This is the Best Vegan Turkey Recipe! Moist, flavourful with the perfect chew. Serve for your holiday main course with gravy or sliced as deli meat for your favourite veggie sandwich.
Impress all your friends with this easy vegan turkey seitan recipe! You won’t believe the texture and flavour of this mock meat! It’s so much like turkey! (well as close as you can get anyway?) I’ll admit it took me awhile to perfect it, uhh like 6 times to be exact, haha. So let me just say I have a lot of meatless turkey loaf in my freezer for thanksgiving. Christmas and Easter, and of course for sandwiches and wraps.
This vegetarian turkey recipe is made using vital wheat gluten and chickpeas not tofu. So no guys this isn’t a Tofurky roast! Yes those Gardein Holiday turkey roasts are good, but I like the texture of this recipe better. It chews like turkey and the taste is awesome!
Oh and this makes the best hot open faced vegan turkey sandwiches!!?
Enjoy this Whole vegan turkey loaf with all the vegan fixings like: mashed potatoes, scalloped potatoes, mushroom gravy, stuffing, roasted veggies and Brussel sprouts, butternut squash, Mac and cheese, fresh buns, green salad and cranberry sauce! Yum!! You’ll be so happy and stuffed! And don’t forget some pumpkin cupcakes for dessert with some hot coffee or tea! What a meal plan!
What is Seitan?
Seitan is a vegan meat substitute made using vital wheat gluten. It is sometimes referred to as “wheat meat”
What is Vital Wheat Gluten?
Vital Wheat Gluten is made from wheat. It is made by washing the wheat flour with water until all the starch has been removed. And you are then left with the gluten which must be cooked before eaten.
How to make a Vegan Turkey:
Start by adding all the ingredients (except vital wheat gluten) to your food processor: chickpeas, water, bouillon, Braggs, seasonings, sesame oil and nutritional yeast. Process until smooth.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined. Then kneed the dough 10-15 times. Shape into a log.
Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour. Baste after 30 minutes and add more veggie stock if necessary.
Once done remove the turkey loaf and cool on cutting board for 10 minutes. Slice thinly and serve. Or cool completely, refrigerate and slice as deli meat. Enjoy! For full recipe ingredients and instructions see recipe card below.
Ok let's make a Vegan Turkey Roast, it's:
meatless
moist
flavourful
got the perfect chew!
delicious with gravy
perfect sliced on a vegan deli meat sandwich!
kid friendly
easy to make
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
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Want more Seitan recipes? Check these out!
- Vegan Burger (Best Grillable Vegan Burger Ever!)
- Vegetarian Salsbury Steak Meatloaf with mushroom gravy (Vegan) (Meatball Version)
This recipe was inspired from The Edgy Veg
Vegan Turkey Recipe (Seitan)
- Total Time: 1 hour 15 minutes
- Yield: 8-10 Servings 1x
- Diet: Vegan
Description
This is the Best Vegan Turkey Recipe! Moist, flavourful with the perfect chew. Serve for your holiday main course with gravy or sliced as deli meat for your favourite veggie sandwich.
Ingredients
- 1 (541 mls) (18 fl oz) (equivalent of 2 cups) can chickpeas, rinsed and drained
- ¾ cup water
- 2 tablespoons sesame oil, toasted or regular
- 2 tablespoons Braggs Liquid aminos ,can sub Tamari or soy sauce
- 1 tablespoon Better Than Bouillon Vegetarian No Chicken Soup Base
- 3 tablespoons nutritional yeast
- ½ teaspoon poultry seasoning
- 1 teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon pepper
- ½ teaspoon fresh rosemary, finely chopped (optional)
- ¼ teaspoon dried thyme (optional)
- 1 and ½ cups Vital Wheat Gluten
For Steaming:
- 3 cups vegetable stock ( for steaming roast)
Basting/Oven:
- 2 tablespoons melted vegan butter + 1 tablespoon Tamari, Braggs, or soy sauce, reg or low sodium + ¼ teaspoon poultry seasoning
- ¾ cup vegetable broth (I like better than bouillon no chicken soup base)
Instructions
- Start by adding all the ingredients (except vital wheat gluten) to your food processor: chickpeas, water, bouillon, Braggs, seasonings, sesame oil and nutritional yeast. Process until smooth.
- Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won't stick to your hands) Then kneed the dough 10-15 times. Shape into a log.
- Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
- Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour. Baste the roast after 30 minutes with a ⅓ cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
- Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve. Or cool completely, refrigerate and slice as deli meat. Enjoy! (for best texture I recommend cooling in fridge overnight then continue with step 6) Step by step photos in the above post if necessary.
- Basting in Oven (optional extra step after steaming for more flavour and nicer presentation -this isn't in video): Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth (don't add broth until oven is preheated). Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add splash extra broth if needed.
Delicious served with mushroom gravy, mashed potatoes, vegan stuffing and Mac and Cheese! or in your favourite sandwich or wrap!
Alternative cooking instructions in 'Notes' section
Notes
- If for some reason all the vital wheat gluten doesn't all mix into the dough, don't sweat it just keep mixing and kneading per recipe instructions. It will still work!
- If you don't have a steamer insert use a steamer basket in a pot and cover with a piece of parchment paper then add the vegan roast.
- this recipe works in the oven also: add a steamer basket with a piece of parchment paper to a Dutch Oven or casserole dish with the veggie stock, cover and bake for 1 hour at 350°.
