Vegan Holiday Turkey Roast

There are 7.3 million vegetarians who will be celebrating Thanksgiving this year. Some of them tend to make an exception on the holidays, and eat turkeyit’s only once or twice a year right? Well, it’s time to stop making excuses and start making your own vegan turkey! That’s something to celebrate!

Here is a special recipe video to enjoy this holiday season. This is SO much better than the ones you can buy in stores, plus everyone will be impressed at your amazing cooking skills once they taste it. Even non-vegans and vegetarians will love it. So go ahead, impress those taste buds, and make your own vegan turkey this holiday. You can serve this roast alongside our holiday stuffing and gravy!

Leftovers? It makes the perfect sandwich meat when you slice it thin. Homemade is always best made. Blessings!

vegan turkey roast slice


Quantity Unit Name Link Alternatives
cups vital gluten flour
½ cup nutritional yeast
1 teaspoon thyme
½ teaspoon rubbed sage
1 teaspoon onion powder
1 teaspoon salt
2 teaspoon McKay's Chick'n seasoning (optional)
2 cups vegetable broth
¼ cup olive oil
1 tablespoon soy sauce
vegan Puff Pastry (optional)


  1. In a bowl, combine all of the dry ingredients (except for the Puff Pastry) and mix them together.
  2. Add the wet ingredients to a separate bowl and whisk them together. Then pour the mixture over the dry ingredients.
  3. Stir the wet and dry ingredients together to form dough.
  4. Form the dough into a loaf shape with your hands and wrap it in cheesecloth. Tie off the ends of the cheesecloth with string to keep the loaf in place.
  5. Put the loaf into boiling water and cook it on medium heat for 1 hour.
  6. After the loaf has cooked you can remove the cheesecloth and serve it as it is. However, the roast will be more delicious if you add the Puff Pastry "skin".
  7. Roll out a sheet of vegan Puff Pastry and wrap it around your cooked roast. Form the dough with your hands so it seals around the loaf.
  8. Add a little olive oil to the bottom of your pan so the loaf does not stick to the bottom. Add the loaf to the pan and brush the top of the loaf with olive oil.
  9. Bake the loaf in the oven at 400 degrees for 25 minutes. Remove and serve your delicious vegan turkey!

Prep Time:
Serving Size:
Kylee Melo, RD
Kylee Melo, RD

is a registered dietitian who enjoys running and vegan cooking. Be sure to check out her blog: Veganrunningdietitian

  1. Consider baking the seitan at about 350 for 75 mins in a loaf pan and then wrapping in a sheet of yuba–a soy bean curd sheet that’s high in protein and gets crispy like chicken skin when baked. Bake the wrapped loaf for about 30-40 mins at 350. The “meat” will stay tender and the yuba will crispen to a golden brown, particularly if it’s basted the vey ten minutes or so.

      1. Hi Carol, vital wheat gluten is actually 70 to 80% protein, so the recipe contains a lot of protein. But wrapping the loaf in yuba would be healthier than puff pastry.

          1. Hi Tammie,

            Yuba is also called tofu skin. It forms when soy milk is heated for tofu production. You can buy it fresh or dried. They probably have it at an Asian market near you. Koreans and Japanese stuff seasoned rice into yuba pockets, you may have seen that and not known what it was called. Hope this helps.

          2. Thank you Jonathan, that does help.
            I’ll have to look. I live in Oklahoma, not sure where an asian market is close to me and going to the City is out of the question. (I work alot of hours 🙂 ) Is there an alternative?

          3. Hi Tammie, I can’t think of anything similar Yuba. But you could order it online, I searched “dried bean curd sheets” and got several results. Otherwise you could make the loaf with the puff pastry wrapping or simply skip the wrapping and eat it plain.

    1. I love eating bean curd sheets in some Chinese cooking…I have bought it in dry sheets before …for this recipe would you suggest that I reconstitute it with hot water and then wrap the turkey with one layer and then baste with water or oil several times a sit starts to bake uncovered? Did I understand your suggestion to bake them”turkey ” initially and not boil it all? Thanks for your suggestions …interested in any other clarifications you have to offer as well…

      1. Hello Barbara,

        If you choose to wrap the loaf in puff pastry or bean curd, you still need to boil it first. After the loaf has boiled, you can add the puff pastry or bean curd and bake it. I don’t have any experience cooking with dry bean curd sheets so I can’t offer advice about how to do it. But let us know if it turns out well!

    1. Hi Linnell,

      Unfortunately, we don’t have a gluten-free roast recipe. But we do have many other gluten-free recipes. You can browse through them by clicking here.

    2. Pamela’s Gluten Free All Purpose flour works just like vital wheat gluten! I have been making gluten-less gluten with it for a while and my family loves it. I just follow the gluten recipe, but use Pamela’s.

  2. I wish some dietitian would write an up-to-date book for those of us who are gluten sensitive, vegan, and have CKD. Nothing anywhere for us–one book was great–but now outdated in many ways.

    1. It really depends on how much you eat. For Thanksgiving, I’d say serving is two slices. The roast should serve around 8 people.

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