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
PRINT
PIN
Video
COMMENT
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.
Sheila says
My go to Turkey. Lovely flavour , easy to make, I enjoy the crispy skin , only complaint is there is never left overs.
Amie says
Simply the BEST! I used to buy vegan roasts for our holiday meals, but they are expensive and be can hard to find, plus have some not so great additives. This year for Christmas I made 2 of these roasts and they were simply the BEST! I make a lot of the faux meat recipes for my protein-obsessed family and this is our new family favorite. The texture is so tender and the flavor is amazing. This will be our new holiday tradition!
I served it with Sam’s mushroom gravy, also delicious!
Ann says
I know I already left a review, but I just had to share an update ... When I made this recipe for Thanksgiving, I was using my old blender that doesn't work very well ... so while the taste was amazing, the texture wasn't the best. Well, my MIL gifted me a new food processor, so I used it to make this vegan turkey roast again for Christmas ... OMG. What a game changer! I thought the recipe was amazing before, but using the right equipment completely elevated it. And once again, all of my meat-eating family members tried it and loved it! This recipe is officially a family favorite and will be a holiday staple for years to come.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful!! I am so thrilled that this recipe has gotten even better for you! Thank you for the wonderful reviews Ann 🙂
Kathy says
Every step of this was exactly as described. PERFECT!! 🥰 🥰 🥰 👨🏻🍳 👨🏻🍳 💋 😘
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you loved it Kathy 🙂
Kimberly says
I’m using Bob’s Red Mill gluten flour
1.5 cups according to package would be 180 grams,
Should I use the 1.5 cups/180 grams or 222 grams?
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kimberly, unfortunately this recipe cannot be made gluten-free as vital wheat gluten is essential for this recipe and there is no alternative. If you are looking for a nice gluten-free main I recommend my Stuffed Roasted Butternut Squash, Stuffed Acorn Squash Halves, Brown sugar & Mustard Glazed Tofu, Puff Pastry Wrapped Lentil Loaf (be sure to follow the gluten-free adaptions), or Whole Roasted Cauliflower. I hope that helps!
Kimberly says
Sorry, I should have been more clear! I am using Bob's Red Mill vital wheat gluten (not gluten free flour). The measurements per weight just didn't quite match
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh! That makes better sense!! Haha. Ignore whatever the package says, I measured the cups and weight myself so that is the measurements you should follow. I generally prefer measuring with cups. Enjoy!
Jacky Hood says
I have been making this vegan turkey roast for years, every single Christmas. It's my go to recipe, and I love the leftovers! This is as good cold the next day as it hot. The best!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks so much Jacky! So happy this has become an annual tradition for you 🙂
Sofia says
Hi Sam, I didnt use the rice paper I used tofu skin instead. It look like a turkey/chicken skin and it stick well to the meat.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sofia, that’s such a great idea! I’m so glad it worked out for you, and thanks for sharing the tip! 🙂
Line says
Hello,
Looks delicious. Can I use a stand mixer instead of a food processor ? I can make bread with my mixer but not sure if the seitan will come out good. Sorry for my English.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Line, no I wouldn't recommend a stand mixer for this recipe, the food processor helps pulverize the tofu and other ingredients. If you do not have a food processor I recommend doing the by hand method. Enjoy!
Claire says
Thoroughly enjoyed this seiturkey, it was a crowd pleaser at my vegan Christmas dinner tonight. Will be making again so I can have some leftovers, this fed 6 people with leftovers to spare for us all.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful!! SO happy you loved it Claire 🙂
Susanna Farley says
Hello Sam,
This vegan turkey roast looks really good for serving on Christmas Day. However, I would like to stuff the turkey. Could I stuff this with a mushroom and walnut stuffing. If so, how would this affect cooking time? And do you have any suitable stuffing recipes featuring mushrooms and walnuts?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susanna! Yes you can stuff it, but it is a bit of a different technique and skill. I teach how to do this with a stuffing recipe included in my cooking course Seitan School.
Ann Smajstrla says
This Thanksgiving, I decided to tackle something new and made this vegan turkey roast. It was my first attempt at making my own vegan "meat," and honestly, I was a bit intimidated. The process started off nerve-wracking, since I don’t own a food processor and had to rely on my less-than-stellar blender. But my worries were for nothing — the roast turned out fantastic! The taste and texture were spot-on, and it felt so much fresher than the usual Tofurky or Field Roast I grab for the holidays. The best part? My seven-year-old niece loved it! This recipe is a total win and one I highly recommend trying.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful Ann!! I'm so thrilled it worked out so well for you 🙂 Thank you for the review!
Debbie says
This vegan turkey roast was so amazing! I will never buy another.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you loved it so much Debbie 🙂 Thank you for the review!
Sharon and Baranyar says
THIS WAS EASY AND TASTY. I DID KNEAD IT A BIT BEFORE READING NOT TO, SO IT WAS A BIT CHEWEY, BUT NOW I KNOW FOR NEXT TIME.
