Vegan Turkey Roast with Stuffing Recipe is one of those dishes that fills your kitchen with the warmest aromas and the comforting feeling of a traditional holiday feast—without any animal products. It’s hearty, savory, and perfect for sharing, whether you’re a seasoned vegan or just looking to try something new this season.
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Why You'll Love This Recipe
I’m really excited to share this vegan turkey roast with you because it nails that homey, meaty texture and the delicious herbal stuffing combo that we all crave around holiday time. It’s a centerpiece that’s guaranteed to impress everyone sitting at your table.
- Impressive Texture: The vital wheat gluten creates a wonderfully chewy, “meaty” bite that surprises even skeptics.
- Stuffed and Flavorful: Packed with vegan stuffing inside that’s spiced perfectly with fresh herbs and poultry seasoning.
- Glazed to Perfection: The soy-butter-brown sugar glaze adds a beautiful caramelized finish that perfectly balances savory and sweet.
- Super Versatile: You can easily adjust seasonings or omit the stuffing if you want a leaner roll—either way, it’s delicious.
Ingredients & Why They Work
Every ingredient here is carefully chosen to build flavor, texture, and that classic “turkey roast” vibe. From the creamy white beans that add moisture to the vital wheat gluten that provides structure, it all comes together beautifully. When shopping, pick fresh herbs if you can — they really make a difference!
- White Beans: Adds creaminess and moisture to the dough base, acting as a binder.
- Vegetable Bouillon or Broth: Boosts savory depth with rich umami undertones.
- Nutritional Yeast: Brings a subtle cheesy, nutty flavor that enhances savoriness.
- Garlic Powder: A classic aromatic to carry the roasted flavor forward.
- White Miso Paste: Loads it with a gentle umami punch, deepening complexity.
- Rosemary and Sage: Fresh herbs that scream “holiday stuffing” and lend earthiness.
- Salt: Essential for bringing all the flavors into balance.
- Vegan Chicken Bouillon Cube: Adds an additional layer of poultry-like flavor without animal products.
- Vital Wheat Gluten Flour: The secret to getting that firm, chewy texture that holds the roast together.
- Vegan Stuffing: Makes the roast extra special and festive by adding texture and classic herbs inside.
- Poultry Seasoning: Wraps the outside of the roast with familiar, comforting holiday spice.
- Vegan Butter, Soy Sauce, Brown Sugar & Smoked Paprika (Glaze): That caramelizing glaze brings everything to life with a glossy finish and a sweet-savory balance.
Make It Your Way
I love tweaking this vegan turkey roast with stuffing recipe depending on the season or occasion. Sometimes I swap out the herbs or add a touch of ground nuts to the stuffing for a special crunch. Don’t hesitate to make it your own — that’s half the fun!
- Variation: One time, I added sautéed mushrooms and cranberries to the stuffing—it gave the roast a lovely foresty sweetness that totally wowed my guests.
Step-by-Step: How I Make Vegan Turkey Roast with Stuffing Recipe
Step 1: Prepare the Dough Base
Start by blending the white beans (undrained) with vegetable bouillon, nutritional yeast, garlic powder, miso paste, finely chopped rosemary and sage, salt, and that vegan chicken bouillon cube in your food processor until smooth. This smooth base is the flavor and moisture anchor for your roast. Don’t rush—the texture should be creamy, not chunky, so keep blending for about a minute.
Step 2: Add the Vital Wheat Gluten
Next, sprinkle in the vital wheat gluten flour and pulse until everything combines into a dough. This will take another minute or so. When it’s ready, take the dough out and shape it into a long roll about 1½ inches in diameter. Fold and twist it gently like a rope—that’ll help build structure.
Step 3: Assemble with Stuffing
Stretch the dough into a rectangle about an inch thick. Then roll your vegan stuffing into a tight log and place it in the center of the dough. Fold the dough over to seal the stuffing inside, shaping it into a roast. This is the part where it starts to look like magic—the "turkey" center is hidden but tasty.
Step 4: Season and Wrap
Rub 1 tablespoon of poultry seasoning evenly over the outside of the roast for that iconic holiday flavor. Wrap tightly in aluminum foil, folding the edges inward and securing it with kitchen twine. This prevents any water from getting in and keeps everything moist when steaming.
Step 5: Steam and Glaze
Steam your wrapped roast for 45 minutes. If you don’t have an electric steamer, use a pot with a steamer basket: fill it with a few inches of water, bring to a simmer, place the roast inside, cover and steam. Keep an eye on the water level, topping up if needed. While steaming, mix up the glaze ingredients—the melted vegan butter, soy sauce, brown sugar, and smoked paprika—and let it sit so the sugar dissolves nicely.
Step 6: Bake with Glaze
After steaming, unwrap your roast and brush it generously with half the glaze. Pop it into a preheated 400°F (200°C) oven for 20 minutes, brushing the glaze again at 10 and 15 minutes for that beautiful, sticky finish. When it’s golden and shiny, it’s time to slice and serve!
Top Tip
Over the years, I’ve found these little tricks really elevate the Vegan Turkey Roast with Stuffing Recipe and ensure it turns out perfectly every time.
- Thorough Food Processing: Don’t rush blending the bean mixture — smooth it well to avoid lumps and get the best dough texture.
- Properly Tying the Roast: Securing the foil snugly with kitchen twine stops water from leaking and keeps the roast moist during steaming.
- Patience with Glazing: Applying the glaze multiple times during baking is the secret to a glossy, flavorful crust that tastes incredible.
- Steaming Water Level: Keep an eye on the water during steaming; this small detail prevents your roast from drying out or cooking unevenly.
