Vegan Roast Turkey (Seitan)
This Vegan Roast Turkey made with Seitan is perfect for the Holidays, or anyday! Make sure you drizzle some Vegan Gravy as well!
Honestly, Turkey at Holiday dinners was probably my least favorite dish. We’ll maybe after that weird sweet potato thing with marshmallows (though I actually like that now!) However, this Vegan Turkey Roast is way better in my book, especially if you make some of my Super Easy Vegan Gravy to drizzle on it!
Because just like non-vegan turkey, this one is vastly better with some Gravy!
Of course you can go out and buy a Vegan Turkey Roast from the store, but I’ve honestly found that I’m not as stoked on them as I used to be. Especially for the price! This is a lot cheaper, and better in my opinion!
why you’ll dig a vegan roast turkey!
This recipe makes enough for a Holiday gathering, and can serve around 8 – 10 people. You also need to make this the day before since the seitan needs to rest in the fridge overnight.
So it’s great for making ahead of time so you’re not stressed on the big day! Then when it’s time to eat, you can simply glaze it and bake it.
Oh, that’s another thing I love about this recipe – the glaze! It’s super easy to make, it’s delicious, and it gives the whole roast a nice crispy skin! Without messing around with any rice paper too!
ingredients for vegan roast Turkey
The base is going to be vital wheat gluten since this is seitan. Super Firm Tofu is the second most important ingredient. If you are soy-free you can use a can of chickpeas instead of the tofu. The seitan made with chickpeas is a bit softer, but it’s still delicious! Other than that, we will just be using a bunch of seasonings.
- Vital Wheat Gluten – this is the base and it can’t be substituted unfortunately.
- Super Firm Tofu – I recommend getting the vacuum sealed tofu that doesn’t need pressing. You can use Extra Firm, but press it as much as possible. You may need to adjust the water as well.
- Chickpeas – You can use chickpeas instead of tofu. Use the whole can plus the aquafaba as well. You likely won’t need any additional water, but add some as needed.
- Mushroom Seasoning – I love this stuff and use it often. You can substitute for more nutritional yeast.
- Nutritional Yeast – This is gonna provide a lot of delicious umami flavor!
- Vegan Chicken Bouillon – I like the Better Than Bouillon stuff, but you can use regular Veggie bouillon if you can’t get a hold of it.
- Baking Powder – we just need 1/2 tsp of this stuff. It’s just to cut out the funky aftertaste that seitan can sometimes have. I’m more sensitive to it than my wife, but this helps out tremendously!
- Tapioca Starch – for improved texture.
- Poultry Seasoning – This will be our rub for the outside, it adds a lot of flavor and texture too. You can use a store bought blend, or make the recipe I’ve provided.
- MSG – I love MSG, it’s a flavor enhancer (and you shouldn’t be scared of it!) but if you don’t wanna use it, you can sub for more nutritional yeast or mushroom seasoning.
- Other Seasonings – we will use liquid smoke, as well as some pantry staples to overload this seitan with flavor!
how to make a Vegan Roast Turkey
If you are new to making seitan, I will admit, it takes some practice. I’ve made it a ton of times and I feel like I’m still learning! But this recipe is fairly easy and fool proof!
- Combine everything but the vital wheat gluten in a food processor. Oh, and I do highly recommend a food processor. You can try to do this by hand, but it will take a lot longer and be more labor intensive.
- Blend that up into a paste it should resemble hummus. Taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!
- Then knead it a bit more to shape it into a loaf. Add a little oil and grease it up and then cover it in some poultry seasoning for a rub. Use whatever store bought seasoning you like, or make the recipe I have below!
- Wrap it up tightly in HEAVY DUTY tin foil and then bake at 350 F for 1 hour and 5 minutes. Seriously, use Heavy Duty foil. This will keep the seitan from over expanding and becoming spongy. I’ve had too many seitan loaves explode because I used flimsy foil. Let it cool, and then rest in the fridge overnight. This is so we get that texture! It’s very important so don’t skip that step!
- The next day we’ll make a quick and easy glaze, and brush that on the roast, and then we’ll roast it to bake the glaze!
