Best Vegan Turkey Roast (perfect for Thanksgiving)

The best vegan turkey roast is finally here. This seitan tofu roast has a mild, savory flavor inspired by traditional turkey, with crispy skin and all! This vegan turkey makes the perfect centerpiece for a delicious holiday meal. It's surprisingly easy to make, and most of it can be made ahead of time, so it's a great stress-free option. Learn how to make this amazing roasted vegan turkey for Thanksgiving or the holidays with step-by-step photos and instructions. You and your family will be AMAZED at how delicious this is!

Ooooeeee! I'm so excited to finally share this recipe with you!! This recipe took me years of recipe testing until I got it juuuussst right. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! talk about amazing. Not only does this taste amazing, but it is high in protein with about 31g per serving, so my fitness friends will be excited about that too.

This vegan turkey is delicious straight from the oven drizzled with vegan gravy (yum)! But the leftovers are also amazing for making epic sandwiches or using in soups, salads, or anywhere you enjoy a little extra deliciousness.

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 🙂

What is a vegan turkey made of? What ingredients are needed?

• Firm tofu- Using firm tofu in the vegan turkey adds texture and moisture to the vegan turkey. Make sure you use firm tofu (and not medium or extra-firm tofu). Firm tofu will get you the best results. There is no need to press the tofu before using, just drain, break into chunks, and add it to the food processor.
• Vital Wheat Gluten: (also called gluten flour). This is wheat protein. You can buy it in health food stores or online on amazon. This high protein flour is what gives this roast its meaty texture and it is essential for this recipe. Unfortunately, there is no gluten-free option.
• Nutritional yeast: adds a rich nuttiness to the roast.
• White miso paste: adds umami to the roast. White miso paste is actually brown in color so don't be confused by that, but ensure you get the kind that is specifically called "white miso paste" or "white type" for the best color and taste.
• Vegetable broth powder: this is my hack for adding a ton of rich flavor instantly. You can buy any brand, I used this one, or you can buy vegetable broth cubes.
• Other spices and seasonings: for the turkey flavor I also add onion powder, garlic powder, salt, thyme, and sage in the roast, and vegan butter, garlic, soy sauce, thyme, and black pepper to season the skin.
• Rice Paper: The same kind of rice paper sheets you use to make summer rolls, this is how I make the crispy skin on the vegan turkey. It is optional but I highly recommend it. Slather the rice paper in the butter garlic mixture, and it will roast up and become golden brown, crispy, and super tasty!

Make ahead option/ Storing and Freezing:

Great news! This vegan turkey is perfect for making ahead of time, and actually tastes better that way! Prepare the recipe following the directions up to the steam step. Once the roast is steamed, remove and allow to cool. Allow the seitan to cool overnight in the fridge. You can store the seitan covered in the fridge for up to 3 days or it also freezes beautifully. When ready to finish the roast, If frozen allow to thaw completely before adding the rice paper skin and then roasting. It is best roasted fresh.  If you just want to enjoy it as cold cuts, then you can roast it, allow it to cool, and slice it and enjoy!

How to Make the Best Vegan Turkey Roast

Food processor method: Add the tofu, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Blend with the S-blade until everything is completely smooth.

Add the vital wheat gluten and give it a brief blend, stopping as soon as it's combined. Avoid overmixing or kneading, which can make the roast tough and rubbery. You're looking for a soft, smooth dough. If yours seems dry, add water a tablespoon at a time until it comes together.

By hand method: No food processor? Blend everything except the vital wheat gluten with a blender or immersion blender until completely smooth. Pour into a large bowl, then stir in the vital wheat gluten with a sturdy spatula or wooden spoon. Use your hands to gently bring the dough together if needed, but don't knead or overmix, as this can make the roast tough and rubbery. If the dough feels dry, work in extra water a tablespoon at a time until soft and smooth.

Now to shape your vegan turkey roast. Place your ball of seitan on a sheet of aluminum foil. You can pat the ball into the shape you desire. I like a slightly oval shape. It doesn't have to be perfect, it will look great even if it's a messy ball.

Wrap the foil around the ball securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.

Bring several inches of water to a boil in a large pot fitted with a steamer basket. Keep the water below the basket, then add the foil-wrapped roast and cover. Steam for 1 hour, checking occasionally that the pot hasn't boiled dry and adding more water as needed.

Use an instant-read thermometer to check the center of the roast. It should reach at least 160°F (71°C); a higher temperature is fine. If it hasn't reached that point, steam for another 5-10 minutes and check again.

The roast will puff up and fit snugly inside the foil while steaming. Leave it wrapped as it cools, then refrigerate overnight for the best texture. It will shrink and firm up as it chills. Keep refrigerated for up to 3 days, or freeze for later. Thaw completely in the refrigerator before finishing.

For the crispy skin and to finish the roast: Heat your oven to 400°F (200°C) and lightly grease a baking tray. Stir together the melted butter, garlic, soy sauce or salt, thyme, and black pepper in a small bowl.

Unwrap the chilled roast, place it on the tray, and brush about one-third of the butter-garlic mixture over the surface. Save the rest for the next steps.

For the optional crispy skin, run a sheet of rice paper under waterand allow it to soften for about 30 seconds.

Lay it over the roast and brush with another third of the butter-garlic mixture, gently helping it stick to the surface. A little stiffness is fine; it will soften as you brush. Don't worry about wrinkles or air bubbles. Those make delicious crispy bits! If you're skipping the rice paper, save the remaining mixture for brushing during roasting.

Doesn't this vegan turkey look so meaty!? Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. The skin peels off easily so hold it in place while slicing the roast. Enjoy hot or leftovers are fabulous cold as well.

What to serve with vegan turkey roast:

This roast makes the perfect centerpiece at your holiday meal and pairs perfectly with all of the classic vegan side dishes including:

• Stove-Top Stuffing or Cornbread Dressing
• Mushroom Gravy or Onion Gravy
• Garlic Green Beans or Green Bean Casserole
• Creamed Corn
• Vegan Cheesy Scalloped Potatoes
• Garlic Mashed Potatoes
• Sweet Potato Casserole
• Cranberry Sauce