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)
Print Video Leave a review
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.
Marlo B says
WOW - I didn’t think I would ever be enjoying a turkey dinner again but this was even better! Truly tasty and wonderful firm yet juicy texture. Delicious with gravy and then thin sliced cold for sandwiches.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so great! So thrilled you think it is even BETTER Marlo!! Thank you so much for the review 🙂
Cheryl S says
I am looking forward to trying this for Thanksgiving this week. I have large and small flake nutritional yeast, does it matter which I use?
Jeanie says
I assume that recipe measurements for nutritional yeast are referring to large flake (which is much more common). If your small flake is basically a powder, then I’d use about half the measurement.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jeanie, yes exactly. The recipe is written using the standard large flake nutritional yeast which is the most common variety. If your small flake version is more powdery you can definitely use a bit less to avoid overpowering the flavor. Either will work well. Hope that helps.
Cheryl S says
Thank you, makes sense 🙂
Elizabeth says
I made this for Canadian Thanksgiving last year, and my family has requested it again this year.
It is the best Vegetarian Roast I've made!
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so amazing!! Thank you so much Elizabeth!!
Jennah says
Hi Sam! Looking forward to trying the recipe! Is there a way to make this in a kitchenaid stand mixer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennah, I wouldn't recommend using a stand mixer for this recipe as you run the risk of over mixing the dough which will make it way too tough and rubbery. If you do not have a food processor I recommend the "by hand method". I hope that helps!
Laura says
I am new to vegan cooking, and even "newer" to miso. I can only find red (genmai), should I be making any adjustments to the recipe to use the red miso instead of the white?
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laura! Welcome!! Happy to help! Red miso will totally work here, it just has a stronger, saltier flavor than white miso, so you might want to start with a little less (about 2 teaspoons instead of 1 tablespoon) and adjust to taste next time. It might also make the roast a slightly darker color. Enjoy!!
Rose R says
My best friend is vegan, I made this recipe for her and she loved it. I'm not vegan but I absolutely loved it. I am slowly transitioning to plant based. Thanks for making it easier! I know what I'm having for Friendsgiving!
Jess @ It Doesn't Taste Like Chicken says
We love to hear it! Happy Friendsgiving!
Carrie says
Just made this (did not cook yet) and the dough tastes great! I only had extra firm tofu and red miso but I REALLY wanted to pre-make it so it’s less work on the day of. I just added more water (about a cup) and the red miso is naturally saltier so it balanced out the extra water great! Very excited to cook it tomorrow and then roast it on Sunday!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We hope it roasts up deliciously for you!
Kim Marie Evans says
Hi Sam, I was wondering if I could sub Burmese tofu for the regular tofu as I am allergic to soy beans
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim Marie! Yes, Use Burmese (chickpea) tofu 1:1 for the firm tofu (add 1–2 Tbsp water if the dough feels dry), and swap the soy ingredients: chickpea miso (or skip), coconut aminos + a pinch of salt instead of soy sauce, and a soy-free broth powder—then follow the recipe as written. The texture/flavor might be slightly different but still delicious! 🙂
Kim Marie Evans says
Thank you for the reply- I'm allergic to turkey too and I was looking for a way to make something turkey like for Thanksgiving. So thank you-Be Blessed!!!
Marcia says
When we switched to plant-based 2 years ago I did not know what we were going to do when it came to holiday meals... That's when I found Sam. I have made this recipe three times now and it always comes out perfectly! And when I post photos - people cannot believe it is not real turkey, I do double the amount of garlic seasoning and add some extra pepper for our taste. Highly recommend and so easy even if you are not skilled in the kitchen!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Marcia!! I am so thrilled this has become part of your tradition! I really appreciate the review 🙂
Sue says
Is there any way to get the shape without using tinfoil? We avoid ever cooking anything in tinfoil because when heated it releases aluminum which isn’t ever good for You. Same reason most people avoid aluminum pots or pans
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue! Check the recipe notes for the aluminum foil alternative 🙂
Tina-Marie says
I've been intimated to try making seitan... thank you for posting this in such great detail!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome Tina-Marie! I love making seitan 🙂
A says
Stumped on tofu selection. Looks like blender people have texture problems.
Wondering if it would make sense to stick with those tetra-pak ones that are "extra firm" but still silken.
Unclear if it's the curdiness or the firmness that is critical to the structure here....
