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    Home » Recipes » Vegetarian Dinner Party Recipes

    Published: September 26, 2022 | Last Modified: September 26, 2022 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 9 Comments

    The Ultimate Guide to Vegan Turkey Roast!

    Dairy Free RecipesNut Free RecipesVegan RecipesVegetarian Recipes
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    A hearty, healthy, and delicious seitan-based, vegan Thanksgiving turkey roast! Perfect for the holidays or anytime you want a delicious homemade family meal!
    Jump to Recipe Pin Recipe

    No need to forego the turkey as a centerpiece if you're vegan or vegetarian with this delicious, homemade, vegan turkey roast. Made with chickpeas and vital wheat protein (also called seitan), this is an easy, delicious recipe that comes together in under 2 hours and way cheaper than buying vegan turkey!

    Overhead shot of seitan-based turkey in a glass Pyrex baking dish

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 Make vegan turkey roast!
    • 👩🏽‍🍳Troubleshooting Tips and FAQs
    • 🍴 Serving and storage suggestions
    • 📖 Recipe
    • 💬 Comments

    💭 Why you'll love this recipe

    • Replicate holiday flavors at home with versatile options. You can make a simple loaf, or a stuffed turkey roast that looks like a real turkey!
    • Easy to make and cheaper than storebought and tastes 100x better!
    • Detailed, step-by-step instructions that are helpful regardless of whether you're making this for the first time or the 10th!
    • Great for leftovers. Save this to use as vegan deli meat for sandwiches.

    This recipe is super adaptable. You can make a simple turkey loaf or a full stuffed, "real turkey" shaped roast - I've included instructions for everything in between, so let's dive in. Don't forget to pair this with a delicious crispy garlic smashed potatoes, smothered garlic green beans or a roasted beet salad.

    📋 Ingredients and notes

    This vegan turkey roast has four parts: the turkey, stuffing, basting liquid, and browning components. The simplest version of this dish will need just the turkey! The rest are optional and up to your level of adventure.

    • To make the turkey, you'll need: canned chickpeas, vital wheat gluten, nutritional yeast, vegan bouillon and broth (see notes below), olive oil, soy sauce, garlic and onion powder, dried oregano, poultry seasoning, white miso paste, and salt. This makes a "loaf" but if you want to make a real "turkey" shape, you'll need 2x of the ingredients.
    • To make basting liquid for oven-roasting the turkey, you'll need broth, olive oil, soy sauce, dried oregano and ground black pepper.
    • To brown loaf on stovetop, you'll need vegan butter and soy sauce.
    Overhead image of ingredients, labeled - check recipe card for details!

    Notes and Variations

    • What is vital wheat gluten or seitan? Seitan is a mock meat product made with vital wheat gluten (i.e., the protein from wheat without any starch). It basically replicates the texture of "chewiness" and can be flavored appropriately to mimic most meats!
    • You cannot make this gluten-free. Sorry, GF friends, this recipe doesn't work very well without vital wheat gluten since that's the key textural component. Instead, you can check out some of these other main dishes:
    • I prefer using a "chicken-style" broth (Better than Bouillon is my favorite, but Not Chik'n works well too). According to my fiancé, this mimics the taste of turkey better than using vegetable broth.
    • I find chickpeas have the most neutral flavor, but you can use cannellini beans, Northern beans (or any white beans), or tofu.
    • Can I stuff the turkey? To make the optional stuffing, you'll need: olive oil, onion, celery, mushrooms, loaf of old sourdough bread cut into cubes, dried thyme, oregano, rosemary, salt, pepper, and broth. See vegan stuffing for details.

    Tools Required

    There are a couple of tools that are important to make this recipe but I wanted to provide alternatives in case you don't have any of these.

    • Food processor works best for pulsing the broth and chickpeas. Mashing chickpeas with a ricer or masher can work too!
    • Use a glass or stainless steel mixing bowl and a silicone spatula (versus a plastic bowl and/or wooden spoon). Seitan gets STICKEH!
    • You don't want to get the turkey loaf wet while steaming it. I suggest using a steamer basket (this one works great with the Instant Pot!). If you don't have one, wrap turkey in foil, roll some more foil to make a "frame" at the bottom (or use a bunch of mason jar lids to prop up the turkey!) or a heat-safe plate on top to hold turkey off water. Check pictures below for options!

    📖 Make vegan turkey roast!

    Prepare the turkey from "wheat meat"

    • Add all the ingredients except the vital wheat gluten to a food processor (i.e., drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, onion powder, garlic powder, poultry seasoning, and miso paste) and process until smooth.
    • Transfer this to a glass mixing bowl, making sure to scrape all the good bits off your blender. Add your vital wheat gluten to the bowl and mix it up with a silicone spatula to start and your hands to finish into a ball.
    Overhead view showing all ingredients for wheat meat (except vital wheat gluten) in food processor
    Overhead view of wheat meat ingredients (minus vital wheat gluten) in a glass mixing bowl
    Overhead view of wheat meat shaped into a coarse ball
    • Once it has come together in a coarse ball, sprinkle some vital wheat gluten on a clean countertop. Knead the dough (at least 10-12 times).
    • Shape this into a loaf. Note that this will look quite small, but it expands when you cook it!
    Overhead view of wheat meat shaped into a loaf shape, on a wooden platter.

    If you want to stuff the turkey loaf, first roll the dough into a circular shape. Place the stuffing in the middle and then roll the dough into a log shape after you've placed the stuffing in the center. Check out this amazing recipe for vegan stuffing!

    Overhead view closeup of vegan stuffing in a skillet, with a spoon in it.

    Preparing a vegan Turkey Roast!

    The recipe as written is meant to make a "loaf" - however, I got a couple of requests if the shape of the turkey can be replicated, and the answer is yes! It can. You'll need 3x the amount of ingredients as written above. Then follow instructions below to get them into a turkey shape!

    Once you finish kneading the dough, break it up into five parts. Five small loafs (for the arms and legs) and one larger part for the body. See below for loose proportions for what this will look like before cooking!

    Wheat meat shaped into five pieces for assembling a turkey-shaped roast, placed on wooden platter.
    Overhead view showing wheat meat shaped into parts that can be assembled to resemble a turkey

    Note: If you're stuffing the turkey, I suggest stuffing just the central "large" part (versus the legs and arms) just like you would a real turkey. To do this, roll the dough into a circular shape. Place stuffing in the middle and roll into a large log.

    Steam the turkey!

    Pick up a large Dutch oven or pot and a steamer basket. Wrap your turkey meatloaf first in parchment paper, then in foil and place it in on the steamer basket. Wrapping in parchment paper helps avoid aluminum leaching. Then pour at least 3 cups of broth into the bottom of the pot, bring to a boil and lower heat to steam for at least one hour.

    Note: seitan can be finicky, so I suggest checking after an hour to make sure it's cooked. It can take up to 30 minutes more depending on the size of the seitan.

    Overhead image of wheat met log wrapped in foil, placed on steamer basket in a large pot.
    Steaming wheat meat as a meatloaf / log!
    Overhead image of wheat met turkey shapewrapped in foil, placed on steamer basket in a large pot.
    Steaming wheat meat in turkey shape!

    While the turkey is steaming, make basting liquid (aka compound butter) by mixing the ingredients in a bowl (vegan butter, soy sauce, minced garlic, better than chicken vegan bouillon, oregano, and black pepper). If using an oven, while the turkey is steaming, preheat the oven to 400°F.

    Overhead view showing basting liquid ingredients in a white cup, placed on blue and white napkin
    Overhead view showing basting liquid ingredients in a white cup, placed on blue and white napkin

    Make rice paper skin

    Look, this step is optional, but honestly makes a world of a difference, so don't skimp if you can! Soak rice paper in water for 30 seconds and allow it to dry completely.

    Overhead view of rice paper soaking in water on a white plate.

    Once the turkey is steamed, brush the turkey log or each individual component with the basting liquid. Then, wrap the rice paper around the log or each individual component. Don't mind the crinkles or air bubbles (they actually end up tasting super crispy!) You just want to get it covered as much as possible. Then, brush the top of the rice paper with more basting butter.

    Wheat meat turkey loaf on a wooden platter, after steaming
    Wheat meat turkey loaf on wooden platter, with basting butter and covered by rice paper.

    Brown and baste the turkey!

    Brown the turkey in the oven (loaf or whole turkey): You can brown the small loaf either on the stovetop or in an oven. But I recommend only using an oven if you're shaping the wheat meat into a turkey shape.

    Overhead view showing wheat meat turkey loaf in baking dish for roasting
    Wheat meat turkey after roasting

    Place the steamed turkey in a baking dish. The size of the dish will vary based on size of turkey - small loaf will need a small 9x9 dish while a full turkey will need a roasting rack. I suggest roasting your turkey in the oven if you're doing the full turkey since you can do it all at once versus using a stove top.

    Whole wheat meat turkey arranged in the turkey shape in a baking dish, with compound butter at the bottom of dish
    Wheat meat whole turkey in baking dish, after roasting.

    Brown the turkey loaf (on the stove): Heat a large skillet with some vegan butter. Add soy sauce and place the turkey in the pan and let it brown on all sides. Spoon the butter-soy mixture on the turkey once every 1-2 minutes to make sure you're getting all the sides.

    Overhead view of skillet with wheat meat turkey loaf and spoon in it with basting butter.

    Serve the vegan turkey roast with your choice of herbs. Slice using a serrated knife, and then with some of the basting liquid on top.

    Close up of wheat meat turkey loaf sliced on a platter.

    👩🏽‍🍳Troubleshooting Tips and FAQs

    Can I steam the turkey in an Instant Pot?

    Yes! Place a trivet in the pot, then place your turkey loaf on top. Pour the broth under the trivet and let it pressure cook on low for 50 minutes to an hour. Let it pressure release and then follow rest of the steps.

    How can I mimic the white meat versus dark meat flavors?

    Chickpeas and cannellini beans imitate white meat a lot more. I found that adding coconut amino to the basting liquid in addition to soy sauce and using tofu instead of chickpeas works for dark meat.

    Can I make vegan turkey roast ahead of time?

    Yes! This recipe is great for make-ahead. Follow the steps until you've steamed it. You can make the "dough" ahead of time, wrap it in foil and place it in the fridge until you're ready to cook it. When you're ready to cook it, I suggest following the oven instructions (but you might need to increase the cook time by 5 minutes).

    Can you freeze this loaf?

    Yes, you can! Stick the loaf in the freezer and then move it to the fridge the night before you want to use it. Then, let it it thaw on the counter for an afternoon. It'll be ready to cook by dinner time.

    Can you repurpose this for other holidays?

    I find that the stuffed version works amazingly for Christmas! In fact, I make the individual loaves for Christmas and the full turkey for Thanksgiving at my house.

    Can you bake this en croute?

    Yes, you can! Just wrap in puff pastry before throwing in the oven.

    🍴 Serving and storage suggestions

    Make ahead: You can make the turkey meat and let it steam for an hour. Then, cool and refrigerate in an airtight container. Then, when ready to serve, remove from the fridge, wrap in foil, and roast in oven at 350°F for 30 minutes to warm. Then follow the rest of the instructions for basting and browning. 

    Close up of wheat meat turkey loaf slices on a plate.

    You can store the turkey in the fridge for a couple of days in an airtight container. You could freeze the turkey, but I don't recommend that.

    What to serve with vegan turkey roast

    To make a perfect holiday meal with this vegan turkey roast, check out the following amazing recipes (and my 9 Course Meat Free Thanksgiving Dinner in 6 Hours eBook!)

