Author: The best vegan turkey roast is finally here. This seitan tofu roast has a mild, savory flavor inspired by traditional 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!
What Readers Are Saying
★★★★★
Marcia Commented: "I have made this recipe three times now and it always comes out perfectly!"
★★★★★
Sienna Commented: "Incredible! I'm making this every holiday!"
★★★★★
Elle Commented: "Everyone loved it- vegan and non-vegan alike- it was moist, tasty, and the crispy 'skin' was especially delicious."
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 31g 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. Blend with the S-blade until everything is completely smooth.
Add the vital wheat gluten and give it a brief blend, stopping as soon as it's combined. Avoid overmixing or kneading, which can make the roast tough and rubbery. You're looking for a soft, smooth dough. If yours seems dry, add water a tablespoon at a time until it comes together.
By hand method: No food processor? Blend everything except the vital wheat gluten with a blender or immersion blender until completely smooth. Pour into a large bowl, then stir in the vital wheat gluten with a sturdy spatula or wooden spoon. Use your hands to gently bring the dough together if needed, but don't knead or overmix, as this can make the roast tough and rubbery. If the dough feels dry, work in extra water a tablespoon at a time until soft and smooth.
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.
Bring several inches of water to a boil in a large pot fitted with a steamer basket. Keep the water below the basket, then add the foil-wrapped roast and cover. Steam for 1 hour, checking occasionally that the pot hasn't boiled dry and adding more water as needed.
Use an instant-read thermometer to check the center of the roast. It should reach at least 160°F (71°C); a higher temperature is fine. If it hasn't reached that point, steam for another 5-10 minutes and check again.
The roast will puff up and fit snugly inside the foil while steaming. Leave it wrapped as it cools, then refrigerate overnight for the best texture. It will shrink and firm up as it chills. Keep refrigerated for up to 3 days, or freeze for later. Thaw completely in the refrigerator before finishing.
For the crispy skin and to finish the roast: Heat your oven to 400°F (200°C) and lightly grease a baking tray. Stir together the melted butter, garlic, soy sauce or salt, thyme, and black pepper in a small bowl.
Unwrap the chilled roast, place it on the tray, and brush about one-third of the butter-garlic mixture over the surface. Save the rest for the next steps.
For the optional crispy skin, run a sheet of rice paper under waterand allow it to soften for about 30 seconds.
Lay it over the roast and brush with another third of the butter-garlic mixture, gently helping it stick to the surface. A little stiffness is fine; it will soften as you brush. Don't worry about wrinkles or air bubbles. Those make delicious crispy bits! If you're skipping the rice paper, save the remaining mixture for brushing during roasting.
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 , let me know by leaving a comment and rating it. I'd love to hear what you think! Share a photo of your creation on Instagram and tag @itdoesnttastelikechicken so I can see what you're cooking!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Best Vegan Turkey Roast (perfect for Thanksgiving)
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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, (optional, for a crispy skin)
Instructions
To make the seitan:
- Food processor method: Using the S-blade, blend the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage until completely smooth. Add the vital wheat gluten and blend briefly until just combined. Do not overmix or knead the dough as this can make the roast tough and rubbery. The dough should be soft and smooth. If it feels too dry, mix in additional water, 1 tablespoon at a time. By hand method: Use a blender or immersion blender to blend all the ingredients except the vital wheat gluten until completely smooth. Transfer to a large bowl. Add the vital wheat gluten and mix with a sturdy spatula or wooden spoon until combined. Do not overmix or knead the dough as this can make the roast tough and rubbery. The dough should be soft and smooth. If it feels too dry, mix in additional water, 1 tablespoon at a time.
- Shape and wrap: Gather the dough and place on a sheet of aluminum foil. Gently pat it into an oval-shaped roast. It doesn't have to be perfect! Wrap securely but not too tightly, then use a second layer of foil to ensure it is well wrapped.
- Steam: Fill a large pot with several inches of water and place a steamer basket inside, keeping the water below the basket. Bring to a boil, then place the foil-wrapped roast in the basket. Cover and steam for 1 hour. Check that the internal temperature has reached at least 160°F (71°C) with an instant-read thermometer. If needed, steam for another 5-10 minutes and check again. A higher temperature is fine; just make sure the center reaches at least 160°F (71°C) so that the roast gets fully cooked through.Check the water level occasionally and replenish as needed so the pot doesn't boil dry.
- Cool and refrigerate: Remove the roast from the steamer and leave it wrapped in the foil as it cools. Refrigerate overnight for the best texture. The roast will shrink and firm up as it cools, and the foil will loosen slightly.You can refrigerate the steamed roast for up to 3 days or freeze it for longer storage. If frozen, thaw completely in the refrigerator before continuing.
