Vegan Turkey Roast

1. Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add all remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process the tofu and seasonings into a smooth slurry. Add the 1½ cups vital wheat gluten (190 g), and process for 1 minute.
2. Remove the dough from the food processor, and place on a work surface. It will feel somewhat soft and sticky. Shape into a square. Cut into 4 pieces, with one being a bit smaller than the others. The smaller piece will be the "skin." Set it aside. Return the rest of the seitan dough to the food processor, and process for 1 minute. Transfer to the work surface and knead by hand a few times to make sure it feels firm. Set aside to rest.
3. Return the "skin" piece of dough to the food processor. Add 1 tablespoon vital wheat gluten, and process for 1 minute. It should look shiny and smooth. Set aside.
4. Shape the larger piece of dough into a long log. Twist it until it begins to break or resist (refer to photos or video above). Fold the twisted log so that it resembles a ribbon. Tuck both tails underneath.
5. Now you have a rough ball shape. Repeat the process of stretching it out into a log, twisting, folding, and tucking. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top looks smooth, set aside.
6. Take the "skin" piece of dough and, like you're handling pizza dough, carefully stretch it into a rectangle or circle larger than the roast (doesn't have to be perfect). Lay the skin out flat. Place the roast top-side (smooth-side) down, on the skin. Try to avoid creating air bubbles between the skin and roast, and begin pulling the edges of the skin up to encase the roast, pinching the dough together so that all of the seams are closed.
7. Rub the entire roast with refined coconut oil. This helps the herbs stick, if using, and keeps the skin moist. If using the herb rub, combine the parsley and thyme, and sprinkle on all sides of the roast. Now season it with salt and pepper. Use your hands to lightly pat the seasonings into the skin.
8. Wrap the seitan as tightly as possible in cheesecloth (OR in parchment and heavy duty aluminum foil, OR heavy duty foil sprayed with oil to prevent sticking). Make sure there's enough excess on the ends so you can twist and fold the cheesecloth underneath the roast. The weight of the roast will hold the cloth in place. You can also tie it with several pieces of twine as pictured above. Or if wrapping in foil, make sure the piece is large enough to wrap around the roast twice. Use two pieces of foil if necessary, and wrap as snugly as you can (this helps prevent holes in the seitan). Then twist the ends closed like a tootsie roll wrapper. Choose a cooking method...
9. NOTE that the seitan is done when the internal temperature reaches 190-195°F.Instant Pot (wrapped in cheesecloth):In a 6 quart or larger Instant Pot, add just enough water to reach the bottom of the trivet. Place the roast on the trivet. Secure the lid, set to sealing, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.Oven (wrapped in cheesecloth):Preheat oven to 350°F. Add 1 ½ inches of vegetable broth to a high-sided baking dish. Place the cloth-wrapped roast top side-down in the broth, and cover the entire dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Add more broth as needed so the dish doesn't dry out and burn. Replace the foil, and bake for another 50 minutes. Press the center with tongs; it should feel very firm. Or use a probe thermometer to see if it's 190-195°F. If needed, bake uncovered for another 15 minutes or until the center feels firm.Oven (wrapped in heavy duty foil): No need for any cooking liquid. Preheat oven to 350 degrees F. Make sure the foil is tightly sealed around the vegan turkey. Place on a baking sheet, and bake for 1 hour. Flip the roast and bake for another 45-50 minutes. To test for doneness you may need to unwrap the foil (careful it's hot!) and press with tongs, or use a probe thermometer (190-195°F).
10. Let the roast cool for 15 minutes then remove the cheesecloth/foil. For the best texture allow roast to cool completely, then refrigerate overnight in an airtight container. The next day, let the roast rest at room temperature to remove the chill, then complete the steps below.

Before Serving:

1. Preheat the oven to 350 degrees F. Place the vegan turkey in a roasting pan with just enough broth to cover the bottom of the dish. Cover the entire dish and bake for about 15 minutes. Stir together the ingredients for the glaze.
2. Remove the roast from the oven. Arrange the top oven rack so the top of the roast will be about 7 inches from the broiler. Preheat broiler to 500 degrees F. Brush the glaze onto the roast. Keep a close eye on it, and broil uncovered for about 5 minutes, or until golden brown. Let rest 5 minutes, then slice and serve.
3. Vegan turkey can also be shredded or sliced straight from the fridge and used in sandwiches, salads, sautes, and stir fries.