This Vegan Turkey Roast is the perfect centerpiece for your plant-based Thanksgiving feast! Complete with herb-rubbed "skin," seitan turkey is tender, meaty, and loaded with savory herbs and seasonings. Whether you bake it in the oven or use the Instant Pot, it's make ahead-friendly and leftovers taste fantastic.
After sharing this simple Seitan Roast, I thought it would be fun to create vegan turkey recipe that's perfect for Thanksgiving and introduces a couple of fun new seitan-making techniques.
Both of these recipes are great for the holiday season, and though the other roast is a bit simpler to make, this seitan turkey really isn't that difficult! It just has a few more steps.
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Recipe Features
- Color: Instead of using beans in the seitan, this recipe incorporates tofu for a lighter "white meat" appearance.
- Texture: Similar to my other seitan roast, this one slices beautifully, but it's also shreddable! Tofu keeps it moist and tender by disrupting gluten formation.
- Skin: For our vegan turkey, instead of using rice paper, I'll show you how to use a portion of the seitan dough to create a smooth outer "skin" for your roast. I learned this technique from Malin of the blog Seitan Kitchen (sadly, her site no longer exists).
- Kneading Method: Since you'll have your food processor out to blend the ingredients, we'll let it handle the kneading, too.
- Cooking Method: You can bake the roast in the oven OR cook it in an Instant Pot. So easy!
- Size: This plant-based turkey is smaller than my other roast, perfect for serving 4 or 5 people. To feed a crowd you can prep two roasts or scale up the recipe.
A variety of different herbs, spices, and seasonings bring the best savory holiday flavors to this roast. Here are a few notes on the ingredients you'll need.
Ingredients
- Tofu - Look for super firm tofu, which contains very little extra moisture and doesn't need to be pressed. Extra firm also works, but you'll need to press it first. Since the tofu gets blended, an easy way to remove the excess liquid is to place the entire block of tofu on a tea towel. Gather up the ends, then squeeze out as much water as possible.
- Vital wheat gluten - This is the base for seitan and what gives vegan turkey a firm and meaty texture. This can't be substituted.
- Vinegar - Adds to the overall complexity of flavors; use either distilled white vinegar or apple cider vinegar.
- Nutritional yeast - Adds umami and tenderizes the seitan.
- Tapioca starch or regular flour - This is also for texture and to lighten the color.
- Vegan chicken seasoning - When I first shared this vegan turkey years ago, I called for a specialty bouillon powder. But I wanted to make things easier for you, so I've since re-tested the recipe with increased amounts of nutritional yeast, salt, and herbs (inspired by my vegan chicken broth powder). So now you don't need to buy an extra ingredient.
- Oil - For the seitan, you'll need a neutral-tasting oil such as olive or avocado. For the outside of the roast, to help the herb rub stick to the skin, refined coconut oil works best.
- Liquid smoke (optional) - I use Colgin's hickory variety.
- Herbs and spices - You'll need dried rosemary, thyme, sage, and ginger.
For the herb rub and to glaze the outside of the roast you'll need:
- Dried parsley, thyme, salt and pepper
- Soy sauce - or similar
- Toasted sesame oil or olive oil
See the recipe card below for amounts and full step-by-step instructions.
How to Make Vegan Turkey Roast
Puree the tofu, water, and seasonings in a large food processor I use a 14 cup model. If using a smaller machine you'll want to work in batches.
Add the vital wheat gluten, and process for 1 minute. You'll see the gluten strands forming, but the dough will still be fairly soft and sticky.
Place on a flat surface and divide the dough into 4 pieces. Select the smallest one to serve as the outer skin, and set it aside.
Return the rest of the dough to the food processor, and process for 1 minute. Remove and set aside.
Return the piece you set aside to the food processor. Add 1 tablespoon of vital wheat gluten, and process for 1 minute. It should be warm and shiny. Set aside.
Take the larger piece of dough, which is the body of the roast, and stretch it out into a log. Twist it as pictured above.
Fold one end of the dough over the other like you're going to tie a knot. Now it looks like a ribbon.
Tuck the right tail underneath, then tuck the left tail underneath. Now repeat the process - stretch it out, twist, fold, tuck.
Holding the dough with both hands, smooth the top by gradually tucking the outer edges underneath. Once the top appears fairly smooth, set aside.
Take the "skin" piece of dough, and, like you're handling pizza dough, carefully stretch it into a rectangle. Lay the skin out flat. Place the smooth, top side of the roast down on the skin. Begin folding in the edges of the skin, pinching it together, until the entire roast is fully encased.
