Vegan Turkey Roast
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Vegan Turkey Roast is always a hit with guests during the holidays! It’s tender, easy to slice, golden and crispy on the outside, with a savory mix of rosemary and thyme. The best part? You can prep it ahead of time, making Thanksgiving or Christmas dinner a breeze!
With Thanksgiving just around the corner, I wanted to perfect my vegan turkey roast that’s herbaceous with thyme and rosemary and has a meaty, sliceable texture. After a few tries, I created an easy roast that’s tender, juicy, and packed with flavor, it’s now my favorite holiday centerpiece! And no feast is complete without some fluffy vegan dinner rolls on the side, they pair perfectly with this roast!
If you like hosting like I do, you’ll love adding my Thanksgiving favorites to your table! My vegan meatloaf, and my healthy green bean casserole are always crowd-pleasers and a big part of my holiday traditions.
👩🏽🍳 Why I Love This Recipe
Every holiday, I look forward to gathering my loved ones around the table. There’s something so special about sharing a meal, and my Vegan Turkey Roast always ends up being the dish everyone talks about. It’s the one that brings the “oohs” and “aahs”.
What I love most about this recipe is how it brings everyone together, no matter what they usually eat. When I made it for my family and friends at Thanksgiving last year, even the meat-lovers were going back for seconds! Seeing their surprise and hearing their compliments on the tender texture and amazing flavor of my roast was such a proud moment for me. It’s times like those that remind me how fun and satisfying plant-based cooking can be! That being said, I make my turkey roast with chickpeas and vital wheat gluten, which not only pack it with protein but also keep it low in fat.
As someone who’s always juggling multiple dishes (including my dairy free mashed potatoes) during the holidays, this roast recipe has been a true lifesaver for me. I usually make the seitan ahead of time, so when it’s time to serve, all I have to do is baste it and pop it in the oven. It’s such a game-changer, it lets me spend less time in the kitchen and more time enjoying the holiday moments with my family and friends.
If you’ve never tried a vegan turkey roast before, I’m so excited for you to make this one!
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🥘 Ingredients
When I make this roast, I stick to a few key ingredients. The best part is, I usually already have them in my pantry.
Chickpeas: I love using garbanzo beans in this roast because they add protein, fiber, and a hearty texture. They work so much better than tofu, giving the roast a firmer and more satisfying bite.
Vegan Chicken Broth is a key ingredient I use to keep the roast moist and add a rich, savory flavor. It also makes the basting liquid extra delicious! If you can’t find this at your local grocery store, try a health food store like Whole Foods.
Seasonings: I use a blend of garlic powder, rosemary, thyme, and poultry seasoning to give my roast that signature turkey flavor. It’s my go-to mix for holiday perfection!
Vital Wheat Gluten is what holds my roast together and makes it firm and sliceable. It’s the secret to that chewy, meat-like texture I can’t get enough of.
Vegan Butter is a must for me in this recipe. It’s what I use to baste the roast and give it that beautifully golden, crispy crust!
🔪 How to Make
Now comes the fun part! I’m so excited to show you just how easy it is to make this vegan turkey roast recipe with my step-by-step photos.
Blend Ingredients: I toss everything, except the vital wheat gluten, into my food processor and blend it until it’s smooth. If you don’t have a high-speed processor, no worries, you can use a blender instead.
Make Seitan: then I pour the blended mixture into a large bowl and stir in the vital wheat gluten until everything starts coming together.
Knead: in this case I use my hands to bring it together and knead gently for about 1 to 2 minutes, just enough to combine everything. Then, I shape the seitan into a loaf, being careful not to overdo it.
Steam Seitan, Combine Basting Ingredients: I wrap the loaf in aluminum foil and place it in a steamer basket over boiling water, steaming it for one hour. Once it’s done, I remove the foil and let it cool. While the seitan is steaming, I preheat the oven to 350°F. Then, I whisk together the basting ingredients in a small bowl so they’re ready to go.
Baste Fake Turkey: I place the roast in an oven dish and pour the basting liquid over it. Then, I use a spoon to scoop up the liquid and coat the roast evenly for extra flavor.
Bake Turkey: After basting, I slide the roast into the oven to bake for 25 minutes. Every 10 minutes, I take it out and spoon the sauce back over the top, making sure it stays juicy and flavorful as it cooks.
Cool & Serve: Once the roast is done baking, I take it out of the oven and let it rest for about 5 minutes (this is key!) Then, I slice it up and serve it with my vegan onion gravy, soo good!
💭 Expert Tips
My #1 Secret Tip for making my vegan turkey roast is to knead the dough for just 1-2 minutes and stop there. I’ve learned the hard way that over kneading can make the roast rubbery, and trust me, you want that tender, sliceable texture instead. This step is so simple, but it makes all the difference!