    • Dinner rolls (vegan or vegetarian)
    • Cranberry sauce (three ways!)
    • Vegan stuffing
    • Smothered garlic green beans
    • Instant pot spinach and artichoke dip
    • Crispy garlic smashed potatoes
    • Instant pot mashed potatoes (or stovetop cheesy mashed potatoes)

    If you like this recipe, check out my other holiday recipes:

    • Spinach Avocado Salad
    • Asian Summer Slaw
    • Tortellini Pasta Salad
    • Homemade Caprese Salad (Heirloom & Cherry Tomatoes)

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Close up view of turkey shaped wheat meat loaf in baking dish.
    Print Recipe
    5 from 11 votes

    Vegan Turkey Roast!

    A hearty, healthy, and delicious seitan-based, vegan Thanksgiving turkey roast! Perfect for the holidays or anytime you want a delicious homemade family meal!
    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 4 servings
    Calories: 347kcal
    Author: Shruthi Baskaran-Makanju

    Equipment

    • 2 wooden skewers if making turkey shape

    Ingredients

    For the Turkey Roast

    • 1½ cups chickpeas, drained
    • 1 cup vegetable broth or vegan chicken-style broth
    • 2 tablespoons nutritional yeast
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons poultry seasoning, see notes for homemade version
    • 2 teaspoons soy sauce
    • ½ teaspoons salt
    • ¼ teaspoons garlic powder
    • ¼ teaspoons onion powder
    • 1 teaspoons miso paste
    • 1⅓ cups vital wheat gluten

    For the basting liquid:

    • 8 oz vegan butter, might add more for the oven basting!
    • 1 teaspoon soy sauce
    • 4 cloves garlic, minced
    • 1 teaspoon vegan bouillon, optional
    • 1 teaspoon oregano
    • ¼ teaspoon black pepper

    For Crispy Skin

    • 3 sheets rice paper

    Instructions

    Make Wheat Meat Turkey

    • Add all the turkey roast ingredients except the vital wheat gluten to a food processor (drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, onion powder, garlic powder, poultry seasoning, and miso paste) and process until smooth.
    • Transfer the mixture to a large mixing bowl, making sure to scrape all the good bits off the processor jug. Add the vital wheat gluten to the bowl and mix it up with a silicone spatula to start and your hands to finish.
    • Once it has come together in a coarse ball, sprinkle some vital wheat gluten on a clean countertop. Knead the dough (at least 10-12 times). (*See notes for stuffing your turkey)

    To Shape Log:

    • Roll the dough and shape it into a thick log. Note that this will look quite small, but it expands when you cook it.

    To Shape Turkey:

    • Once you finish kneading the dough, break it up into five parts. Five small loaves (for the arms and legs) and one larger piece for the body. Use the skewers to shape the legs around it.

    Steam, Brown and Baste Turkey

    • Steam the turkey: Pick up a large Dutch oven or pot and a steamer basket. Wrap your turkey meatloaf and any other pieces in foil paper tightly and place it on the steamer basket. Then pour at least 3 cups of hot water into the bottom of the pot, bring to a boil and lower the heat to steam for at least one hour. (*See notes for tips when steaming the turkey).
    • While the turkey is steaming, make basting liquid (aka compound butter) by mixing the ingredients in a bowl (vegan butter, soy sauce, minced garlic, better than chicken vegan bouillon, oregano, and black pepper).
    • Make rice paper skin: Soak rice paper in water for 30 seconds and allow it to dry completely. Once the turkey is steamed, brush the turkey log or each individual component with the basting liquid. Then, wrap the rice paper around the log or each individual component. It’s okay if there are crinkles or air bubbles, you just want to get it covered as much as possible. Then, brush the top of the rice paper with more basting liquid.
    • Brown the turkey (in the oven): You can do this either on the stovetop or in an oven. If using an oven, while the turkey is steaming, preheat the oven to 400ºF. Place the steamed turkey in a baking dish and pour basting liquid over the turkey. Bake for 20 minutes. Spoon the basting liquid over the turkey every 5 minutes to avoid it from drying out on the inside.
    • Brown the loaf (on the stove): Heat a large skillet with some vegan butter. Add basting liquid and place the turkey in the pan and let it brown on all sides. Spoon the basting liquid mixture on the turkey once every 1-2 minutes to make sure you're getting all the sides until browned and under medium-low heat.
    • Serve and slice with a serrated knife.

