vegan turkey

All the vegan recipes that you could possibly need to cook a delicious vegan Thanksgiving feast! Mix n&#x27; match to create the best menu for your family!

Vegan Thanksgiving Menu

Vegan Roast

Spinach Artichoke Dip

Cranberry Sauce

Easy Vegan Macaroni & Cheese

Potatoes

Mediterranean Farro Salad with Champagne Vinaigrette

Spicy Rosemary Butternut Squash

Roasted Balsamic Brussel Sprouts

Mashed Cauliflower Green Bean Casserole

Chai Spiced Pumpkin Layer Cake

Vegan Roast - This needs to be cooked fresh so the coating is crisp.&nbsp;

Spinach Artichoke Dip - You can make this the day before, it reheats really well.&nbsp;

Cranberry Sauce - Serve at room temperature.

Macaroni &amp; Cheese - Make this the day of so the sauce stays &quot;saucy.&quot; If you need to make it the day before, make sure you add additional vegetable broth or water to the sauce to loosen it up. 

Mashed Potatoes - Make the mashed potatoes the day before or early the day of and keep it warm in a crockpot until dinner.&nbsp;

Mushroom Gravy - Make the gravy the 1-2 days before and reheat for dinner. 

Farro Salad - You can make this the day before and serve it warm or cold.&nbsp;

Butternut Squash - This dish can be made up to 3 days in advance and then reheated.&nbsp;

Mashed Cauliflower Green Bean Casserole - Prepare this right before dinner so the topping stays crisp.&nbsp;

<i><span style="font-weight: 400">This Vegan Tofu "Turkey" is cozy, hearty and full of juicy flavor! Gluten-Free and made with only 10 ingredients, it’s the perfect holiday centerpiece.</span></i>

Homemade Vegan Holiday Roast

Nasoya Extra-Firm Tofu*

(60 ml) low-sodium tamari

garlic, minced

tomato paste

neutral-flavored oil (I used avocado oil)

poultry seasoning

vegan chicken-flavored bouillon

(105 g) chickpea flour

stuffing*

balsamic vinegar

Nonstick cooking spray (Optional)

Prep

Preheat the oven to 375F and line a 8&#215;4 inch loaf pan with parchment paper (or nonstick cooking spray).

"Press" the Tofu

Cut each block of tofu in half. Working with one piece of tofu at a time, place the &#8220;block&#8221; in a fine mesh bag, or in the center of a clean kitchen towel. Use your hands to vigorously squeeze as much liquid as possible out of the tofu &#8211; it&#8217;s okay if you crush it, as it will be blended later. Repeat with the remaining blocks of tofu; I was able to squeeze just over 1 cup (240 ml) of liquid out of my tofu.

Make the "Turkey": 

add the pressed tofu to a food processor along with the tamari, garlic, tomato paste, oil, poultry seasoning, and chicken-flavored bouillon. Blend for a full 60 seconds, pausing about halfway to scrape the sides of the food processor. Once the wet mixture has fully combined, add the chickpea flour to the mix and process for an additional 45-60 seconds, until a thick and uniform mixture forms.

Fill the

Mould: Transfer 2/3 of the tofu mixture to the loaf pan; I find it easiest to evenly spread the mixture across the bottom of the pan first, then to use a spatula to press/scoop the base layer up the sides of the loaf, to create a well. There should be at least 1.5&#8243; of &#8220;batter&#8221; on all sides of the pan above the base &#8211; this forms a well for the stuffing. Once you have your well, add the stuffing to the center of the mould and press it firmly down.

Cover &amp; Bake

cover the stuffing with the remaining tofu mixture &#8211; it&#8217;s best to drop it in 1-2 tablespoon sized &#8220;dollops&#8221;, so it covers more surface area. Then, take a clean and slightly damp spatula and carefully spread the mixture evenly, sealing the top with the sides of the tofu mixture. If the spatula starts to stick, clean it off again. The top doesn&#8217;t have to be perfectly smooth, but there should be no stuffing peeking through. Once sealed, place the pan in the middle baking rack for 30 minutes.