- If you don't have a steamer insert or a basket you can make a tinfoil boat and place the roast on it, place in a Dutch Oven or casserole dish. Pour the veggie stock underneath the foil in the pot. Cover and bake at 350° for 1 hour. The stock might bubble up into the foil boat but it still works and tastes delish!
- To make ahead of time: Yes you can make up to 1-2 days before hand (just the steaming method) cool to room temperature wrap and refrigerate. To reheat let sit out on counter for 20 minutes, make the basting sauce and follow baking instructions. FYI- once steamed the turkey is ready to eat like video
- To store and freeze: It will keep covered in the fridge for up to 5 days and freezes great, I like to portion and slice it first then wrap in plastic wrap add to a container and freeze.
- Gluten free: No this recipe can only be made with vital wheat gluten there no substitutions. So it is not gluten free.
- Instant Pot: you can use instant pot instead of steaming. Wrap turkey tightly in tin foil place on rack inside the Instant Pot. Add 2 and ½ cups of water. Close lid, set pressure valve to sealing, select the steam option Set it to 30 minutes. Press start. Once done let pressure release naturally. Then follow step 6 basting/baking instructions.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Mains
- Method: Stovetop
- Cuisine: American, Canadian
Ehrin Poklen
Hi, standard cans are not 18 oz, they are 15.5 oz. Can you please clarify how many cups of drained chickpeas this calls for? Thanks!
Verna
I state in the recipe card it is 2 cups. In the majority of our stores in Canada that is our standard size. Enjoy!
Julie
Do you think it's possible to reheat this on the stove instead of in the oven? Not sure if this is possible but basically I want to make this for the vegetarians in my family, but the oven will be used by a regular turkey.
Verna
Hi Julie, you could reheat the roast in a pot with a little veggie stock at the bottom and simmer it, covered or uncovered.
Enjoy! (make the turkey up to a day or two ahead is fine)
Shannon M Cochran
My grocery store doesn't have better then bullion. Could I replace that with Edward and Sons Not Chick'n Bullion Cubes? If possible, how many should I use?
Verna
Hi Shannon I have not tried that variety. Maybe try one? you can taste the mixture when it's in food processor before adding gluten. It should taste very flavourful, even salty. gluten will dilute it so don't worry. Enjoy!
Brian
Recipe sounds really good. Will this benefit from being made a day ahead or I should the consistency good enough while it’s fresh and hot? Was also going to use a rice paper “skin” after about an hour of steaming and finish in the oven to crisp it up. Any thoughts? Making this for my daughter. The store options seem pretty processed and I would prefer something fresher for her.
Happy Thanksgiving and thank you for sharing recipes!
Verna
Hi Brian the texture will be just as good or even better the next day. If using rice paper still steam the roast for same time before baking. add rice paper after steaming. brush with butter or oil and seasonings. bake 375-400° for 25-30. Enjoy! Happy holidays to you as well!😊
Brian
Thank you so much for the reply! Was just concerned the extra time in the oven after full steam time would make it dry or loafish.
Thanks again!
Verna
It won't not to worry!!😊
Kristine
Can I use an Asian bamboo steamer basket? Do you think I should use parchment paper on the bottom if I do? Thanks!!
Verna
I haven't used it myself so I cannot say, let me know how it goes and yes piece of parchment is a good idea.
Kristine
Using the Asian bamboo steamer basket worked great!
Verna
oh nice!! I'm so glad, thanks for letting me know Kristine!
Vanessa
Any thoughts on cooking time if steaming using an instant pot?
Verna
Hi Vanessa I would suggest place on the trivet with vegetables stock, cook for 40-50 minutes high pressure. Let release naturally for few minutes. Hope that helps. enjoy!
Doug
This recipe really reminded us of turkey. Impressive thanks for sharing.
Verna
Thank so much Doug glad you liked it!
Torry
We make this once a week or so for our kids lunches they really enjoy it. Nice subtle flavour.
Verna
Wonderful! Thrilled your family is enjoying the recipe!
Brogyn
Hi there! Would love to try this recipe. Do you have any suggestions on reheating or if you could make ahead to serve at a later time? Thank you!
Verna
You can definitely make ahead of time a day or two is fine. 350°oven just place in a small casserole dish add a little veggie stock, 1/2 cup or so, cover and cook for 20-30 minutes or until heated through. Baste a few times with the vegetable stock if you like. Hope that helps enjoy Brogyn!
Abby
Would it work to substitute Bragg's aminos with soy sauce in this recipe?
Verna
yes that would work fine! Enjoy Abby!
Violet
Made the turkey last night for a trial run. It was great! I sliced and served it with a little of the vegetable stock poured on top for moistness and added flavour. Very nice thank you
Verna
Oh wonderful glad you enjoyed it Violet!!
Marni
I would love to try this recipe but I cannot work from a computer screen (it an Autism thing). Can you please make it printable???
Verna
Hi Marni, it is printable. There is a print button right on the recipe card at bottom of post. Enjoy!
Marni
Now how did I miss that! Thank you so much.
Verna
It happens to the best of us 😊 enjoy the recipe!!
Laurie
How many chickpeas would this be in cups do you know?
Verna
Hi Laurie it works out to 2 cups chickpeas. Enjoy!
marian
I did make this recipe! Mine turned out a bit darker than these photos but I was pretty impressed with this! I have eaten several sandwiches already and plan to make some gravy to go with it! thank you!
Verna
Great to hear Marian! Glad you're enjoying the recipe. Thank for your comment, it's so appreciated!
Hannah B
Very flavourful, we loved the texture!
Verna
Glad you enjoyed it, thanks so much for your comment Hannah!