Vegan Turkey Roast is a fantastic plant-based alternative that brings all the festive vibes without any turkey. Made with hearty ingredients like seitan or lentils, and packed with herbs and spices, it has a wonderful texture and rich flavor that feels just right for special dinners. It’s the kind of dish that surprises everyone—even those who usually prefer traditional turkey!
I really love making this roast because it lets me enjoy that classic holiday feeling while keeping things cruelty-free. One of my favorite tricks is to baste it with veggie broth and olive oil as it cooks to keep it moist and full of flavor. It’s also great because I can prepare it ahead of time, which means less stress in the kitchen on the big day.
When I serve the vegan turkey roast, I like to pile on all the usual sides—mashed potatoes, cranberry sauce, and roasted veggies—so it really feels like a celebration meal. It’s always a hit at the table, sparking fun conversations about plant-based options. This roast really shows that you don’t have to miss out on tradition to enjoy a delicious, hearty meal.
Key Ingredients & Substitutions
Vital Wheat Gluten: This is the base of the seitan roast, giving it that meaty, chewy texture. If gluten is a problem, making a similar roast is tough, but textured vegetable protein can be a substitute in other recipes.
Nutritional Yeast: Adds a subtle cheesy, umami flavor. If you don’t have it, a little extra soy sauce or miso paste can bring depth.
Mushrooms & Lentils: These make the stuffing hearty and full of flavor. You can swap brown lentils for green or black ones, and different mushrooms like shiitake or portobello work great too.
Herbs & Spices: Poultry seasoning, sage, thyme, and rosemary create those familiar holiday flavors. Feel free to adjust herbs based on your preference or use fresh versions if available.
Soy Sauce/Tamari: This adds saltiness and umami. Use tamari for gluten-free or coconut aminos if soy is an issue.
How Do You Roll and Shape the Seitan Roast for the Best Results?
Rolling the seitan tightly with the stuffing inside is key for a good roast shape and even cooking. Here’s how I do it:
- After kneading, roll the dough on a floured surface into a rectangle about 9×12 inches—try to keep it even thickness.
- Spread the cooled stuffing evenly but leave a small border around edges so filling doesn’t spill.
- Starting from the long edge, roll up the dough like a jelly roll, keeping it as tight as possible without squeezing out the filling.
- Pinch and press the edges firmly to seal everything inside. Placing the seam side down on the baking tray helps the roast hold shape during baking.
Taking your time here means the roast slices neatly and holds together without crumbling. I also like brushing the glaze multiple times so it stays moist and gets that nice browned crust.
Equipment You’ll Need
- Mixing bowls – I use these for stirring the seitan dough and stuffing ingredients; they’re sturdy and easy to handle.
- Measuring cups and spoons – help get the right amounts every time for consistent results.
- Rolling pin – ideal for flattening the seitan dough evenly before filling.
- Parmesan or silicone baking mat – prevents sticking when rolling and helps with easy cleanup.
- Baking tray lined with parchment paper – keeps the roast from sticking and makes cleanup simple.
- Brush or pastry brush – perfect for adding glaze during baking for a shiny, flavorful crust.
- Aluminum foil (optional) – useful if you want to tent the roast while baking to keep it moist.
Flavor Variations & Add-Ins
- Swap mushrooms with sautéed bell peppers or spinach for a different veggie twist in the stuffing.
- Add a splash of vegan gravy or mushroom broth during baking for extra moisture and flavor.
- Use extra herbs like parsley, sage, or thyme to customize the aroma and taste to your liking.
- Top the roast with a mixture of vegan gravy and chopped fresh herbs just before serving for added richness and color.
Vegan Turkey Roast
Ingredients You’ll Need:
For the Seitan Roast:
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning (sage, thyme, rosemary blend)
- 1/2 tsp smoked paprika
- 1 cup vegetable broth
- 1/4 cup soy sauce or tamari
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp maple syrup
For the Stuffing:
- 1 tbsp olive oil
- 1 cup mushrooms, chopped (such as cremini or button)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked brown lentils
- 1/2 cup bread crumbs
- 1 tsp dried sage
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Glaze:
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
For Garnish:
- Fresh rosemary sprigs
Time You’ll Need:
This recipe takes about 20 minutes to prepare and 45 minutes to bake, plus 10 minutes resting time before slicing. Total time is roughly 1 hour and 15 minutes, perfect for a delicious, hearty roast that fills your home with amazing aromas!
Step-by-Step Instructions:
1. Prepare the Stuffing:
Heat olive oil in a pan over medium heat. Add diced onions and garlic, sauté until soft and translucent. Add chopped mushrooms and cook until browned. Stir in cooked lentils, bread crumbs, dried sage, thyme, salt, and pepper. Mix well and remove from heat to cool slightly.
2. Make the Seitan Dough:
In a large bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, poultry seasoning, and smoked paprika. In another bowl, whisk vegetable broth, soy sauce, olive oil, tomato paste, and maple syrup. Pour the wet mixture into the dry ingredients and stir to combine.
Knead the dough for 3-5 minutes until it becomes elastic and springy.
3. Assemble the Roast:
On a lightly floured surface, roll out the seitan dough into a rectangle about 9×12 inches. Spread the stuffing evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long side like a jelly roll, pinching and pressing the edges to seal the filling inside. Place the roll seam side down on a baking tray lined with parchment paper.
4. Glaze and Bake:
Whisk together the soy sauce, maple syrup, and Dijon mustard to make the glaze. Brush it generously over the seitan roast.
Bake in a preheated 350°F (175°C) oven for 45 minutes. Every 15 minutes, brush the roast with more glaze to build a shiny, flavorful crust.
5. Rest and Serve:
Remove the roast from the oven and let it rest for 10 minutes before slicing. Garnish with fresh rosemary sprigs and serve warm with your favorite plant-based sides.
This vegan turkey roast is sure to impress with its crispy, glazed exterior and savory, mushroom-filled center—perfect as the centerpiece of any holiday meal or special occasion!
Can I Make the Vegan Turkey Roast Gluten-Free?
This recipe relies on vital wheat gluten for its texture, so it’s not gluten-free. For a gluten-free alternative, you might try a lentil or chickpea-based roast, but the texture will differ from this seitan version.
Can I Prepare the Roast Ahead of Time?
Yes! You can make the seitan dough and stuffing in advance, assemble the roast, and refrigerate it overnight. Just bake it fresh the next day for best texture and flavor.
How Should I Store Leftovers?
Keep any leftover roast in an airtight container in the fridge for up to 4 days. Reheat slices gently in the oven or microwave until warmed through.
What Are Good Side Dishes to Serve with This Roast?
This vegan turkey roast pairs wonderfully with mashed potatoes, cranberry sauce, roasted vegetables, and a fresh salad to make a complete festive meal.