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, vital wheat gluten, 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 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.
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.
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. 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. 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
- eat 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
- 1 ½ cups vital wheat gluten
- 3 tablespoons nutritional yeast
- 2 tablespoons water
- 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
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, vital wheat gluten, 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 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.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.
- 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, or until the internal temperature reaches at least 160F (71C). 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. 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).
- 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. Enjoy hot or leftovers are fabulous cold as well.
Sarah Ash says
OMG, this was amazing and won me so many brownie points from the fam! The crispy skin idea is inspired. No more buying Tofurky for me (can’t get it in the UK anymore anyway…) Wish I could show you a picture - it was amazing. (I don’t do Instagram et al…)
Sam Turnbull says
So happy you loved it Sarah!
Sarah Ash says
It’s so kind of you to share your recipes and inspiration with us all. Xx
Sam Turnbull says
It's my pleasure! 🙂
Donna says
Can’t wait to make this as all your recipes are amazing! For the bouillon powder, can I substitute Better than Bouillon paste?
Sam Turnbull says
Thank you! And yes, that should work fine 🙂
Sherrie says
Did you press the tofu first?
Sam Turnbull says
Nope! No need. I will always say when pressing tofu is required.
Sherrie Maebrae says
Plan on making this for Easter. One question, did you press the tofu ahead, or does it even matter. Just thinking may be too much liquid.
Sam Turnbull says
Nope, just drained it. I always include pressing the tofu in the instructions if it is needed 🙂
Tod says
Sam, I’m interested in preparing this with a variation that I’m not sure how to accomplish. I want to prepare the roast with traditional sage dressing inside of the roast. Can I simply follow the recipe as you’ve presented it but fold the seitan around the dressing to form the roast then steam as directed to prepare the seitan properly? I’m not sure of time and temp adjustments that might be need (or any other unintended consequences).
Sam Turnbull says
Hi Tod! I've tried stuffing the seitan before steaming and I've never had great success with it. Instead, maybe you can dig a hole and stuff it for roasting? I've always found it easier to make my stovetop stuffing recipe separately and that way you can make way more stuffing too!
Tod says
Thank you Sam!
(I always make extra stuffing too)
I, being a bit headstrong in nature, may make an attempt at it anyway….With pre baked stuffing…(then you can say “I told you so”…)
Keep up the great work …I’m an involuntary vegan and your recipes have been heaven sent ….
Thank you!
Jess says
Ok I made this and even used leftover baked tofu, and glazed my rice paper with a butter/garlic/ liquid smoke mix-the texture/flavor was spot on and the crispy rice paper was delicious. I thought this was a super creative extra and will add this to my roasts from here on out! Thank you
Sam Turnbull says
So happy you liked it, Jess 🙂
Bea says
Hi I did it and it tasted very good but it didn't puff. it stayed the same volume. I steamed it in my instant pot for 1h as the recipe says.
I have used tin foil pan and then wrapped it in foil again.
may be it was wrapped too tight or it was too much foil ?
should I have it steamed longer?
or is it not supposed to gain volume?
it was good but a bit tough as it didn't puff.
What do you think ?
Sam Turnbull says
Hi Bea, usually the seitan puffs up, and then tightens as it cools. I've never made it in an Instant Pot before, but my guess is that when you released the pressure, the seitan began to tighten. Hope that helps!
Helen says
I made the turkey roast this wk and it was fantastic!
Thanks for a great recipe
I used dark miso because that what I had and added extra seasoning, put everything in my ninja to blend, then out onto a board to shape before steaming.
I’ve used it for dinner the next day then to slice for sandwiches for the rest of the week. The taste & texture was perfect.
I will be making this often.
Sam Turnbull says
Wonderful, so happy you loved it Helen!
Kylie says
Easy and effective recipe, though I hate to say we didn't rate the texture of the 'skin' at all (I followed the recipe to a tee and made two separate roasts). Yeah, it looked the part and smelled delicious, but the general consensus is it wasn't a pleasant crunch.
I will definitely make this again, though I'll just baste the roast itself next time, maybe adding in a dash of sweetness into the mix.
The leftovers are making great sandwiches, particularly shaved vs sliced.
Thank you for taking the time to write and share this.
Sam Turnbull says
Glad you enjoyed the roast! The crispy skin is my favorite part! 🙂
Bev says
This. Is. The. Best. Vegan Turkey Roast
So I subbed low sodium tamari for the water for additional flavor. Plus about a tsp. of poultry seasoning. I also had to steam a little longer, because the top side just didn't seem firm enough. I had wrapped it in both parchment and foil. I think it would be hard to overcook seitan, so I wasn't too concerned. The rice paper skin is pure genius and next time I will wrap both sides. Perfect consistency! Thank you!
Sam Turnbull says
Haha, YAY! Thank you Bev! So thrilled you loved it so much 🙂
Mandy says
As is usual with your recipes Sam, this was easy,pretty quick and the results amazing! We loved it. The rice paper trick really made it seem like a "real" turkey skin....except this one was crunchy, with garlicy buttery goodness! YUM! My bf has now challenged me for the next holiday to make drumsticks...and a wishbone too! Haha! I'll think about that! Gobble gobble! Cheaper than buying a rubbery Tofurky or super expensive Fieldroast. I'm pretty proud of "my" homemade crispy-skinned turkey! Thanks again!
Sam Turnbull says
So thrilled you enjoyed it so much Mandy!! Drumsticks, that's a fun idea 🙂
Kathryn Gannon says
Have a look at Chef TJ on Youtube he makes some amazing seitan recipes.
Lee says
I really wanted to like this recipe as it is easy to make and has plenty of delicious seasonings.
However, it was gummy in the middle and not cooked all the way, despite following the recipe exactly. I suspect this would work better as 2 small roasts instead of a single large roast.
Sam Turnbull says
Hi Lee, did you steam the roast for 1 hour, allow to cool and then roast for at least 30 minutes? Steaming it for an hour cooks it through, and roasting it cooks it a second time so it should not be raw in the middle. I wonder if you doubled the recipe? If so, it would need much longer to steam. The roast is fairly small, feeding only 4 - 6 people.
Lee says
Hi,
Yes, I steamed the roast for an hour, cooled it over night, and then roasted it for 30 minutes. I did not double the recipe.
Sam Turnbull says
It should definitely be cooked by then! Even with just 1 hour of steaming it should be cooked through. You can test it with a thermometer the next time you make it, the internal temperature should reach at least 160F (71C). My other thoughts are that it could be the type of tofu you used, maybe yours had more moisture in it? Might be worth trying a different brand next time. Hope that helps!
John says
It's rubbery and dry. Not something I would make again. We tried plain and with gravy, and both ways were not good. This was the first time I didn't like one of your recipes.
Sam Turnbull says
Hi John, I wonder, did you knead the seitan? Kneading it will make it rubbery. Did you make any modifications to the recipe? Everyone else seemed to enjoy it, so I'm wondering what went wrong for you