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This homemade vegan turkey roast is my take on the classic Thanksgiving centerpiece, made with tender, shreddable seitan and a super savory miso herb butter baste.
For Thanksgiving, we usually have a store-bought roast like Tofurky or Field Roast, or sometimes we just make a meal out of all the sides (which I love!). But after developing my ultimate vegan chicken last year, I knew I wanted to turn that recipe into a turkey roast for the holidays. I was so happy with the meaty texture and the amount of protein in each serving. And this turkey version certainly doesn’t disappoint!
Why This Vegan Turkey Recipe Works
During testing, I found that stretching and twisting the seitan dough made such a big difference in creating that shreddable texture. And oh my gosh, the miso herb butter! It’s so savory and packed with fresh herbs. You could practically eat it by the spoonful, and it tastes exactly like how I imagine Thanksgiving should taste.
Here’s what makes this homemade vegan turkey roast a little different:
- Tender yet shreddable texture: A combination of tofu and vital wheat gluten creates a tender yet ultra meaty roast. Stretching and twisting the dough before cooking helps develop the gluten, so the finished turkey pulls apart instead of having a uniform texture.
- No steaming needed: Unlike many seitan turkey recipes, this roast cooks wrapped in foil in the oven before being uncovered and basted until golden brown. No steamer basket or large pot of boiling water required!
- Golden-brown skin without rice paper: The exterior becomes beautifully browned and slightly chewy during the final roast, without needing a separate rice paper skin.
- No stuffing required: I love the look of stuffed vegan roasts, but I prefer serving mine alongside a separate vegan stuffing casserole. That way, you get more of the meaty seitan turkey and all those crispy edges on the stuffing!
- Perfect for making ahead: I tested preparing the roast a few days in advance, then finishing it with the herb butter baste before serving. The interior was just as tender and shreddable. Good for Thanksgiving meal prep!
Ingredients You’ll Need
Vital Wheat Gluten
Vital wheat gluten is absolutely essential for creating the meaty texture of this vegan turkey, and it’s packed with protein! I buy mine in bulk online from Anthony’s Goods, which is much more affordable than buying smaller bags at health food stores.
Since vital wheat gluten can become overly chewy on its own, I combine it with tofu to create a more tender roast, similar to the classic Tofurky. You can learn more about working with vital wheat gluten in my Seitan 101 guide.
Super Firm Tofu
I highly recommend using vacuum-sealed super firm tofu for this recipe. Most of the moisture has already been pressed out, which gives us much more control over the consistency of the seitan dough. This means you can use a specific amount of water without worrying as much about how much moisture the tofu contains.
If you can’t find super firm tofu, extra firm tofu will work too. Drain and lightly press it first, then add the water about 1 tablespoon at a time after incorporating the vital wheat gluten, until the dough resembles the consistency shown in the process photos.
White Miso & Vegan Bouillon
Both of these ingredients add so much savory flavor to the turkey! White miso has a mellow umami flavor that I don’t think you can quite replicate with anything else.
For the bouillon, I love using Better Than Bouillon Vegetable Base, but their No Chicken Base would also be delicious here. A little goes a long way toward seasoning the seitan itself.
Vegan Butter & Fresh Herbs
The herb butter baste is packed with fresh sage, thyme, and rosemary. I use Country Crock Plant Butter because I love its flavor in savory recipes. A splash of soy sauce adds extra umami, while a little maple syrup helps the exterior brown as it roasts. Don’t forget the black pepper!
Roasting Vegetables
The vegetables do more than add flavor to the pan! I love using carrots, celery and onion. As they roast, they release moisture that helps prevent the seitan’s exterior from drying out and becoming too thick or tough.
I recommend roasting the turkey with vegetables, but if you’d rather skip them, add about ¼ cup of vegetable broth to the pan to provide some extra moisture.
How to Make Vegan Turkey
Exact ingredient quantities are in the recipe card below!
Add all of the turkey ingredients except the vital wheat gluten to a high powered food processor.
Blend until super smooth, scraping down the sides as needed.
With the food processor running, add the vital wheat gluten one spoonful at a time.
Process for 2–3 minutes, until the dough is soft, stretchy, slightly shiny, and warm to the touch.
Shaping the Seitan Turkey:
It should pass the windowpane test, meaning you can stretch a small piece thin enough to see light through it without tearing.
Remove the seitan from the food processor and stretch it into a long rope, about 20 inches long.
Tie the dough into a knot, tucking the ends underneath.
Repeat the stretching and knotting process once more and shape into a loaf. Wrap the loaf in parchment paper, then tightly in aluminum foil, twisting the ends to seal.
Roasting the Vegan Turkey:
Place in a baking pan with about ¼ inch of water. Cover and bake at 375°F for 1 hour and 20 minutes.