- Then it’s ready to be carved up and eaten!
can I make a vegan roast turkey soy free?
Yes! Simply swap the tofu for a 15 oz. can of chickpeas including all the chickpea water (aquafaba). You shouldn’t need the additional 1/2 cup of water the recipe calls for, but you might need a little so adjust as needed. Try to get sodium free chickpeas otherwise you may need to adjust the salt levels a tad.
Can I make this in an Instant Pot?
Yep!
- Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil. Alternatively, pack it into a Ham Press.
- You can pressure cook it on high, in an Instant Pot for 1 hour. Add a cup of water to the Instant Pot and place the wrapped (or pressed) seitan on a steamer basket. Let it natural release for 15 minutes.
storage
You can store this in the fridge for about a week to 10 days (possibly longer but I always eat it within that time frame). You can totally freeze it for up to 6 months as well. I would suggest freezing before slicing. Then just let it thaw and slice it up.
Tips for making vegan roast turkey
- Use a Food Processor! It will make your life so much easier!
- Try to use Super Firm tofu, the kind that is vacuum packed and doesn’t need to be pressed. If using extra firm tofu, you’ll need to press it for at least 30 minutes. You probably won’t need the 1/2 cup of water either, so start with less and add more as needed. You can also use a can of chickpeas including the liquid (aquafaba) if you are soy free. You will likely not need any additional water, but add some as needed.
- Use Baking Powder to get rid of the weird seitan aftertaste.
- Wrap it TIGHTLY in HEAVY Duty Foil! Use parchment paper if you don’t want the seitan to touch tin foil.
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Vegan Roast Turkey (Seitan)
Ingredients
- 16 oz Super Firm Tofu
- 1 1/2 cups Vital Wheat Gluten
- 2 Tbsp Tapioca Starch
- 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
- 1/4 cup Nutritional Yeast
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Garlic Powder
- 2 tsp MSG (or more Nutritional Yeast)
- 1/2 tsp Baking Powder
- 1 tsp Liquid Smoke
- 1 Tbsp Vegan Chicken Bouillon (or Veggie Bouillon)
- 2 Tbsp Neutral Oil
- 1/2 cup Water (or as needed)
- Salt & Pepper (to taste)
Poultry Rub
- 1 Tbsp Salt
- 1 Tbsp Brown Sugar
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 1 tsp Ground Sage
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Ground Coriander
Turkey Glaze
- 1/4 cup Vegan Butter
- 3 Tbsp Brown Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Red Wine Vinegar
- 1 tsp Vegan Worcestershire
- 1/2 tsp Smoked Paprika
Instructions
Turkey Rub
- Simply combine everything in a small bowl, tupperware or seasoning shaker. You can throw it in a spice grinder or chop up the larger pieces of rosemary if you like.
Turkey Glaze
- Add the vegan butter to a saucepan over medium heat. Once melted, add all the other ingredients and whisk to combine. Bring to a boil, then lower the heat to medium and reduce the glaze until it's thicker than maple syrup, but not as thick as strawberry jam. Somewhere in between. It will thicken a lot as it cools. You can test it out by taking a tablespoon or so and letting it cool in a small bowl or plate. Then test to see how thick it is. It should be very, very thick, but still spreadable.
- I suggest making the glaze the same day you plan on glazing the seitan, but if you want to make it the same day as the seitan, refrigerate it and then reheat it gently in a saucepan.
Seitan Turkey Roast
- Combine everything but the vital wheat gluten in a food processor. Blend that up into a paste, it should resemble hummus, taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. If your food processor has a hard time with it, you can split in half or smaller as needed and process in batches.
- If the seitan is too wet and sticky, add 1 Tbsp of vital wheat gluten at a time until it comes together. On the inverse, if it's too dry, add 1 Tbsp of water until it comes together as well.
- Continue to knead the dough in the food processor until it's a firm but still slightly soft ball of dough (This should take about 5 minutes give or take). If it's in pieces it should be fine as long as you can mash it into a single ball. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!
