This Vegan Turkey Roast has mouthwatering savory flavors and a meaty texture, making it the perfect main dish for vegan Thanksgiving or Christmas!
Want more recipes for your Thanksgiving vegan dinner? Try my Creamy Vegan Mashed Potatoes with Easy Vegan Gravy, Vegan Green Bean Casserole, and Sweet Potato Casserole.
The best way to impress your family and friends during the holidays is with this mouthwatering Vegan Turkey Roast. Just like my Vegan Chicken and Vegan Glazed Ham recipes, it’s a seitan-based vegan roast flavored with classic poultry herbs and seasonings to help it taste just like a real Thanksgiving turkey. Slice it up and enjoy it with your favorite holiday side dishes or layered in a sandwich!
Why this is the best vegan turkey recipe
- The best holiday centerpiece – This seitan turkey is not only easy to make from scratch but it’s also more impressive than a store-bought loaf or bland tofu turkey.
- Moist, flavorful, and meaty – A mix of no-chicken broth and classic poultry seasonings gives the meaty seitan Thanksgiving turkey the most realistic flavors and textures.
- 50+ 5-star reviews! – Don’t take my word for it! There are over 50 5-star reviews for this epic vegan turkey, proving that it’s always an instant holiday hit.
How to make vegan turkey
Add the drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder, and garlic powder to a blender or food processor and blend until smooth.
Transfer the mixture to a large bowl, then add the vital wheat gluten.
Gently mix until the dough comes together.
Turn the dough out onto a clean surface sprinkled with some vital wheat gluten. Knead until it turns into a smooth loaf.
Place the loaf in a large pot with a steamer basket, then pour in 3 cups of broth for steaming. Cover, bring to a boil, then reduce the heat to a simmer. Steam the seitan roast for 1 hour.
Did all of the broth evaporate? You can pour more broth into the pot if it evaporates before the cook time is up.
When it’s done, set the seitan turkey aside to cool while you heat the vegan butter and soy sauce in a large skillet over medium-high heat. Place the cooked loaf in the pan and let it brown on all sides.
Transfer the golden brown roast to a cutting board and slice it thinly. Serve the slices with your favorite vegan holiday recipes and enjoy!
Instant Pot instructions
Steaming the vegetarian turkey in the Instant Pot is easy but you must use a 6QT or larger model. Here’s how it’s done:
- Place the trivet for steaming inside the pot, then pour in the broth.
- Place the loaf inside, seal, and cook at high pressure for 50 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Carefully remove the loaf from the pot, then brown it either in the Instant Pot on sauté mode with the vegan butter/soy sauce or on the stovetop. Slice and serve.
Frequently asked questions
Unfortunately, no. Vital wheat gluten is a crucial ingredient and without it, the roast wouldn’t be as meaty, firm, or tender.
You can use another type of white bean or pinto beans instead.
No problem! You can make a DIY steamer basket by placing a few balls of aluminum foil on the bottom of your pot. Place a heat-safe plate on top of the balls for the loaf, then steam as normal.
Yes, the turkey roast can be made 1 to 2 days ahead of serving. To do so, make the loaf and steam it as normal. Let it cool before wrapping it in plastic or transferring it to an airtight container and storing it in the fridge.
Before serving, wrap the loaf in a layer of foil and warm it in a 350ºF oven for 20 to 30 minutes. Brown it in a skillet with the vegan butter/soy sauce, then slice and serve.
You can keep the leftover slices or the whole loaf in an airtight container in the fridge for 2 to 3 days. It can also be frozen but I prefer the taste and texture when it’s fresh.
Leftover idea: The leftover vegan turkey slices are fantastic in sandwiches with a little leftover gravy, stuffing, and cranberry sauce!
Vegan Turkey Roast
Ingredients
For the Loaf
- 15 ounce can chickpeas, drained and rinsed
- 3/4 cup no chicken broth I used Better Than Bouillon, may use veg. broth
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups vital wheat gluten
- 3-4 cups additional broth, for steaming
For browning
- 4 tablespoons vegan butter may also use olive oil
- 1 tablespoon low sodium soy sauce
Instructions
- In a food processor or blender, add the drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder and garlic powder and blend or process until smooth.
- Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula.
- Add the vital wheat gluten and start to mix it into the wet ingredients with a spatula or spoon, then use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.
- Get out a large pot with a steamer basket (flat bottom preferred, see Notes if you don't have steamer basket.) Place the loaf on the steamer basket with 3 cups of broth on the bottom for steaming.
- Cover, bring to a boil, then reduce the heat so it’s simmering but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through.
- Remove the pot from heat and open the lid so the loaf can cool for a few minutes.
- To brown the outside, heat a large skillet over medium-high heat (you could use the same pot you used for steaming). Add the vegan butter and let it melt, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides.
- Place on a cutting board or serving platter, sprinkle with herbs and slice thinly. Serve immediately with vegan gravy and mashed potatoes.
Notes
- If you can I highly recommend using Better Than Bouillon’s No Chicken Base for the broth. It has a wonderful flavor for this recipe and is lighter in color than most broths, which will give you a lighter colored roast.
- If you don’t have a flat steaming basket or insert, you can make your own by placing a few balls of foil on the bottom of a large pot, then add a heat safe plate that the loaf can sit on. It works quite well in a pinch!
- Instant Pot: Steam the loaf in your IP by placing a trivet in the pot, as well as the broth for steaming. Seal, and cook for 50 minutes, then let pressure come down naturally for 10 minutes. Release any remaining pressure, carefully remove the loaf, then sauté to brown in the vegan butter/soy sauce.
- Make a day or two ahead of time: Prepare it up until the point it has steamed for an hour. Let it cool, then refrigerate wrapped in plastic or in a large container. When ready to serve, remove from the refrigerator and wrap in foil. Place in the oven at 350 degrees for 20-30 minutes to warm, then transfer to the skillet for browning with the vegan butter/soy sauce. Slice and serve.
- The loaf can be frozen if needed, but I recommend serving fresh for special holidays as it will taste better.
Hi Nora. I need to make two loaves for this recipe for Thanksgiving. If I simply double the ingredients and then split the dough into two loaves will this yield the same finished product as making just one loaf? I know you cannot always simply double a recipe as it doesn’t’ produce the same result. Thanks in advance for your advice on this!
It *should* work okay, but I would rather make it twice for two roasts. I do find the texture and outcome can be altered when you simply double the ingredients. Hope that helps!
Hi Nora. I would love to make this recipe but I don’t have a pressure cooker. Is there an option to make it in the oven or stove in a regular pot?
I don’t actually use a pressure cooker, the instructions are for steaming in a regular pot. You CAN make it in an instant pot but those are not the main instructions.
I am making this recipe for Thanksgiving. My sister has allergies to celery, carrots and nuts. Do you think this would turn out okay if I use Mushroom broth instead of vegetable broth? Or do you have any suggestions? Thanks.
Yes, you can use mushroom broth instead of vegetable. That should work well and give it a good flavor.
Thank you for the help.🙂
I want to try this recipe, but I’m wondering if I can use something to substitute for the Wheat Gluten. I have a vegetarian that is not tolerant of Gluten coming for Thanksgiving dinner.
Unfortunately the vital wheat gluten cannot be substituted for anything else here. Sorry!
First time I have ever had success with seitan! This recipe is so easy, and so delicious, so much better than store bought, and even better as leftovers for sandwiches.
My husband polished this off in two days and is begging for another. Can’t wait to make it again next week for Thanksgiving! Thanks for another amazing recipe
Nora
Can I brown the vegan turkey and then refrigerate it to make ahead of time?
You can, but then you will probably want to warm it up again somehow before serving.
I enjoyed your work how can I get your cook book .
Hi Lillian. I’m glad you are enjoying my recipes! Thank you! I have 2 ebooks which are available on my site at noracooks.com. Enjoy!
Can this be cooked in a slow cooker please?
I’m sure you could but this method hasn’t been tested, unfortunately!
Mine isn’t anywhere near as pretty as Nora’s, so I wondered if it would even taste good. I kept telling myself, “This is Nora’s recipe. Of course it will turn out. Her recipes ALWAYS turn out.” And it did! It was delicious! The texture is tender and the herby flavor is perfect. If I closed my eyes and someone gave me a piece, I’d identify it as turkey. This is vegan turkey perfection.
Hi Roxanne. How wonderful that the recipe turned out delicious for you! Thank you for your fabulous feedback and review! Wishing you lots of happy cooking!
i am a very long time vegan and have tried pretty much every fake turkey recipe you can imagine including having purchased a couple fake turkeys… not one was worth making or buying again.. THIS ONE KNOCKED IT OUT OF THE PARK… THIS IS REALLY A GREAT TASTING RECIPE. i have to be honest that i was pretty much done trying fake turkey recipes. year after year they were just not worth the time… i figured i’d try one more and i am so glad i did… this was super easy to make and VERY VERY tasty…. just the right combination of everything… THANK YOU SO MUCH FOR SHARING IT…. THIS RECIPE WAS GREAT..
I’m so happy you finally found one you like! Thanks!
This recipe was super good. I am not crazy about Thyme so will cut back on that a tiny bit otherwise I loved it and plan on making it a lot!
I’m thrilled you loved it! Thanks so much for your review 🙂
My child is also gluten free so instead of the wheat can I use the same brand but oat powder?
I’m sorry, but I don’t know of anything other than vital wheat gluten that will work here. It’s much different than using oat powder.
I tried the instapot version today. I added 3 cups of water and then my trivet and then my loaf. My concern is the broth touched the bottom on my loaf. Will it be ok or is it ruined? Thoughts for next time? Thanks!
It should be okay, but maybe next time add a bit less broth. Or try wrapping the loaf in foil so that even if the broth touches it, it won’t affect the texture. Hope that makes sense!
I made this several months back and it was delicious. The texture, firmness, taste, and visual appeal are all there. Came out perfect. Then somehow I forgot about it.
Today my daughter asked if I could make her “that turkey loaf”. I ll pay for it she says. She goes on to say her husband had a turkey sandwich today and she about drooled over the thought of having that vegetarian version I had shared with her.
So this weekend it is high priority!
Thanks so much for sharing such a wonderful recipe.
You are welcome, Laurie. What a wonderful share! Thank you for your kind words! Enjoy the roast!
This is it! Not going back to the store to buy a hundred-ingredient turk’y log that tastes half as good as this one here! Made it this past Sunday along with mashed potatoes, gravy and roasted asparagus. Heaven on earth! My husband was pleasantly shocked as well. We will not wait for the holidays to come around. This recipe will be used often! Well done, Ms. Nora! 👏🏼
I’m thrilled you loved the turkey roast! Yahoo! Thanks for your wonderful review and feedback!
This will be my main course for Thanksgiving from now on, but it’s so good I will use it regularly for dinners and sandwiches. So good and easy to make! Thank you Nora! Another hit. Nora Cooks is my go-to site when I need a recipe. I appreciate you. Happy Holidays!
Hi Dani. I am thrilled you love the turkey roast! Your kind words make my day! Thanks for sharing your fantastic feedback and review! Happy cooking in the upcoming new year!
Made this last night. Taste, texture and visual perfection. No unusual ingredients, and not too many. No wrapping in cheesecloth or even foil. Quick and easy prep. This is so unlike all the other seitan recipes out there, and one that I’ll actually make often, instead of just yearly. This is THE ONE folks.
I am thrilled by your glowing feedback, George! Thank you! I’m really glad you love the turkey roast!
We do have a steamer so would it be possible to wrap the loaf in tin foil and steam it in pan with the broth?
We use this method when making seitan and wondered if we could use the same method
That should work just fine I think. Enjoy!
I made two of these this thanksgiving (one to bring to thanksgiving and one so I could definitely have leftovers). This recipe is really great! My daughter is already requesting I make more for sandwiches. I’m about to make another double batch now. 🙂
Alright! I’m thrilled the turkey roast went over well with everyone! I love that you made an extra one for leftovers! Thanks for your great feedback and review! Enjoy those wonderful sandwiches!
Hi Nora
Thank you for the recipe.
I would like to ‘spice it up’ a bit by stuffing it with mushrooms, garlic, pecans and chestnuts.
All blended like you would make a wellington stuffing.
Any tips for me?
Thanks!
I haven’t tried it so I’m not sure, but it sounds really good! I bet it would work.
My daughter-in-law is vegan and my son is vegetarian. They were joining us for Thanksgiving. I usually make some kind of portobello mushroom entree for them but I found your vegan turkey recipe. It sounded easy enough for me to do so I tried it. Also, your vegan gravy recipe. They both absolutely loved it! They even wanted to take home the leftovers which they don’t normally do. Thank you so much for sharing this recipe! This will definitely be one of our Thanksgiving traditions in the years to come!
Hi Vicky. I’m so thrilled that your family loved the vegan turkey and gravy! How awesome that you took time to find the recipe and make the yummy food for them! Thank you for sharing your fun experience and your great feedback!
Thank you for this recipe! I made this for a vegan Thanksgiving feast. It was easy to make and very popular. 🙂
Hi Elaine. You are welcome! I’m glad the vegan turkey was a hit! Thanks for your positive feedback ad review!
My dough is super sticky. Is that normal? I haven’t baked before, and it doesn’t look like anything in kneading videos that I’ve watched.
It might be somewhat sticky but not too much. It doesn’t usually stick to my hands very much.
My kids were so excited to eat this! I used tahini to include some fat since we don’t use oil and served it without browning in the pan (I used pressure cooker method). It came out great and was very easy! Thank you!
You are welcome, Laura! I’m thrilled the roast turned out great! Thanks for sharing your recipe experience, your ideas, and your wonderful feedback!
Made this a couple days in advance for Thanksgiving today, and it came out great! I did wrap it in foil when steaming to try and get a denser texture, and it worked really well. Served it with your 5-minute gravy and it really felt like Thanksgiving dinner! (I’ve never liked gravy, but absolutely love your quick version!)
Hi Kelly. I’m thrilled to hear you loved your vegan turkey and gravy! Sounds like it turned out fabulous for you! Thanks for your wonderful feedback and experience with the recipe!
Hi Kelly, since you wrapped it in foil when steaming, you used water instead of broth as the liquid for steaming, didn’t you? Did you wrap it tight or let space to swell?
Making this today, I bet your not online on this busy Thanksgiving. (Happy Thanksgiving!) I am hoping that in the instant pot I am supposed to use the steam setting and not high pressure. ….
Haha
Happy Thanksgiving! It’s supposed to be cooked at High Pressure in the Instant Pot for about 50 minutes. Still, I hope it worked out for you 🙂
I just made this today and it’s so good! It was super easy to make and even my non-vegan, picky husband said it was good! He even thought the loaf looked like turkey, probably because mine came out a little lumpy since I had a heck of a time trying to get it into a pretty loaf shape. 🙂