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.
How do the cooking times change if I want to double the recipe quantity?
Hi Liz. We haven’t tested it that way before, but if you plan on forming a bigger ball of dough (instead of 2 smaller ones), then the cooking times would probably double as well.
I made this for the first time for my church potluck. We are plant based vegan and it came out soooooo good. Everyone wanted the recipe. Thank you so much for your creativity. This was such a blessing. FYI, my husband loooves it which means I will be making it tomorrow for family dinner.
That’s amazing Sher! Thank you so much for your amazing review!
I mastered the process. The taste was ok but it was too grainy. Not sure why. Thanks for the option.
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.
Awesome Michelle! Thanks so much for the great review!
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.
Thanks so much Susan!
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.
Brilliant! I’m so happy to hear that Tom! Thanks so much for the wonderful review.
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!
Thanks for the awesome review Kaitlyn!
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! 🙂
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!
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.
Hi Robin, no it won’t work, it has to be vital wheat gluten for this recipe.
Did you try it in the instant pot and if so, did you adjust the steaming time ?
I haven’t tried it in an instant pot so I’m not sure!
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
This is delicious.
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 ❤️🌱
That’s so awesome to hear Maria! Thanks a million!