Author: 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)
- Vegan Sheet Pan Thanksgiving Dinner (gluten-free option)
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.
(click stars to vote)
Best Vegan Turkey Roast (perfect for Thanksgiving)
Servings: roast (about 1.7 pounds) feeds 4 - 6 people
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Ingredients
For the vegan turkey:
- 1 (14 oz/ 396 g) package firm tofu, drained (Ensure you use 14 oz/396 g of firm tofu. Tofu block sizes can vary, and other types, such as extra-firm or silken tofu, are not ideal and may affect the final result.)
- 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, vegetable bouillon base, 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.
- Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the foil-wrapped seitan to the steamer basket. Cover the pot and steam for 1 hour, or until the seitan's internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine-you can't really oversteam seitan. During steaming, the seitan will expand and become tight in the foil. Once done, remove it from the steamer and let it cool (the foil will loosen slightly as it cools). For the best texture, refrigerate the seitan overnight. As it cools, the roast will shrink and firm up. At this point, you can store the seitan in the fridge for up to 3 days or freeze it for longer storage. If freezing thaw in the fridge overnight before moving onto the next steps.
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 soften for about 30 seconds. Place the rice paper over the roast, (it's ok if it's still a bit stiff). Brush the butter and 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.
Jennifer says
Also, I got Hodo extra firm tofu - is this good to make it, and do I need to press the water out of it. It seems not to have too much water.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer, extra-firm tofu isn't ideal here. If you can, use firm tofu for the best results. Just drain off any excess water (no need to press). In a pinch if you don't have firm tofu, you can try extra firm, make sure it is blended until completely smooth before adding the vital wheat gluten.
Jennifer says
If you don't have a thermometer to check the temperature, can I rely on the 1 hour cooking? If I were to double the recipe, will be it be the same 1 hour steaming time?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer, yes the 1 hour steaming should get you the correct if steaming the roast as written. Doubling the recipe: I recommend keeping the roast size as is so that it can fit into your steamer basket, but if you are making one huge roast you will definitely need an instant read thermometer to ensure it is steamed through.
Jamie B says
Excited to try this!! Recipe looks both simple and solid! Early on in my seitan making I followed a recipe that cooked it in a slow cooker submerged in a broth, wrapped in parchment and then again in foil. It worked really well to keep the roast moist, so I'm going to try that cooking method this time as well. I don't have a steamer basket, but I do have the ability to steam in my rice cooker, but I don't trust that it'll steam long enough or get the job done. I also used a couple teaspoons of poultry seasoning instead of the bouillon. The roast smelled amazing once combined and the texture is great- I know it's going to be killer...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jamie, I highly recommend sticking to the recipe as written and steaming it for the best results. Check the recipe notes for DIY steamer basket tips. Enjoy!
Cheryl S says
If you bake ahead if time, how is the best way to reheat it?
Should it be sliced or left whole?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cheryl, If you are making it ahead, I recommend keeping the roast whole for the best texture, then reheating it covered in the oven at 350°F until warmed through which usually takes about twenty to thirty minutes depending on your oven. Once it is hot you can slice and serve. If you prefer to slice first that works too, just keep the slices tightly covered so they do not dry out. Hope you enjoy it.
Kari Lynn says
I made this last year for the holiday and loved how it turned out. I would like to try with a dressing in the middle. A different recipe has one roll out the dough, put a strip of dressing in the middle, then rolling it up before cooking, but that recipe is essentially baking, not steaming. Does anyone have any thoughts or experience with trying this with this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kari, I actually have a stuffed seitan turkey in my cooking course Seitan School if you happen to be a member? But yes, you essentially put stuffing in the middle, roll it up, wrap it well and steam as normal. Enjoy!
JorinH says
Hi there - about to try this for the very first time and wondering if you've tried adding some olive oil to the tofu/seitan mixure? Seems like a bit of fat would add a tender interesting touch...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jorin, I would skip the olive oil as adding extra fat directly to the dough can make seitan turn a bit gummy or soft. The roast already gets plenty of richness from the crispy skin which gives that tender juicy finish without needing to adjust the dough itself. I think you will love it as written. Enjoy your first go at it.
KimCooksVeg says
Can't wait to try this! Could I substitute a different type of flour for the soy flour. I don't have any in my pantry. Maybe brown rice flour? Thanks!
KimCooksVeg says
Oops please disregard. I read the recipe incorrectly. Making now!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim, no worries at all. Hope you have fun making it!
Judy says
The ultimate alternative meat for festive meals! It presents so well everyone even the meat eaters were impressed. Some are now converts! This roast is delicious and so easy to prepare. Thank you for this mainstay recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, this makes me so happy to hear! I love that even the meat eaters enjoyed it and that you impressed the whole table. Thank you so much for taking the time to share your review! 🙂
Patti Swope says
Could I use a ham press to cook this?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patti, I have not tested this one in a ham press so I cannot say for sure. The traditional steaming method is the safest way to get that tender juicy texture. Enjoy!
Renee Sanders says
I'm allergic to soybeans but I can use soy sauce [go figure] so I'm a little afraid to use the miso. suggested substitutes?
Jennifer G says
You can use a chickpea miso
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Renee, Chickpea miso will work well. Or if you want to avoid miso you can simply replace it with an extra splash of soy sauce or a little vegetable broth powder to boost the savory flavor. The miso adds depth but the roast will still turn out delicious without it. Hope that helps and enjoy the recipe.