Unwrap the roast and transfer it to a baking pan with the prepared roasting vegetables. Pour about ¼ of the basting liquid over the roast.
Bake at 375°F for 30 minutes, then increase the temperature to 400°F and roast for another 20–25 minutes. Baste every 15 minutes until golden brown.
Let the roast rest for 15 minutes before slicing. For a more traditional presentation, tie the finished roast with kitchen twine before serving.
Make Ahead & Reheating
One thing I love about seitan is that the texture actually gets firmer and meatier after resting in the fridge! This vegan turkey roast is great for making ahead, and there are two ways to do it:
- Option 1 – Prep Ahead, Roast Later: Follow the recipe through the first bake, then let the wrapped roast cool and refrigerate for up to 3 days. When ready to serve, unwrap and finish roasting with the vegetables and herb butter baste. I tested this method after 2 days in the fridge, and it was delicious!
- Option 2 – Fully Cook Ahead: Complete the entire recipe, let the roast cool, and refrigerate in an airtight container for 2–3 days. To reheat, place it in a baking dish with a little extra herb butter baste or vegetable broth (1/4-1/3 cup). Cover with foil and bake at 375°F for about 20–30 minutes, or until heated through to 165°F (74°C).
How to Serve Vegan Turkey
For a more traditional Thanksgiving centerpiece, I love tying the finished roast with a few pieces of kitchen twine and arranging it on a nice serving platter with fresh rosemary sprigs. I did this for my most recent batch, and it really made the roast feel special! The twine is completely optional and is added after roasting, just for presentation.
Of course, you can also skip the twine, slice up the turkey, and serve it with all your favorite holiday sides. A few favorites to serve alongside it:
- Vegan Sweet Potato Casserole: The sweetness from the toasted marshmallows is SO good with the savory turkey!
- Maple Balsamic Brussels Sprouts: Crispy, caramelized, and a little tangy. (see image below)
- Miso Mushroom Onion Gravy: So much umami flavor here!
- Fluffy Vegan Dinner Rolls: Perfect for soaking up extra gravy.
For more holiday sides and desserts, including vegan pumpkin pie and pecan pie, check out my collection of vegan Thanksgiving recipes.
How to Use Leftover Vegan Turkey
One of my favorite things about this recipe is how versatile the leftovers are! The roast becomes even firmer after chilling, making it easy to cut into thin vegan turkey slices for sandwiches. You can also shred the seitan and use it in a creamy vegan chicken salad, add it to a pot pie, or toss it into soups and casseroles. There are so many ways to use it beyond Thanksgiving dinner!
Helpful Tips for Best Vegan Turkey
- Weigh the vital wheat gluten and tofu: I highly recommend using a kitchen scale for accuracy. If measuring the vital wheat gluten in cups, lightly sift it first, then spoon it into the measuring cup and level it off. Don’t scoop directly from the bag or pack it down, since too much vital wheat gluten can make the roast overly chewy.
- Use a high-powered food processor: I use my trusty 14-cup Cuisinart, which I’ve had for years! This recipe requires a powerful motor to properly knead the seitan dough. I don’t recommend using a stand mixer with a dough hook or a smaller, low-powered food processor, which may struggle with the thick dough and overwork the motor.
- Keep the exterior moist while roasting: Once the turkey is unwrapped, make sure to baste it every 15 minutes to prevent the skin from drying out and becoming too tough. The roasting vegetables help add moisture to the pan, but if you’re skipping them, add about ¼ cup of vegetable broth. This also helps prevent the baste from bubbling up and burning around the roast.
Some Common Questions
This recipe makes about 6 servings (~300 cals. with 27g protein/serving), making it a great size for smaller Thanksgiving gatherings or holiday dinners. If you’re feeding a crowd, you can prepare two separate roasts rather than making one oversized roast.
Unfortunately, no. Vital wheat gluten is essential for creating the meaty texture of this seitan turkey, and there isn’t a direct gluten-free substitute that will give you the same results.
I don’t recommend it. This recipe requires a high-powered food processor to properly knead the seitan dough and develop its texture. A stand mixer with a dough hook won’t produce the same results, and kneading by hand would be very difficult.
I don’t recommend doubling the recipe in one batch. Too much seitan dough can overload your food processor. Plus, one large roast would need a much longer baking time to cook through. Instead, make two separate batches and shape them into individual roasts. You can bake both in the same pan at the same time!
