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Vegan Turkey Roast on a platter

Vegan Roast Turkey

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Chef Ani
  • Yield: Serves 6-8 1x


Delicious, moist, tender vegan roast is essential to a traditional family or holiday meal. We not only bake this roast, but we simmer it as well. This double prep step creates a tender, moist final outcome worth the extra time. It is a vegan roast turkey to be proud of, and the roast that I will be making for my family and friends this holiday season.


  • 2 1/2 cups vital wheat gluten
  • 1/4 cup all-purpose flour
  • 1/4 cup mushroom powder
  • 3 tablespoons nutritional yeast flakes
  • 2 teaspoons salt 
  • 4 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon marjoram (optional)
  • 1/2 teaspoon rosemary
  • 14 oz. extra firm tofu
  • 2 cups water
  • 3 tablespoons olive oil
  • 2 tablespoons Braggs Liquid Aminos


  • 16 cups water
  • 4 garlic cloves
  • 4 celery ribs
  • 2 large onions
  • 2 carrots
  • 2 tablespoons Braggs Liquid Aminos
  • 12 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 6 dried mushrooms
  • 2 bay leaves 
  • 2 tablespoons Better-Than-Bouillon (vegetable base)


How to make the roast: Preheat oven to 350F.

  1. Start by combining all the dry ingredients, vital wheat gluten, all-purpose flour, mushroom powder, nutritional yeast, salt, onion powder, garlic powder, and dried herbs (sage, thyme, marjoram, and rosemary) in a large bowl.  
  2. In a blender, blend the wet ingredients, water, tofu, olive oil, and Braggs Liquid Aminos.
  3. Add the content of the blender to the dry ingredients and stir to combine. The dough should be wet but workable. If necessary, adjust the dough by adding vital wheat gluten a tablespoon at a time until you have a workable dough. It should be sticky. Knead the dough in the bowl for a 3-5 minutes.  
  4. Wrap the dough in foil. Be sure to grease the foil with a little oil before adding the dough as the foil can easily stick to the roast. Bake at 350F for one hour. 
  5. Remove the roast from the oven, and let it sit for a few minutes until you can handle the foil without burning yourself. Remove the foil from the roast and place in the stockpot with the prepared broth (see below).
  6. Cover and simmer on low heat for one hour. 
  7. Remove from heat.  Let the roast sit in the broth until cooled completely. Chill in the fridge overnight.
  8. Before serving, reheat the roast by removing it from the fridge and adding it to a baking pan. Brush with the glaze (see below), cover with foil, and bake at 350F for 30 minutes.  

How to Make the Broth:  While the roast is in the oven, prepare the broth. 

  1. Fill a large pot that will accommodate the roast with water and bring it to a simmer.  
  2. Prepare the vegetables, such as onion, garlic, celery ribs, carrots, mushrooms, and add to the pot. Season by adding salt, Braggs Liquid Aminos, Better-Than-Bouillon (vegetable base), and fresh herbs.
  3. Let simmer on the stove for one hour.  

How to Make the Glaze:

  • 1 tablespoon Braggs Liquid Aminos
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil

Stir to combine and brush on the vegan roast prior to reheating.  


To get a better color on the vegan roast turkey, do this extra step prior to reheating the roast: Heat a skillet on medium to high heat, add a tablespoon or two of glaze and brown the roast on both sides for a couple of minutes.