The best vegan turkey roast is finally here. This seitan tofu roast tastes just like 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 39g 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.
Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.
By hand method: Alternatively, if you do not have a food processor you can mix it by hand. Use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.
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.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour. The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge. The roast will shrink and tighten when cooled. You can store the seitan covered in the fridge for up to 3 days or freeze it for later.
For the crispy skin and to finish the roast: Preheat your oven to 400F (200C). Lightly grease a baking tray.
In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper.
Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter garlic mix.
Run the rice paper underwater and allow it to sit on a clean surface for about 30 seconds until it begins to soften.
Place the rice paper over the roast, (it's ok if it's still a bit stiff). Brush the butter garlic mixture over the rice paper to stick it to the roast. The rice paper will continue to soften with the added moisture. Make sure it's covering the roast and stuck down. (It's ok if there are wrinkles and air bubbles, those will be extra crispy bits).
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
This vegan turkey is:
- meaty
- tender
- juicy
- rich yet mild flavor
- buttery garlic crispy skin
- easy to make
- make ahead
- high in protein
Want more delicious vegan holiday main dish ideas? Try these:
- Puff Pastry Wrapped Lentil Loaf
- Stuffed Roasted Butternut Squash (gluten-free)
- Brown Sugar Mustard Glazed Tofu (gluten-free)
- Vegan Stuffed Acorn Squash (gluten-free)
- Easy Vegan Pot Pie with Biscuits
- Seriously the Best Lentil Shepherd's Pie (gluten-free)
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Best Vegan Turkey Roast (perfect for Thanksgiving)
Ingredients
For the vegan turkey:
- 1 396g (14oz) package firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons water, (plus more if needed)
- 1 tablespoon white miso paste
- 2 teaspoons onion powder
- 2 teaspoons vegetable broth powder, vegetable instant stock mix powder, or 1 vegetable bouillon cube
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 1 ½ cups vital wheat gluten
For the crispy skin:
- ¼ cup vegan butter, melted
- 4 cloves garlic, minced or pressed
- 1 ½ teaspoons soy sauce or ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- 1 sheet rice paper
Instructions
To make the seitan:
- Food processor method: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.
- 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.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket, cover, and steam for 1 hour, or until the internal temperature reaches at least 160°F (71°C) (if it gets hotter than that it's totally fine, you can't really oversteam seitan). The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge. The roast will shrink and tighten when cooled. You can store the seitan covered in the fridge for up to 3 days or freeze it for later.
For the crispy skin and to finish the roast:
- Preheat your oven to 400°F (200°C). Lightly grease a baking tray.
- In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper
- Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter garlic mix. Run the rice paper underwater and allow it to sit on a clean surface for about 30 seconds until it begins to soften. Place the rice paper over the roast, (it's ok if it's still a bit stiff). Brush the butter garlic mixture over the rice paper to stick it to the roast. The rice paper will continue to soften with the added moisture. Make sure it's covering the roast and stuck down. (It's ok if there are wrinkles and air bubbles, those will be extra crispy bits).
- 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.
Angela says
I made the seitan portion of this last night and it was so good! I steamed it (sans foils) until it was the right temperature and then immediately baked it until it was crispy with a brush of maple syrup. It was a hit!
This will be on repeat in our house, especially coming into the Aussie summer - it will be a sandwich "meat" for lunches. Since it was for an everyday meal and not an event meal, I didn't do the whole hog with the crispy skin portion or the overnight cooling, but considering how good it was without the trimmings, I imagine it will be perfection when I make it in full at Christmas.
Thanks for this one, Sam!
Brenda Schnell says
I made this for a dinner where they were serving actual turkey and my daughter actually preferred your seitan recipe!
Jess @ IDTLC Support says
Woo! We love to hear it!
