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    Home » Entrees

    Vegan Turkey Roast

    Published: Nov 10, 2021 Updated: Nov 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Turkey Roast

    This vegan turkey roast is simply amazing. It’s tender and juicy, crispy on the outside, loaded with flavor and has the perfect ‘meaty’ texture. Roasted with the most delicious vegan lemon garlic butter sauce.

    Sliced vegan turkey roast in a roasting pan with vegetables.

    This vegan turkey roast has got it going on! When you want to impress your guests for Thanksgiving or Christmas (or Easter, let’s not forget Easter!) then throw this together and you’ll knock it out of the park.

    When we were testing this recipe, we had some friends taste it and let’s just say, eyes went wide, mouths went quiet and then there was a lot of exclaiming about how seriously good this is.

    It comes out with a gloriously crispy outside, tender and juicy on the inside with that perfect ‘meaty’ texture you know and expect from well-made seitan. The flavors complement each other to perfection and the lemon garlic butter basting sauce? Oh my, so good. I’m struggling to find words to describe just how good it is.

    All this, and it’s easy too. It really, really is. It can also be prepared ahead of time so in ALL the ways this is the perfect holiday centerpiece.

    For more delicious vegan roasts perfect for holiday celebrations check out our vegan nut roast and our vegan ham roast.

    What Goes Into This Vegan Roast:

    Photo of the ingredients needed to make vegan turkey roast.

    Ingredient Notes

    • Chickpeas – we used one 15-ounce can of chickpeas (drained and rinsed). If you want to use cooked chickpeas (not canned) then the amount to use would be 1 and ½ cups.
    • Vegan chicken spice – or vegan poultry seasoning. We used a local brand but just check ingredients for any chicken spice or poultry seasoning as you may find that many are vegan by ingredient even if they don’t call themselves vegan.
    • Vital wheat gluten – also known as ‘seitan’. This is the crucial ingredient that creates the ‘meaty’ texture in this vegan turkey. There is no substitute for this so unfortunately this can’t be made gluten-free.
    • Vegan chicken stock – or vegan chicken broth. We used a local brand but Better than Bouillon has a ‘no-chicken’ broth that is also perfect to use here. Alternatively you could use vegetable stock or broth.
    • Refined coconut oil – we only use 2 tablespoons of coconut oil but nevertheless it should be refined so that you don’t have any coconut flavor coming through to clash with the other flavors. Alternatively you could use a different neutral flavored oil such as canola oil.
    Sliced vegan turkey roast in a roasting pan.

    How To Make Vegan Turkey Roast – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add chickpeas (drained and rinsed), vegan chicken stock, melted refined coconut oil, soy sauce, nutritional yeast, vegan chicken spice, dried sage, thyme, onion powder and garlic powder to a food processor and process until smooth.
    Two photo collage showing ingredients added to food processor and processed until smooth.
    • Transfer to a mixing bowl and add in the vital wheat gluten.
    • Mix together until it comes together into a dough.
    Two photo collage showing wet ingredients in a bowl, vital wheat gluten added and mixed in.
    • Then get in there with your hands and knead the dough for a minute to a minute and a half, until the dough is soft but firm.
    • Shape it into a loaf shape with your hands and place it onto foil.
    Two photo collage showing kneading the dough and then placing it onto foil.
    • Wrap the dough up in the foil and then place it into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam it for 1 hour.
    Two photo collage showing vegan turkey wrapped in foil and then in a steamer pot.
    • After steaming for 1 hour, let it cool at room temperature for 20 minutes before you unwrap it from the foil.
    Two photo collage showing the seitan wrapped in foil and then unwrapped.
    • Add vegan butter to a microwave safe bowl and microwave in 15-30 second intervals bringing it out to stir every 15-30 seconds until melted.
    • Add lemon juice, soy sauce, maple syrup, vegan chicken spice (poultry seasoning), garlic powder, dried rosemary, thyme and sage and mix together.
    Two photo collage showing spices added to melted vegan butter and mixed in.
    • Place your vegan turkey in a roasting dish.
    • Pour the sauce over the top and then use a spoon to scoop up the sauce and pour it over the top again to make sure every part is well coated.
    Two photo collage showing vegan turkey roast in a roasting dish and vegan butter sauce poured over the top.
    • Bake at 350°F for 25 minutes. Bring it out at the 10 minute mark and again at the 20 minute mark and use a spoon to scoop up sauce and pour it over the top again, coating it very well, and then return to the oven.
    • After 25 minutes of roasting, bring it out the final time and again scoop sauce with a spoon and pour it over the top of the roast.
    Two photo collage showing the roasting vegan turkey brought out to pour more basting sauce over the top.
    • Serve right away with roast veggies and fresh rosemary (for looks) and other delicious holiday sides.
    Vegan turkey roast with roasted vegetables in a roasting pan.

    Serving Suggestions

    This vegan turkey roast is amazing as the centerpiece of your holiday table surrounded by vegan sides like vegan mashed potatoes, vegan mashed sweet potatoes, vegan scalloped potatoes, vegan sweet potato casserole, vegan green bean casserole, vegan cauliflower cheese, roasted butternut squash salad, vegan stuffing, vegan biscuits and vegan cornbread.

