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.
Julie says
Mine looked nothing like this in the food processor. SO dry. Yes I had the correct amounts. I added over 4 more tablespoons of water and still had to form the ball by hand. Very bland. I’d double the spices if I had to do it again. (Sorry!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, sorry to hear it didn’t work out for you! Did you watch the video to see the step-by-step process? It can be really helpful. Is it possible you used extra-firm or frozen tofu? That could explain the dryness. Also, were you careful to use 14oz of tofu? Some tofu blocks are larger, so it’s important to use the right amount (cutting away excess if needed). Be sure to use firm tofu that’s drained but not overly pressed. Did you measure 1 1/2 cups of vital wheat gluten carefully? Using too much can make the dough too stiff, but adding water a tablespoon at a time helps. The dough is seasoned to mimic the flavor of turkey—moist and flavorful but not overpowering —so it pairs perfectly with vegan gravy. You can always increase the seasonings as desired, and don’t forget the crispy skin butter-garlic mixture for an extra flavor boost! I hope that helps!
Jillian says
Mine completely burned on the bottom of the roast with lots of burnt garlic in the pan. I had it in the middle of the oven and cooked it as instructed. Do you have any suggestions if I try this again? Also, could this be made with fresh garlic and onion instead of powder? I didn’t care for the flavor from the powdered onion and garlic.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jillian, Thanks for trying the recipe! If your roast burned on the bottom, I recommend using a parchment-lined baking tray or a non-stick baking mat to prevent sticking and burning. Additionally, check your oven temperature with an oven thermometer to ensure it’s accurate—oven temperatures are often off by a few degrees, and it definitely sounds like your oven was running a bit hot. Regarding fresh garlic and onion, I prefer powders since the flavors are more concentrated without adding extra moisture. However, you can substitute with about 3 cloves of garlic and 2 tablespoons of puréed onion in the seitan mixture. If you do, consider reducing the water by about a tablespoon. I hope this helps—good luck with your next roast!
Delaren Siverson says
should the seitnan cool completely before refridgerating?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Delaren, I always let it cool for at least an hour at room temperature before refrigerating. It doesn’t need to be completely cool, but letting it cool most of the way helps improve the texture. Enjoy!
CINDY says
hi. how would I go about reheating leftovers? Cut them into slices first to store and then heat them up in oven?
Cindy says
also will extra firm tofu be okay to use? thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cindy, I recommend firm tofu for the best results and texture. Extra-firm tofu will work in a pinch but may make the roast a bit tougher. For reheating leftovers, you can slice the roast before storing if you like, but it’s not necessary. To reheat, wrap the slices (or the whole roast) in foil to keep it moist and warm it in the oven at 350°F (175°C) until heated through. You can also reheat slices in a skillet over medium heat if you prefer a quicker option. Or enjoy it cold in sandwiches. Enjoy!
Princess says
I made this as a test run in the beginning of November. It was a hit so I'll be making it again soon. I used better than bullion (no chicken flavor) paste, mixed everything up in my blender and steamed it in a tamale pot. So easy to do and so delicious. The texture is great too. Thanks so much!
Jess @ It Doesn't Taste Like Chicken says
Excellent! We're happy to hear it!
Dawn says
Hi! I'm really interested to try this with all the wonderful reviews and your other recipes I've enjoyed. Is the sodium content really 1046mg per serving? I have a vegetable broth powder that only has 420mg per tp and my miso has 155mg per tp. That just seems incredibly high?
Jerry rine says
3rd year I've made this. 2 were requested this year.. my wife and son, who are the vegans, eat it as fast as I can make it. My wife requests no "skin" it makes it to realistic
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you and your family love it Jerry! 🙂
Kathie says
Your recipes are always the best! I’m having trouble finding vital wheat gluten (that will arrive before Thanksgiving!) Could it be subbed with anything else? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathie! Thank you so much! Unfortunately vital wheat gluten is essential for this recipe. I'm not sure where you've looked to shop but you can find it on Amazon, Walmart, Target, or King Aurthur. I'm sure some health food stores near you will carry it too. I hope that helps!
Patrick says
Hi I see your nutritional info says there is cholesterol. Is this a vegan recipe? If so where is the cholesterol coming from?
Nadia says
I wonder if she mistakenly bought (or used for calculating) a non-vegan nutritional yeast. Nutritional yeast is generally vegan, but some companies fortify it with some animal ingredient.
On the other hand, I am thinking this after noticing cholesterol on the label for nutritional yeast years ago. When I wrote to the company they said ti was an error and later updated the labels.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Whoops that was just a typo. This is a vegan recipe so of course it is completely cholesterol free. Enjoy!
Sofia says
Thanks Sam for this recipe. I made it today for our church Christmas lunch and everyone liked it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sofia, I’m so glad the recipe was a hit at your Christmas lunch! Thanks for the review 🙂
Kelly says
Can this be cooked without foil?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kelly, when seitan is steamed it expands quite a bit. Wrapping it in foil restricts how much it can expand which helps give it it's meaty texture. Without the foil, the seitan might get too spongey. If you prefer to avoid aluminum foil, wrap the roast in parchment paper, and then wrap the parchment paper wrapped roast in cheesecloth and tie closed with cotton baking twine.