- Form your Seitan into a ball, then let it rest for 20 – 30 minutes. If using an oven, preheat to 350 F / 176 C. Drizzle and rub a tablespoon or so of cooking oil on the seitan loaf, ensuring even coating. Next rub an even coating of the dry rub as well. Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil. Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 – 200 F internally (using a thermometer) flipping halfway through.Check NOTES for other cooking options!
- Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.
- The next day unwrap the roast, you can reuse the foil for another dish if you like. Add the roast to a parchment lined baking sheet and preheat the oven to 350 F.
- Brush the glaze onto the roast and cover the top and sides completely. Don't worry about the bottom. Bake the roast in the preheated oven for 8 minutes. Then remove it, flip it onto the bottom, and now glaze the bottom (which is now the top!) and the sides. Bake again for another 8 minutes. Repeat this again, flipping and brushing the roast 2 more times in 8 minute intervals. So the total time will be 32 minutes.
- The seitan is ready to be carved and devoured!
Notes
- You can pressure cook it on high, in an Instant Pot for 1 hour. Add a cup of water to the Instant Pot and place the wrapped seitan on a steamer basket. Let it natural release for 15 minutes.
- You can also use a Ham Press (my favorite way as there’s no foil involved and it gives a uniform shape and great texture) If the Ham Press is oven safe, you can bake it at 350 F / 176 C for 1 hour or until the internal temp is 180 – 200 F.
- If the Ham Press isn’t oven safe, you can pressure cook it in the Instant Pot (using the same instructions in Option 1), or you can boil it on the stove top (I would follow the brands instructions) and just make sure the internal temp is 180 – 200 F.
Can’t wait to try this! Can I sub cornstarch for the tapioca starch?
I haven’t tested that, but I think it should be fine!
Arrowroot starch works fine too!
Question: Can I store in the fridge uncooked for more than a day? Or do you suggest I bake it first (after storing overnight) and then put it back in the fridge until it’s ready to be glazed and finished? Thank you!
Hi, you’ll need to store it overnight after baking it. I haven’t tested out what happens if you let it rest overnight BEFORE baking it, but I think it should be fine. I would maybe let it come to room temp before baking it though.
Thanks for the recipe. Step 4 says to cover it in “some” poultry seasoning. Do I use ALL of the seasoning blend, or just however much it needs to coat it?
Hi, just enough to cover but add as much as you like!
Baking this now and can’t wait! Thank you for being super clear with the instructions and possible substitutions. Love the videos, please never stop 🍔
Thank you! Glad you like the videos, no plan to stop!
I really liked the flavor, but the center was really squishy and undercooked. I cooked it for 1:05, so should I have gone longer?
Hi, yes, it sounds like maybe your oven runs a bit cool. I had updated the recipe to include the bit about the internal temp of the seitan should be between 180 – 200 F to know when it’s done for sure, but for some reason those changes didn’t go through. Sorry about that! For future reference, that’s when seitan is done!
This recipe is top. I like the texture better of this recipe better than seitan I’ve made without tofu. My partner ended up being too sick for us to go to a planned dinner, so this was made on a whim. I prepped it in the morning and cooked it in the evening. It would be a couple hours shy of the recommended 8, so I kept alternating it between the freezer and fridge. The texture turned out fine. I got nervous with the exploding out of the foil comments, so I wrapped it three times with foil and put it in a bread pan that fit it perfectly, so that’s and idea of you have one that fits it well. I want to try the Arby’s roast beef recipe next.
So glad it worked out! And you know what, I’ve never seen somebody use a loaf pan for extra packing, but by golly that is a simple but genius idea! I need to try that out!
Also, you can take the undercooked section and shred or cut it up and heat it up it in a skillet, don’t waste it! Still good!
Got it, thank you!
Thanks for the recipe. Can’t wait to try it. Do you think you could flatten it out, add a stuffing, roll it up and then bake it?
I think that should totally work!
Can I replace the tofu with something else? Anything?
Yes, the recipe blog and notes mention chickpeas.
Hey there, is there a chance I could cook this in a pressure cooker, similar to the Arbys roast beef recipe Seitan?