    The lemon garlic butter sauce makes this roast very juicy, so it doesn’t need a gravy, but if you wanted to serve it with gravy anyway, that wouldn’t be a problem at all! Some vegan gravy or vegan mushroom gravy are always welcome additions to any holiday feast.

    Vegan turkey roast in a roasting pan with vegetables.

    Make Ahead Option

    Right, so for any holiday celebration one of the challenges is timing everything so that you can have everything ready at the same time!

    Luckily there is a lot that can be done to get this vegan turkey roast ready ahead of time.

    Prepare it up to the point that it has steamed for 1 hour. Then let it cool, unwrap it and store it in the fridge (covered) for 1-2 days.

    Then you just have to whip up the lemon garlic butter sauce, roast it for 25 minutes and then serve.

    Sliced vegan turkey roast in a roasting pan with vegetables.

    Storing and Freezing

    Leftovers keep very well in the fridge for up to a week. It’s delicious eaten cold and makes the best vegan turkey roast sandwiches!

    It can be frozen if needed, but I recommend serving it freshly made for special occasions as the taste and texture is the best. But if you have leftovers that you want to freeze then you can definitely do it. Thaw in the fridge.

    Slices of vegan turkey roast in a roasting pan with vegetables.

    More Vegan Holiday Main Course Recipes

    1. Vegan Wellington
    2. Vegan Pot Pie
    3. Vegan Shepherd’s Pie
    4. Vegan Lasagna
    5. Vegan Mac and Cheese
    6. Vegan Meatloaf
    Slices of vegan turkey roast in a roasting pan.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan turkey roast with vegetables in a roasting dish.

    Vegan Turkey Roast

    This vegan turkey roast is simply amazing. It's tender and juicy, crispy on the outside, loaded with flavor and has the perfect 'meaty' texture. Roasted with the most delicious vegan lemon garlic butter sauce.
    5 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 45 minutes
    Servings: 8
    Calories: 277kcal
    Author: Alison Andrews

    Ingredients

    • 15 ounce Can Chickpeas Drained and Rinsed
    • 1 cup Vegan Chicken Stock (240ml) or Better Than Bouillon, No Chicken Base
    • 2 Tablespoons Refined Coconut Oil Melted
    • 1 Tablespoon Soy Sauce
    • 2 Tablespoons Nutritional Yeast
    • 2 teaspoons Vegan Chicken Spice or Poultry Seasoning
    • 1 teaspoon Dried Sage
    • 1 teaspoon Thyme
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • 1 ½ cups Vital Wheat Gluten (225g)

    Lemon Garlic Butter Sauce:

    • ½ cup Vegan Butter (112g)
    • 1 Tablespoon Lemon Juice
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vegan Chicken Spice or Poultry Seasoning
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Dried Rosemary
    • 1 teaspoon Thyme
    • 1 teaspoon Dried Sage
    Prevent your screen from going dark

    Instructions

    • Add chickpeas (drained and rinsed), vegan chicken stock, melted refined coconut oil, soy sauce, nutritional yeast, vegan chicken spice, dried sage, thyme, onion powder and garlic powder to a food processor and process until smooth.
    • Transfer to a mixing bowl and add in the vital wheat gluten. Mix together until it comes together into a dough.
    • Then get in there with your hands and knead the dough for a minute to a minute and a half, until the dough is soft but firm.
    • Shape it into a loaf shape with your hands. Wrap the dough up in foil and then place it into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam it for 1 hour.
    • After steaming for 1 hour, let it cool at room temperature for 20 minutes before you unwrap it from the foil.
    • Preheat the oven to 350°F (180°C).
    • Add vegan butter to a microwave safe bowl and microwave in 15-30 second intervals bringing it out to stir every 15-30 seconds until melted.
    • Add lemon juice, soy sauce, maple syrup, vegan chicken spice (poultry seasoning), garlic powder, dried rosemary, thyme and sage and mix together.
    • Place your vegan turkey in a roasting dish. Pour the sauce over the top of the vegan turkey and then use a spoon to scoop up the sauce and pour it over the top again to make sure every part is well coated.
    • Bake for 25 minutes. Bring it out at the 10 minute mark and again at the 20 minute mark and use a spoon to scoop up sauce and pour it over the top again, coating it very well, and then return to the oven.
    • After 25 minutes of roasting, bring it out the final time and again scoop sauce with a spoon and pour it over the top of the roast.
    • Serve right away with roast veggies and fresh rosemary (for looks) and other delicious holiday sides.