Rub the entire roast with a small amount of oil. If using the herb rub, sprinkle it onto the roast, both top and bottom. Do the same with salt and pepper. Use your hands to lightly pat the seasonings into the skin.
Next, wrap the seitan turkey as tightly as possible using one of the following:
- cheesecloth (for Instant Pot or oven) - Cut a piece of cloth large enough to wrap around several times.
- aluminum foil (oven) - Heavy duty foil is best. I also recommend lining it with a piece of parchment paper. This helps prevent sticking and reinforces the strength of the foil. Make sure the seitan is completely wrapped and sealed so it doesn't dry out.
Option: To create the look of a tied roast as shown in the photos, cut several pieces of twine and wrap the seitan as shown above. It's fine to skip this step!
Choose a Cooking Method
Option 1: Instant Pot (wrapped in cheesecloth)
Add just enough water to the Instant Pot to reach the bottom of the trivet. Place the cheesecloth-wrapped seitan turkey on the trivet, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.
Option 2: Oven (wrapped in cheesecloth or foil)
If using foil, you don't need vegetable broth. Simply place the wrapped roast on a baking sheet, then follow the same baking instructions.
- Preheat oven to 350°F (175°C). Add about 1 inch of vegetable broth to a high-sided baking dish or roasting pan.
- Place the cloth-wrapped roast in the pan, and cover the dish tightly with foil to trap the moisture. Bake for 1 hour, then carefully remove the outer foil and flip the roast. Cover tightly again, and bake for another 45 minutes. Add more broth to the dish as needed to prevent scorching.
- Press the center of the roast with tongs. Your vegan turkey should feel very firm when done. If the center feels squishy, bake for another 10 to 15 minutes.
TIP: Use a Probe Thermometer
Seitan is done when the center reaches an internal temperature of 190-195°F. So if you have a probe-style thermometer (aka meat thermometer) lying around, that's the easiest and best way to know when your vegan turkey roast is done.
How to Reheat Vegan Turkey
If you made the roast the day before, remove it from the refrigerator about an hour before dinner and let it rest at room temp.
Then place in a baking dish and baste with broth. Cover tightly with foil and bake at 375 for 20-30 minutes or until hot. Once the roast is hot, complete the glaze/broil step before serving.
To reheat leftovers, individual servings are easily warmed up in the microwave.
FAQs
Absolutely! In fact, the texture and firmness of seitan turkey is even better the next day. Let it cool completely, then store in an airtight container in the refrigerator overnight.
If you aren't able to make the roast a day in advance, try to cook it early in the day. Then let it rest for an hour or so.
Store leftover vegan turkey roast in the refrigerator for up to 5 days, or freeze for up to one month. Wrap it well to prevent freezer burn, and thaw overnight before re-heating individual portions in a skillet.
What to Serve With Vegan Turkey
If you're preparing seitan turkey for Thanksgiving, here are some of our favorite holiday recipes to round out your meal!
Guests will love snacking on vegan stuffed mushrooms and a veggie tray or vegan cheese board while watching football.
For dinner, it's not Thanksgiving without vegan cornbread dressing and green bean casserole. Also serve classic sides like my popular vegan corn pudding and wild rice pilaf.
If you're craving something a little different this year, try this vegan cauliflower gratin or savory mashed sweet potatoes.
And don't forget the cranberry sauce and gravy. Here are two we love:
For dessert, I recommend vegan pecan pie and gluten-free vegan pumpkin pie! Check this out for even more amazing pies: 25 Vegan Pies for Thanksgiving
Outside of the holiday season, vegan turkey is great for weekly meal prep and slicing for sandwiches. You can also shred it for your favorite vegan barbecue dishes, pile it on baked potatoes, tacos, nachos, and more.
Recipe Video
Feeling intimidated? Watch the video to see the vegan turkey come together. You've got this!
I hope you enjoy this vegan turkey roast! If you try the recipe I would love to hear from you. Comment below to let us know!