Other Tips To Keep In Mind:
- Plan Ahead: The seitan just gets better as it sits in the fridge so making it ahead is a no-brainer! You can make the seitan up to two days ahead of time if you prefer. Just steam it, then refrigerate it until ready to bake. If you can, serve it fresh (from the fridge or freshly made), as it will taste just a little better than after it’s been frozen and defrosted (although, the defrosted version still tastes pretty good!)
- Use High-Quality Broth: The best vegan chicken broth I’ve tried is Better Than Bouillon’s No Chicken Base, it adds such a deep, rich flavor, even better than vegetable broth
- No Steamer Basket? don’t worry, I’ve been there too! You can easily make one by rolling up 5-6 balls of foil and placing them in the bottom of your pot. Then, just pop an oven-safe plate on top for your vegan turkey loaf to sit on, and you’re good to go!
📖 Variations
Garlic Lover’s Roast: If you’re a garlic fan like me, try adding roasted garlic or a bit of garlic paste to the dough. It gives the roast a deeper, savory flavor that works so well with the herbs—it’s a game-changer for garlic lovers!
Spiced Holiday Roast: For a festive twist, I like to mix in a pinch of warm spices like nutmeg, allspice, or even a touch of cinnamon. It gives the roast a cozy holiday vibe that’s perfect for the season!
Gluten Free: I understand that vital wheat gluten is essential for my vegan turkey roast recipe, making it unsuitable for those avoiding gluten. However, there’s a fantastic gluten-free vegan turkey roast recipe that you might find helpful.
🍽 Serving Suggestions
My Vegan Turkey Roast is one of those dishes that truly makes the holidays feel special. I love serving it alongside some of my favorite recipes that make the flavors really shine.
Sides: I love pairing it with all my favorite sides to create a feast that everyone remembers. Vegan baked potatoes are always on the table, along with my healthy cornbread and roasted green beans.
Sandwiches: One of my favorite ways to use this roast is for sandwiches. After slicing the roast, I’ll pile it onto some bread to make the best vegan club sandwiches. Adding a dollop of cranberry sauce with dried cranberries (especially this one I make from dried cranberries) makes them absolutely irresistible!
Desserts: No holiday meal is complete without dessert, and I always make room for my healthy pumpkin pie. It is a family favorite, but if I’m feeling a little extra festive, I’ll bake a Pumpkin Apple Pie too. Either one is the perfect sweet ending to a holiday feast!
🧊 Storage Directions
Refrigeration: I store leftovers in an airtight container for up to 5 days. They’ll stay good, which means I can enjoy the roast throughout the week. It’s such a treat to have an easy, ready-to-eat option for a quick lunch or dinner!
Freezing: If I’m not planning to eat the leftovers right away, I wrap individual slices tightly and pop them into the freezer. They keep beautifully for up to 3 months, so I can always pull out a slice or two whenever I’m craving that savory roast flavor.
Reheating: I like to warm the slices in the oven at 325°F—it brings back that just-baked freshness. If I’m in a rush, I’ll use the microwave and heat them in short bursts until they’re warmed through.
❓ Recipe FAQs
Is vegan turkey roast healthy?
Yes! Because it’s made from plants, and not actual meat, most plant based turkey is lower in calories and fat than its meat counterpart. This seitan turkey recipe is super healthy for you as it’s high in protein, low in fat, and a rich source of potassium, iron, and selenium. It’s a healthy part of a plant-based diet!
Can I make it ahead of time?
Yes, this vegan holiday roast can be prepared ahead of time, so all you have to do is bake it. Make the seitan loaf through step 4 (in the recipe card below) up to two days in advance. Refrigerate in an airtight container until ready to bake it.
What if I don’t have vital wheat gluten?
Unfortunately, there’s no substitute for vital wheat gluten in this recipe. But I linked a gluten free recipe in the variation section.
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📋 Recipe Card
🎥 Watch How to Make It
Vegan Turkey Roast
My Vegan Turkey Roast is always a hit with guests during the holidays! It’s tender, easy to slice, golden and crispy on the outside, with a savory mix of rosemary and thyme. The best part? You can prep it ahead of time, making Thanksgiving or Christmas dinner a breeze!
Servings: 6 servings
Calories: 325kcal
Ingredients
Turkey Ingredients
- 15 oz can chickpeas drained and washed
- 1 cup vegan chicken broth or vegetable broth
- 2 tbsp nutritional yeast
- 2 tbsp coconut oil melted
- 2 tsp vegan poultry seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1½ tbsp soy sauce reduced sodium
- ⅛ tsp salt
- ¼ tsp pepper
- 1 tsp rosemary dried
- 1 tsp thyme dried
- 1½ cup vital wheat gluten
Basting Ingredients
- ½ cup vegan chicken broth or vegetable broth
- 2 tbsp vegan butter melted
- 2 tbsp soy sauce
- ½ tsp vegan poultry seasoning
- 1 tsp garlic powder
- 1 tsp thyme dried
- 1 tsp rosemary dried
Instructions
- Place all ingredients, except for the vital wheat gluten, into a high-speed food processor and blend until smooth.