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi A! Use one 14oz package regular firm tofu for best results. Not silken. Enjoy!
Allegra says
This is the most delicious and easy turkey roast. I do add about 6 extra tablespoons of broth to mine and a bit more nutritional yeast because I find it comes out a bit tough otherwise, not sure what that is about or if I'm just looking for an especially juicy roast. It was massive hit with meat eaters who said they enjoyed it as much a meat. Was a great way to show people at Christmas how needless the suffering of animals truly is. Thanks Sam, you never miss.
Jess @ It Doesn't Taste Like Chicken says
Such kind words and we're so happy knowing it was a hit with everyone that you shared it with.
Carol says
Loved this recipe and the leftovers are even better the next day! It's not even that difficult to make. Will be making this every Thanksgiving from now on. Thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it and it has become your new go-to Carol 🙂 Thanks for the review!
Melissa says
Who needs a holiday? We've had this twice in 2 weeks! It's so easy and delicious. My daughter and I love the crispy flavorful rice paper. And the leftovers make great sandwiches. I did swap extra firm tofu for super firm tofu and added just a little more of the vegan chicken bouillon and salt the 2nd time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So thrilled you are loving this roast anytime of year Melissa!! Thank you for the review 🙂
Marcia Hill says
I could not agree more it is definitely one of those recipes that the second day is even tastier!
Dil says
I'm wondering if I could make this in a way that it could have vegan stuffing inside? Do you have any suggestions? I want to make a Christmas in July menu (Southern hemisphere) and would like to try out the stuffing too.Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dil! Yes I have a recipe for a stuffed vegan turkey in my cooking course Seitan School. 🙂
Tony says
Great recipe. Tasty.. 3rd time making. I can never get it smooth,always ends up pebbley...Not really a problem. like my friend used to tell me. Eat with your mouth and not with your eyes
Tony
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Tony! 😄 I love that saying from your friend! If it’s turning out a bit pebbley, make sure to blend everything really well before adding the vital wheat gluten, and if needed, try a splash of water or slightly softer tofu to smooth it out.
Ro says
Hi Sam, thank you so much for this wonderful recipe....I made it yesterday after not being game to attempt seitan having made a rather rubbery initial attempt at sausages quite a long while ago (not one of your recipes!!! ). Everyone here loved the flavor, the fact that it wasn't tough and the yummy 'skin' - a very deicious package!!!. We didn't however (we couldn't wait 😉 ), let it sit overnight in the fridge, which we will in the future...because you say that that makes it even better :). We will be making this often now and I will be experimenting with so many of your seitan recipes now (and heaps of others after having a big peruse of your website for the first time after coming across this recipe a couple of days ago). Thank you again for sharing your amazing recipes with us....you are a star!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ro, Thank you so much for the lovely comment! I’m thrilled to hear your seitan turned out so well—and that the “skin” was a hit! So glad you found my site and are feeling inspired to explore more recipes. Can’t wait to hear what you try next! 😊
Agathe says
je l’ai déjà fait cuire avec le instant pot mais, j'ai perdu la recette es ce que qu'ellequ'npourait le donner la réponse. Merci énormément.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Agathe, you can find the recipe for my vegan turkey roast here. I hope that's what you're looking for 🙂
Carol Hesterberg says
I loved this roast! Note: it was actually better the second day. The rice paper had a chance to get soft and it made the roast much easier to cut. I will be making this again and again!!! I also bought the third cookbook and will now go back and get the other two. Thanks for helping vegetarians create meat-like meals.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much for your support Carol! So thrilled you love the roast so much 🙂
Pina says
Made this for Thanksgiving was a big hit! I also made your vegan mushroom gravy so easy & delicious! Will definitely make both again. Thank you for your recipes I’m never disappointed!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I am so happy you enjoyed it so much Pina!
Solana says
I’ve made this recipe twice now this year and love it! I cut my flour down to 1 cup both times to prevent the dryness you mentioned and it came out perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Solana! Thank you for the review 🙂
Mary F Promutico says
My family, including carnivorous extended family, wonderfully enjoyed the Best Vegan Turkey Roast that I contributed to our gathering.I will definitely make this again and am looking forward to the seitan class (that my daughter gave me for a present) to improve my skills making the delicious meals I cook for everyone, from your site.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful Mary! What a lovely gift! I hope you enjoy Seitan School 🙂