More Seitan Meat Recipes
Ultimate Vegan Turkey Roast with Miso Herb Butter
Rate this RecipeIngredients
For the Vegan Turkey:
- 10 oz super firm tofu, 285g – drained, see note 2
- 1 ½ tbsp white miso paste, 34g
- 1 tsp Better Than Bouillon Vegetable Base, 7g – see note 3
- 1 ½ tsp garlic powder, 6g
- 2 ½ tsp onion powder, 8g
- 1¼ tsp poultry seasoning, 1.5g
- 2 ½ tbsp olive oil, 29g
- ¾ tsp salt, 4g
- ½ cup + 2 tbsp water, 150ml
- 1¼ cups vital wheat gluten, 150g – spooned into the cup from the bag (not scooped – see note 4)
Vegan Herb Butter Baste
- ¼ cup salted vegan butter, 56g
- 1 tbsp olive oil
- ¼ cup vegetable broth, or ¼ cup water + ½ tsp vegetable bouillon base
- 2 tsp white miso paste
- 1 tbsp reduced sodium soy sauce
- 1 tsp pure maple syrup
- 2 tbsp fresh sage, finely chopped
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 2 cloves garlic, roughly minced
- ¼ tsp freshly ground black pepper
Roasting Vegetables:
- 2 large carrots, peeled and cut into 3” sticks
- 1 large yellow onion, chopped into 1" pieces
- 2 large celery stalks, cut into 3” sticks
- 3-4 sprigs fresh thyme and/or rosemary
Instructions
- Prep: Preheat the oven to 375°F (190°C). Add ¼ inch of water to a 9×13-inch ceramic or glass baking dish.
- Blend the wet ingredients: Add all the vegan turkey ingredients, except the vital wheat gluten, to a high powered food processor fitted with an S-blade. Blend until completely smooth.10 oz super firm tofu, 1 ½ tbsp white miso paste, 1 tsp Better Than Bouillon Vegetable Base, 1 ½ tsp garlic powder, 2 ½ tsp onion powder, 1¼ tsp poultry seasoning, 2 ½ tbsp olive oil, ¾ tsp salt, ½ cup + 2 tbsp water
- Add the vital wheat gluten: With the food processor running, add the vital wheat gluten one spoonful at a time through the chute until a dough ball forms. Continue processing for 2–3 minutes, until smooth and elastic. The dough should stretch thin without tearing (the windowpane test; see photos in post).1¼ cups vital wheat gluten
- Shape the vegan turkey: Transfer the dough to a clean surface and stretch into a rope about 20 inches long. Twist the rope, then tie it into a knot, tucking the ends underneath. Stretch and repeat the twisting and knotting once more to create a layered texture. Shape into a compact oval roast, about 6–7 inches long. Wrap tightly in parchment paper, then aluminum foil, twisting the ends to seal.
- Bake the wrapped roast: Place seam-side up in the prepared baking dish and cover the dish with a lid or foil. Bake for 1 hour and 20 minutes, checking halfway through and adding water as needed. Carefully unwrap the roast. See Note 7 for make-ahead instructions.
- Prepare the herb butter baste: Melt the vegan butter in a microwave-safe glass measuring cup or bowl. Stir in the remaining baste ingredients until combined.¼ cup salted vegan butter, 1 tbsp olive oil, ¼ cup vegetable broth, 2 tsp white miso paste, 1 tbsp reduced sodium soy sauce, 1 tsp pure maple syrup, 2 tbsp fresh sage, 2 tsp fresh thyme leaves, 1 tsp fresh rosemary, 2 cloves garlic, ¼ tsp freshly ground black pepper
- Prepare the vegetables: Discard any remaining water from the baking dish. Arrange the carrots, onion, celery, and fresh herb sprigs around the edges, with the unwrapped roast in the center. Brush the roast with about ¼ of the herb butter baste and lightly toss the vegetables to coat.2 large carrots, 1 large yellow onion, 2 large celery stalks, 3-4 sprigs fresh thyme and/or rosemary
- Roast uncovered: Bake uncovered at 375°F (190°C) for 30 minutes, turning the roast and brushing with more baste halfway through.
- Brown and serve: Increase the oven temperature to 400°F (205°C) and roast for another 20–25 minutes, turning and basting every 10–15 minutes until golden brown. Let rest for 15 minutes before slicing and serving with the roasted vegetables.
Recipe notes
- Prep Ahead, Roast Later: Follow the recipe through step 5 (the first covered baking stage) up to 3 days in advance. Let the roast cool, then refrigerate wrapped until the day of serving. When ready, unwrap and complete the final roasting stage with the herb butter baste.
- Fully Cook Ahead: Complete the entire recipe, let the roast cool, and refrigerate in an airtight container for 2–3 days. To reheat, place it in a baking dish with a little extra herb butter baste or vegetable broth. Cover with foil and bake at 375°F (190°C) for about 20–30 minutes, or until heated through to 165°F (74°C).
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Did You Make This Vegan Turkey?
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