- Add this mixture to a mixing bowl and stir through the vital wheat gluten, using your hands to bring the dough together and knead for 1-2 minutes. Shape into a loaf.
- Wrap the loaf in foil and place in a steamer basket over boiling water. Steam for 1 hour.
- Remove foil and allow to cool.
- Preheat the oven to 350 degrees F / 180 C.
- In a small bowl whisk together all basting ingredients.
- Place the “turkey” into an oven dish and pour the basting liquid over it. Use a spoon to scoop up the sauce and cover the “turkey” with the liquid.
- Cook in the oven for a total of 25 minutes, removing from the oven every 10 minutes to scoop and coat with the sauce.
- Remove from the oven, allow to rest for 5 minutes before slicing with a serrated knife.
- Serve with your favorite roasted vegetables.
Notes
- Vegan Turkey Roast can be made ahead of time by preparing up until step 4, then store it in an airtight container in the fridge for up to 2 days before continuing as per the recipe.
- Knead the dough 1-2 minutes to bring everything together but do not over knead it otherwise it will become rubbery.
- Unfortunately, there is no good substitute for vital wheat gluten, which means this seitan recipe can’t be gluten-free.
- The seitan just gets better as it sits in the fridge so making it ahead is a no-brainer! Plus it frees up valuable time for side dishes. If you can, serve it fresh (from the fridge or freshly made), as it will taste just a little better than after it’s been frozen and defrosted (although, the defrosted version still tastes pretty good!)
- The best vegan chicken broth I’ve found is Better Than Bouillon’s No Chicken Base – it adds a really rich flavor (more so than vegetable broth)
- If you don’t have a steamer basket, you can make your own by rolling up 5-6 balls of foil, placing them in the bottom of your pot, and then adding an oven-safe plate on top of the balls that your seitan loaf can sit on.
Nutrition
Serving: 1piece | Calories: 325kcal | Carbohydrates: 27g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 898mg | Potassium: 342mg | Fiber: 7g | Sugar: 4g
Enjoyed this very much. Will make again. How would I try poultry seasoning for the herbs. Thank you
So glad to hear that Marolyn! Regarding poultry seasoning – most poultry seasoning is actually vegan friendly, because it’s just a certain combination of spices that’s typically used to season poultry. You just need to check the ingredients label to make sure it’s vegan!
This was delicious. I used vegan margarine instead of the coconut oil. Thumbs up from all who ate it!!
Aw yay!! I’m so so happy to hear that Fran! 🙂
Good Morning…This looks and sounds amazing and I am planning on making it tomorrow. Could you please tell me what the approximate size of the loaf is? I want to have it the correct size for the timing of the cooking…thanks so much. I also left this question on the facebook post where I originally saw it.
Hi Patrice! Sorry I get so many comments on Facebook I’m not able to respond that quickly! I’d say it ends up being about the size of a small loaf of bread if that helps? Let me know if you have any questions and I hope you love this recipe!
Can you possibly give me any dimensions…I would really appreciate it. Thanks…
It was about 6.5 inches in length by 3.5 inches wide! Hope that helps!
I did a tofu roast one thanksgiving, this one sounds amazing can’t wait to try it. But I pressed mine between two bowl colanders and made a bowl shape then I stuffed it, inverted it on a baking sheet. It was pretty cool that way. No not my idea, but I’d like to think that if you work quickly this might shape into that as well? We do know how quickly vital gluten likes to set up on us lol, thanks for this wonderful recipe!!
That’s a cool idea Loralie! I think it’s certainly worth a shot – I’ve never tried that with this recipe but if you try it let me know how it works out!
Can I make a larger loaf with 1 1/2 ingredients? If so, how long do I steam and how long to bake? I don’t quite need two loafs.
Hi Lisa! Yes, theoretically you should be able to just multiply the quantities of each of the ingredients by 1.5x and make a larger loaf. The only issue is – I’ve never tested the recipe with that quantity, so I can’t give you exact instructions on how long to steam and how long to bake! My suggestion would be to steam it for maybe 20 minutes longer, and bake it for maybe 5-10 minutes longer, and test it intermittently to ensure it’s not overcooking. You’ll have to do a little trial and error with the timing! Hope that helps!
Sounds great! Could this be done in the oven or microwave?
Hi Bashi! The way the recipe is written, it’s meant for the oven 🙂 So you should be fine making this in the oven. Hope that helps!
This vegan turkey looks so good. Such a great idea and so tasty too.
You will love it Amanda! It’s perfect for the holidays!
Great flavor! This is a really good vegan turkey, nice and tasty.
Thanks so much Jovita!!
I am having my vegan friends coming for dinner, and I believe your vegan turkey will be enjoyed by all, looks amazing, thanks!
Yay! I can’t wait to hear how they like it – thanks Natalie!