The ultimate easy Vegan Turkey Roast with Skin! Juicy and flavourful, this plant-based roast boasts a crispy skin, roasted to perfection.
Making a homeade vegan turkey is actually is super easy! There’s no need to purchase an overly processed and overly priced grocery store vegan turkey. I promise you this tastes miles better than a boxed bird!
My Vegan Turkey Roast with Skin is so simple to make, and is really a perfected vegan turkey. It’s not chewy or overly dense like some of the store bough varieties are. This recipe makes a tender juicy plant-based turkey surrounded by a crispy and savoury ‘turkey skin’. Even your meat eater friends and family members will be blow away!
Bob’s Red Mill Vital Wheat Gluten Flour
I use Bob’s Red Mill Vital Wheat Gluten Flour to make this vegan turkey. Theirs is a high quality flour that produces the best seitan that is tender with the perfect meat-like texture. Some other gluten flours make vegan meats too tough and chewy, so I highly recommend going for Bob’s Red Mill, which you can purchase here.
Note that you CANNOT substitute vital wheat gluten flour for all purpose flour in this recipe. The Vital wheat gluten, which is the natural protein found in wheat, is necessary for creating seitan.
Why This Recipe is So Easy
You can make your vegan turkey ahead of time (up to the steaming and cooling step) and then roast it the day you want to eat it. In fact, it tastes even better if you make it ahead of time!
Literally all you do is add simple ingredients to a food processor to form your turkey ball. Steam it and then pop it in to the refrigerator once it’s cooled. The next day all you have to do is make the marinade, place the rice paper sheet on it and roast it. That’s it!
It makes it easy to cook up a big holiday vegan feast. Since my Vegan Turkey Roast with Skin recipe is so easy and can be prepped ahead, it gives you time to focus on all your sides. You can even make your vegan turkey ahead of time (up to the steaming and cooling step) and then freeze it and take it out to roast it when you need it.
Ingredients in This Recipe
For the Turkey
- Tofu
- Vital wheat gluten *cannot be substituted
- Nutritional yeast
- Water
- White miso paste
- Onion powder
- Cube vegetable bouillon
- Garlic powder
- Salt
- Dried thyme
- Ground sage
Crispy Skin
- Vegan butter
- Maple syrup
- Garlic
- Soy sauce
- Fresh thyme
- Fresh rosemary
- Black pepper
- Rice paper
Making the Vegan Turkey
- Add the tofu, vital wheat gluten, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to a food processor. Using the S-blade, blend the mixture until it is mixed well and forms a ball in the food processor. If a ball doesn’t form then turn it into a ball by hand. *Do not knead the dough as it will make the turkey tough.
- Place the ball on a sheet of aluminum foil (you can line your foil with parchment if you like). Shape into the form you like, preferably slightly oval then wrap the foil around the ball securely but not too tightly. Then add a double layer of foil to ensure it is wrapped well.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Place the foil-wrapped ball into the steamer basket. Let steam for 1 hour, or until the internal temperature reaches at least 160F (71C). Remove and allow to cool. For the best texture let the ball cool overnight in the refrigerator (or up to 3 days).
Making the Crispy Skin & Finishing the Turkey Roast
- Preheat your oven to 400F (200C).
- In a small bowl add the melted butter, garlic, maple syrup, soy sauce, thyme, rosemary, and black pepper and mix.
- Remove the foil from the cooled turkey ball and place it in the baking dish. Brush generously with the maple butter garlic mix.
- Run the rice paper under running water and allow it to sit on a clean surface like a large plate for about 30 seconds until it begins to soften. Place the rice paper over the roast (covering it to the bottom and tucked down) then brush the butter garlic mixture over the rice paper to stick it to the roast.
- Bake the roast uncovered for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and bake for another 15 – 25 minutes until the skin is golden brown.
- Allow the roast to cool for 10 minutes before slicing to let the skin get crispier as it cools. Serve!
Common Questions
Can I make this recipe ahead of time?
Yes! It’ actually better this way (but not necessary). Make the recipe following the directions up to the steaming step. Once the roast is steamed and allowed to cool, place the turkey in the refrigerator overnight. Then complete the steps to finish the turkey roast.
You can store the turkey covered in the fridge for up to 3 days
Can I freeze this turkey?
Yes it also freezes beautifully. Simply make the roast, steam the roast and then let it cool completely before freezing. Store it in an airtight container. Once ready to use it, allow the turkey to thaw completely. Then add the rice paper skin and do the roasting.
Can I use something other than aluminium foil to wrap it in?
Absolutely! If you prefer to avoid contact with aluminum foil, wrap your roast in parchment paper, first then cover in foil. Or, wrap in parchment and then wrap in cheesecloth and tie it closed with cotton baking twine.
Vegan Turkey Roast with Skin
Equipment
- Food processor or hand immersion blender
Ingredients
Vegan Turkey
- 1 package firm tofu drained 14 oz
- 1 1/2 cups vital wheat gluten cannot be substituted
- 3 Tbsp nutritional yeast
- 2 Tbsp water
- 1 Tbsp white miso paste
- 2 tsp onion powder
- 1 cube vegetable bouillon
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
Crispy Skin
- 1/4 cup vegan butter melted
- 1 Tbsp maple syrup optional
- 4 cloves garlic minced
- 1/2 tsp soy sauce
- 1 Tbsp fresh thyme or replace with 1/2 tsp dried thyme
- 1/2 Tbsp fresh rosemary
- 1/4 tsp black pepper
- 1 sheet rice paper
Instructions
Vegan Turkey
- Add the tofu, vital wheat gluten, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to a food processor. Using the S-blade, blend the mixture until it is mixed well and forms a ball in the food processor. If a ball doesn't form then turn it into a ball by hand. *Do not knead the dough as it will make the turkey tough.
- Place the ball on a sheet of aluminum foil (you can line your foil with parchment if you like). Shape into the form you like, preferably slightly oval then wrap the foil around the ball securely but not too tightly. Then add a double layer of foil to ensure it is wrapped well.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Place the foil-wrapped ball into the steamer basket. Let steam for 1 hour, or until the internal temperature reaches at least 160F (71C). Remove and allow to cool. For the best texture let the ball cool overnight in the refrigerator (or up to 3 days).
Crispy Skin & Finishing the Turkey Roast
- Preheat your oven to 400F (200C).
- In a small bowl add the melted butter, garlic, maple syrup, soy sauce, thyme, rosemary, and black pepper and mix.
- Remove the foil from the cooled turkey ball and place it in the baking dish. Brush generously with the maple butter garlic mix.
- Run the rice paper under running water and allow it to sit on a clean surface like a large plate for about 30 seconds until it begins to soften. Place the rice paper over the roast (covering it to the bottom and tucked down) then brush the butter garlic mixture over the rice paper to stick it to the roast.
- Bake the roast uncovered for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and bake for another 15 – 25 minutes until the skin is golden brown.
- Allow the roast to cool for 10 minutes before slicing to let the skin get crispier as it cools. Serve!
Looking for delicious vegan sides to serve with this roast? Try my Best Healthy Vegan Drop Biscuits!
