In a small bowl combine all the ingredients for the turkey rub and set aside.

1 tablespoon flaky sea salt,1 tablespoon soft brown sugar,1 teaspoon paprika,1 teaspoon ground black pepper,½ tablespoon dried thyme,½ tablespoon dried rosemary,1 teaspoon dried sage,½ teaspoon garlic powder,½ teaspoon onion powder

Preheat the oven to 170 °C.

Place all the turkey ingredients except for the vital wheat gluten, stuffing and rice paper in a high-speed blender and blend until completely smooth. If your mixture isn’t quite smooth, pass it through a fine mesh sieve to remove any chunks.

700 g silken tofu,6 tablespoon vegetable oil,2 teaspoon flaky sea salt,2 tablespoon white miso paste,2 teaspoon rice vinegar,1 teaspoon garlic powder

Return the blended mixture to the blender and add the vital wheat gluten. Blend until you have a rough dough then stop the blender and leave to rest for 10 minutes. Blend again for around 2 minutes or until the seitan is stretchy and gummy.

380 g vital wheat gluten

Remove the seitan from the blender and press into a rectangle. Add the stuffing in a line down the centre of the flattened seitan then roll into a cylinder. Set aside.

½ batch of vegan stuffing

Fill a wide bowl with water and dunk a sheet of rice paper a few times until lightly moistened. Lay the rice paper over the rolled seitan. Repeat with the remaining 3 pieces of rice paper until the seitan is completely covered.

4 sheets of rice paper

Being careful not to remove the rice paper from the seitan, sprinkle the surface with the turkey rub and gently spread across the entire surface with your fingers.

Cut out a rectangle of baking parchment and a larger rectangle of muslin or cheese cloth. Carefully wrap the seitan in the baking parchment and twist the ends to seal, like a christmas cracker. Next, wrap the seitan again in muslin or cheesecloth like a burrito then tie up around the length and width with chef’s twine or natural string as though it were a regular turkey roast.

Place the vegan turkey roast in a large dutch oven and add all the roasting broth ingredients. Cover with a lid and place in the oven to roast for 45 minutes.

3 bay leaves,4 sprigs of fresh thyme,4 sprigs of rosemary,1.5 litres vegetable stock,1 teaspoon fine sea salt,2 tablespoon light brown sugar,1 head of garlic,1 onion,1 carrot,2 stalks of celery

Lift the lid and rotate the vegan turkey roast so the opposite side is submerged in the broth. Cover with the lid again and roast for another 45 minutes.

Remove the dutch oven from the oven and carefully remove the vegan turkey roast. Use scissors to snip the twine and unwrap the muslin. Return the vegan turkey roast to whatever broth remains in the dutch oven. Use a brush to baste the top of the seitan and place back in the oven for a further 20 minutes without the lid.

Serve the vegan turkey roast sliced thinly with your favourite vegetables and gravy.