JT says
Followed all instructions, but roast was gluey and gelatinous inside, even after steaming, letting sit overnight, and then baking twice as long as recipe suggests.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi JT, it sounds like the seitan may not have fully steamed through. When you steam it did you check with an instant read thermometer to make sure the internal temperature reached at least 160F (71C)? That step makes a big difference in getting a firm, cooked through texture.
Sue Andresen says
I have made several seitan/tofu turkeys over the years and have never felt them to be more than a placeholder for a turkey for Thanksgiving. This recipe, however, is actually delicious in its own right! My husband agrees and has been making sandwiches using the one I made to test the recipe.
I do have to mentiion that you are ABSOLUTELY CORRECT about using the correct tofu; the first time I made it I used extra firm and it was totally different and ended up being thrown away. Thanks for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue, this makes me so happy to hear Sue. I’m thrilled you both enjoyed it so much! And yes the correct tofu truly makes all the difference. Thanks so much for taking the time to share. 🙂
Emily B. says
After steaming, can I crisp the “skin” in a smoker? If so, how long do you recommend, and at what temperature?
I am hoping to give it a delicious smoky flavor. We smoke our thanksgiving turkeys, and I want those who are vegan/vegetarian to feel included.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Emily, love that. Yes you can crisp the skin in a smoker. I would keep the temperature around 350°F so the rice paper gets crisp without burning and give it about 20 to 30 minutes while brushing with the garlic butter mixture as needed. It should take on a lovely smoky flavor. Enjoy.
R.Lefort says
Emily,
Did you try crisping in a smoker as recommended? How did it come out?
Susan Kaufman says
Hello - wondering if there is a way to substitute for the tofu? I'd like to make it soy free to share with others, if possible. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan, You could use Burmese (chickpea) tofu 1:1 for the firm tofu (add 1–2 Tbsp water if the dough feels dry), and swap the soy ingredients: chickpea miso (or skip), coconut aminos + a pinch of salt instead of soy sauce, and a soy-free broth powder—then follow the recipe as written. The texture/flavor might be slightly different but still delicious! 🙂
Susan Kaufman says
Thank you so much for getting back to me so quickly. I appreciate all your good advice. I was thinking about using some type of beans instead of the tofu - didn't even think of chickpea tofu! Hope you have a wonderful Thanksgiving and thank you again for your help and all your great recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to help Susan. I hope you have a wonderful Thanksgiving too and I’m glad you’re enjoying the recipes.
Andrew says
Could the steaming part be done in an instant pot? What would be the time?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Andrew, yes it can. Add 1 - 2 cups water to your instant pot, add the steam basket (make sure the water isn't touching the roast). And put on the steam setting with the vent open for the same amount of time. (Do not pressure cook). Test the roast with an instant read thermometer before removing. Enjoy!
Amy says
Hi!
Should the tofu be frozen and then thawed to use or used without freezing first (or does it matter)?
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy, yes it matters, do not freeze and thaw the tofu, that will change the texture (in a bad way). You just want to open the package, drain off any excess water and follow the instructions. Enjoy!
Lisa says
This is great recipe! It is the best vegan turkey roast I've tried. I made it tonight to do a trial run before Thanksgiving. Our local grocery store (it's a small Vons) didn't have rice paper, so I had to make the turkey roast without it, but it still came out great. It is flavorful and moist. I will be making it again for Thanksgiving!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful Lisa! SO thrilled you enjoyed it so much, thank you for the review 🙂
Mary Anne McNulty says
This was my first try at a seitan recipe and technically it was very easy and resulted in a nice loaf that was not too chewy. Next time I would quadruple the spices in the seitan and try to make it a bit more moist somehow.
Sam Turnbull @ It Doesn't Taste Like Chicken says
HI Mary, so happy you enjoyed it on your first try. The lighter seasoning and firmer texture are intentional to mimic classic turkey, but you can absolutely add more spices or herbs if you prefer a bolder flavor. For extra moisture, try brushing the loaf with broth before baking, and pour over some vegan gravy when serving. Enjoy!
Gabrielle Stollsteimer says
this vegan turkey looks great but i would never use toxic aluminum...maybe ill try this with out...or with organic cheese cloth?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gabrielle, you can definitely avoid aluminum if you prefer. The parchment paper plus cheesecloth method in the recipe notes works really well and keeps everything snug while steaming. I hope you enjoy the roast.
Lori Brown says
Can you use a bouillon paste vs the powder?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lori! Yes that is the perfect swap, just make sure it is well mixed with the other ingredients before adding the vital wheat gluten. Enjoy!
Lori says
Thanks, it was wonderful. I will be making it again soon.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Lori!
Linda Bertuzzi says
If only I could leave a picture instead! The BEST plant based turkey ever. Finally! Thank YOU
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks so much Linda! If you're on instagram you can send me a picture or tag me @itdoesnttastelikechicken or you can email it to me! So happy you love the recipe so much 🙂
Heather Gordon says
So good! A great replacement to meat. Wondering if steaming it less would work out the same?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heather, so happy you enjoyed it! The internal temperature must reach 160°F (71°C) for the seitan to cook and set properly. If your does that sooner than 1 hour of steaming you can take it out early, but it's very important it is cooked properly or it will be gooey and bubblegummy inside. I hope that helps!