Flip, Baste, &amp;

Bake: Remove the &#8220;turkey&#8221; from the oven and reduce the temperature to 350F. Flip the pan onto a parchment-lined baking sheet. Use a pastry brush to lightly cover the top and sides of the &#8220;turkey&#8221; in balsamic vinegar. Lightly spray the outside of the &#8220;turkey&#8221; with nonstick cooking spray (optional) to help caramelize and brown the exterior. Return to the middle rack of the oven and bake for an additional 30-35 minutes, until the exterior has browned and the &#8220;turkey&#8221; feels firm to the touch.

Set, Slice, &amp; Serve

remove from the oven and let sit for at least 5 minutes to set before slicing. Serve as desired; leftovers will keep in the fridge for up to 5 days.

Moist and tender vegan &quot;turkey&quot; that can be cooked in the Instant Pot or baked in the oven. Slice the roast or shred it for sandwiches and other dishes. Makes a perfect centerpiece for the vegan holiday table.Technique inspired by and adapted from the Best Vegan No-Turkey on seitankitchen.com

Vegan Turkey Roast (Shreddable Seitan With Skin)

super firm tofu (this is half of a standard package)

garlic, peeled

tapioca starch

yeast

apple cider vinegar

onion powder

thyme (not powdered)

rosemary (not powdered)

sage

fine sea salt

black pepper

sesame oil

olive oil

liquid smoke

water

refined coconut oil oil

parsley

thyme

maple syrup

soy sauce

½ teaspoon toasted sesame oil oil

vegetable broth

Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add all remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process the tofu and seasonings into a smooth slurry. Add 1 ½ cups vital wheat gluten (180 g), and process for 1 minute.

Remove dough from food processor, and place on a work surface. Shape into a rectangle. Cut it in half, then cut one of the halves in half again. Set one of the smaller pieces aside (1/4 of the dough) - this piece will serve as the turkey skin. Return 3/4 of the dough to the food processor, and process for 1 to 1 ½ minutes. Transfer it to the work surface and knead by hand a few times to make sure it feels firm. Set aside to rest.

Place the &quot;skin&quot; piece of dough back in the food processor. Add 1 tablespoon vital wheat gluten, and process for 1 minute. It will be warm and shiny. Set aside.

Shape the larger piece of dough into a log. Twist it until it begins to break or resist (see photo). Fold the twisted log so that it resembles a ribbon. Tuck the right tail underneath, then tuck the left tail.

Now you have a rough ball shape. Repeat the process of stretching out into a log, twisting, folding, and tucking. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top appears fairly smooth, set aside.

Take the &quot;skin&quot; piece of dough, and, like you&#039;re handling pizza dough, carefully stretch it into a rectangle (or circle; it doesn&#039;t have to be perfect) larger than the roast. Lay the skin out flat. Place the roast top-side (smooth-side) down, on the skin. Begin folding in the edges of the skin, pinching it together, so that all of the seams are closed and the entire roast is fully wrapped. Try to avoid creating air bubbles between the skin and roast.

Rub the outside of the skin with refined coconut oil. This helps the herbs stick, if using, and keeps the skin moist. If using the herb rub, combine parsley and thyme. Sprinkle onto all sides of the roast. Now season it with salt and pepper. Use your hands to lightly pat the seasonings into the skin.

Wrap the seitan tightly in cheesecloth (or parchment + foil, or foil lightly coated with oil to prevent sticking). Make sure there&#039;s enough excess on the ends so you can twist and fold the cheesecloth underneath the roast. The weight of the roast will hold the cloth in place.

To cook in the Instant Pot:In a 6 quart or larger Instant Pot, add just enough water to reach the bottom of the trivet. Place the roast on the trivet. Secure the lid, set to sealing, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.To cook in the oven:Preheat oven to 375 degrees F. If roast is wrapped in cheesecloth (not foil), add about ½ inch of vegetable broth to a high-sided baking dish. (If roast is wrapped in foil, just place it on a baking sheet and skip the step of adding broth.) Sit the cloth-wrapped roast in the broth, and cover the entire dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Add more broth as needed so the dish doesn&#039;t dry out and burn. Replace the foil, and bake for another 45 minutes. Remove foil to check whether more broth is needed. Leave uncovered and bake for another 15 to 30 minutes or until the center of the roast feels very firm.