Yes, it should work exactly the same, I need to add that as on option in this recipe too, thanks!
This was great!! Will you be doing maybe a seitan ham? Maybe even hard boiled eggs for deviled eggs for the holiday?
Thanks glad you liked it! I was testing a ham and it’s not ready yet, I’ll have it by Easter though! I did some deviled eggs recently too! https://theeburgerdude.com/vegan-deviled-eggs/
Dude, I made this for Christmas eve and it was amazing! It’s the second time I’m trying this recipe. The second time I used chickpeas instead of tofu, mushroom stock instead of veggie stock, and also I added dried plumbs as a filling (to mimic how meat is often cooked in my country). So in case anyone wonders, yes, you can totally add a filling using this recipe!
It’s really so, so good. The glaze is delicious as well. I’m really happy with how it turned out, totally worth the time and effort <3
Thank you very much for sharing your recipe!
Oh nice, glad the subs worked too!
hi I’m making this RIGHT NOW. super psyched. the video says to let the seitan ball rest before coating in spice blend and baking but i don’t see that instruction in the recipe… am I missing it somewhere? rest for how long? ty!
Also, it turned out FANTASTIC! Thank you for this recipe!
Awesome! Glad to hear that! Thanks for catching the resting part, I added it to the recipe, thank you!!
Hello, could you possibly help me with determining the calorie/protein per serving of this? I am trying to lose weight.
add up the nutrition info for all the ingredients then divide it by the servings sizes you decide on.
Just made this, I’ve made so many seitan loafs but this is so simple and delicious thank you.
Awesome! Glad you dug it!
Hey! Do you have any idea if this would work with soy-free fava bean tofu? It’s pretty firm, but I wouldn’t say as firm as super-firm tofu. Thanks! 🙂
Hi, I have never worked with that kind of tofu, but I think as long as they moisture content of the final seitan is good it should work.
Hey I made this a couple of time and have been so happy with the outcome! One thing though, the video says 1/2 teaspoon onion and garlic powder and the written recipe says 1/2 Tablespoon onion and garlic.
First two times I made this recipe from the video
Hi, thanks for catching that, I misspoke in the video. It should be 1/2 Tbsp each. Glad you liked it though!!
Thank you for the quick response! I did rewatch that section a bunch of times after asking about it, and it did look like you were using a Tablespoon measure ☺️. I actually think I remember doing that the last time too, haha!
I just glazed it, and I love it so much!
Yay, glad it worked out!!
When you cook the loaf with the glaze on it; is it at 350°F(blog) or 450°F(video)?
350 works better, I misspoke in the video!
Flavor is great but I will need to make another. Despite wrapping in parchment and 2 layers of “the tough one” aluminum foil….my first attempt exploded at both ends about 40 minutes into the bake.
Baking soda is effective in removing the funky flavor but it is a leavening agent so not surprised at 350F that a strong package is needed.
Oh no! Sorry to hear that. Did you twist the ends like a tootsie roll? That helps a lot too. I’ve even triple wrapped when I wasn’t sure about how good of a job I did on the first two wraps!
In the video you said to substitute salt for MSG, but the written instructions call for nutritional yeast. Which one is better? If n.yeast, then how much salt should be added?
Oh hey, good catch! I would say either works in that scenario. There is plenty of both already, so adding either or a combo would work fine! You could also just simply leave it out and it’ll still be good as well.
what can i use to sub red wine vinegar? i dont use alcohol due to religious reasons and my family doesnt use red wine vinegar
Hi, you can use regular vinegar
Is this possible without a food processor?
I just made it in my vitamix blender (everything but the gluten) and then switched it over to my stand mixer and it worked great.
You’ll need a blender to blend the tofu and seasonings, and then you can knead by hand but it will take a long time / lots of kneading. You could also try a stand mixer if you have one of those!
Sorry, I’m a little confused about the second bake – that’s a total of 32 minutes, right?
Hey, sorry about that, yes you’re correct! I added some more instructions to make it more clear, thanks!
