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.
Hugh says
Notes: Good recipe overall. I found that it improves if you replace the water with 3 T of olive oil. Also, my family liked it better with 1/2 t of liquid smoke.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your tweaks, Hugh! Glad you enjoyed it!
Marion says
I made the Vegan Turkey Roast as a practice for Christmas lunch. It turned out perfectly and was quickly devoured between 3 of us. I also made roast potatoes and sweet potatoes, green beans, gravy and served with Cranberry sauce.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds like the perfect practice run, Marion! So happy it was a hit 🥰
Janice says
Do you have any suggestions for making this recipe gluten free?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Janice! This one can’t be made gluten free since the main ingredient is vital wheat gluten. I do have lots of other gluten free mains though such as stuffed butternut squash. 🙂
Em says
Tried a ton of tofurky recipes before thanksgiving and this one was by far the best taste for the effort. I doubled all the spices except the salt and added a tbsp of olive oil to the dough.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love your tweaks, Em! So happy you enjoyed it! 💛
Betty Dargie says
I have not tried this yet, but am very keen to do so because I want to use it for Christmas dinner. I'd like to make half the recipe as a test and need to know if that will require less steaming time and less baking time. It looks really yummy, but want to make sure it will keep my carnivores happy, too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Betty! Yes, you can absolutely halve the recipe. The steaming time might be a little bit less, but if you have a thermometor that is how you know it will be done. And baking times might need a few minutes less, just follow the visual clues here. Hope your test run goes great! 😊
Betty says
Great. Thanks.😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
You’re so welcome, Betty! 😊
Anne says
Hello, Sam, could you give some tips for cooking in an instant pot?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anne, you can steam in an Instant Pot if you like. Add 1 - 2 cups water to the pot, and then your steamer basket. Make sure the roast isn't touching the water. Use the steam setting with the vent open for the same amount of time. Enjoy!
Laurie says
This is my go to Thanksgiving dish. It comes out delicious, except that I have to steam it for 2 hours instead of 1 to get the correct consistency.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laurie, so happy you enjoy it! If you have a thermometer that is really the best way to ensure it is cooked properly. SO happy you love it!
Kimcooksveg4u says
Super easy. I liked that it was firm but not hard and dry like some other roasts I've made. It was sooooo much better than the store bought roasts. The rice paper didn't really crisp up, but I think it was the way I cooked it. Would recommend!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim! Awesome I am so thrilled you enjoyed it so much! Thanks for your review 🙂
Sienna says
Incredible! I’m making this every holiday!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it, Sienna. Making it every holiday is the ultimate compliment! 🥰
Valerie Hart says
This was a very yummy vegan turkey. Easy to prepare and the texture was perfect.
Mine came out looking exactly like the photo in the recipe.
I haven’t been able to find any vegan roasts to buy where I live like I used to. Thank you!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Valerie, I’m thrilled it turned out just like the photo and that you loved it! 🥰
Elle says
Having served only homemade cheese-nut-egg-based cutlets from my 70's era cookbooks at the holidays for many years, then in the past decade, as the family trended from vegetarian to vegan, serving store-bought tofu turkeys that were, at best, okay, but generally disappointing (and expensive!!!) - I decided to try this recipe for Thanksgiving.
For the first time. Ever.
I followed the recipe precisely, even ran out to the shops the day before because I had only extra firm tofu, and the recipe called for firm tofu.
Served it at our family gathering- and it was a hit! Everyone loved it- vegan and non-vegan alike- it was moist, tasty, and the crispy 'skin' was especially delicious.
I made 5 additional recipes from Sam's 'Ultimate Vegan Feast' email, and they were all delightful (the Cranberry Orange Muffins virtually disappeared). I now have a wonderful menu for future holidays.
Thank you Sam! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Elle, this absolutely made my day. Thank you for trusting it for your holiday table and I’m so glad everyone loved it! 💛
Virginia Green says
I made this for our Thanksgiving dinner this year. I was blown away with how delicious it was. It's gone already unfortunately but I'm going to make another, slice it and freeze it to have available whenever!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Virginia, I love that plan. Sliced and frozen leftovers are the best kind of future you gift! 😊
BL says
This recipe has so much promise but did not work AT ALL for me. I made a double batch, followed the recipe exactly (or at l’m pretty sure I did) and it was a huge, huge miss for me. I normally don’t have issues with recipes here, but this one is a never make again for me. I’ll take some of the techniques with me on to a different seitan, but, I don’t think mixing tofu with seitan is the right move. Given the thickness of these seitan logs, even steaming for 3 hours they don’t firm up in the way I expected. I brought one over to a friend’s house for Thanksgiving and was actively embarrassed at how bad this turned out. I had a piece left over today just to see if reheating it in the air fryer would solve the issue of it being underdone, but it actually made the issue a lot worse it was literally crispy skin with what texturally tasted like uncooked seitan inside. The tofu and gluten strands do not adhere to each other properly, and actively get worse as they get reheated.
I am so surprised so many people had success with this recipe and I feel bad leaving a bad review on this because obviously I must have done something wrong along the way, but even with a probe thermometer giving me the right reading - this was mostly bad.
