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    Home » Recipes » Holiday Mains

    December 8, 2021 171 Comments

    Best Vegan Turkey Roast (perfect for Thanksgiving)

    3.1K shares
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    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!

    The best vegan turkey roast with crispy skin! The perfect centerpiece for Thanksgiving of a holiday meal. Easy to make, and most of it can be made ahead of time, so it's a great stress-free option. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! You and your family will be amazed at how delicious it is! #itdoesnttastelikechicken #seitan #veganthanksgiving

    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!
    The best vegan turkey roast with crispy skin! The perfect centerpiece for Thanksgiving of a holiday meal. Easy to make, and most of it can be made ahead of time, so it's a great stress-free option. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! You and your family will be amazed at how delicious it is! #itdoesnttastelikechicken #seitan #veganthanksgiving

    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!

    Blend until everything is mixed and a ball forms.

    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.

    Wrap the ball of seitan in foil

    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.

    Double wrap it to ensure it's wrapped well

    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.

    Steam the seitan for 1 hour

    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.

    Now were ready to finish making the best vegan turkey! Brush the seitan with the butter garlic sauce

    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.

    Wet a sheet of rice paper to soften it.
    Form the rice paper to the roast and brush it so it sticks to the roast

    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).

    Roast the vegan turkey until the outside is crispy and delicious.

    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.

    The best vegan turkey roast with crispy skin! The perfect centerpiece for Thanksgiving of a holiday meal. Easy to make, and most of it can be made ahead of time, so it's a great stress-free option. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! You and your family will be amazed at how delicious it is! #itdoesnttastelikechicken #seitan #veganthanksgiving

    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
    The best vegan turkey roast with crispy skin! The perfect centerpiece for Thanksgiving of a holiday meal. Easy to make, and most of it can be made ahead of time, so it's a great stress-free option. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! You and your family will be amazed at how delicious it is! #itdoesnttastelikechicken #seitan #veganthanksgiving

    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.

    Print Recipe
    4.98 from 102 votes

    Best Vegan Turkey Roast (perfect for Thanksgiving)

    The perfect centerpiece for Thanksgiving of a holiday meal. Easy to make, and most of it can be made ahead of time, so it's a great stress-free option. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! You and your family will be amazed at how delicious it is!
    Prep Time10 mins
    Cook Time1 hr 40 mins
    Cool overnight:8 hrs
    Total Time1 hr 50 mins
    Course : Main Course
    Cuisine : American
    Servings: 1 roast (about 1.7 pounds) feeds 4 - 6 people
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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). 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.

    Notes

    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.

    Nutrition

    Serving: 1serving (recipe makes 4 servings) | Calories: 234kcal | Carbohydrates: 15g | Protein: 39g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1046mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 4mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. Gillian says

      January 09, 2023 at 12:06 pm

      5 stars
      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.

      Reply
      • Jess @ IDTLC Support says

        January 09, 2023 at 3:36 pm

        Thanks for sharing your tips!

        Reply
    2. Tina says

      January 03, 2023 at 2:34 pm

      5 stars
      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.

      Reply
    3. Lorene Soderstrom says

      January 03, 2023 at 2:37 am

      Where do you purchase rice paper?

      Reply
    4. Delaren says

      December 25, 2022 at 1:45 am

      can this be made without the yeast?

      Reply
    5. Graham says

      December 24, 2022 at 10:15 am

      5 stars
      Complaining about this is like going to a steak house where all they serve is dead animals and demanding a vegan steak.

      Reply
    6. KC says

      December 22, 2022 at 12:36 am

      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 🙂

      Reply
      • Jess @ IDTLC Support says

        December 22, 2022 at 8:20 pm

        Hi KC, the recipe works best done by hand so as not to overwork the dough and make it rubbery.

        Reply
        • KC says

          December 28, 2022 at 3:51 pm

          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!!

    7. Julia says

      December 21, 2022 at 8:00 am

      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.....

      Reply
      • Jess @ IDTLC Support says

        December 22, 2022 at 8:28 pm

        Sorry about that, Julia. The recipe has been corrected. It should be 27g of nutritional yeast.

        Reply
    8. Louise Val says

      December 20, 2022 at 4:30 pm

      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!

      Reply
    9. Jo says

      December 17, 2022 at 7:37 pm

      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.”

      Reply
    10. Michael says

      December 12, 2022 at 11:42 am

      Would it work if I put stuffing in the center of the roast before steaming it?

      Reply
    11. Michelle says

      December 11, 2022 at 12:17 pm

      4 stars
      Use half a cup of water instead of 2 tablespoons, then the recipe is perfect.

      Reply
    12. Sam Turnbull says

      December 11, 2022 at 11:28 am

      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.

      Reply
    13. Sam Turnbull says

      December 03, 2022 at 1:37 pm

      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. 🙂

      Reply
    14. Lia says

      November 30, 2022 at 3:11 pm

      Can you substitute better than boullion vegetable paste for the vegetable broth powder??

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:34 pm

        Yes that will work fine 🙂

        Reply
    15. Vicki B says

      November 26, 2022 at 3:10 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:12 pm

        So happy you love it! 🙂

        Reply
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