Recipe
Vegan Turkey Roast
Equipment
- cheesecloth - optional
- 6-quart instant pot - optional
- rectangular baking dish - optional
Ingredients
For the Roast:
- 12 ounces super firm tofu - See Notes if using extra-firm
- 4 large cloves garlic, peeled
- ¼ cup tapioca starch
- ⅓ cup nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons white vinegar or apple cider vinegar
- 2 teaspoons onion powder
- 1 teaspoon dried thyme - not powdered
- ½ teaspoon dried rosemary - not powdered
- ½ teaspoon ground ginger
- ¼ teaspoon ground sage
- 2¼ teaspoons fine sea salt - see Notes re: "chicken flavor"
- ½ teaspoon liquid smoke, optional
- ¾ cup water
- 190 grams vital wheat gluten (1 ½ cups) plus 1 Tbsp, divided - see Notes
- ½ teaspoon refined coconut oil - or other neutral flavored oil
Herb Rub (optional):
- 1 teaspoon dried parsley
- scant ½ teaspoon dried thyme
- ¼ teaspoon fine sea salt
- black pepper
Glaze (just before serving):
- 2 teaspoons maple syrup
- 2 teaspoons soy sauce
- ½ teaspoon olive oil - or toasted sesame oil
Broth (only needed if baking wrapped in cheese cloth):
- approx. 2 cups vegetable broth or water + bouillon
Instructions
- Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add all remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process the tofu and seasonings into a smooth slurry. Add the 1½ cups vital wheat gluten (190 g), and process for 1 minute.
- Remove the dough from the food processor, and place on a work surface. It will feel somewhat soft and sticky. Shape into a square. Cut into 4 pieces, with one being a bit smaller than the others. The smaller piece will be the "skin." Set it aside. Return the rest of the seitan dough to the food processor, and process for 1 minute. Transfer to the work surface and knead by hand a few times to make sure it feels firm. Set aside to rest.
- Return the "skin" piece of dough to the food processor. Add 1 tablespoon vital wheat gluten, and process for 1 minute. It should look shiny and smooth. Set aside.
- Shape the larger piece of dough into a long log. Twist it until it begins to break or resist (refer to photos or video above). Fold the twisted log so that it resembles a ribbon. Tuck both tails underneath.
- Now you have a rough ball shape. Repeat the process of stretching it out into a log, twisting, folding, and tucking. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top looks smooth, set aside.
- Take the "skin" piece of dough and, like you're handling pizza dough, carefully stretch it into a rectangle or circle larger than the roast (doesn't have to be perfect). Lay the skin out flat. Place the roast top-side (smooth-side) down, on the skin. Try to avoid creating air bubbles between the skin and roast, and begin pulling the edges of the skin up to encase the roast, pinching the dough together so that all of the seams are closed.
- Rub the entire roast with refined coconut oil. This helps the herbs stick, if using, and keeps the skin moist. If using the herb rub, combine the parsley and thyme, and sprinkle on all sides of the roast. Now season it with salt and pepper. Use your hands to lightly pat the seasonings into the skin.
- Wrap the seitan as tightly as possible in cheesecloth (OR in parchment and heavy duty aluminum foil, OR heavy duty foil sprayed with oil to prevent sticking). Make sure there's enough excess on the ends so you can twist and fold the cheesecloth underneath the roast. The weight of the roast will hold the cloth in place. You can also tie it with several pieces of twine as pictured above. Or if wrapping in foil, make sure the piece is large enough to wrap around the roast twice. Use two pieces of foil if necessary, and wrap as snugly as you can (this helps prevent holes in the seitan). Then twist the ends closed like a tootsie roll wrapper. Choose a cooking method...
- NOTE that the seitan is done when the internal temperature reaches 190-195°F.Instant Pot (wrapped in cheesecloth):In a 6 quart or larger Instant Pot, add just enough water to reach the bottom of the trivet. Place the roast on the trivet. Secure the lid, set to sealing, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.Oven (wrapped in cheesecloth):Preheat oven to 350°F. Add 1 ½ inches of vegetable broth to a high-sided baking dish. Place the cloth-wrapped roast top side-down in the broth, and cover the entire dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Add more broth as needed so the dish doesn't dry out and burn. Replace the foil, and bake for another 50 minutes. Press the center with tongs; it should feel very firm. Or use a probe thermometer to see if it's 190-195°F. If needed, bake uncovered for another 15 minutes or until the center feels firm.Oven (wrapped in heavy duty foil): No need for any cooking liquid. Preheat oven to 350 degrees F. Make sure the foil is tightly sealed around the vegan turkey. Place on a baking sheet, and bake for 1 hour. Flip the roast and bake for another 45-50 minutes. To test for doneness you may need to unwrap the foil (careful it's hot!) and press with tongs, or use a probe thermometer (190-195°F).