Kelly says
Thank you I will do that!
naynoma says
Have you trued it as a stuffed turkey roll ?
naynoma says
*tried
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi! Yes I have a stuffed vegan turkey roast recipe in my cooking course Seitan School. 🙂
Kristina Olander says
I added about a half a cup of reconstituted dried shiitakes (blended them well before putting any other ingredient in the processor) . The loaf came out well and it is an interesting recipe. The rice paper came right off, though. We added mushroom gravy and served it with a side of lingonberries and steamed broccoli (on which I brushed the leftover garlic sauce). Looking forward to having leftovers.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kristina, I recommend following the recipe as written for the best results. Yes, the rice paper skin can easily come off the roast as there is no sort of "glue" to adhere it. It get's super flavorful and delicious and crispy tho! Glad you enjoyed!
Kat says
Hi!
I checked many stores and they don’t have vegetable broth powder vegetable instant stock mix powder, or vegetable bouillon cube… only liquid… not sure is that’s possible or what the ratio would be?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kat, I wouldn't recommend liquid vegetable broth for this as it is not nearly as concentrated in flavor. You can vegetable broth powder/ boullion on Amazon, Walmart, or Target. Or I have a recipe to make your own homemade vegetable broth powder in my cookbook Fast Easy Cheap Vegan (page 39). I hope that helps!
Esther Jacobson says
I want to serve the following day but will not have the time to cook but just reheat…
Do you suggest pre cooking completely then reheat bf serving?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Esther, yes I recommend cooking the roast ahead of time and reheating. To reheat preheat your oven to 350°F (175°C). Place the roast on a baking tray, brush with a extra garlic butter, cover it loosely with foil to prevent the skin from drying out, and bake for 15–20 minutes, or until heated through. For an extra crispy skin, remove the foil for the last 5 minutes. Enjoy!
Robin Olson says
have you ever tried cooking this in an outdoor smoker? my husband and I miss doing that since going vegan but I can't find any recipes for smoked seiran using a smoker.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Robin, I haven’t tried it myself, but you can definitely smoke it! After steaming, let the roast cool in the fridge over night before using your smoker. When smoking you may want to spritz it with a bit of broth occasionally to keep it moist. Let me know how it goes if you give it a try!
Tina M says
What options if we don’t have a basket steamer? I only have an instant pot that has a basket, would that work?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tina! Yes, your Instant Pot should work well as a steamer for this recipe! Just add a few inches of water to the Instant Pot, place the foil-wrapped seitan in the basket, and use the 'Steam' setting. Make sure to set the vent to release so it doesn't build pressure. Check the internal temperature to ensure it reaches at least 160°F (71°C) to ensure the texture is set correctly. Hope you enjoy the vegan turkey roast—it’s such a crowd-pleaser!
Vivien Brown says
I wanted to try this for my vegan Thanksgiving, but thought I'd better test it out first so made it this weekend. It was excellent! Definitely the best. Not too difficult to make and the flavors were excellent. Can't wait to have it on Thanksgiving. I will be very proud!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We hope it's a big hit for your Thanksgiving feast as well!
Melissa says
This is what I know. Everything she labels as “The Best” is in fact the best. This Vegan Turkey Roast is phenomenal. I love making this and look forward to making it for Thanksgiving every year. I also make this minus the “skin” as vegan deli slices for sandwiches. Absolutely the best! I encourage everyone to try this recipe for Thanksgiving or any time you want a delicious dinner.
Jess @ It Doesn't Taste Like Chicken says
Fantastic review, thanks for sharing!
Min says
Looks amazing. Is there a substitute for the rice paper?
Jess @ It Doesn't Taste Like Chicken says
Rice paper yields the best result, but you can omit if necessary.
Vivien Brown says
Gonna try this recipe this year. Can brown miso paste be used instead of white?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Vivien! Yes, you can definitely use brown miso paste instead of white. Just to clarify, white miso is actually light brown in color. If you have brown miso, that would work too! It tends to be a bit more flavorful and may add a deeper color to your roast. Enjoy!
Michelle says
I probably left a review of this recipe years ago when I first made it but it is time to review it again for anyone who is hesitating to give this a try. I make it for EVERY special occasion now, from Xmas to Easter to Thanksgiving! It is easy and works out every single time! I often make it a few weeks before I need it, then thaw it overnight in the fridge and finish the roasting on the special day. The crispy rice paper "skin" just really adds such a wonderful touch and even though it sometimes doesn't stick very well, it is delicious on its own. This recent Thanksgiving (I am Canadian) I served this to my four grandchildren who, like many children, can be picky eaters, and they all loved it. We had NO leftovers, which made me sad, as I love to eat this the next day as "Hot Vegan Turkey Sandwiches". I guess I'll just have to start making it more often!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle! Aww, thank you so much for your wonderful review! I’m so glad to hear that you make this recipe for every special occasion—it’s always great to know it’s a hit with the family! I completely relate to the no leftovers dilemma; I often make an extra roast just for my husband and me so that we can have as many sandwiches as we like! Haha!