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Vegan turkey roast in a serving dish with roasted vegetables surrounding it.
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5 from 10 votes

Vegan Turkey Roast

This vegan turkey roast is tender on the inside & crispy on the outside with a meaty herb-roasted flavor! It's easy to make and it can be parbaked ahead of time for a fuss-free thanksgiving. Even meat eaters will devour this one!
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 40 minutes
Course: Main Course, mains
Cuisine: American, Vegan
Diet: Low Lactose, Vegan, Vegetarian
Servings: 6 servings
Calories: 325kcal
Author: Anjali Shah


Turkey Ingredients

Basting Ingredients


  • Place all “Turkey” 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.




  • ‘Turkey’ 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.


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