For the crispy skin and to finish the roast:
- Preheat: Preheat your oven to 400°F (200°C). Lightly grease a baking tray.
- Make the butter-garlic mixture: In a small bowl, mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper. Set aside.
- Brush the roast: Remove the foil from the cooled seitan and place it on the baking tray. Brush with about ⅓ of the butter-garlic mixture.
- Add the skin (skip this step if not adding the rice paper skin): Run the rice paper under water and allow it to soften for about 30 seconds. Place it over the roast (it's okay if it's still a bit stiff). Brush with another ⅓ of the butter-garlic mixture 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. Wrinkles and air bubbles are okay; those will be extra crispy bits!
- Roast: Bake for 15 minutes. Brush with the remaining butter-garlic mixture, then return to the oven and bake for another 15-25 minutes, until the outside is golden brown.
- Cool and slice: 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 enjoy the leftovers cold.
Linnea says
This really is my favorite roast. My family concurs. We'll be making this one as our Thanksgiving roast from now on.
Margie says
This turned out great! My husband, who is a fussy eater when it comes to vegan "meats", really enjoyed it. Thank you for a real winner.
Kirsty says
Love this recipe! I've made it a couple of times now and everyone really enjoys it. Super easy and the leftovers are delicious cold with some cranberry jelly
Sam Turnbull says
Yay! So happy to hear that. THank you for your review 🙂
Ronster says
Excellent recipe. Easy to follow, well prepared and I am sure thoroughly tested by Sam T. (The reason I am saying this it's because I did not make any changes, just followed it step by step - nice 🙂
Thank you!
Sam Turnbull says
Aww thank you so much!!! Thrilled you enjoyed it 🙂
Ronster says
Well deserved 5 stars. I did prepare your pate' with mushrooms and vegan cheese. I will add some comments to those recipes also. Both very positive outcomes. Thank you for all your great work and sharing 🙂
Sam Turnbull says
So happy you love them! 🙂
Melanie says
Can I add pureed beans to this if I wanted to make it like a beef loaf?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Melanie, I wouldn't recommend that as it would change the texture and end result. I teach how to make a seitan beef roast in my cooking course Seitan School, or you could try making my seitan steak recipe which is very beefy. Enjoy!
dwight says
I've tried several recipes with mock meat and all failed. This one has come the best I could imagine. I've tried it earlier as I wanted to include it as part of the mains course for Christmas. I was not disappointed. The mixture needs a little extra something to have more flavour. I've added MSG and it worked well. The rice paper worked exactly as in the recipe. I've even mimicked the turkey anatomy, which amused a vegan chef, friend of mine. So for Christmas "furkey" (fake turkey, hahaha) is on the menu, perhaps with some slices of "facon" (fake bacon) wrapping around. Thank you Sam!
P.S. I'm looking forward for your future creations such as fork (fake pork), feef (fake beef), and mock duck . Hahaha
Sam Turnbull says
Hahaha I love it! Thrilled you loved the recipe, and for the future recipes, you are going to love the cooking course I am currently working on developing called Seitan School! You can sign up for the waitlist here which will get you access to the early bird specials once it is released. 🙂
Rosie says
I made 2 for Thanksgiving this year and we loved them! leftover "turkey" sandwiches were wonderful too! I also made your version of cranberry sauce, gravy, stuffing & pecan pie. thank you so much. once again, you hit it out of the park with abundant flavor! I'm loving the new cookbook too.
Sam Turnbull says
What an epic feast!! So happy you love the all the recipes and the new cookbook too! 🙂
Lesli says
I made this and while I did like it, I’m wondering if it would be possible to roast this in the oven rather than steaming. I have another recipe for a seitan that roasts in the oven (no tofu), and we like that texture. Thoughts?
Thanks for great vegan recipes!
Olivera Stevanovic says
This is just like lezbians are using dildo. Looks like meat, works like meat, but it is not meat . hahhahahahha meat cravings 🙂
Kate Clark says
The texture was good. The flavor, a little bland, I will use more intense flavorings next time. Mostly, the rice paper thing did not work for me- it ended up hard and leathery and we had to peel it off as it was too hard to chew, taking part of the actual roast with it as it came off.As it roasted, it basically turned back into rice paper! I'll omit next time. Also, when making seitan lately, I've been adding just a very small amount of lemon juice- since cooked meat has a subtle tartness. I'll include in the next batch.
Jenn says
After saying it seemed bland, I can't find white miso paste where I am. Did you use it? Since you may be adjusting your seasonings, do you have a suggestion to replace the miso? Maybe dried mustard?
Thanks so much!
