Doubling the recipe: this roast makes enough for 4 - 6 people (depending on how many sides you are serving), but you can feel free to make extra roasts if you have a larger family so that there is plenty for everyone. The roast does need to be steamed so I recommend keeping the roast size as is so that it can fit into your steamer basket. Make as many roasts as you need, and store them in the fridge or freezer until ready to use.
Oil-free: for oil-free you can omit the vegan butter on the rice paper skin and instead sub it for vegetable broth. When roasting, keep a close eye on it as it may burn a bit easier.
Freezing: to freeze the roast, steam the roast and then let it cool completely before freezing. Freeze in an airtight freezer bag or container. Allow to thaw completely before adding the rice paper skin and roasting.
Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. For a vegan gluten-free roast try my Stuffed Butternut Squash recipe.
No skin: if you prefer a roast without the crispy skin, simply omit the rice paper, brush the roast with the butter garlic mixture, and roast until heated through.
Steaming tips: you need to steam the vegan turkey before roasting it. I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer.
Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished.
Aluminum foil alternative: if you prefer to avoid aluminum foil, wrap the roast in parchment paper, and then wrap the parchment paper wrapped roast in cheesecloth and tie closed with cotton baking twine.
