Make Ahead Vegan Thanksgiving Recipes

Make Ahead Vegan Thanksgiving Recipes – The best vegetarian roast turkey is here. This seitan tofu roast is just like a turkey, crispy skin and all! This vegetarian turkey makes the perfect centerpiece for a delicious holiday meal. It’s surprisingly easy to make and most of it can be prepared in advance, so it’s a great, stress-free option. Learn how to make this amazing roasted vegetarian turkey for Thanksgiving or the holidays with photos and step-by-step instructions. You and your family will be surprised how delicious it is!

Ooooo! I’m so excited to share this recipe with you!! It took me years of testing this recipe before I got it right. It is very meaty, tender, juicy, rich, but with a mild flavor and crispy skin with buttery garlic! talk about amazing. Not only does it taste amazing, but it’s also high in protein (around 39g per serving), so even my fitness friends rave about it.

Make Ahead Vegan Thanksgiving Recipes

This vegan turkey is delicious straight out of the oven with vegan gravy (yum)! But leftovers are great for making amazing sandwiches or adding extra flavor to soups, salads, or just about anywhere.

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This roast will serve 4-6 people (depending on how many sides you serve), but if you have a large family, you can prepare an additional roast to make more for everyone. The roast requires steaming, so I recommend keeping the roast the same size to fit into the basket of the roasting pan 🙂

Good news! This vegan turkey is perfect for preparing ahead and tastes even better! Prepare the recipe as directed before the steam step. Once the roast is done, take it out and leave it to cool. Chill the seitan overnight in the refrigerator. You can store seitan in the fridge for up to 3 days, otherwise it will also freeze beautifully. When you are ready to finish baking, add the rice paper husks if they are frozen, then wait until they thaw completely before baking. It is freshly roasted. If you want to enjoy it as a cold cut, you can fry it, cool it, cut it and enjoy!

Food Processor Method: Add tofu, nutritional yeast, water, miso paste, onion powder, vegetable bouillon powder, garlic powder, salt, thyme and sage to a food processor.

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Using the S blade, blend until smooth. Add the necessary wheat gluten, then pulse the mixture until well combined and forms a ball in the food processor. It should be very quick, but if the ingredients are not mixed well, you can roll the dough into a ball by hand. *Do not knead the dough, kneading will make it hard and rubbery. Note: Some people report that their dough is too dry, so if necessary, add water 1 tablespoon at a time until you have a soft, smooth dough.

Manual method: If you don’t have a food processor, you can mix it by hand. Use a blender or immersion blender to blend everything except the necessary wheat gluten until smooth. Now in a large bowl, using a sturdy spatula or wooden spoon, mix in the necessary wheat gluten, mixing well until a ball forms (you may need to use your hands). *Do not knead the dough, kneading will make it hard and rubbery. Note: Some people report that their dough is too dry, so if necessary, add water 1 tablespoon at a time until you have a soft, smooth dough.

Now build your vegan turkey roast. Place the seitan ball on a sheet of aluminum foil. You can give the ball any shape. I like the slightly oval shape. It doesn’t have to be perfect, it looks great even if it’s a sloppy ball.

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Wrap the ball in foil tightly, but not too tightly. I like to do a double layer of foil to make sure it’s well wrapped.

Pour a few centimeters of water into a large steamer and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour. The seitan in the foil will expand and become thicker. After cooking, remove and cool. For the best consistency, chill the seitan overnight in the refrigerator. Baked foods shrink and shrink as they cool. Seitan can be refrigerated for up to 3 days or frozen for later use.

To obtain a crispy crust and finish baking: Preheat the oven to 200°C. Lightly grease the baking tray.

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In a small bowl, combine melted butter, garlic, soy sauce or salt, thyme and black pepper.

Remove the foil from the cooled seitan and place it on a baking tray. Rub well with the butter and garlic mixture.

Place the rice paper under water and leave it on a clean surface for about 30 seconds until it softens.

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Place the rice paper on top of the fried food (it is better if it is still hard). Spread the butter and garlic mixture on the rice paper to stick it to the roast. Rice paper softens with additional moisture. Make sure it covers the roast and breadsticks. (If wrinkles and air bubbles appear, it will be very crispy).

Isn’t that too much vegan turkey!? Bake the roast for 15 minutes. Spread the remaining butter over the garlic mixture, then return to the oven and continue baking for another 15-25 minutes, until the top is golden brown. Allow to cool for 10 minutes before slicing. After cooling, the skin becomes crispier. The skin comes off easily, so keep it in place while you carve the roast. Enjoy a hot meal or perfectly chill leftovers.

This roast makes the perfect centerpiece for a holiday meal and pairs perfectly with all the classic vegetarian sides, including:

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If you try this recipe, let us know by leaving a comment, rating it and don’t forget to @ us on Instagram.

The perfect Thanksgiving centerpiece for a holiday meal. It’s easy to make and most of them can be prepared in advance, so it’s a great, stress-free option. It is very meaty, tender, juicy, rich, but with a mild flavor and crispy skin with buttery garlic! You and your family will be surprised how delicious it is!

Double the recipe: This roast will serve 4-6 people (depending on how many sides you serve), but if you have a large family, you can make an extra roast to make more for everyone. Roasts need to be steamed, so I recommend the roast be large enough to fit in the steamer basket. Prepare your baking as needed and store it in the fridge or freezer until ready to use.

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Fat-free: To make the cake fat-free, you can apply vegetable oil to the rice paper crust and add it to the vegetable broth instead. Watch it carefully while frying as it may burn slightly.

Freezing: To freeze a roast, steam it and then allow it to cool completely before freezing. Freeze in an airtight bag or freezer container. Add the rice paper wrappers and wait until they dissolve completely before frying.

Essential wheat gluten is essential in this recipe and there is no substitute. Therefore, this recipe cannot be prepared gluten-free. Try my stuffed pumpkin recipe and prepare a vegan, gluten-free fried dish.

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Skinless: If you prefer a crispy skinless roast, simply discard the rice paper, spread the butter-garlic mixture over the roast and bake until golden brown.

Steaming Tips: Steam your vegetarian turkey before roasting it. If you plan on making Seitan often or don’t know how to steam, I recommend getting a steamer or you can try the DIY method.

Cleaning Tips: Essential wheat gluten is very sticky and may damage dish brushes and cloths. So one of my favorite things to do is save old clothes, sheets and towels and cut them up into rags. I use these cloths to clean up after making my seitan recipe and throw the cloth away when I’m done.

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Aluminum foil alternative: If you want to give up aluminum foil, wrap the roast in parchment paper, then wrap it in cheesecloth and tie it with cotton string.

Servings: 1 serving (recipe for 4 servings) | Calories: 234 kcal Carbohydrates: 15 g Protein: 39 g Fat: 2 g | Saturated fat: 1 g | Polyunsaturated fats: 1 g | Monounsaturated fats: 1 g | Cholesterol: 2 mg | Sodium: 1046 mg | Potassium: 238 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 40 IU | Vitamin C: 1 mg | Calcium: 102 mg | Iron: 4 mg This is a vegetarian sheet

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