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.
Suz says
I have firm tofu but I have frozen it. Will this change the texture too much?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suz, yes, freezing tofu changes the texture dramatically. I wouldn't use it for this recipe as I don't think it would turn out well. Better to pick up some fresh tofu. Enjoy!
Tami says
Made this for my vegan Thanksgiving dinner. Used medium firm tofu since that's what I had on hand & didn't add nutritional yeast since I'm not a fan. Added all kinds of herbs, spices, miso & left the tofu etc a little chunky since I didn't have the patience to make it smooth. This was my first time making seitan & was very pleased with the results. Will make it again for sure. Also made your cranberry sauce & stuffing. For additional sides made Potato Crumble Pie & baked olive bread from another website, roasted cauliflower & carrot salad. Everything was excellent. Thanks so much for your wonderful recipes!
Jess @ It Doesn't Taste Like Chicken says
What a feast - everything sounds amazing!
Darlene says
Can you steam this in an Instant Pot?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Darlene, yes you can, steam for the same amount of time as written in the recipe and it should be good. To be sure, check that the internal temperature reaches at least 160°F (71°C). Enjoy!
Suzi says
I made this last Thanksgiving for myself and it was delicious. Don’t give up if your Seitan was challenging the first time. Try again. But if you follow the recipe carefully, you shouldn’t have any issues. PS. Buy the cookbook! I use it all the time❤️❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much for your kind words Suzi! And I'm so happy you love my cookbooks too 🙂
Christine Akiyoshi says
Sam, do you think this will be good to use for thin sliced deli meat on sandwiches? I have tried a few recipes and haven’t been thrilled.
Jess @ It Doesn't Taste Like Chicken says
For the best deli slices, we recommend this recipe: Smoked Seitan Turkey deli slices
Den says
I have rarely made a seitan that everyone liked. My best seitan was probably a 7/10 (IMO), so I was skeptical. Wowza! THIS one was a 9.5/10 for me! Of course, we had mashed potatoes, green beans, gravy and crans, as well. This was a trial run for Thanksgiving. I was blown away. Even my husband (biggest critic) said it was 8/10 and as good as any roast we have store bought. I did add an extra tablespoon of water, which I won't do, next time. Also, it seemed a tad undercooked in the center. I roasted to 160˙F and will try 170˙F next time. I will also let it run longer in the food processor. The texture looked a bit like dense bread, and I'd like it tighter. I may also split in 2 in the food processor, since there wasn't much space. I think the kneading and blending might have been denser and better. The rice paper was BOSS!!! OMG, that was a game-changer. Thanks for a really, really great seitan, THAT IS EASY!! Will DEF make this many more times.
Jess @ It Doesn't Taste Like Chicken says
Incredible! Thanks for sharing your review and your helpful tips!
Melanie says
Also, can I slice this and put it in a gravy and serve it over mashed potatoes as opposed to just spoon gravy over it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely! Enjoy!
CS says
Wondering how the skin is if you make in advance. Does it get rubbery or chewy?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi CS, yes the skin will soften and not be quite as crispy if made in advance. That said, when we have leftover roast the next day, it is still delicious!!
Jenn says
This was easy and amazing. Everyone loved it. No need to wait for thanksgiving to make it either. Yummy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful 🙂
Debbie says
This is a bit of work, but so worth it. I've made this recipe 3 times now. It's a terrific seitan recipe for the holidays, and better than a basic recipe with the added "skin" layer. The seasonings are great, and it seems fool-proof.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy it is a go to for you Debbie 🙂
Jean says
I am leaving town and attempting to stock the freezer before I go for the ones being left behind. I know you can freeze this before roasting, but could you freeze it after roasting. I leave the skin off when I make this if that matters. Thanks for all of your wonderful recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes you could definitely freeze it after roasting as well. Enjoy!
Ally M says
when it's cooling do I leave it in the Aluminim foil or take it out??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ally, either way is fine, but I usually just leave it in the foil for ease. Enjoy!
Meghan Boyd says
This one I will definitely be making again. It was so good and actually quite fun to make!
Don don says
Looks perfect
BTW, I found this Air fryer conversion it will save your life
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that 🙂
Denise says
I thought seitan was impossible but this recipe made it so easy and was the best turkey substitute I ever tried. I love it and it makes great all year long sandwiches too. This is a keeper!
Jess @ It Doesn't Taste Like Chicken says
We're so happy to hear it!
April Baker says
This is my go-to for the start of many roasts. It was the first recipe I ever tried of Sam’s and it has been a pleasure to make every time.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
helen says
Just love this easy to make roast. I actually chop it into 3 pieces before I steam it then once done I use it for sandwich meat. I freeze 2 & use one for the week.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Paul says
I made this roast for a "Halfway to Thanksgiving" get together and it turned out very well! The flavor is pleasant and savory, and I love the crispy rice paper skin!
The only slight drawback for me was the texture. Admittedly, it may have been my own error, but my roast came out a softer than I expected. Most seitan recipes I have made in the past are dense, but my roast had the feel of a savory bread pudding, even after chilling. I know Sam advised to use firm tofu and not "medium" or "extra firm," but next time I try to make it I may use a firmer grade to make it a little more dense. Either that, or add more vital wheat gluten/less liquid.
In spite of that, I enjoyed this recipe a lot and thought it worked really well with everything else! I will definitely be experimenting with it a little more.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Paul, so happy you enjoyed it! When making the roast here are some tips if you would like it firmer. When mixing the dough, mix or knead it longer. The more you knead it, the tougher the roast will be. When wrapping it in the foil, make sure to wrap it tightly- this stops the seitan from expanding too much making it a denser texture. (I do not recommend switching the firmness of tofu as that will make it more crumbly). I hope that helps!
Paul says
Thank you for the advice! I will see if those pointers help the texture next time.
PS - leftover turkey sandwiches with the roast are terrific!
Amy says
I wanted to love this but really didn’t. 🙁
Royston says
tried this befòre,loved it.
Can you airfryer it ?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy it! If your air fryer is big enough I think it should work. Use an air fryer to oven conversion tool such as this one and use that as your guide for time and temp. I hope that helps!
Chris Snowden says
This is a perfect recipe. Thoroughly described stages and possible alterations made it foolproof on Christmas day (no practicing!). Great result with taste and texture, especially the skin.
Jess @ IDTLC Support says
That's wonderful, Chris! Thanks for sharing!
Stephanie says
My Seitan is steaming now. Will it be bad if I roast it today? How can I make this work? Thank you!
Jess @ IDTLC Support says
We hope it turned out well for you!