends said the roast was better than gardein, tofurky and field roast
Thank you!
Awesome! Stoked y’all liked it! Thank ya 👍🏼
I made this it was delicious. My brother and nephew both loved it and they eat meat. I added 1 tsp sage to the dough and substituted corn starch for tapioca starch.
Awesome!!! Glad to hear it!
MSG! Yesss please!!
I LOVE YOU DUDE
I made this for Thanksgiving and it was awesome! Have you thought about doing a ham one for christmas?
Rad! Yes I’ve been working on one but it’s not ready yet. Hopefully by Xmas but might be after unfortunately too :(
@@TheeBurgerDude looking forward to it! 🥰
YUM!!
Hi Burgerdude, quick question!
I’m planning to make the deli-slicable turkey recipe you have on your website but in the ingredients, for black pepper, the amount is only listed as “a lot”. Do you have a rough estimate of how much that is? I don’t use black pepper often so I’m not sure if that means something like 1 tsp or 1 Tbsp 😅
Does it freeze well? Would it be better to freeze the dough before or after cooking?
Hail Seitan!
❤ looks yummy Can eat vegan Turkey all year ..delicious vegan. Thank you for sharing this, Burger dude.🎉😊
How do you think it would do in a smoker rather than the oven? Or should I put it in the oven and then smoke it??
I've been trying to make seitan ( I use the wtf method) and every time i get a flavor similar to that of boiled pasta but with the texture of a spongey meat... is there anyway to get around it? I boil it in flavored water yet it still doesn't absorb all the flavor it merely tastes like boiled spaghettis clumped up into a blob of spongy meat. and thank you for the wonderful content, I just wish u would upload long for more regularly
Awesome. Thanks. I never understood why all the recipes for this type of roast or deli seitan makes a point about the importance of using super extra firm or very dry well pressed tofu then proceed to blend it with added water. I just use normal extra firm from the package without any pressing and cut back a little on the added water. Seems to work just fine. Do you have any thoughts on why it would matter?
Hey thanks! Great question! For me it’s a bit more consistent since the water content in extra firm seems to vary on the brand. Also this is how I learned and finally got a good loaf of seitan so it’s what works for me. That being said using less firm tofu and dialing back the water totally works, especially if you’re familiar with making seitan as you are 👍🏼
I hate the after taste of VWG! I’m so glad you have a solution for that in the video. So I’m going to be trying this asap. Also, my friend that I trade plant based recipes with is allergic to gluten (a TRUE allergy - like hives, itching, the whole nine yards). Is there anything that can be used to replace the VWG in this recipe?
Hi no there is no sub for the VWG unfortunately!
Oh mannn.... I really wanted to make your pepper turkey recipe, and that glaze looks like it makes it even better! I am curious, though, does the liquid smoke make it too smokey? I'm not really crazy about liquid smoke as it seems to overpower easily.
Thanks! You can leave it out!
Nice
I might make this even though I don't celebrate thanksgiving, haha!
Been a vegetarian for 3 years now and have yet to try any sort of seitan!
I made it just to make sandwiches and it is great! Didn't even do the final roast/glaze since I'm using mine as deli meat. Really easy compared to so many recipes that involve multiple cooking steps.
I tried to make this using an immersion blender with a processor attachment - way to small! I was able to get some of it combined in batches but I ended up with tofu chunks
I'm also too lazy to knead and kneading liquid smoke sucks! I think the autolyse method might be key here. It's also really difficult to tell if it has the right amount of water vs the right amount of kneading
Yuuuum
I’m not vegan but most of the stuff you make looks delicious
Would soy sauce be a substitute for MSG?
Love this...I am wondering if there is an aluminum alternative to wrap the log in. 😊
You can use parchment paper first but the foil is necessary to keep it tight.
Is it fan oven or not
Edit: can you make it without msg?
Does anyone know where you can find gravy master/browning sauce in Australia? Coles and Woolworths don't seem to have them and I can't find any info online.
Turned out mostly well, the gravy is amazing (used 1:1 nutritional yeast and mushroom powder for a bit less mushroomy taste and the taste was just what I wanted), added maybe a bit too much water into the seitan, but it still worked fine.