PLEASE LMK HOW LONG AFTER ROASTING WILL IS STAY IN FRIG? CAN I FREEZE THE LEFTOVERS?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it! It will keep fresh in the fridge for up to 3 - 4 days or you can freeze it. Enjoy!
JT says
Can you sous vide instead of steaming?
I use this technique on a number of recipes that have critical temperatures
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi JT, I haven't tried this, it might work, but I would definitly recommend steaming for the best texture as it not only cooks it but adds moisture. If you give the sous vide a try I would love to hear how it turns out 🙂
Michele says
I was looking for an alternative to the expensive vegan “loaf” from the natural food store, and I’ve found it! Wow, the flavor and texture were both spot on. Even my non-vegan family enjoyed it. I’m going to try it with different spices for lunch meat. I did the “skin” but it didn’t work. Love the concept but it really doesn't need it, in my opinion. I steamed for 1 hr 15 min (no meat thermometer so added an extra 15 min) and refrigerated overnight. Great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Fantastic! So thrilled you loved it Michele. I have lots more seitan recipes for you to try, including some lunch meats. Thank you for the lovely review 🙂
Jamie says
This is such an easy, delicious recipe!
I made it this week for the holiday. It was a huge hit! I made it by hand because I don’t have a food processor, and it works very well.
I also don’t have a steamer so I put a ramekin upside down in a slow cooker with a couple inches of water in the bottom, and I perched the foil-wrapped load on it. I cooked it on high for 2 hours and it works great.
I did the skin and it was tasty but it does slide off easily like you said. I will likely omit it when I make this in the future and just baste the roast.
I love that this uses tofu and vital wheat gluten both!
Overall it’s really excellent and easy to do, and I’m definitely making this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful, thank you so much for the great review Jamie! I'm so happy you enjoyed it, and I hope you have some leftovers because it makes wonderful vegan turkey sandwiches too 🙂
Sunny Cook says
Thank you. I followed the recipe. Steamed for 1 hour but didn't check temp. I'll try frying. Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ah yes it sounds like it was undercooked. Hopefully when you pan fry it, it helps the texture and is super tasty. You could fry it up like bacon and use it on sandwiches. Yummmmmm 🙂
Sunny Cook says
I commend you for the taste and look. I thought I'd try seitan one more time. But I am going to give up on seitan made with gluten flour. I just can't handle the texture. Now, what to do with all the leftovers. Is there a way to prepare them which gets rid of the gooey texture?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sunny, our seitan shouldn’t be gooey—it should have a texture similar to actual turkey meat. If it’s gooey, it likely means it’s undercooked. When steaming, did you test it with an instant-read thermometer to ensure it reached at least 160°F (71°C) or higher? This is crucial for making sure it’s properly cooked through. Also, did you make any changes to the ingredients or method? For leftover seitan that’s gooey, you can try these methods to improve the texture by slicing the seitan thinly and pan-fry it in a little oil over medium heat. This can help firm up the texture and add a crisp edge. I hope these tips help!
Lynzie says
Wanted to love this, but the texture was off. Mine turned out gummy, too. the outer edges are ok, but the middle is like gum . We steamed it for 1.5 hours until the temperature was 160. Not sure where we went wrong here. Possibly the tofu was too water logged? Hopefully leftovers will taste better fried as suggested.It looked great though! I am posting this so people do a test run before they use this as a centerpiece for a dinner. There is room for things to go wrong,unfortunately, even if you think you are following directions.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lynzie, Thanks for your honest feedback, and I’m sorry to hear the texture didn’t turn out as expected. The gummy texture might be due to excess moisture in the tofu—it’s essential to drain it thoroughly, and if it still feels wet, pressing it lightly can help. Overmixing the vital wheat gluten can also cause gumminess; mix just until the dough comes together without kneading. Accurate measurements are key too—too much or too little gluten affects the texture. Lastly, letting the roast cool overnight in the fridge helps it firm up perfectly. I hope frying the leftovers gives you those delicious crispy edges! Seitan can be tricky, which is why I created my Seitan School course to help people master it every time. If you try the recipe again, I’d love to hear how it turns out! 😊
Rogue says
Why would you rate this 3 stars if you admit that the recipe was good? Just because you don't like the texture of seitan doesn't mean it's the fault of the recipe.
matthew says
This is a perfect idea
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you!
Regina says
Thank you. Perfect
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Regina 🙂
Kyla Jagiela says
I saw the comment regarding the InstaPot. Would you recommend cooking the roast for an hour using the pot or reduce the time? Just for future reference. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kyla, Yes, I would still recommend cooking it in the Instant Pot for 1 hour. The reason is that you can’t really oversteam seitan, but it’s very important that it reaches the proper internal temperature. Since you can’t test the temperature with a thermometer when using an Instant Pot (which is why I prefer a regular steamer), it’s better to cook it a bit longer to be safe. I hope that helps!
Monica MJ says
I want to prepare this recipe but I could not find the Vital Wheat Gluten is there a way I can prepare using regular flour?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Monica, unfortunately, regular flour wouldn't work for this recipe. You can order vital wheat gluten online or find it in health food stores. I hope that helps!