Gillian says
This recipe is a total winner. I added poultry season instead of garlic powder which I’m not fond of and just used soy sauce on the rice paper instead on oil. Steamed for 15 minutes in the Instant Pot and 35 minutes in the oven. Wonderful sandwich filling too.
Jess @ IDTLC Support says
Thanks for sharing your tips!
Tina says
Made this for the first time for Christmas dinner which included non-vegans. Everyone enjoyed it and I'm now making my second one. This has encouraged me to try more seitan recipes and I've found out how good nutritionally seitan is.
Lorene Soderstrom says
Where do you purchase rice paper?
Delaren says
can this be made without the yeast?
Graham says
Complaining about this is like going to a steak house where all they serve is dead animals and demanding a vegan steak.
KC says
I’m hoping to try this out for the holidays, my first attempt at seitan! I may even go bold and put some honey glaze on top for a faux Christmas ham. I’m excited!
Do you think a stand mixer would work well to form the dough, either with a dough hook or maybe a paddle? Or would that overwork the gluten? If so, I’ll give the method by hand a shot.. any tips or suggestions appreciated! Thanks 🙂
Jess @ IDTLC Support says
Hi KC, the recipe works best done by hand so as not to overwork the dough and make it rubbery.
KC says
Thank you so much! I followed the by hand instructions and it turned out great. I am looking forward to a lot of future seitan experimentations and meals!!
Julia says
Hi - just about to make this but was thrown by the nutritional yeast being given in mls. Can anyone help me with the ratio of flakes to water as I've always just checked flakes in!! Feeling a little daft.....
Jess @ IDTLC Support says
Sorry about that, Julia. The recipe has been corrected. It should be 27g of nutritional yeast.
Louise Val says
Hey Sam - I love your recipes and have made many which are wonderful. Not sure what I did wrong this time. The roast looked fabulous, smelled great, and tasted like a wetsuit.
Thankfully I tried it before Christmas dinner and will once again turn to the ever-popular and scrumptious lentil loaf in puffed pastry. Thanks for that one!
Cheers and happiness this season. Always good to try new things, plus I discovered rice paper!
Jo says
Hi,
This is my first time making seitan.
The mixture was nice and smooth, then I added the gluten flour into the food processor and blended for a minute maximum. It formed a ball but the texture is chewy and cannot be moulded into a nice shape, it is lumpy. I have wrapped into tin foil and it is now in the steamer cooking. I hope the chewy texture of the dough doesn’t mean it will end up tough.
The tofu I used was labelled “perfectly firm.”
Michael says
Would it work if I put stuffing in the center of the roast before steaming it?
Michelle says
Use half a cup of water instead of 2 tablespoons, then the recipe is perfect.
Sam Turnbull says
Hi Karen, it's difficult to know what went wrong without being in the kitchen with you. Did you make any changes to the ingredients or technique? Seitan is a science and making changes to a recipe can yield poor results.
Sam Turnbull says
Hi K, it sounds like something went wrong. Were you sure to steam the seitan first until it reached 160F? Steaming it not only cooks it properly but it makes it get super juicy. 🙂
Lia says
Can you substitute better than boullion vegetable paste for the vegetable broth powder??
Sam Turnbull says
Yes that will work fine 🙂
Émilie says
So good and so easy to make ,a couple minutes of your time and 1 hour and a half of cooking and you have a delicous meal.
Vicki B says
Yum, yum, yum!! My family and I began our transition to a vegan diet in late 2011. Since then, I've made a number of vegan roasts with varying degrees of success. This year, I found your recipe, doubled it, and made it for Thanksgiving. My boys and I really loved it!! The crispy skin and vegan butter were amazing. Thank you so much for your tips and for sharing this with us. I made sure not to overprocess the seitan in the food processor as you indicated and not to knead it for best results. I am going to make my next roast in a few days and will be sure to steam the roast and let it rest a day in advance for your suggestion of an even better texture. Thanks again for this deliciousness!
Sam Turnbull says
So happy you love it! 🙂