Let roast cool for about 15 minutes then remove the cheesecloth. For the best texture allow roast to cool completely, then refrigerate overnight in an airtight container. The next day, let the roast come to room temperature before completing the next step and serving.

For the glaze stir together the maple syrup, soy sauce, and oil, and brush onto the roast. Set oven broiler to 500 degrees, and place roast on a baking sheet. Place on rack in middle of oven so the top of the roast is about 6 inches from broiler. Broil for 7 to 10 minutes or until the skin is golden. Let rest 5 minutes, then slice and serve.

The roast can also be shredded straight from the fridge and used in sandwiches, salads, sautes, and stir fries.

Before serving:

This simple vegan turkey recipe is a perfect Thanksgiving main dish for beginners. It must be prepared at least 24 hours in advance.

Vegan Turkey

vital wheat gluten

soy flour

all-purpose flour

garlic powder

yeast flakes

tsp salt

tsp aji no moto

sage powder

rosemary

½ tsp dried thyme

Tbsp vegetable oil

onion

carrots

garlic

nutritional yeast flakes

tsp sugar

tsp black pepper

Tbsp vegan butter

tsp rosemary

Preheat oven to 350° Fahrenheit.

Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.

Knead the dough for 5 minutes or process in food processor 1-2 minutes.

Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).

Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.

Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.

After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.

Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).

To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it&#039;s melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.

To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.

My vegan turkey roast is ideal for a vegan thanksgiving, plant based Christmas or even a vegan sunday roast! Made from seitan and packed with herby stuffing!

Vegan Turkey Roast - Seitan

tbsp flaky sea salt

brown sugar

paprika

700 g silken tofu

tbsp vegetable oil (make sure it's neutral flavoured: sunflower, rapeseed, canola will do)

tsp flaky sea salt

tbsp white miso paste

tsp rice vinegar (alternatively use apple cider vinegar

rice

bay leaves

vegetable stock (boiling hot)

tsp fine sea salt

garlic (sliced

onion (quartered)

carrot

celery (quartered)

In a small bowl combine all the ingredients for the turkey rub and set aside.

To Make the Turkey Rub

Preheat the oven to 170 °C. 

Place all the turkey ingredients except for the vital wheat gluten, stuffing and rice paper in a high-speed blender and blend until completely smooth. If your mixture isn’t quite smooth, pass it through a fine mesh sieve to remove any chunks.

Return the blended mixture to the blender and add the vital wheat gluten. Blend until you have a rough dough then stop the blender and leave to rest for 10 minutes. Blend again for around 2 minutes or until the seitan is stretchy and gummy.

Remove the seitan from the blender and press into a rectangle. Add the stuffing in a line down the centre of the flattened seitan then roll into a cylinder. Set aside.

Fill a wide bowl with water and dunk a sheet of rice paper a few times until lightly moistened. Lay the rice paper over the rolled seitan. Repeat with the remaining 3 pieces of rice paper until the seitan is completely covered.

Being careful not to remove the rice paper from the seitan, sprinkle the surface with the turkey rub and gently spread across the entire surface with your fingers. 

Cut out a rectangle of baking parchment and a larger rectangle of muslin or cheese cloth. Carefully wrap the seitan in the baking parchment and twist the ends to seal, like a christmas cracker. Next, wrap the seitan again in muslin or cheesecloth like a burrito then tie up around the length and width with chef’s twine or natural string as though it were a regular turkey roast. 

Place the vegan turkey roast in a large dutch oven and add all the roasting broth ingredients. Cover with a lid and place in the oven to roast for 45 minutes.

Lift the lid and rotate the vegan turkey roast so the opposite side is submerged in the broth. Cover with the lid again and roast for another 45 minutes.