However the glaze was a failure for me, not sure how to prevent it, but it basically turns into a rock solid sugar or when I was more careful for the second time, a sugary paste that can't be spread. Took a pinch of it out of the pan to let it cool down, turned out to be slimy but still very spreadable, so I took it of the heat, but as soon as I poured it into a ceramic bowl to cool down, it just solidified and separated from the oil. I rarely work with that much sugar and I guess it might be a temperature issue, but if anyone has any tips, I'd be very thankful.
Hey sorry about that. Just don’t reduce the glaze as much. It should be thick but still spreadable 👍🏼
@@TheeBurgerDude I see, so even less time. I'll give it a shot and hopefully the next time is gonna be perfect, thank you!
do you think it could get extra crispy if we wrapped it in rice paper, soaked in a cornstarch slurry before the second bake with the glaze
I don’t see why not!
do you think a meat press could work? the kind that carnists use to make deli slices from ham? i’m trying to forgo disposable kitchen items like saran wrap, aluminum foil, parchment paper, etc..
I’m not sure I follow, you want to use the meat press instead of foil? That won’t work. It needs to be tightly wrapped.
Is there a way to prevent Seitan Farts? Am I not cooking it enough?
Quick question ❓ if you use the extra firm tofu would have to squiz out the water since you say to add water?
No squeezing necessary!
Made the mistake of over kneading first go and it was a bit too tough - this time was perfect... Dont think ill be buying fake meat slices anymore!!
Is the tapioca necessary? What does it do to the recipe? Looks like a great recipe though!
It improves the texture in my opinion. I just made an older seitan recipe of mine that doesn’t use it and it was a bit tougher and not quite as tender.
This looks amazing! Do you think I could use butcher paper instead of aluminum foil? I have some at home that I want to use up.
You can use butcher paper first and then foil, but not just the butcher paper by itself. Also make sure the paper is heat proof too!
@@TheeBurgerDude perfect, thank you!
😋
l love satein l make chicken satein it's delicious 🎉
Do you have any suggestions for freezing. I am single and will not have any guests or family, but I would love to make this.
Yep, you can freeze it. I recommend freezing it unsliced. You can cut it into quarters if you just want to thaw a bit at a time and then slice once it's thawed.
@@TheeBurgerDude Thanks so much! I really appreciate your channel.
I've tried making seitan a couple of times but never liked the taste or the texture. The recipe I used had me simmer it in broth or stock and let it sit in the broth overnight. I don't remember ever baking it and the recipe didn't call for tofu. I think I'll give this recipe a shot.
The tofu really adds a softness to the tough seitan
I really like it
Hey Burger dude, I'm currently a raw vegan for 100 days and I will transition to being just vegan. Watching your cooking videos has been making me really excited to be vegan (thank you), but the food I'm been missing the most since starting my vegan journey has been cheese pizza. I was wondering if you could do a New York-style cheesing pizza recipe
Made it and it was great for my first time, not tofurkey chewy though
Wish finding that gluten stuff was easy.
Hey! I made a test portion just now and there seems be a discrepancy on the video vs written recipe
The video calls to put the glazed roast at 450 F, which is probably how I burned the sugar lol
The written recipe says 350 F, which seems more correct
Love your channel!
Hey thanks, I actually tried it at both and they both worked fine, sorry that the sugar burned! But 350 is probably safer.
@TheeBurgerDude no worries at all! Thank you. Will proceed with 350 for the double batch roast I made for Thanksgiving lol
ITS HUGE
Awesome vegans: Thee Burger Dude
Evil Vegans: ThatVeganTeacher
The thing that always confuses me in these seitan loaf recipes is that some people boil them, some people steam them, and some people bake them, and everyone seems to insist that their way is the way to go, and I'm really not sure if there's any difference.
The cooking method is determined by how much liquid is in the recipe. Recipes are designed for whatever cooking method they chose. However, I’ve seen a few recipes where you can bake or steam the loaf. But never bake when a recipe says simmer (don’t boil Seitan) or vice versa.