- Let the roast cool for 15 minutes then remove the cheesecloth/foil. For the best texture allow roast to cool completely, then refrigerate overnight in an airtight container. The next day, let the roast rest at room temperature to remove the chill, then complete the steps below.
Before Serving:
- Preheat the oven to 350 degrees F. Place the vegan turkey in a roasting pan with just enough broth to cover the bottom of the dish. Cover the entire dish and bake for about 15 minutes. Stir together the ingredients for the glaze.
- Remove the roast from the oven. Arrange the top oven rack so the top of the roast will be about 7 inches from the broiler. Preheat broiler to 500 degrees F. Brush the glaze onto the roast. Keep a close eye on it, and broil uncovered for about 5 minutes, or until golden brown. Let rest 5 minutes, then slice and serve.
- Vegan turkey can also be shredded or sliced straight from the fridge and used in sandwiches, salads, sautes, and stir fries.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Angela Watts says
Hi, I’m looking to try your recipe. I was wondering if rice paper would work to get a crispy skin?
Lori says
Hi Angela, I haven't tried a rice paper skin on this roast yet but I'm sure it will work. You might even want to skip the "skin" step in this recipe if you go that route. Or you could do both! The skin on this one gets nice and chewy but does crisp up a bit under the broiler. Let us know how it goes!
Sarah says
Hey, love this recipe but I have a few questions.
I made it in the other, covered it in parchment first then foil with no broth. I found the “turkey” expanded and popped the tin foil open. It almost doubled in size I think, is this suppose to happen?
Thanks
Lori says
Hi Sarah,
I've never had that happen, but no, it definitely shouldn't bust through the foil. Now, when you say it was "covered" in foil, do you mean you wrapped the roast itself or you just placed the seitan in a pan and covered the pan? You definitely want to wrap the roast tightly, like a tootsie roll.
I have seen people comment online about their seitan expanding a lot, similar to what you experienced (in the seitan appreciation group on facebook - are you in that group?). Anyway, it seems the general consensus is that the oven temp is too hot when that happens. Is it possible your oven runs hot? You could drop the temperature by 25 degrees F.
Another thing is to make sure the foil is really wrapped well and tightened on the ends.
Sorry you ran into trouble with it. Hope you have better luck next time!
Sarah says
Hey,
Yes I rolled it in foil and it still popped open. I will try maybe turning down the temp a little next time. It’s my first time making Seitan, as I’ve only been vegan for 6 months. I’m definitely going to join that group though, what’s the official name of it?
Thanks
Lori says
It's called The Seitan Appreciation Society. You'll see some amazing creations in there. 😀 Congrats on being vegan for 6 months! Keep me posted; would love to know how your next seitan attempt goes!
Stacey says
I’ve been making seitan roasts for many years. I’d suggest using heavy duty foil and double wrapping. The first fold of foil should always include joining the two ends and folding several times until it is snug against your roast, then tootsie roll wrap each end. This is an amazing recipe!
Susie says
Lori, I have made your Seitan Roast and used the subs for oil free and it was perfect! What subs can be used in this Turkey recipe for the oils?
Lori says
So glad you love the Seitan Roast, Susie. I haven't tried this one without oil, but I do think using 1/3 cup walnuts, like the other roast, will work well. Another option that will help keep the color light is to use 2 to 3 tablespoons of tahini. This will replace the rich flavor of the toasted sesame oil. Hope that helps! 😀
Lisa says
So excited to try!!!
I tend to dislike the taste of nutritional yeast (Uncommon vegan opinion :p)
But is the nutritional yeast taste powerful?
Im also curious if you have any substitute recommendations? Is its purpose in this recipe for taste only? Or is it also serving a flour like purpose, cause 1/4 is significant-ish! Maybe I could try half that amount and it still serve it's purpose ?
Thanks xxx
Lori says
Hi Lisa, you can replace it with all-purpose flour or chickpea flour if you like. It is for flavor but also helps with texture. The flavor really doesn't come through like it does in other recipes because there are so many other flavors going on here, so you might not even notice it at 1/4 cup. Cutting it in half would be fine, too. Hope you enjoy the turkey!
Elise says
I would use 1 tbsp of white miso paste and add more vital wheat gluten or a chickpea flour to replace it.
Emily Manning says
Hi!
I'm planning on making this for Christmas, but would really like to try adding the stuffing in the roast. Do you think that's suitable for this recipe? if so, are there any tips for how to adapt it?
Thanks in advance!
Lori says
Hi Emily, adding stuffing sounds fun and definitely doable, though you'll need to skip the whole process of twisting the seitan dough. Instead you'll shape the dough into a rectangle, add the stuffing in the center, and roll the seitan around it. It's probably a good idea to do a test run before Christmas, if you can! 😀 The roast also won't need to cook as long. If I have a chance to play around with stuffing I'll report back!
Lauren says
I've made seitan at home many times before, using several other recipes, but I wanted to try this recipe to make thanksgiving a little extra special...and it sure was! Absolutely delicious. So good that my family wants this to be their normal seitan loaf. Too many steps and ingredients for every day, but perfect for a holiday dinner. The seitan had an incredible texture and flavor; the 'skin' with glaze was really yummy too, despite me broiling a little too crispy. I liked making it the day before because it freed-up my oven for roasting veggies. This is definitely my new go-to protein recipe for special occasions!
Lori says
Thank you for the thoughtful review, Lauren. I'm so happy you and your family enjoyed it!
Dani says
I made this recipe today for a celebration tomorrow. However, I misread some of the steps, and the raw roast has been sitting in the fridge for hours. I thought it was meant to sit before cooking, not after, to improve flavor. Would this effect the taste at all? Or would cooking it after letting it sit for 8 hours still leave me with something edible? Thank you!
Lori says
Oh that’s totally fine! Some people actually prefer to rest the dough overnight for improved flavor. So you’re good to go! 😀
Rob says
Looks great! I’m going to make this for Thanksgiving. In an oven, do you recommend convection or regular baking?
Lori says
Hi Rob, just regular baking.:D Hope you enjoy. Let us know how it goes!
Gotit says
Hi - do you use the glaze with the herb toping too, or only with out it?
Lori says
Hi, yes I glaze the roast either way.
Gotit says
So, I made the roast with herb topping. I left out the maple syrup in the glaze as I don't care for the sweetness. The roast came out with great texture, very similar to Tofurky. The "skin" didn't come out like toffee, so I added another 1/2 tablespoon of gluten and mixed it again. It was a little closer to the picture, and thought I'd leave well enough alone. It stretched and worked fine.
Next time:
- bake it in the broth top side down first. I did top side down second and it scorched a bit.
- use a bit less of herbs in the roast body.
- broil shorter time. I did 6 min. and it blackened the the top a bit, but still edible.
Overall, it was great! Thanks for sharing.
Lori says
Great feedback. Thank you for sharing it with us!
Amy Weeks says
I'm going to make this loaf for Thanksgiving. It looks really good! Question about the glaze, does it turn out sweet due to the maple syrup?
Lori says
Hi Amy, the glaze does give the outside of the roast just a touch of sweetness, but it’s not much. If you don’t want any maple flavor at all you can definitely omit it. 👍
Hope you enjoy it! Let me know if you have any other Qs.
Kerry says
I made 2 batches of your roast. It came out excellent. I love how the outside layer got crispy. I froze the second one to use for thanksgiving. It took a very long time to make, but it was worth it in the end. Thanks so much for the recipe!
Lori says
Great idea to make an extra roast! So glad you're enjoying it, Kerry. Thank you for the feedback. 😀
Nancy says
Looks really fabulous. I used store bought tofu skin. It was a little more effort to enclose the roast but it crisps beautifully. Can’t wait to try the roast.
Lori says
Hi Nancy,
Using yuba for a crisp skin sounds great! I'll experiment with that next time. 😀 Hope you loved it!
Rebecca says
Hi! I'd like to attempt this recipe, but living in Sweden i have some problem being sure I'm substitutinh the buillon correctly. When you write 3 tablespoons, is that of the powder you linked, or of broth made by it?
I will probably use a concentrated liquid buillon ("fond") which one usually mixes 1 tablespoon with 500ml of water, to make broth. Any suggestions, if i should use the "fond" directly (I do in other seitan recipes, but maybe 1 tablespoon)) or first make a broth from it?
Thanking you in advance!
Lori says
Hi Rebecca, yes it should be 3 tablespoons of the dry powder (I've just updated the recipe to be more clear). So for fond, you'll use it directly, as you mentioned you do in other seitan recipes. I would use 1.5 to 2 tablespoons, unless you think it's very, very salty. In that case maybe just a little over 1 tablespoon.
I hope you enjoy!
Rebecca Weisberg says
Thank you so much!