Meet my Vegan Turkey, a juicy, sliceable centerpiece with deep savory flavor. It carves beautifully and fills the kitchen with cozy holiday aromas. Make it ahead, then glaze and roast right before serving for stress-free hosting.
Why You’ll Love This Vegan Turkey
- Convincing turkey-like bite with tender, sliceable texture.
- Make-ahead friendly for effortless holiday timing.
- Pantry staples and simple techniques yield big flavor.
- High protein and budget friendly compared to store-bought roasts.
- Flexible seasonings so you can make it your own.
Vegan Turkey Ingredients & Substitutions
You will need:
- Vital wheat gluten: 1 2/3 cups or 200 g for structure and chew.
- Nutritional yeast: 1/4 cup or 20 g for savory depth.
- Extra firm tofu: 14 oz block, pressed, for tenderness and moisture.
- Cooked chickpeas: 1/2 cup or 85 g for body and mild sweetness.
- Low sodium vegetable broth: 3/4 cup or 180 ml to blend.
- Olive oil: 2 tbsp for richness.
- White miso paste: 2 tbsp for umami.
- Soy sauce or tamari: 2 tbsp for seasoning.
- Maple syrup: 1 tbsp for balance and browning.
- Apple cider vinegar: 1 tsp to brighten.
- Poultry seasoning: 2 tsp or use a blend of sage, thyme, rosemary.
- Onion powder: 1 tsp.
- Garlic powder: 1 tsp.
- White pepper: 1/2 tsp or use black pepper.
- Liquid smoke: 1 tsp optional for subtle roast notes.
- Optional skin: 2 sheets rice paper or 1 sheet yuba, plus 1 tbsp neutral oil for brushing.
For the glaze:
- Vegetable broth: 1/4 cup or 60 ml.
- Soy sauce or tamari: 1 1/2 tbsp.
- Maple syrup: 1 tbsp.
- Olive oil or melted vegan butter: 1 tbsp.
- Dijon mustard: 1 tsp.
- Smoked paprika: 1/2 tsp.
- Fresh thyme leaves: 1 tsp optional.
Easy swaps:
- Soy-free: use chickpea miso and coconut aminos instead of soy sauce.
- No tofu: replace with 1 additional cup chickpeas plus 2 tbsp oil, and add broth as needed.
- No miso: add 1/2 tsp extra salt and 1 tsp lemon juice for brightness.
- Gluten-free: this recipe relies on vital wheat gluten for texture. For gluten-free, make a chickpea and tofu loaf and bake, then glaze as directed.
Step-by-Step Instructions to Make Vegan Turkey
Prep Tofu and Steamer
Press the tofu for 15 minutes to remove excess water. Set up a steamer pot or a large pot with a steamer basket and bring a few inches of water to a gentle simmer.
Blend the Flavor Base
In a blender, combine pressed tofu, chickpeas, broth, olive oil, miso, soy sauce, maple syrup, vinegar, poultry seasoning, onion powder, garlic powder, white pepper, and liquid smoke if using. Blend until completely smooth.
Combine Dry and Wet
In a large bowl, whisk together vital wheat gluten and nutritional yeast. Pour in the blended mixture and stir with a spatula until a shaggy dough forms.
Knead Briefly
Knead the dough for 1 to 2 minutes to activate gluten. It should feel springy but not tough. Rest 5 minutes to relax the dough.
Shape and Wrap
Shape into a tight oval or log about 7 to 8 inches long. Wrap snugly in cheesecloth or parchment, then wrap in foil. Twist the ends and fold under. Tie with kitchen twine in a few places to hold shape.
Steam Until Firm
Steam over medium heat for 60 minutes, turning halfway. Keep water at a steady simmer and replenish as needed. Instant Pot option: place on trivet with 1 1/2 cups water, cook on high pressure for 35 minutes, then natural release 10 minutes.
Chill for Best Texture
Cool until just warm, then refrigerate at least 4 hours or overnight. Chilling sets the fibers and makes clean slices.
Mix the Glaze
Whisk broth, soy sauce, maple, oil, Dijon, paprika, and thyme in a bowl. Preheat oven to 400 F or 200 C.
Roast and Baste
Unwrap the roast. For a skin effect, quickly dip rice paper in warm water, drape over the roast, and brush with a little oil. Set on a rack over a pan. Brush generously with glaze and roast 20 to 25 minutes, basting every 7 to 8 minutes, until glossy and browned at the edges.
Rest and Slice
Rest 10 minutes. Slice thinly for a classic turkey feel or thicker for hearty servings. Spoon any pan juices on top.
Tips for Success
- Do not over-knead. Stop once the dough springs back and holds together.
- Chill before roasting for the cleanest slices and juiciest texture.
- Season boldly. The flavors mellow after steaming and roasting.
- Steam gently. A hard boil can create a spongy texture.
- Baste often to build a lacquered, savory crust.
Variations of Vegan Turkey
- Herb-crusted: Press chopped rosemary, thyme, and sage onto the surface before glazing.
- Garlic lemon: Add 1 tbsp lemon zest and extra garlic powder to the blend.
- Smoky maple: Double the smoked paprika and add a pinch of ground clove.
- Stuffed roast: Butterfly the steamed roast, spread with prepared stuffing, roll back up, tie, glaze, and roast.
