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.
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:
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.
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.
- 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 and place 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.
- After steaming for 1 hour, let it cool at room temperature for 20 minutes before you unwrap it from the foil.
- 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 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 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.
- Serve right away with roast veggies and fresh rosemary (for looks) and other delicious holiday sides.
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.
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.
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.
More Vegan Holiday Main Course Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Turkey Roast
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
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
- 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.
- 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.
- 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.
- 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.
- Gluten-free: Unfortunately there is no option to make this gluten-free as the vital wheat gluten is an essential ingredient.
- 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.
- Storing: Leftovers keep very well in the fridge for up to a week.
- 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.
Alison, you should have your own cooking show! You are a super talented chef! I made this roast for the first time at Thanksgiving and it’s now my official go-to main dish for every future Thanksgiving. I kept complimenting it with every bite on Thanksgiving and finally my non-vegan friend had to try it and loved it. It’s so easy to find the ingredients and make. It went perfect with my homemade stuffing and vegan gravy, roasted veggies and homemade cranberry sauce. I’ve made many of your recipes and all are so AMAZING that I would gladly pay for a cookbook by you!!!
Thanks so much Cristina! That’s so kind and we really appreciate the amazing review!
Tried this recipe for Thanksgiving this year. Even the non vegans enjoyed it! The texture and taste was fantastic. I didn’t have soy sauce when making the loaf, so added another tablespoon to the sauce. Made an extra one and only steamed it to put in the freezer. My son loved it so much he took that one home along with the small piece that was left from dinner. Definitely will be making it again.
Alway enjoy your recipes. Please keep up the good work!
Thank you so much Joan! So happy to hear it was a big success!
Such a great recipe! We made this for thanksgiving and the texture and flavor were great! We’ve made other vegan roasts before but I will return to this recipe for sure. Thank you!
So happy to hear that Molly! Thanks a million.
Amazing recipe, I will be making it soon!
Not being a fan of vegan butter, would it work with oil instead?
Hi Anna, I’m not sure at all. It might be better to do a different glaze altogether in that case.
Delicious!!! Highly recommended!!!
Thanks so much Mayra!
I made this yesterday as .a trial run for Christmas dinner. So easy to make and extremely delicious. It passed 12 out of 10! I imagine some of the leftovers will make great sandwiches. Thank you Alison for yet another easy recipe.
That’s awesome Susan! And YES to the sandwiches, we LOVE this in sandwiches with wholegrain mustard and pickles!
Looks interesting! If we wanted to double the servings, would you suggest making two separate roasts or do you think one extra large/long roast would hold together?
I think it would be better to make two separate ones, otherwise it would be a bit hard to manage and may not steam properly etc.
Made this last night and it was fabulous! Served with mashed potatoes and salad. I enjoyed how easy it was to make, and the sauce while admittedly a bit oily, was very tasty!
This is so awesome, thanks for this amazing recipe!
Sounds awesome. Can you use a mixer with a dough attachment to make the dough?
Hi Portia, I wouldn’t, because it would be too easy to over-mix it and end up with a very tough texture. It’s much better to do it by hand.
Thank you so very much Alison Andrews ! What a great idea to make vegan turkey I’m getting so excited about this I’m shedding weight, lol! Can even make vegan cranberry orange sauce to go with it! 😃
You’re so welcome Dorothy, hope you love it when you make it! Cranberry orange sauce sounds amazing!
I’m gluten free. Any suggestions for a wheat gluten substitute?
Hi Colleen, it’s unfortunately not possible to make this gluten-free as the vital wheat gluten is a crucial ingredient.
Besides the soy sauce is there any other soy as my daughter seems to have stomach problems when consuming. The roast looks amazing and can’t wait to make it
Hi Sue, the soy sauce is the only soy in the recipe, and you could switch it for something like coconut liquid aminos instead. Hope you really enjoy it when you try it! 🙂
Is there a substitute for the chickpeas?
Not really, I find them the best for texture, though you may be able to use something like white beans, though I haven’t tested that with this recipe.
Hi Alison!
This looks fantastic. Will give it a trial run before Thanksgiving. Two questions: Can you steam in an Instant Pot and if so, for how long? When you roast the “turkey” in the oven do you do that uncovered?
Thanks for all of your endeavors. Can’t wait to try!
Hi Deb! Awesome, I think you will love it! I haven’t got an instant pot so I”m not 100% sure at all, but from what I can find out, I believe you can use the instant pot steamer basket and that it would steam for the same amount of time. It roasts in the oven uncovered, you just keep bringing it out every 10 minutes and using a spoon to scoop up sauce and pour it over the top again. All the best and let us know how it goes! 🙂