Sam Turnbull says
Hi Jenn, miso paste is really an amazing flavor, and I use it in so many recipes so I would really recommend getting some. You can order it online or find it in health food stores or asian markets.
galen says
I like the recipe and the roast--just am not a huge fan of seitan but it is much better blended with tofu. Great idea. I was being conscientious about using whole foods, so I skipped the rice paper and made a wash from tahini with a small amount of added oil for ease of spreading then thinned to desired consistency with water. Used all the recommended spices and directions for basting it twice. The result was a beautiful toasty scent and the wash actually became flaky so there were crunchy bits too.
Jess @ IDTLC Support says
Wonderful! Thanks for sharing your results!
Dennis Botelho says
I was determined to make this GF so without VWG. I did some digging online and I found this option and it worked very well. I used 1cup of unflavored plant protein (pea/quinoa blend found on Amazon), 3-tab of potato starch, 3-tab white rice flour, and 1 tsp xanthan gum. Other than this switch I followed the recipe as written. It came out great. I will bake it today with the glaze, without the rice paper. I wish I could share a picture because I am amazed how well it worked. The texture is very much like the original (I made the original last year before we had to go GF).
Jess @ IDTLC Support says
Very interesting, thanks for sharing!
Suzanne McCurdy says
i didn't read the part about NO extra firm tofu. and that is what I bought. Will it work?
Thanks,
Suzanne
Tony Heath says
Can this be steamed in a pressure cooker? and if so, for how long
Jennifer says
Do you think this could be made as a roll with stuffing in the middle? Trader Joe's didn't get their turkeyless rolls in this year and now I am scrambling at the last minute. Anyone have any thoughts on that?
Ana says
I was thinking the same thing and may try it. I would think as long as the stuffing is sealed in, the steaming would hurt it at all.
Jeff Beach says
Yes, I’ve done that with many different variations of seitan. The trick is having a big enough one for it to be worth it without just having a silly stuffing swirl. Honestly you’d be better off making it on the side.
Janie says
Is there a substitute for the vital wheat gluten? Could I use oats or is there something else I could use?
jD says
No. It says that in the recipe
Tommy says
I have just made a batch and frozen ahead of Christmas Day. How long does it take to defrost? looked and smelled excellent!
Meagan says
Can you steam the seitan using an instant pot? If so, what would be the best method to do so?
Bev Findley says
I steamed mine in my instant pot. One of the prior comments said 15 minutes however my internal temp did not get to correct temp so put it in for another 15-20 minutes and refrig and baked in oven next day. There is a steam setting on my instant pot. Doing my second attempt today and will steam for 30 minutes this time and hope that temp will be good. Will know in about an hour and reply again. Did not know if you wanted to start today as I saw this posted 2 days ago.
Bev Findley says
OK back with results... Put in the instant pot for 35 minutes on steam with slow release and came out amazing it is now in the frig waiting patiently to be baked tomorrow. =D
Meagan says
Bev,
Thank you so much for your reply and letting me know about your results! I am planning on making this for thanksgiving. I wanted to make sure that I had the steps ready to go. I appreciate it very much as I've never attempted one like this before. So I am thinking about making and steaming it tomorrow. Therefore, it will be resting in the fridge and ready to bake on the day. Thank you so very much again!
Jess @ IDTLC Support says
It hasn't been tested by our team, but readers have noted that it works well to steam for 15 minutes in the Instant Pot.
Nicole says
This will be the second Thanksgiving I make this delicious roast! It was good on Thanksgiving, but the leftovers were even better. I sliced, pan fried and then added it to a biscuit sandwich with cranberry sauce. I can't wait! I'll make two this year to have one in the freezer for later. It's too good to only have once a year!
Sarai says
Dumb question-Do you let it cool in the tin foil? Or do you unwrap and let it cool and store it bare in a tightly sealed container?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Not dumb! Yes you can let it cool in the foil. Enjoy!
Heather says
Excellent recipe! I made this for a gathering of friends. No one but me is vegan. They all loved it! It is very tender and flavorful. I paired it with the mushroom gravy. It will definitely get made many more times.
Cat says
Do you cool it still wrapped or do you unwrap it first ?
Heather says
I cooled it in the wrap and left it wrapped in the refrigerator.
VeganFoodie says
The crispy skin on this is AMAZING. Awesome trick. Everyone wanted the end pieces. Presentation on the table is beautiful. Overall, this is a super light and fluffy seasoned seitan slice, so if your family isn’t super into seitan then I would say skip this and instead wrap the seasoned rice paper around anything (or everything!) else.
Jess @ IDTLC Support says
Wonderful!
Renee says
is there a substitute for the miso paste. I'm allergic to soybeans but NOT soy sauce. go figure!
Jess @ IDTLC Support says
You can sometimes find chickpea miso, but you could also substitute with additional soy sauce.
Renee Sanders says
Great! Thank you so much!!