- Gluten-free loaf: Use a chickpea-tofu-oat mixture baked in a loaf pan, then finish with the same glaze.
Serving Suggestions: What to Pair with Vegan Turkey
- Silky vegan gravy and tart cranberry sauce.
- Garlic mashed potatoes or herb roasted baby potatoes.
- Maple-roasted Brussels sprouts, green beans with almonds, or glazed carrots.
- Soft dinner rolls to swipe up sauces.
- Leftover magic: stack in sandwiches with vegan mayo, greens, and pickled onions.
Storage & Reheating Instructions
- Refrigerate: Cool completely, wrap tightly, and keep up to 5 days.
- Freeze: Slice, separate with parchment, wrap well, and freeze up to 2 months.
- Reheat slices: Skillet with a splash of broth 2 to 3 minutes per side, or cover and warm in a 325 F oven for 12 to 15 minutes.
- Reheat whole: Wrap in foil with 2 tbsp broth and warm at 325 F for 25 to 30 minutes.
Memories Made Around the Table
The first time I served this roast, the table fell quiet at the first slice. Then came the smiles and seconds. Now it is our must-have centerpiece every year.
FAQs
Can I make Vegan Turkey ahead of time?
Yes. Steam it up to 3 days ahead. Keep chilled, then glaze and roast right before serving for the freshest finish.
Can I make this without vital wheat gluten?
There is no direct 1 to 1 swap that keeps the same texture. For gluten-free, use a chickpea and tofu loaf method, then glaze and roast.
What if I do not have a steamer?
Place the wrapped roast on a rack in a Dutch oven with 1 inch of water, cover tightly, and bake at 350 F for 75 to 90 minutes, replenishing water as needed.
How do I avoid a rubbery texture?
Knead lightly, steam at a gentle simmer, and let the roast chill before the final roast. Over-kneading is the most common culprit.
Can I skip the rice paper or yuba skin?
Yes. The roast will still brown and glaze beautifully. The skin simply adds extra sheen and a slight snap.
Final Thoughts
This Vegan Turkey brings festive flavor, beautiful slices, and reliable results with simple steps. Make it once and it will be your go-to plant-based centerpiece every holiday.
Vegan Turkey Roast: Juicy, Sliceable, Easy
Equipment
- 1 Large pot with steamer basket
- 1 Blender
- 1 Cheesecloth or parchment
- 1 Aluminum foil
- 1 Kitchen twine
- 1 Baking rack and sheet pan
- 1 Oven
- 1 Instant Pot (optional, for pressure steaming)
Ingredients
Vegan Turkey Roast
- 1.67 cup vital wheat gluten
- 0.25 cup nutritional yeast
- 14 oz extra-firm tofu pressed
- 0.5 cup cooked chickpeas
- 0.75 cup low sodium vegetable broth
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 2 tsp poultry seasoning or a blend of sage, thyme, and rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp white pepper or black pepper
- 1 tsp liquid smoke optional
Optional Skin
- 2 sheets rice paper optional
- 1 sheet yuba (tofu skin) optional; use instead of rice paper
- 1 tbsp neutral oil for brushing
Glaze
- 0.25 cup vegetable broth
- 1.5 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp olive oil or melted vegan butter
- 1 tsp Dijon mustard
- 0.5 tsp smoked paprika
- 1 tsp fresh thyme leaves optional
Instructions
Make the Roast
- Press the tofu for 15 minutes to remove excess water. Set up a steamer pot (or a large pot with a steamer basket) with a few inches of water and bring to a gentle simmer.
- In a blender, combine pressed tofu, chickpeas, vegetable broth, olive oil, miso, soy sauce, maple syrup, apple cider vinegar, poultry seasoning, onion powder, garlic powder, white pepper, and liquid smoke (if using). Blend until completely smooth.
- In a large bowl, whisk together vital wheat gluten and nutritional yeast. Pour in the blended mixture and stir with a spatula until a shaggy dough forms.
- Knead the dough for 1 to 2 minutes to activate the gluten. It should feel springy but not tough. Rest for 5 minutes.
- Shape into a tight oval or log about 7 to 8 inches long. Wrap snugly in cheesecloth or parchment, then wrap in foil. Twist the ends to seal and tie with kitchen twine to hold the shape.
- Steam over medium heat for 60 minutes, turning halfway, keeping the water at a steady simmer and replenishing as needed. Instant Pot option: place on the trivet with 1 1/2 cups water, cook on high pressure for 35 minutes, then natural release for 10 minutes.
- Cool until just warm, then refrigerate at least 4 hours or overnight to set the texture for clean slices.
Glaze and Roast
- Preheat the oven to 400°F (200°C). Whisk together the glaze: vegetable broth, soy sauce, maple syrup, oil or vegan butter, Dijon, smoked paprika, and thyme.
- Unwrap the roast. For a skin effect, quickly dip rice paper in warm water, drape over the roast, and brush with a little neutral oil. Set the roast on a rack over a sheet pan, brush generously with glaze, and roast 20 to 25 minutes, basting every 7 to 8 minutes, until glossy and browned at the edges.
- Rest for 10 minutes. Slice thinly for a classic turkey feel or thicker for hearty servings. Spoon any pan juices over the top.