Just made this for Thanksgiving – it’s gorgeous. I stuffed it with a mixture of wild rice, pecans and cranberries. The glaze is so good I could drink it.
I’ve made a lot of seitan and this is the best recipe I’ve ever tried. Made it for Thanksgiving this year. The texture wasn’t too gummy or tough like other recipes I’ve tried, and it didn’t have the weird taste that often comes with gluten flour. I thought the rub AND glaze was going to be excessive but it tasted amazing. This will be a regular feature on our Thanksgiving table going forward!
Heck yes! Love to hear that it worked out so well and is in the rotation!! Thank you!
I made this for some American friends who were coning over to visit near thanksgiving. Both my husband and I are vegetarian and they ate meat but thoroughly enjoyed this! The recipe was easy to follow and make and the texture was delicious!! definitely will be making some again ❤️
You are awesome! I cooked a Thanksgiving dinner, tonight, which is Sunday. I can’t believe how tasty that Setanta roast is. The glaze is delicious and made the outside very chewy and great. Your vegan gravy was a great addition. I used a fake chicken bouillon powder. Love it. Thank you!
Awesome! Thank you for the feedback!
Thanks for the recipe, are the oven temperatures for ovens with convection fan or fanless oven?
Fanless ovens! Convection ovens aren’t as common in the US.
Wow! Easy and delicious! I made one for Thanksgiving and it was a little on the doughy/spongy side, but we ate and enjoyed it anyway and was even better the next couple of days for sandwiches. I had made enough rub to do a second one and I did it yesterday and glazed it today. I was careful to watch the time when kneading in the food processor this time (I don’t think I kneaded the first one long enough) and the texture couldn’t have turned out better. This will be a staple recipe! Thank you!
Excellent, glad the first one didn’t go to waste and that you mastered it on the 2nd try!! Huzzah!
This looks absolutely amazing, can’t wait to try this for christmas!
Could I potentially make this like two or three days ahead and then just glaze it on the day? Will be traveling for a few hours to celebrate christmas with thte family and I don’t think there will be a food processor available.
Thank you for all the amazing recipes, you are nothing short of a hero! 😀
Thank you! And yeah it should be good for 2 – 3 days! Merry Christmas, hope it goes well!
Just made this for Christmas. It was delicious!! I’ve tried Tofurky, a roast from a German brand, and a seitan ham recipe. This was by far the best roast! It requires some prep on the day before, but it’s easy to make and quick. Thank you for posting this recipe for free!
Nice, so glad to hear this one came out on top! Thank you!
I made this for Thanksgiving and it was a HIT — even for those who were skeptical of trying meat alternatives. Followed the directions and it came out PERFECT. Will for sure be making it again!
Nice, love it when we win over the non-vegans too! Thank you!
I made the chickpea version of this for my Christmas dinner and it was amazing. I’ve tried a few seitan recipes over the years but they’ve often come out “spongey” but your directions to let it cool and rest in the fridge were game changing. I will be making this again and again!
Nice, always happy to hear when somebody finally makes a good seitan, I know I’ve made a lot that don’t work! Thank you!
Made this for Xmas, ate half of it after the first cooking, thin sliced in sandwiches before the big day. Brilliant, easy recipe, excellent texture and flavour.
The glazed version that made it to Xmas dinner was also delicious and I have enough of the rub left over for next time I make it, which will be very soon.
This makes my morning, thank you!
Hi, I made this vegan turkey roast for Thanksgiving in Canada in October and I loved it !
I’m going to make it again for the weekend. I was thinking of trying a version of it with a breadcrumbs coating , perhaps you can advise me on how to make a breadcrumbs topping
( no egg) that will stick around the roast and then I’ll put it in the oven to get crispy as last step ?!
Thanks for the wonderful tasty recipe
🍁♥️
Hi there, so glad you love the recipe!! As for a bread crumb layer, I’m honestly not sure how to do that so it’ll stick, you could potentially glaze it and then roll in bread crumbs or just sprinkle them on, but I’d watch to make sure they don’t burn!
Thank you for the reply !
Yes I will try what you suggested .
And of course will try your other amazing recipes .
