This Vegan Turkey Roast is a wonderful plant-based twist on a classic holiday favorite. Made with hearty, flavorful ingredients like textured vegetable protein and a blend of herbs and spices, it has the satisfying texture and savory taste that you’d expect from a traditional turkey roast, but all without any animal products.
I love making this roast because it brings everyone to the table, whether they’re vegan or not. It’s a great way to share the holiday spirit with family and friends who might want to try something different. Plus, it’s so much easier to slice and serve than you’d think, making holiday meals a little less stressful for me in the kitchen.
My favorite way to enjoy this vegan turkey roast is with classic sides like mashed potatoes and cranberry sauce. It soaks up the gravy beautifully and tastes even better the next day, making it perfect for leftovers. If you want to impress your guests with a dish that’s both comforting and thoughtful, this is the one I always recommend.
Key Ingredients & Substitutions
Vital wheat gluten: This forms the chewy texture of the roast. If you’re gluten-free, there’s no direct substitute for this texture, but jackfruit or seitan alternatives might work in different recipes.
Chickpea flour: Adds protein and helps bind the dough. You can swap for other bean flours like fava or lentil flour if you like.
Nutritional yeast: Gives a subtle cheesy, umami flavor. If you don’t have it, a splash of soy sauce or miso paste can add depth.
Soy sauce or tamari: Adds saltiness and umami. Tamari is a great gluten-free option.
Firm tofu: Provides moisture and a soft contrast inside. If you prefer, try crumbled tempeh for a nuttier taste.
Fresh herbs (rosemary, thyme, parsley): These are key for bringing that classic savory aroma. Dried herbs can be used, but use a bit less as they’re more concentrated.
How Do You Get a Perfect Firm but Tender Vegan Turkey Roast?
The balance of kneading and steaming is key here. Kneading helps develop texture, but don’t overdo it to keep it tender. Steam to cook evenly, then finish in the oven for texture and color.
- After mixing, knead the dough about 3-5 minutes until elastic but not tough.
- Roll evenly so the filling spreads nicely and rolls tight for structural integrity.
- Steam the wrapped roast for a full 60 minutes, turning it once to cook evenly.
- Finish by baking uncovered to get a golden, slightly crispy outside.
- Resting the roast 10 minutes allows juices to settle for easier slicing.
Equipment You’ll Need
- Large mixing bowl – I like this because it’s easy to combine the ingredients without making a mess.
- Skillet – perfect for sautéing the veggies and aromatics smoothly.
- Whisk – keeps the wet ingredients well blended before mixing into the dry.
- Rolling pin and lightly floured surface – help to roll out the dough evenly.
- Heavy-duty foil – to tightly wrap the roast for steaming without leaks.
- Steaming setup (large pot with steaming rack) – essential for cooking the roast evenly during steaming.
- Baking sheet – for the final roasting step to get a crispy outside.
- Baste brush – for brushing the glaze or oil on the roast before baking.
Flavor Variations & Add-Ins
- Swap herbs: Use sage and rosemary for a more traditional flavor, or add thyme and parsley for a fresher taste.
- Use different “meats”: Mix in smoky tempeh or sautéed mushrooms inside for extra flavor and texture.
- Add a sweet touch: Brush with maple syrup or apple glaze before baking for a sweet-and-savory crust.
- Spice it up: Incorporate smoked paprika, chili powder, or curry powder into the filling for a spicy kick.
Vegan Turkey Roast
Ingredients You’ll Need:
Main Mixture:
- 2 cups vital wheat gluten
- ½ cup chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 cup vegetable broth (plus extra for steaming)
- ¼ cup soy sauce or tamari
- 2 tablespoons olive oil (plus extra for sautéing and brushing)
- 1 tablespoon tomato paste
Filling:
- 1 block (14 oz) firm tofu, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup cooked chestnuts or walnuts, chopped (optional)
Topping & Garnish:
- 1 sheet vegan bacon or smoked coconut flakes (optional for wrapping)
- Fresh rosemary sprigs for garnish
Time You’ll Need:
Preparation and assembling take about 30 minutes. Steaming the roast requires 60 minutes, followed by 25-30 minutes baking time. Allow 10 minutes for resting before slicing. Overall, plan for around 2 hours total.
Step-by-Step Instructions:
1. Prepare the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion, garlic, and mushrooms, cooking until soft and golden, about 8 minutes. Remove from heat and stir in crumbled tofu, fresh parsley, rosemary, thyme, and nuts if using. Set this filling aside for the next step.
2. Make the Dough
In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, sage, thyme, and black pepper. In a separate bowl, whisk together the vegetable broth, soy sauce, olive oil, and tomato paste until smooth. Pour the wet mixture into the dry ingredients and stir until a dough starts to form. Knead the dough inside the bowl for 3 to 5 minutes until it becomes elastic and combined well.
3. Assemble and Steam the Roast
On a lightly floured surface, roll out the dough into a rectangle about 10×14 inches. Spread the prepared filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough from one long edge, forming a tight log. Pinch the seams and ends to seal it well. Wrap the log tightly in heavy-duty foil, folding the ends to seal.
Set up a steaming arrangement using a large pot with a steaming rack and about 2 inches of water. Bring the water to a simmer and place the foil-wrapped roast on the rack. Cover and steam for 60 minutes, turning halfway to cook evenly.
4. Bake and Finish
Preheat the oven to 375°F (190°C). Carefully unwrap the roast from the foil. If you’re using vegan bacon or smoked coconut flakes, lay them on top of the roast now. Transfer the roast to a baking sheet, brush lightly with olive oil or your choice of glaze, such as maple syrup mixed with smoked paprika.
Bake the roast for 25 to 30 minutes or until the outside is nicely browned and slightly crispy. Remove from the oven and let it rest for 10 minutes before slicing.
5. Serve
Garnish the slices with fresh rosemary sprigs and serve alongside your favorite sides such as roasted vegetables and gravy. Enjoy your delicious and hearty vegan turkey roast!
Can I Use Gluten-Free Flours Instead of Vital Wheat Gluten?
Vital wheat gluten is key for the chewy, meat-like texture and can’t be fully substituted. For gluten-free options, you might try jackfruit or vegetable-based roasts instead, but the texture will differ.
How Should I Store Leftover Vegan Turkey Roast?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to maintain texture and flavor.
Can I Prepare This Roast Ahead of Time?
Yes! You can assemble and steam the roast a day in advance. Keep it wrapped and refrigerated, then bake it just before serving to crisp the outside.
What Can I Use If I Don’t Have Fresh Herbs?
Dried herbs work well in a pinch—use about half the amount compared to fresh since they’re more concentrated. Add them when mixing the dough or filling for best flavor.