How to Serve Vegan Turkey Roast with Stuffing Recipe
Garnishes
I usually sprinkle fresh chopped parsley or thyme on top right before serving for a pop of color and freshness. A little drizzle of vegan gravy or cranberry sauce on the side really amps up the festive vibe.
Side Dishes
I love pairing this roast with classic sides like roasted Brussels sprouts, maple-glazed carrots, creamy mashed potatoes, and vegan gravy. Sometimes I’ll add a tangy kale salad just to lighten things up.
Creative Ways to Present
For special occasions, I’ve wrapped the roast in a decorative parchment paper before the foil to give it a rustic yet elegant look, then served it on a wooden cutting board surrounded by fresh herbs and cranberries for a festive centerpiece everyone wants to dig into.
Make Ahead and Storage
Storing Leftovers
I keep leftovers tightly covered in an airtight container in the fridge, where they stay good for up to 3 days. It’s delicious cold in sandwiches or reheated gently.
Freezing
This roast freezes beautifully! I wrap individual slices or the whole roast tightly in foil and place it in a freezer-safe container. It lasts up to 4 months — really handy for meal planning or holiday prep.
Reheating
I usually reheat leftovers in a 350ºF (175ºC) oven wrapped in foil to keep moisture locked in. About 15-20 minutes does the trick. Microwaving also works if you’re in a hurry, just add a splash of water to keep it from drying.
Frequently Asked Questions:
This particular recipe uses vital wheat gluten flour, so it is not gluten-free. However, you could experiment with gluten-free meat substitutes for a similar texture, but results may vary.
Absolutely! You can shape the dough into a roll without stuffing, follow the same steaming and glazing steps, and you’ll still have a delicious centerpiece.
You’ll steam the wrapped roast for 45 minutes, then bake it at 400°F (200°C) for 20 minutes, applying glaze several times during baking. Altogether, allow about 1 hour and 15 minutes total cooking time.
Definitely! You can assemble the roast in advance, keep it wrapped in the fridge overnight, and steam it fresh the next day. You can also keep cooked leftovers refrigerated or frozen as needed.
Final Thoughts
This Vegan Turkey Roast with Stuffing Recipe has become a staple for me whenever I want to create a holiday vibe that's cozy, inclusive, and deeply satisfying. It’s the kind of dish that makes everyone at the table smile—even the carnivores. Give it a try, and I promise you’ll have a new favorite to revisit year after year.
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Vegan Turkey Roast with Stuffing Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Steaming is primary here but since steaming is not among options and the recipe finishes in the oven by baking after steaming, the PRIMARY cooking method is Baking
- Cuisine: Vegan, Plant-based American Holiday
- Diet: Vegan
Description
This delicious vegan turkey roast features a savory blend of white beans, vital wheat gluten, and aromatic herbs, perfectly seasoned and steamed to tender perfection. Finished with a flavorful glaze, it's a perfect plant-based centerpiece for holiday meals or special occasions.
Ingredients
Main Ingredients
- 1 15 ounce can white beans, undrained (425g)
- ¼ cup vegetable bouillon (broth) or water, 55g
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 tablespoon white miso paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- ½ teaspoon salt
- 1 vegan chicken bouillon cube
- 1 ½ cup + 2 tablespoons vital wheat gluten flour, 240g
Stuffing
- 2 packed cups vegan stuffing
- 1 tablespoon poultry seasoning
Glaze
- 3 tablespoons vegan butter, melted
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon smoked paprika
Instructions
- Prepare the base mixture: Place white beans, vegetable bouillon or water, nutritional yeast, garlic powder, white miso paste, chopped rosemary and sage, salt, and vegan chicken bouillon cube into the bowl of a food processor. Process for about one minute until smooth.
- Add vital wheat gluten: Add the vital wheat gluten flour and pulse until combined, approximately 1 minute, forming a dough.
- Shape the dough: Invert the dough onto a work surface and shape it into a long roll about 1 ½ inch in diameter. Fold the roll in two and twist it like a rope.
- Stretch and fill the dough: Stretch the twisted dough into a rectangle about 1 inch thick. Shape the vegan stuffing into a roll and place it in the center of the dough rectangle.
- Form the roast: Fold and close the dough around the stuffing to form a turkey roast shape. Evenly rub the outside with 1 tablespoon of poultry seasoning.
- Wrap and steam: Wrap the roast tightly with aluminum foil, folding the sides inward toward the bottom and securing it with a string. Steam the wrapped roast for 45 minutes using an electric steamer or a pot with a steamer basket over simmering water. If water evaporates, add more to maintain steam.
- Prepare the glaze: While the roast steams, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir and let it sit to dissolve the sugar.
- Glaze and bake: After steaming, allow the roast to cool slightly, then remove the foil and transfer to a baking pan. Brush the roast with half of the glaze. Preheat the oven to 400°F (200°C) and bake for 20 minutes, brushing with the glaze again after 10 minutes and once more after 15 minutes.
- Serve: Remove from oven and slice the vegan turkey roast. Serve with gravy or vegetables as desired.
- Optional variation: You can shape the dough into a roll without the stuffing, then steam and glaze it using the same instructions for a simpler version.
Notes
- Store the vegan turkey in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated in a microwave or oven at 350ºF until warmed through.
- The recipe’s nutrition includes the stuffing; without stuffing, each serving has approximately 299 calories and 27g carbohydrates.
- Freeze the vegan turkey for up to 4 months in an airtight container. Thaw in the refrigerator before reheating.
- Ensure to keep an eye on the water level during steaming to prevent drying out.
- Use fresh herbs for best flavor, but dried herbs can be substituted at half the quantity if needed.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 770 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 0 mg
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