    Video

    Notes

    • Stuffing turkey loaf: If you want to stuff the loaf, first roll the dough into a circular shape. Place the stuffing in the middle and then roll the dough into a log shape after you've placed the stuffing in the center.
    • Stuffing turkey shape: I suggest stuffing just the central "large" part (versus the legs and arms) just like you would a real turkey. To do this, roll the dough into a circular shape. Place stuffing in the middle and roll into a large log.
    • Steaming: Seitan can be finicky, so I suggest checking after an hour to make sure it's cooked. It can take up to 30 minutes more depending on the size of the seitan. When ready, remove from the foil.
    • Browning: The size of the dish will vary based on the size of the turkey - a small loaf will need a small 9x9 dish while a full turkey will need a roasting rack. I suggest roasting your turkey in the oven if you're doing the full turkey since you can do it all at once versus using a stovetop.
    • Make ahead: You can make the turkey meat and let it steam for an hour. Then, cool and refrigerate in an airtight container. Then, when ready to serve, remove from the fridge, wrap in foil, and roast in oven at 350F for 30 minutes to warm. Then follow the rest of the instructions for basting and browning. 
     

    Nutrition

    Calories: 347kcal | Carbohydrates: 28g | Protein: 39g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 971mg | Potassium: 339mg | Fiber: 6g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 5mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!

    « Vegetarian & Vegan Air Fryer Breakfast Recipes
    Vegan Stuffing Recipe »

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    Reader Interactions

    Comments

    1. Sachi

      September 26, 2022 at 11:10 am

      5 stars
      Thanks for this recipe! I tested it and it was so delicious! I've got a lot of vegan friends and I'm making this for our friendsgiving!

      Reply
      • Alex Bala

        September 27, 2022 at 2:01 am

        5 stars
        Beautiful! I'm excited to make This for my vegan guest at Thanksgiving!

        Reply
    2. Jennifer

      September 26, 2022 at 6:48 pm

      5 stars
      This is delish! I made it for an early Canadian Thanksgiving celebration, and it was terrific! I loved all the flavors and it got rave reviews!

      Reply
    3. Sherry

      September 26, 2022 at 8:25 pm

      5 stars
      I made your Vegan Turkey Roast for my vegan family members and they loved, loved, loved it! Thank you for a great recipe!

      Reply
    4. Mandy Applegate

      September 27, 2022 at 9:14 am

      5 stars
      This will transform my Thanksgiving, for years I've had to have just vegetables and no real main course. I did a trial run of the recipe to make sure I wanted it for the big day and OMG yes I do!!!

      Reply
    5. Carolyn

      November 19, 2022 at 12:57 am

      I’m just about to try it and I don’t know what poultry seasoning is. In the ingredients it says to see notes for home made version. Am I missing it or is it not there?

      Reply
      • Shruthi Baskaran-Makanju

        November 19, 2022 at 1:01 am

        Hi Carolyn! It should be linked in the post - apologies if I missed that. Poultry seasoning is usually just labeled as such in most grocery stores but when I make it at home, I use a blend of 2 tablespoons each of basil, oregano, paprika and thyme, along with 1 tablespoon of rosemary, 2 teaspoons of onion powder, and 1 teaspoon of garlic powder. Just add all to a container and shake well. Hope that helps!

        Reply
    6. Hannah Rogers

      November 25, 2022 at 2:57 am

      5 stars
      Dude. Best vegan turkey roast EVER. Super freaking delicious, relatively cheap & easy to make as well. Even my meat eater husband loved it. It's truly the best holiday roast substitute I've had. I even added stuffing. The savory seitan & chickpea turkey with the crispy skin. I'm definitely gonna make this again... like next month LOL

      Reply
      • Shruthi Baskaran-Makanju

        November 27, 2022 at 6:40 am

        This made my day! Thank you SO much 🙂

        Reply

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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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