    Notes

    1. Chickpeas – we used one 15-ounce can of chickpeas (drained and rinsed). If you’re using cooked chickpeas (not canned) then the amount to use would be 1 and ½ cups. 
    2. Vegan chicken stock – or vegan chicken broth. We used a local brand but Better than Bouillon has a ‘no-chicken’ broth that is also perfect to use here. Alternatively you can use vegetable stock or broth.
    3. Refined coconut oil – it needs to be refined so that you don’t have any coconut flavor coming through. Alternatively you could use a different neutral flavored oil such as canola oil.
    4. Vegan chicken spice – or poultry seasoning. We used a local brand but just check ingredients for any chicken spice or poultry seasoning as you may find that many are vegan by ingredient even if they don’t call themselves vegan.
    5. Gluten-free: Unfortunately there is no option to make this gluten-free as the vital wheat gluten is an essential ingredient.
    6. Make ahead: Prepare it up to the point that it has steamed for 1 hour. Then let it cool, unwrap it and store it in the fridge (covered) for 1-2 days. Then you just have to whip up the lemon garlic butter sauce, roast it for 25 minutes and then serve.
    7. Storing: Leftovers keep very well in the fridge for up to a week.
    8. Freezing: It can be frozen if needed, but I recommend serving it freshly made for special occasions as the taste and texture is the best.

    Nutrition

    Serving: 1Serving | Calories: 277kcal | Carbohydrates: 16g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 541mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Michelle says

      December 27, 2022 at 12:21 am

      My son-in-law shared this recipe with me. Can’t believe how easy it was to make, considering how “gourmet” delicious it turned out. Forget special occasions, I’ll be making this again and again.5 stars

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:38 am

        Awesome Michelle! Thanks so much for the great review!

        Reply
    2. Susan Aitchison says

      December 25, 2022 at 10:47 pm

      Merry Christmas Alison, I have made this for dinner today. it’s such a great, easy recipe. A HUGE thank you. Before I found this recipe last year I could never find a frozen vegan roast in grocery stored. Now there are plenty but your recipe is the best.

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:42 am

        Thanks so much Susan!

        Reply
    3. Tom Heighway says

      December 04, 2022 at 6:04 pm

      I gave this recipe a go as I haven’t been able to source any vegan ready made roasts this Christmas, fortunately it turned out absolutely superb, tasty and moist. Will be making this a lot more, and didn’t realize it would be so easy. And Christmas dinner has been sorted now. Thanks.5 stars

      Reply
      • Alison Andrews says

        December 05, 2022 at 11:52 am

        Brilliant! I’m so happy to hear that Tom! Thanks so much for the wonderful review.

        Reply
    4. Kaitlyn says

      November 21, 2022 at 8:42 pm

      I’ve made this turkey recipe 3 times. I do change up the seasonings in each roast–lemon pepper, tarragon, mushroom powder, etc.–so it isn’t exactly the same each time, but it’s always fantastic and super easy. Thank you!5 stars

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:43 am

        Thanks for the awesome review Kaitlyn!

        Reply
    5. Joan says

      February 08, 2022 at 5:26 pm

      My son’s favorite meatballs have been out of stock for months now, so thought I’d try to make him some. I’ve tried other recipes but the texture just wasn’t the same. Ended up using this recipe, but used beef flavoring/seasonings instead of the poultry ones and used a tomato paste based sauce to baste it with. It made 32 meatballs. The steaming was a bit tricky and they did get a bit out of shape, but the texture is perfect. We’ve use them for meatball sandwiches and served with just spaghetti sauce either way they were delicious!
      You should do a cookbook-just love your recipes! 🙂

      Reply
      • Alison Andrews says

        February 09, 2022 at 9:39 am

        Oh awesome Joan! I’m so happy the recipe worked out as meatballs, I’ll definitely have to try that myself! Thanks so much for sharing and your kind words, so glad you like the recipes!

        Reply
    6. Robin Hamilton says

      December 19, 2021 at 8:33 pm

      I’m wondering would xanthan gum work as well as the vital wheat gluten and if so, is the ration 1 tsp. to 1 cup of VWG? So, 1 1/2 tsp of XG should be adequate? Thanks very much.

      Reply
      • Alison Andrews says

        December 21, 2021 at 9:06 am

        Hi Robin, no it won’t work, it has to be vital wheat gluten for this recipe.

        Reply
    7. Janet A Murphy says

      December 19, 2021 at 10:04 am

      Did you try it in the instant pot and if so, did you adjust the steaming time ?

      Reply
      • Alison Andrews says

        December 21, 2021 at 9:04 am

        I haven’t tried it in an instant pot so I’m not sure!

        Reply
      • Bkinny says

        February 15, 2022 at 4:17 am

        I’ve used instant pot. 45 mins high pressure and let it slowly release. And then taken it out to put it in to sear in oven with roast veggies

        Reply
    8. Ninotchka says

      December 14, 2021 at 9:18 am

      This is delicious.

      Reply
    9. Maria Bambara says

      December 11, 2021 at 10:04 pm

      Hi Alison, Made this as a pre Christmas run and have to tell you it came out awesome. Going to try your vegan ham roast next.

      My husband almost ate the whole thing with my vegan mashed potatoes.

      Flavor was delish, think I will increase the sauce to have more basting sauce.

      Thank you for helping us regular people blow away the Omni’s with our culinary skills ❤️🌱5 stars

      Reply
      • Alison Andrews says

        December 13, 2021 at 10:58 am

        That’s so awesome to hear Maria! Thanks a million!

        Reply
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