www.delectableplanet.com is a wonderful resource for plant based dishes. I found this no-turkey roast on the site. It's a great, tasty dish and every live turkey out there says thank you!

The Stuffing:

The following is their stuffing recipe, but I like to stuff the roast with my old-fashioned plant based bread stuffing:

3/4 - 1 1/2 cup cooked brown rice
2-3 tsp oil
1-2 stalks celery, diced
1/2 cup onion, diced
1 tsp parsley
1/2 tsp sage
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp salt
ground pepper, to taste

For the Sei-Turkey:

2 1/2 cups gluten flour
1/2 cup nutritional yeast
1/4 cup chickpea flour (garbanzo flour)
2 T veggie broth powder
2 T onion powder
1 tsp sage
2 tsp parsley
1 tsp rosemary
1 tsp thyme
1 tsp salt
ground pepper, to taste
2 1/2 cups cool water
2 T tamari soy sauce
2 T oil
Splash of oil for the foil
1/2 tsp of mixed parsley, sage, rosemary and thyme


Cook the rice according to package directions. Mixing long grain and short grain brown rice gives it a sticky texture (which is a good thing). Add a couple of tablespoons of sticky black rice or wild rice for color. You can use up to 1 1/2 cups of rice to stuff your Sei-Turkey Roast.

Pre-heat the oven to 325.

Dice the celery and onion. Heat a pan over medium-high heat and add 2-3 teaspoons of oil. Saute until the celery and onion are soft (5-8 minutes). Sprinkle in the spices, salt and pepper, and rice. Mix well and set aside.

Mix the dry ingredients in one bowl (gluten flour, garbanzo flour, vegetable broth powder, nutritional yeast, herbs and spices. Blend well. Mix the wet ingredients in another bowl or large measuring cup. Pour the wet into the dry and stir for 30-60 seconds. The dough will be quite wet and easy to work with.

Splash some oil on 1 piece of foil and sprinkle the herbs over the top.

Spread the seitan out on the foil and shape it into a rectangle about 1/2 inch thick.

Spread the rice stuffing across the center of the seitan. Use the foil to roll one end over. Use the other end of the foil to roll the other end to meet it. Pinch the seitan together and twist the ends of the foil to close. Roll it up snugly in the foil to make a log. Roll the Sei-Turkey in two more layers of foil, twist the ends and place the roast on a baking sheet.

Place on a cookie sheet and bake for 1 1/2 hours. When it's done, let it cool for 5-10 minutes, unroll and slice into 3/4 inch slices.


Sei-Turkey Roast will keep in the refrigerator for up to a week and in the freezer for several months. Roll it back up in the foil it was cooked in before storing. To serve a frozen Sei-Turkey, remove it from the freezer, let it thaw completely in the refrigerator, and heat in a 200 degree oven until warm throughout.

Serve with a hearty mushroom gravy.