God bless you 👩🍳🍁💕
An update , So I made the breaded version of the vegan roast it was good but I prefer the glaze , some how it worked better .. and
It’s Yummy 😋
Oh, thank you for the report, I need to make this again this year, thank you for trying it out, always good to experiment!
I make this every year for Christmas as a Christmas ham substitute. Just add a mustard rub to the outside and it’s perfect! It is honestly the most delicious seitan recipe I’ve ever found. I usually shred it up if it starts to sit in the fridge too long and have it for dinner! So versatile and so freaking delicious!
Oh nice, I love to hear it! I should try shredding it up, that’s a great idea, thank you!
Can this be heated up in a microwave or will that kind of dry it out? I’m thinking of taking this to a midday potluck at work for which I’ll have to finish the recipe the night before. If it shouldn’t be heated up in the microwave, how is it as cold/room temp slices? Thanks for the recipe!
I’ve never tried heating them up in a microwave. You could try that but maybe cover the dish in a damp paper towel so it doesn’t dry them out. They are good at room temp, especially if you make a gravy for them!
This is such a beautiful and delicious seitan roast! The presentation and taste are worth all the effort and time. My husband enjoyed it and we are looking forward to having it more often.
Oh I love this comment, thank you so much, I’m glad you both enjoyed it!
I ended up leaving it in fridge overnight, but I want to cook it for dinner today (not in the morning). Is it alright if it stays in the fridge for roughly 20 hours?
Yes, that’s totally fine!
Wow! It looks like it’d be a difficult recipe, but it was really straightforward. My roast came out looking exactly like theeburgerdude’s photos. The only thing I’d change for next time (for me, personally) is to not add salt. It came out too salty, and I had to add more brown sugar to offset it. But it’s an excellent recipe that I will definitely make again!
Oh glad you liked it and that you were able to fix it, thank you so much!
I’ve seen people using 1 tbsp of white vinegar to cut the wheat flavor and other’s, like yours, use baking powder. Would you by any chance know how the vinegar version tastes compared?
I used to do vinegar until I heard about the baking powder which I prefer.
This turned out great for me except for the glaze. It just wouldn’t reduce down to a syrup consistency and eventually became a globby black oily mess. I’m wondering if it could be due to the particular vegan butter I used (Country Crock plant butter w olive oil) as I couldn’t find my usual go to’s. Just a word of warning to others in case that was it. Anyhow, the loaf still tasted great with the rub. Thanks!
Oh dang, sorry to hear that, definitely possible. I typically use Earth Balance! I’m literally making a glaze using the country crock sticks and it worked out great too! Glad you still liked it!
I never normally leave a comment on recipes, but this was absolutely wonderful and all of my meat-eater friends loved it. I think I’ll make one of these a week just for sandwiches.
Oh nice, always love when the non-vegans dig something! And this great for sandwiches!
Thank you so much for this recipe it’s amazing!!! Omg. I made it for thanksgiving and the flavor was so good and the texture was really good too! The only thing is I over kneaded the dough so it was very chewy. But for my first time making seitan this recipe was so straightforward so I deem it a success!!! Thank you so much.
Oh glad you liked it despite the chewiness, seitan definitely has a learning curve but the fact that yours sounds like it was good on the first go is a good sign, keep making seitan and you’ll get it perfect in no time, thank you!
I want to try this, but don’t use fat/oil, can I omit it from the seitan and could I spread a jam on the outside for the glaze?
I love this recipe and make it frequently. For the holidays, I leave out the liquid smoke and add a scant tablespoon of poultry seasoning to the loaf. I cook it in my pressure cooker for 1 hour and 15 minutes. The next day, I roast it for half an hour either coated in puff pastry or basted with butter and garlic sauce. My omni family members eat it instead of turkey.
Despite the long list of ingredients, this was fairly easy to make. It’s softer and much tastier than the store-bought vegan “roasts.” Plus, no weird and dry stuffing in the middle. Leftovers also sliced up thinly for sandwiches after Christmas. I will definitely make this again. I couldn’t find the mushroom seasoning this time, but will order some for next time.