Sam Turnbull @ It Doesn't Taste Like Chicken says
BL, I am truly sorry it turned out disappointing for you. I did want to gently clarify that this recipe is designed to use vital wheat gluten and tofu rather than prepared seitan, and it is meant to be steamed for about 1 hour until the internal temperature reaches at least 160°F rather than for 3 hours. If the recipe is doubled, it should always be shaped into two separate loaves so the centers can cook through evenly (as indicated in the recipe notes). Did you happen to test the internal temperature during steaming? Seitan really is a bit like a science, and even small changes to size, timing, ingredients, or method can completely change the final texture. I hope that helps!
BL says
Unfortunately, I misspoke by using seitan as a catchall phrase, I am aware that vital wheat gluten and prepared seitan are different and that I followed your recipe exactly. I used a thermometer and the double batch, which was shaped into two logs, did reach the proper temperature. I only steamed one for a total of 3 hours because even though it reached the temperature, the firmness never changed. They continuously felt undercooked. I have been making seitan and vegetarian meats for the better part of 20 years, this recipe unfortunately just didn’t work for me.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi BL, thanks for clarifying and for taking the time to explain your process. It really does sound like the steaming time was the main issue here. While you can steam a little longer to be on the safe side, 3 hours is far beyond what this recipe is designed for and will drastically affect the texture, especially with a tofu–gluten blend. Once the roast reaches temperature and fully sets, continuing to steam doesn’t make it firmer in a good way, it actually starts to break down the structure, which lines up with the separation and underdone texture you described after reheating. This recipe is made and loved successfully by thousands of readers, but it does rely on following the size and timing quite closely for the intended result. I truly hope that explanation helps.
Sandy says
Awesome! This is a keeper:)
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Sandy. Thank you so much for the lovely feedback! 😊
Sherri says
This was a thanksgiving hit. The only change i made was adding a little liquid smoke. This is definitely a keeper recipe. No more store bought tofurkey for me. This is so much better
Valerie Hart says
That’s a great idea to use liquid smoke. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great idea indeed, Valerie. Liquid smoke adds such a nice little boost of flavor! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sherri, I love that liquid smoke twist. So happy it was a Thanksgiving hit for you! 🥰
Scott says
I just made this today and it came out pretty good and was pretty easy.
I used something labeled as extra firm tofu (not pressed super firm) but added another 1.5 tbsp of water in case that helped since firm tofu was preferred in the recipe.
I was skeptical about not kneading the dough since the only other time I made seitan, I was supposed to knead it a good amount. I kneaded this just past everything being incorporated.
I didn't have a lot of time to let it cool between steaming and making the skin bit, so it was still warm when I did this and it didn't seem to cause any issues. The skin slipped away from the loaf pretty easily, but it adds a tasty crunch.
The reason I made this was because I couldn't find a vegan turkey loaf in the store like I used to. Now I will probably just come back to this recipe. I look forward to making sandwiches with this with the leftovers from my dinner and maybe making a gravy to go with it. Big bonus points for all the protein!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for all the helpful notes, Scott. I’m so glad it worked out and yay for leftover sandwiches! 🥪
JP says
I made this today for my mother and I and it came out pretty good and had a good texture. I did cook it yesterday like recommended and finished it today. I would definitely make it again and just add a little for spices to it to match my personal pallet.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, JP, and tweaking the spices for your own taste is the perfect way to make it your own! 😊
Kimberly says
Made this for Thanksgiving, and at the dinner table sliced if pretty thick and thought it was alright. Taste was good, but texture was just ok. I thought I would prefer it sliced thinner. Next day I sliced it thin and also pan fried it to warm it up and oh my goodness, it was a total game changer! My picky son loved this and asked for more. He usually dislikes any mock meats and totally devoured this. I’m just now leaving a comment as I had to come back for the recipe to make this again. Thanks for your recipe, we definitely enjoyed it!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that, Kimberly! Love the thin-sliced pan-fried idea, yum! And so glad your son loved it too! 💛
Jen says
Happy Thanksgiving! I don't know if you'll see this in time, but do you need to let the roast come to room temp before placing the rice paper and butter and putting it in the oven?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jen! Hopefully you get this in time! No need to let the roast warm, you can add the rice paper and butter and then roast straight from the fridge. If you froze yours then you would need to let it thaw completely before adding the rice paper and butter. I hope that helps!
Jen says
Thank you so much! And yes, it is in time 🙂
Danielle says
I'm making it for the third time today, and I haven't been doing that. Not sure if it would make difference. Hope it goes great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for chiming in, Danielle. I hope today’s batch turns out just as great as the last two! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
You’re so welcome, Jen. I’m thrilled it worked out in time! 🥰
Lacey says
Can you put all the ingredients together the night before, and cook the next day?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lacey, the roast needs to be assembled, steamed, then it chills overnight in the fridge. You can finish and roast it the next day. Enjoy!
Kara says
I could not find white miso. Is it okay to substitute red miso paste? Thank you! I'm looking forward to making this.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kara, yes that will work! It just might make your turkey slightly more pink/red in color. Enjoy!
Kara says
Thank you so much for your reply. It's in the steamer basket now! 😋
sandi says
what is the best way to reheat? it came out great, upped the seasonings a little, but much better than store bought!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, sandi. Slicing and reheating in the oven at 350°F covered with foil works beautifully!