Remove the dutch oven from the oven and carefully remove the vegan turkey roast. Use scissors to snip the twine and unwrap the muslin. Return the vegan turkey roast to whatever broth remains in the dutch oven. Use a brush to baste the top of the seitan and place back in the oven for a further 20 minutes without the lid. 

Serve the vegan turkey roast sliced thinly with your favourite vegetables and gravy.

To Make the Turkey

This Vegan Turkey Roast has mouthwatering savory flavors and a meaty texture, making it the perfect main dish for vegan Thanksgiving or Christmas! Stovetop and Instant Pot instructions included.

Vegan Turkey Roast

chickpeas,

chicken broth

broth, for steaming

vegan butter (may also use olive oil)

In a food processor or blender, add the drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder and garlic powder and blend or process until smooth.

Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula. 

Add the vital wheat gluten and start to mix it into the wet ingredients with a spatula or spoon, then use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.

Get out a large pot with a steamer basket (flat bottom preferred, see Notes if you don&#039;t have steamer basket.) Place the loaf on the steamer basket with 3 cups of broth on the bottom for steaming.

Cover, bring to a boil, then reduce the heat so it’s simmering but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through.

Remove the pot from heat and open the lid so the loaf can cool for a few minutes.

To brown the outside, heat a large skillet over medium-high heat (you could use the same pot you used for steaming). Add the vegan butter and let it melt, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides. 

Place on a cutting board or serving platter, sprinkle with herbs and slice thinly. Serve immediately with vegan gravy and mashed potatoes.

Super easy vegan poultry seasoning mix made with herbs and spices - perfect for vegan poultry recipes such as vegan chicken or vegan turkey.

Vegan Poultry Seasoning

2.5 tsp dried thyme

salt

marjoram

nutmeg

Place all ingredients into a small jar with an airtight lid. Shake to mix evenly and store in a dark, dry place.

This vegan turkey is made from shaved tofu perfectly seasoned with sage and onion seasoning. It takes only 15 minutes to make, and has all the flavors and textures you&#039;ve come to expect from a traditional turkey dinner (but no turkey!). Super meaty, juicy, and tender but also some irresistibly crispy edges. Everyone in the family loves this shaved vegan holiday roast smothered in vegan turkey gravy. I think you will too!

Vegan Turkey (for Thanksgiving &amp; Christmas Dinner)

tofu, extra firm (350 grams)

oil butter

sage and onion seasoning (see recipe)

oyster mushrooms, strips (see photo)

green onions, sliced

Wrap the extra firm tofu in a clean kitchen towel and gently press/pat dry. Slice the tofu into thin pieces (see photo). If using oyster mushrooms, slice or break into strips.

Transfer the tofu and mushrooms into a large bowl, drizzle with olive oil, toss to coat.

Sprinkle with half the sage and onion seasoning and toss to incorporate. Add the remaining seasoning and toss again.

Heat 1 tablespoon of vegan butter, 1/2 tablespoon of olive oil and half a teaspoon kosher salt in a large skillet over high heat*. Add the shaved tofu/mushroom mixture. (Adjust temperature as needed.)

Flip and stir the tofu until some of the pieces are crispy and some are caramelized but still tender and juicy (about 10-15 minutes). Add 1/4 cup of vegan chicken broth after ~8 minutes to keep the larger turkey slices juicy and also to add extra flavor.

Taste and adjust seasoning as desired - add more salt, garlic powder or sage and onion seasoning to taste.

I made this for our vegetarian Son for Christmas dinner with some vegetarian gravy and he loved it!  So easy but delicious.  The sage and onion seasoning was so good as well.  Thank you for this recipe, it will definitely be in my rotation when cooking for him.

This vegan tofu turkey has such wonderful, savory flavor. We loved the texture of the tofu too. Such a delicious vegan turkey alternative smothered in gravy!!!

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Top 9 vegan turkey recipes from across the web

The most viewed vegan turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Thanksgiving Menu

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Vegan Poultry Seasoning

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The most viewed vegan turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine