This easy vegan turkey recipe will blow you away! Made from seitan, it's meaty, juicy, and roasted to perfection, yet it's 100% vegan. Your holiday guests won't believe their taste buds when they bite into this authentic-tasting tofurkey!
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This holiday roast is mock meat made from vital wheat gluten and garbanzo beans (or tofu) mixed with a turkey-flavored broth. If you have never made homemade seitan before, you will be surprised by how easy the process actually is. It only takes a few minutes of prep work and then you just wait for it to cook.
My family and I have tried nearly every plant-based turkey product on the market over the past 21 years of being vegan. We've purchased major brands and made our own from tofu or seitan, but of all the ones we have tried, this is truly the best mock turkey that we have ever had! My family goes crazy for it and I think yours will too - even non-vegans love this "turkey!"
Jump to:
- ❔ What are seitan and vital wheat gluten?
- ❤️ You'll love this recipe because it's
- 🧾 Ingredients and substitutions
- 🔪 Helpful tools
- 🥄 How to make a vegan turkey
- 🍗 White "meat" vs. dark "meat"
- ✨ Make it into a holiday loaf!
- ⏱️ Can I make it ahead of time?
- 🥡 Storage
- ❄️ Can I freeze vegan turkey?
- 🔥 Reheating leftovers
- 🍲 Serving suggestions
- 🌾 Can I make the tofurky gluten-free?
- 🌟 More seitan recipes
- 📋 Vegan turkey recipe
❔ What are seitan and vital wheat gluten?
Seitan is mock meat made from vital wheat gluten. It has a chewy meat texture and can be flavored and mixed with other ingredients and cooked to replicate nearly any type of meat. Sometimes people also call it "wheat meat."
Vital wheat gluten is a super fine powder made from wheat flour. It is the protein from wheat that has been isolated without starch. It is very sticky and almost like glue when it gets wet.
I make all types of faux meats from wheat gluten like vegan ham, vegan roast beef, vegan chicken, and seitan sausages. You can even make a quick and easy seitan that's not fancy-looking but works great for kebabs, vegan soups, and stews.
❤️ You'll love this recipe because it's
- easy to make.
- a fraction of the price of store-bought Tofurkey - and tastes better too.
- full of a satisfying meaty flavor and texture.
- perfect for your vegan Thanksgiving feast!
- great for turkey sandwiches - the best vegan deli meat that you will ever eat!
🧾 Ingredients and substitutions
- Vital Wheat Gluten - to give the turkey a meaty texture. This ingredient can not be substituted. Unfortunately, it can't be made gluten-free. If you want a gluten-free mock turkey, make my vegan tofu turkey roast.
- Chickpeas aka Garbanzo Beans - to add protein and dilute the gluten so it's not too chewy. You can also use white beans, pinto beans, or a 14 oz block of firm tofu instead.
- Broth - to flavor the vegan turkey. I like to use a chicken-style vegan bouillon like Not Chick'n or you can use any vegetable broth that you wish.
- Neutral Flavored Oil - to make the meat moist. (optional) I like refined coconut oil because it is most similar to the fat that you find in meat and will give it the most authentic texture.
- Oil Free? - Feel free to leave it out, I just find the "meat" to be dryer tasting without it. However, I do highly recommend using some oil in the basting liquid.
- Poultry Seasoning - for flavor. You can use ground sage instead.
- Soy Sauce - or Bragg's Liquid Aminos for flavor.
- Nutritional Yeast - for flavor. (optional) There is nothing that replaces the umami flavor of it, but if you don't have it, you can leave it out.
- Garlic Powder - for flavor.
- Onion Powder - for flavor.
- Oregano - for flavor in the basting liquid. You can also add a sprinkle of thyme, rosemary, and/or sage for more flavor.
- Fresh Ground Pepper - for flavor in the basting liquid.
🔪 Helpful tools
- Food Processor or Blender - to blend the beans and broth. If you don't have one, you can simply mash the beans with a potato masher.
- Glass Mixing Bowl - gluten is very sticky and will stick to plastic.
- Silicone Spatula - to stir the gluten mixture. Don't use a wooden spoon, it will stick and be very hard to clean.
- Steamer Basket - is helpful to steam the tofurkey, (If you don't have a steamer, you can place jelly jar rings at the bottom of a pot and fill it with enough water to reach just under the rings. This will hold the turkey out of the water. You will need to keep an eye on the water level and refill it a few times while it's steaming.)
🥄 How to make a vegan turkey
Step 1 - Add chickpeas, broth, poultry seasoning, soy sauce, nutritional yeast, garlic powder, and onion powder to a food processor or blender.
Step 2 - Blend for about 30 seconds until you have a thick liquid. (It's okay if there are still a few chunks of the beans in it.)
Step 3 - Pour the liquid into a glass bowl (gluten will stick to plastic) and sprinkle 3/4 cup of gluten flour over it and fold it in with a silicone spatula.
Step 4 - Sprinkle the remaining gluten flour over it and continue to fold it in. Once it gets firm, use your hands to knead the dough for about 30 seconds until all of the gluten is incorporated.
Step 5 - Form the dough into one large loaf and wrap it tightly and completely in foil.
Step 6 - Place the wrapped "turkey" in a large steamer basket, cover, and steam for 1 hour and 15 minutes.
Note: You can serve the meatless turkey at this point. It's great for slicing thin on vegan turkey sandwiches, hot open-faced turkey sandwiches, chopping it up for stir-fries, or tossing it into tofurkey a la king. (If I am going to just cut it up for one of these things, I skip the baking step to make it easier.) If you want a beautiful presentation and extra flavor roast it at this point.
Bake the vegan turkey
Step 7 - Place the steamed "turkey" in a small baking dish. (An 8 x 8-inch baking dish works well.)
Step 8 - Mix broth, oil, soy sauce, oregano, and black pepper and pour over the turkey.
Step 9 - Bake at 375° F for 25 minutes. (Take out of the oven 2-3 times during baking and quickly spoon the basting liquid over the tofurkey and place back in the oven.)
Step 10 - Serve hot and slice with a serrated knife.
🍗 White "meat" vs. dark "meat"
I tested this homemade tofurkey many times with different flavorings and protein sources to see which one tasted most like turkey. The version above made with chickpeas is most similar to the white meat of the turkey. However, when I used tofu, it was softer and moist, similar to the dark meat turkey.
How to make dark meat vegan turkey
To make dark meat turkey, replace the chickpeas with a 14 oz block of firm tofu that has been drained and press to get out all the excess liquid. Increase the soy sauce by 1 tsp and then follow the rest of the ingredients and instructions the same.
How to make white meat vegan turkey
To make drier white meat omit the oil and use chickpeas in the mixture. This will give you the same great flavor with a dryer texture.
✨ Make it into a holiday loaf!
If you want your vegan turkey to resemble the Tofurkey or Gardien brand vegan turkey roast that has stuffing inside, simply press the seitan dough into a flat circle. Put a cup of vegan stovetop stuffing or cauliflower stuffing in the center and then fold up the edges and press the seitan together to seal the stuffing inside. Wrap in foil then steam and bake as instructed above.
⏱️ Can I make it ahead of time?
Yes! The great thing about this recipe is that you can make it up to 3 days ahead of time and keep it in the fridge until you are ready to bake it. Mix up the dough and steam it then just keep it in the foil wrapping in the fridge until you are ready to baste and bake it. (Add about 10 - 15 more minutes to the bake time if baking it cold from the fridge.)
🥡 Storage
Once you steam the meatless turkey, it has been cooked enough to slice and eat on sandwiches. you can keep it in the fridge in a sealed container or wrapped in foil for 3-5 days.
❄️ Can I freeze vegan turkey?
If you want to freeze your "turkey," simply wrap it tightly in foil and place it inside a large freezer bag getting out all of the excess air possible. You can keep it frozen for up to 3 months. To thaw it, let it thaw in the fridge overnight.
🔥 Reheating leftovers
To reheat your veggie turkey, simply place it in a baking dish, cover it with the basting liquid then bake it for 25 minutes. You can also reheat individual slices in the microwave for about 1 minute on high.
🍲 Serving suggestions
Enjoy this vegan turkey with other holiday favorites like mashed potatoes, vegan gravy, vegan stuffing, vegan squash risotto, vegan cranberry sauce, green bean casserole, and creamy pumpkin bean soup, make the best vegan pumpkin pie for dessert!
🌾 Can I make the tofurky gluten-free?
Since this vegan turkey is made from wheat gluten, it can not be modified to be gluten-free, however if you want a gluten-free turkey substitute for the holidays, you can make my vegan tofu turkey, tofu wellington, or a whole roasted cauliflower for a gluten-free plant-based main. See my post about gluten-free vegan Thanksgiving recipes or vegan Thanksgiving mains for more ideas.
🌟 More seitan recipes
- Vegan Pot Roast
- Breaded Vegan Chicken Patties
- Vegan Pepperoni
- Vegan Bologna
- Seitan Chicken Nuggets
- Vegan Hot Dogs
- Vegan Salami
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan turkey recipe
Vegan Turkey
Equipment
- food processor or blender
Ingredients
- 1 1/2 cups chickpeas (or white beans or 14 oz. pressed firm tofu)
- 1 cup vegan broth (chicken-style vegan broth tastes best)
- 2 tablespoons nutritional yeast
- 2 tablespoons refined coconut oil melted (or any other neutral-flavored oil)
- 2 teaspoons poultry seasoning
- 2 teaspoons soy sauce Bragg's Liquid Aminos
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/3 cup vital wheat gluten
Basting Liquid
- 1/2 cup broth
- 2 tablespoons light olive oil or other neutral-flavored oil
- 1 teaspoon soy sauce or Bragg's Liquid Aminos
- 1 teaspoon oregano
- 1/4 teaspoon fresh ground pepper
Instructions
- Add 1 1/2 cups chickpeas, 1 cup broth, 2 tbsp nutritional yeast, 2 tbsp melted coconut oil, 2 tsp poultry seasoning, 2 tsp soy sauce, 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp onion powder to a food processor or blender.
- Blend for about 30 seconds until you have a thick liquid. (It's okay if there are still a few chunks of the beans in it.)
- Pour the liquid into a glass bowl (gluten will stick to plastic) and sprinkle 3/4 cup of gluten flour over it and fold it in with a silicone spatula.
- Sprinkle the remaining gluten flour over it and continue to fold it in. Once it gets firm, use your hands to knead the dough for about 30 seconds until all of the gluten is incorporated.
- Form the dough into one large loaf and wrap it tightly and completely in foil.
- Place the wrapped "turkey" in a large steamer basket, cover, and steam for 1 hour and 15 minutes. (You can now eat the "turkey" or you can baste and bake it for more flavor.)
Baste and bake the vegan turkey
- Preheat the oven to 375° F (190° C).
- Place the steamed "turkey" in a small baking dish. (An 8 x 8-inch baking dish works well.)
- Mix 1/2 cup broth, 2 tbsp oil, 1 tsp soy sauce, 1 tsp oregano, and 1/4 tsp black pepper and pour over the turkey.
- Bake at 375° F (190° C) for 25 minutes. (Take out of the oven 2-3 times during baking and quickly spoon the basting liquid over the tofurkey and place back in the oven.)
- Server hot and slice with a serrated knife.
Video
Notes
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Vickie Triscornia says
How many servings does this make?
Monica says
If serving it with other sides it serves about 6 people.
Dab says
One of my favorite go to recipes. Easy, quick and delicious.
Monica says
I'm so happy that you like the recipe!
Rebecca says
I have made this twice now!! It is so delicious! Thanks for your recipes! I have been using cheesecloth to wrap it so can reuse it. Also my pressure cooker as you suggested. Your recipes are incredible.
Monica says
Thank you! I'm so happy that you like the recipe! Cheese cloth is a great ides for wrapping it!
Christina K says
Thank you for this delicious easy recipe. I’ve finally had a vegan Christmas dinner with an excellent substitute for turkey! For some of us it was even better. A hit with the non vegans as well. 😀
Monica says
I'm so glad that you made it and everyone liked it! I'm always surprised with how many non vegan like the seitan recipes. 🙂
Dottie says
I made a couple of these for our church’s Thanksgiving dinner and most of the people there preferred the texture and flavor of these compared to Fields Roast. Definitely a keeper
Monica says
I'm so glad that everyone liked it, Dottie!
Jodie says
This looks delicious! Can the roasted turkey be heated up again the following day and not end up too dry? Thanks!
Monica says
Yes, you can easily heat it up again the next day. I would cover it with foil or a lid so it heats up faster and stays moist. Enjoy!
kasey says
i followed the recipe exactly, including the basting, and this was AMAZINGGGG! it was so moist and the extra flavor from the basting really heightened the flavor. next time i will try stuffing in the middle! thank you for an easy, delicious, vegan alternative!!
Monica says
I'm so happy that you like the recipe, Kasey!
Bill says
I made the turkey today in the Instant Pot, 45 minutes on high. Meat eating wife said it tasted like turkey and my dog also loved it! Came out looking more like a turkey role so I have to work on the shape. Amazing what you can do with flour!
Meax says
I love it! Making it for the 3rd year in a row.
First two years I used chickpeas, this year I tried white beans and I really, like how easy it was to make into the log shape.
Monica says
So happy to hear that you love it! 🙂
Susan McMillan says
I made this yesterday and tasted it after it was steamed. It was nice and moist. Today after tasting it right out of the fridge, it was dry. Is this typical? Will baking and basting it as described make it moist again?
Monica says
It seems dryer when it is cold. Basting and baking it will make it more moist. You can bake it covered with foil to make sure it doesn't dry out any further. Enjoy!
Deb Z says
Looks terrific. Can I steam this in an InstantPot? If I can, for how long? Hi pressure or low?
Happy Thanksgiving Monica!
Bill says
For Monica's recipe for pepperoni she says 35 minutes in the Instant Pot. The turkey is a little larger so I'd say 45 minutes on high, at least that's what I'm going to try.
Monica says
Yes, 45 minutes on high pressure or 55 minutes on low pressure then let the steam release naturally. Enjoy!
Christine Penney says
Any way to steam this other than rolled in aluminum. Can I first roll in parchment paper then aluminum.?
Monica says
Yes, you can roll it in parchment first so that the aluminum doesn't touch your seitan. Enjoy!
Ugonna says
I have been making this recipe for a couple years now ever since I found it. Everyone loves it!!! I use garbanzo beans in mine. I also wrap it in cheese cloth to steam it and it works out just fine.
Paula says
I made one loaf with white beans and another with tofu. They were both delicious and moist. Thank you!!!
Monica says
You're welcome! I'm so happy that you liked the recipe, Paula! 🙂
Autumn says
I don't have to starve any more!! Thank you so much Monica for this recipe! The vegan "meat" in our local grocery gives us one choice, and it tasted like shoe leather to me. I have been a vegetarian for many years, and got to where I was eating only one meal a day. I was afraid I would mess up the recipe due to my lack of vegan cooking, but amazingly it turned out fabulous! I did not use heavy duty foil; standard. Steamed it for 1 hr and 15 min. Then baked it, basting every 5 minutes. Couldn't stop eating it. Had a small sandwich this A.M. for breakfast. Now that I know I can do it, I will be eager to try more recipes of yours. You were heaven sent to us!
Monica says
Aww, thank you for your kind words! I'm so happy that you liked the recipe! 🙂
Michele Aymond says
Hi Monica,
I'm new to being vegan and would really like to try the seitan recipes you have. However, I can not do gluten. Any suggestions for the vital wheat gluten?
Thank you,
Michele
Monica says
Hi Michele, Unfortunately, you can not make seitan gluten-free, however, you can use the broth and seasoning that I use to rehydrate soy curls or TVP. these are gluten-free products with a meaty texture that will taste like whatever liquid that they are rehydrated in. This way you can have a gluten-free vegan turkey sandwich made from soy curls.
Michele Aymond says
Thank you Monica for the reply. Unfortunately, because of also battling breast cancer, soy is one of the food items I am suppose to avoid. My doctor highly recommended going vegan which I am dealing with okay, it's the rest of the family that I'm trying to also make happy :-). You have some really great recipes, so will keep trying them. I just thought if there was a way to give them "meat" it may make their transition easier.
I'm really glad I found your website/blog.
Michele
Monica says
Soy or wheat products are the easiest way to make faux meats. There are a few soy-free and gluten-free meat alternatives made from pea protein that you can find at the grocery store. Sending you healing thoughts and wishing you good health.
Lucrezca says
Kudos to this great recipe and thank you. Just wanted to let Michele know there's actually GF Soy-free seitan recipes. There's videos on YouTube that demonstrate. Just watched one yesterday. There's ALWAYS a GF Soy Free option. Look up Derek Sarno for the most amazing gf wf sf vegan meat options, too. And also use all the great recipes here! It takes a village! Best of luck and blessings all around!
Deb says
Another ABSOLUTE HIT at the Christmas dinner table with meat and vegan eaters alike!!
Making this and your V-Ham all year round from now on, this is our favourite cold/hot meat replacement!
Thanks so much Mon for the recipes!
Hope you had a great Christmas!
Cheers from Down Under ;D
Monica says
I'm so happy that you all liked the recipe, Deb! 🙂
Mandy says
This recipe was delicious! The cooking method of steaming (which I did yesterday) and then basting and baking (done today) worked really well for me. I made a seitan turkey last year that didn’t cook in the middle, but this one cooked perfectly with great texture and flavor, so I really appreciate this recipe and for giving me a delicious Thanksgiving dinner!
Monica says
I'm so happy that you liked the recipe, Mandy! 🙂
Courtney says
Monica,
This was my first time making this recipe and I really am enjoying it. I will probably knead the gluten in a little longer plus I did mine with tofu. Blessings to you and Happy Holidays!
Monica says
I am glad that it worked out well for you! I find that I sometimes need a little more gluten if the tofu is softer or if I didn't press out enough liquid before blending. You know that you added enough when the consistency of the dough is like firm pizza dough.
Wendy says
Would whole wheat flour work in this recipe? It looks amazing and so easy!
Monica says
No, you have to use vital wheat gluten because it has a much higher amount of protein.
Rockey says
Overall it is delicious!
I have a question, the outside was wonderful but in the center it was very soft and had an odd texture. Is this because it needed to steam longer?
Monica says
Yes, it sounds like you need to steam it longer it didn't cook long enough to cook the center.
claire says
Hi, I couldn’t figure out where to leave a comment.
The recipe looks great, I wanted to make it but with tofu and increase the quantity.
If I change the quantity, everything increases but tofu is always stays the same, at 14 ounces.
I’m assuming that’s a computer glitch?
Monica says
Yes, that sounds like a glitch. I would estimate the best you can. It won't change the outcome very much. Just be sure that you add enough wheat gluten to make a firm dough that is slightly firmer than pizza dough.
Kalpana Sharma says
Hi,
I have a question. Do you use dry chich peas from the scratch or do you soak and boil and then use? Or do you use the canned?
Thanks.
Monica says
I use canned drained chickpeas, but you could boil them yourself if you want.
Cassie says
I made this for thanksgiving this year and followed the recipe exactly. It was delicious. My kids asked me to make it again as soon as leftovers were all eaten up. The second time I switched out the oil and used aquafaba instead. The results were identical!
Thanks so much for sharing your delicious recipes with all of us.
Monica says
You're welcome, Cassie! I'm so happy that you all enjoyed the recipe! 🙂
Vivian Lowe says
Hi ☺️, this is one the simplest recipes I found, that actually looked like turkey 😂. I would like some shreds or shedded like texture could I add jackfruit (like drained and dried)?
Monica says
Yes, added jackfruit gives it a more shredded texture. I do this in my vegan chicken recipe sometimes... https://thehiddenveggies.com/vegan-chicken/
Tara says
Hi Monica,
I am excited to try this recipe! For years I have been making some mushrooms for my cousin for Thanksgiving (she is the sole vegetarian in my family), but this year I am going to make this recipe for her. After reading this comment I am curious about adding jackfruit - would it be a total or partial substitution for the chickpeas or tofu, or would it be a straight addition to the whole recipe?
Thank you!
Monica says
You could add jackfruit to replace the chickpea or tofu in equal amounts. Enjoy! 🙂
Sara says
Hi Monica,
Is the poultry seasoning vegan? Any other substitutes for poultry seasoning and refined coconut oil?
Thanks
Monica says
Yes, poultry is just a mix of herbs like sage and thyme. You can leave out the coconut oil completely or swap it out for any type of neutral flavored oil that you want.
Sara says
Thanks for responding. Can I use self rising flour to substitute the vital wheat gluten flour?
Cindy says
Oh wow! This is a great tip. I am going to do this when I try the recipe-thanks!.
Anne Boyd says
This was delicious. I made it for Christmas. Incredibly easy to make and it was enjoyed by all. I steamed in an Instantpot for an hour a couple of days ahead and then heated in the oven with the basting sauce on the day of. Wonderful recipe!
Monica says
I'm so happy that you liked it, Anne! Such an honor that you chose one of my recipes to make for such a special day!
Bruno Abreu says
This recipe is just fantastic. I've made it countless times, always a hit. I've also changed it a little bit to make a sort of stuffed meat loaf by flattening it, then stuffing with vegan sausage and vegan cream cheese, asparagus and carrots, then rolling it and and locking it with some yarn
Monica says
I'm so happy that you like the recipe, Bruno! Your stuffed meatloaf version sounds delicious too!
Tracy Lazenby-Paterson says
Wow, this recipe is just DELICIOUS. The basting and baking definitely gives this recipe an added bonus. Texture and flavour are perfect! Thank you!
Monica says
I'm so happy that you liked the recipe, Tracy! Happy Holidays! 🙂
Sophia says
I've made this twice , once with tofu then with chickpeas. Loved it Making it for Christmas dinner and taking it to my sisters house. This is added to my list of vegan dishes . Love how easy it is to make. Do you have a vegan cook book? I'd invest in one 🙂
Monica says
I'm so happy that you like this recipe, Sophia! I have 2 cookbooks for sale currently on my website- one for homemade vegan staples and one for vegan cheese. I hope to have another one in a few months specific to seitan recipes. I don't have a general one though.
Tomate says
I wanted to thank you for creating this recipe. My eighty-year-old Mom requested I make this for her. She says that this recipe is perfect and I agree with her. It was easy to make and didn't require hard-to-find ingredients. It makes a sizable loaf that is full of flavor and it ages spectacularly in the fridge. It is perfect both on sandwiches and eaten by itself as a snack. I would gladly serve this as a main course with gravy and sides.
Thank you, not only for making this recipe but for brightening my Mom's day. 🙂
Monica says
I'm so happy that you guys liked it! It made my day to hear that your mom liked it so much! 🙂
Liz says
Great recipe! Really good with cranberry and/or vegie gravy. Will definitely be making this again. I did the chickpea version this time - I will try it with tofu next time.
One note: we made it a couple days in advance and put it in the fridge. Because it was so cold from the fridge, it took a bit longer to bake than 25 minutes. Probably about 40-45 minutes. I am guessing the 25 minute time is for a roast right out of the steamer. Or maybe my oven is just slow. Superb recipe either way! Thank you!
Monica says
I'm so happy that you liked it, Liz! The recipe is written assuming that you are baking it after steaming, but yes, it will need more time in the oven if it has been in the fridge before baking. Thanks for mentioning that. 🙂
Trixie says
Hello! I attempted to make this and it exploded out of the tin foil & was like… squishy. I followed the instructions-what did I do wrong?! Did I wrap it too tight in the tin foil? I’ve only steamed it, do you think it can be saved by baking or should I start over 😅
Thank youu
Monica says
The foil that you used was probably too thin or you didn't use enough of it. It should still taste good, it will just have a funny shape. I would go ahead and bake it.
Vincent Amanor-Boadu says
Dear Monica, I just made the vegan turkey. I followed all your instructions and it turned out super!! And it was easy to make. Thank you for your support in making living vegan a lot easier.
Brandon says
Would the steaming time be the same in something like a Ninja foodi (air fryer/steamer /pressure cooker combo). Thanks!
Monica says
I don't have one of those, so I've never tested it that way. I think that it should work, but I can't promise. You want to cook it until it has an internal temperature of 165 F. Use a meat thermometer to check the internal temperature after baking.
Brandon says
What about Xanthan gum. Is it possible to substitute that because i cannot find the wheat gluten
Monica says
No, xanthan gum will not work. You need to use wheat gluten.
Sophia says
I live in the UK and can get it in most health food shops like Holland and d & Barrett or Amazon sells it too.
Miki says
You can get the Vital Wheat Gluten from Amazon. I use Anthony's.
Michelle says
This is the first review for any recipe I have ever left online.
This year I couldn't find a mock turkey anywhere and so I made this last night. I tasted a tiny bit to make sure it would work. It was VERY good. With the prices of mock meats going up I am really excited to try your other recipes.
Also, I'm amazed at how easy this was to make. It tastes way better and is twice as much as the one I normally buy. You really figured this out. I am taking it for Thanksgiving at my daughters and will finish the cooking in the oven. Thanks for saving our Thanksgiving!
Monica says
I'm so happy that the recipe worked well for you! I'm making 2 of them right now for dinner with the family tomorrow! Everyone always liked them better than the store-bought ones. Enjoy and happy Thanksgiving! 🙂
lola says
Are the garbanzo beans drained or do you blend with the bean juice?
Monica says
They are drained. You don't need to rinse them, but do drain off the liquid. Enjoy!
Lola says
This IS really good! My favorite seitan recipe
Monica says
I'm so happy that you like it!
Dany Goldraij says
looks wonderful, I will try soon.
FYI, I have mentioned your website on my blog.
I hope that you encourage this.
Best,
Dany
Monica says
I hope that you like it! Thanks for the link back to my blog.
Susan says
I was wondering if I can use regular soy sauce in this recipe?
Monica says
Yes, you can use any type of soy sauce that you have. Enjoy! 🙂
Denise says
Hi reading the directions and I am not seeing the salt in the list going into the food processor. Am I missing it? Making your recipe right now so hoping it is suppose to be there. Thanks
Monica says
Yes, you should put the salt in with the rest of the spices. Hope that you enjoyed theTurkey! 🙂
K says
While we're not vegan or vegetarian, we are trying to eat more responsibly, and we have friends and family that are both vegetarian and lactose intolerant. It's always nice to have options so that we can all eat the same thing. Do you think that you could smoke this or your vegan ham recipe in the smoker?
Monica says
The seitan has to cook through before eating. I don't own a smoker, so I have never tested it. It would have to get the seitan hot enough to thoroughly cook it. It is important to get the internal temperature to at least 160 to cook the wheat gluten. You could steam it first and then smoke it? Hope that helps. Enjoy! 🙂
K says
Thanks for your reply. Hot smoking it would get it the proper temperature. Do you know how the seitan holds up to a long, slow cook? We may try this. Steam one and then smoke it, then just smoke the other,
Monica says
I'm not sure. It is the texture of firm bread dough before cooking, also it expands a lot during the cooking process, so that is why I wrap it in foil. I think that you will need to steam it to partially cook it before it will hold up in the smoker. Please report back and let me know how it goes. 🙂
Connie Ptak says
This was SOOO delicious and easy to make! I'm going to save this recipe! I love the idea of making my own turkey! It's so sustainable!! I can't digest meat, so this is great!!
Thank you!!
Monica says
I'm so happy that you liked it, Connie! 🙂
Diann Cox says
Do you think it would work to wrap it in a puff pastry for the baking time to bake it en croute?
Monica says
I think that it would work, but I haven't tested it. I would divide it into 2 smaller loaves if I did this. I hope that it works for you. 🙂
Kristina says
This is one of our favorites! I was wondering if you’ve tried freezing it. I’d love to make a double batch and stick a roast in the freezer for an “I don’t feel like cooking” day. Thoughts?
Monica says
I'm glad that you like it. I haven't tried freezing a whole loaf, but I think that it would work fine. I've frozen slices of it and it works fine. I also make my vegan chicken, cut it into strips and freeze it. That is a very similar recipe and it freezes great too! 🙂
Kristina says
It worked perfectly! I stuck the whole roast in the refrigerator the night before then let it sit on the counter for the afternoon. It was thawed and ready to cook as usual by dinner time! I’m going to make a double batch of tofu this weekend and then get to work stocking my freezer with turkey! Thanks!
Sara says
This is a staple in our house now. We had it for Christmas Dinner and I also make it stuffed with sage and onion stuffing and then slice it thin for our lunch time sandwiches and snacks. One of our favourite seitan recipes now. Thank you 🙂
Monica says
You are very welcome Sara! I'm so happy that you like it! 🙂
Mandy says
Super-impressed Monica, thank you! This was WAY EASIER TO MAKE than I thought it would be and tasted delicious! My bf even wanted seconds!!! Btw, clean-up was a snap, especially as the seitan was wrapped so my steamer stayed nice and clean!!!! Your recipe will be in my regular rotation for sure!!! Thank you!
Monica says
I'm happy that you guys liked it! This recipe is a favorite in my house too! 🙂
Nana says
This looks amazing! I can't wait to try this recipe. Have a question about steaming foil. I've always made seitan by boiling rather than steaming. I've actually never steamed with foil. Won't the foil cause aluminum leaching? Thanks!
Monica says
If you don't want the aluminum to touch your turkey, you can wrap it in parchment and then wrap the foil around it. You can also wrap it in cheesecloth. Enjoy! 🙂
Jaimie-lyn says
Do you think coconut aminos would work instead of soy sauce?
We're soy free due to an allergy and I really want to make this lol 😆
Monica says
Yes, it should work fine and it's a great soy-free option. You can also leave it out completely and it will still taste great. Enjoy!
Jaimie-lyn says
Awesome. Thanks for speedy reply. I'll report back on how it worked out.
Louise says
Hi, I'm going to give this a go for my Son for his Christmas dinner this year. I can't decide whether to go for the tofu or chickpeas. I've used silken tofu before for seitan 'chicken' tenders but think the texture can be a bit spongy. Do you think half tofu and half chickpeas would work?
Monica says
Hi Louise, it will definitely work with half chickpeas and half tofu. If seitan comes out spongy, it is usually because it wasn't wrapped tight enough when you steam it. It expands when it cooks, so that is why you wrap it. I hope that helps. Enjoy! 🙂
q says
I'm going to try this out, just to check - is the chickpeas dry chickpeas or chickpeas in water?
Monica says
You will want to use canned chickpeas in water or cook your own. You can also use any other canned bean that you want or tofu instead. Enjoy! 🙂
Skye Twitty says
Made it and absolutely loved it. Best version of a vegan turkey that I’ve come across. Whole family loved it. Is this recipe freezable? I’d definitely enjoy making multiple batches to save for future use as part of protein source with other meals.
Monica says
I'm so happy that you liked it, Skye! It works great to make in big batches then cut up into smaller pieces and freeze. I do that with the vegan chicken that I make (recipe coming soon) then I toss it into stir-fries and make vegan chicken salad sandwiches with it. 🙂
Leni says
I made this for thanksgiving and it was so easy to make, very good, and so much cheaper than buying store bought similar items. It steamed well in my instant pot for one hour, then basted and baked like the recipe said.
Monica says
I'm so happy that you liked it and it worked well for you! 🙂
Mike says
I agree with the other comments here 🙂 It's Delicious. Thank you very much for sharing your recipe. I added half a cup of oats for texture when adding the vital wheat gluten. I also wrapped it in baking paper then foil when steaming and baste baked as instructed.
Jesse says
Just made this for thanksgiving because my whole family is vegan - they ate this up!! Absolutely delicious. Thank you!
Monica says
You're welcome, Jesse! I'm so happy that you liked it. 🙂
Ian says
I made this today as a test for my first vegan Christmas. It was amazing and two of the other 'meaters' loved it too. It's so easy to make, not sure why I have waited so long to make it! Thanks for sharing your recipe 😊
Monica says
You're very welcome, I'm so happy that you all liked it! I hope it helps to make your Christmas special! 🙂
Patrick says
Delicious! Easy! I used the tofu option because I had that on hand and didn't have any chickpeas. It all went together very easily. I love the texture. My other seitan loaves come out too rubbery. This was perfect! I served it alongside roasted potatoes with a vegan gravy over the whole works. Some steamed broccoli on the side of the plate made a beautiful presentation. Thank you very much!
Monica says
I'm so happy that it turned out well for you, Patrick. It sounds like a perfect meal! 🙂
Mary says
We gave this a test run before Thanksgiving and omg was it delicious! I’ve tried other recipes but this is the best tasting by far. And it was easy to make. We will be making another one to share tomorrow and I’m sure all will love it as much as we did.
Monica says
I'm so happy that the recipe worked well for you, Mary! I'm making mine for Thanksgiving tomorrow too! 🙂
Claire says
so excited to try this out! I have a question that may be tricky. I have a steam oven but don't know much about steaming. Do you have a good idea for what to set the humidity to? 100%? Will a steam oven work just the same as a steam basket? Thanks for the help!! Happy holidays!
Monica says
Hi Claire, I do not own a steam oven, so I've never tested it that way. It seems like it would work though. I would set the humidity to 100% and cook it wrapped for at least 45 minutes to an hour. I hope that you enjoy it! I'm making mine today too! 🙂
Lorri says
This may seem like a silly question but what do you mean by poultry seasoning? Do you mean something like Bell"s Seasoning? I really want to make this for Thursday and would love some help. Thank you.
Monica says
Hi Lorri, poultry seasoning is a mix of herbs that they sell in most grocery stores with the dried herbs. You can easily make your own or just swap it out for 1/2 sage and 1/2 Thyme if you can't find it. Enjoy! 🙂
Lorri says
Well, I made this for Thanksgiving and it was great! Moist, not rubbery and actually easy to make. My mock meat loving husband felt this was better than what one could purchase from a store. I can see this becoming a staple in our household. We liked it so much that we are going to use your "ham" recipe for Christmas. Thank you!
Monica says
Aww, it made my day to read this, Lorri! It's so nice to hear that people made and enjoyed my recipes for the holidays. I think that you're going to love the ham recipe too! My family goes crazy for both of these:)
Julie says
I love your other recipes so I'm eager to try this one! Do you think that instead of baking, it could be cooked in an Air Fryer? I want to make this for Thanksgiving (October in Canada), but the host's oven will be in use from the real turkey.
Monica says
Hi Julie, I'm so happy that you like my recipes! I think that will work. The "turkey" is safe to eat after the steaming process. I just baste it and bake it to add a little more flavor, so you don't need to bring it to an exact temperature or anything. Just be careful that it doesn't dry out too much. Enjoy! 🙂
Jill says
Wow! I just made it today to see if I wanted to make it again for Thanksgiving! I followed your recipe exactly and it was absolutely perfect. thanks so much for this great recipe! I'll never by a Tofurkey again when I can make one that tastes even better!
Heidi says
This is a genius recipe!! You should get together with Chef AJ on youtube. You would make a great guest on her cooking show!!
Monica says
Thanks so much, Heidi! I'm so happy that you like it! I'm pretty shy, I don't see myself on youtube any time soon. 🙂
Darcy Lidge says
What other wrapping can I use instead of aluminum foil?
Monica says
You can you plastic wrap instead, but I know that is probably not a better option. You could try wrapping it tightly in cheesecloth and using safety pins to hold it together. You can also steam it without wrapping it, but it will expand and be spongier and not as dense. I hope that you enjoy it! 🙂
Mike says
I have not made this yet but it looks great and I can not wait to give it a go. I steam sausages made with vital wheat gluten and I do not like to use tin foil either. I found if you wet baking paper to make it more pliable and wrap the sausage tightly in that and then cover with foil or a heat proof saran wrap you do not get the tin foil taste.
Monica says
Great to know, thanks for the tip! 🙂
Kristie O'Brien says
Could this be cooked in a Instant Pot?
Monica says
Yes, you can steam it in an Instant Pot. It only takes 45 minutes of steaming in a pressure cooker. I have not done it in a pressure cooker yet, so you may have to play around with the time, but I would guess that you should use the steamer basket and set it to pressure for 20 minutes and then let the pressure release on its own so it stays in the heat for about 45 minutes.
ali says
What substitute for Wheat Gluten. Thanks.
Monica says
There is really no substitute for wheat gluten, but you can make it with just tofu. I linked to a good tofu turkey recipe in the ingredients and substitutions section above. 🙂
Connie says
Really good recipe. And believe me I’ve tried many. Would like it to be a bit firmer and a lighter color. I used chickpeas. It was really good. Even my most pickiest eater likes it. Just looking for a more personal preference.
Any suggestions?
Monica says
I'm so happy that you all liked it! You can make it firmer by only using 1 cup of chickpeas and increasing the wheat gluten by 2-3 tbsp. Enjoy! 🙂
Tricia says
Which one would you recommend, chickpeas or tofu first?
Monica says
I would use chickpeas. More people seem to like that texture. Enjoy! 🙂
Tweddy says
Hi Monica,
I cannot wait to try this recipe.
One question though, what is the coconut oil used for?
Monica says
The coconut oil is added to give it a moist texture and a mouth-feel similar to meat. If you look at the ingredients on Beyond meat and some other that tastes like meat, they use coconut oil as well to give it more of an authentic flavor. The fat in coconut oil is most similar to animal fat since it's solid at room temperature, so that tastes the most authentic. You can use olive oil or any other oil if you want or even leave it out to meet your dietary needs. Enjoy! 🙂
Bev says
Oh my! I've made many variations of vegan turkey, but you have nailed it completely! The taste and texture are spot on. I will never buy a commercial one again. I plan to try your recipe again with much more pepper for vegan Reuben sandwiches. YUM!!! Thank you for another easy, delicious vegan recipe!!
Monica says
I'm so happy that you liked it, Bev. There are endless variations and meals to make with this!
Eli says
Hi there, you don’t state where/when to put the coconut oil in. Is the coconut oil for the baste? Also you have onion powder on there twice. But I saw down more that it was garlic powder. Anyway I’m basting it now, will it be the same without the coconut oil?!
Thanks
Monica says
Sorry about that, I fixed the mistake in the recipe card so if you hit refresh, you should see it now. The coconut oil goes in with the rest broth and spices. I use olive oil in the basting liquid. If you omit the coconut oil, it still comes out great, so you should be good.
Eli says
Oh awesome. I’ll throw it in next time. It still turned out fantastic. Even my extremely picky toddler crushed it!! That’s when you know it’s good! I also made a gravy with the leftover baste. It was so good! Thanks for the new thanksgiving recipe!
Monica says
You're welcome! I'm so happy that you and your picky toddler liked it! 🙂
Beata says
Hi Monica, I am very much looking forward to making this! I've made seitan several times (using recipes from different websites) and so far the best one I've found was for "chicken tenders" where the seitan pieces were not wrapped in foil for steaming to allow them to expand. Have you tried steaming this one without being wrapped and if so, what was the result? Thank you in advance!
And thank you for including the dark meat option!
Monica says
I have tested this without wrapping and it expanded way too much. It works for small pieces of seitan, but not something this large. I hope that you enjoy it Beata! 🙂
Me says
A couple of nits: the amounts include onion powder twice instead of onion and garlic. When using metric, the amount of tofu is still in OZ.
Beata says
I've seen this format being used in recipes on different websites, and it looks like since the tofu is added as a side note and not an active ingredient, there is no way for the tofu weight to change from imperial to metric. Also, if you change the number of servings, the amount of tofu needed will not change for the same reason (it's not an active ingredient but a side note).
Anyway, 14 oz. of tofu is just under 400g! Hope this helps!
Karen says
This looks delicious and I was looking for an easy recipe since I love vegan turkey sandwiches for lunch. I love that you included the "dark meat" option and I'll add a little liquid smoke. My mouth is watering just thinking about it...Thanks
Monica says
You're welcome! Enjoy! 🙂
Alison says
Hi Monica
I am going to try for XMass
Would like to use a stuffing.
So 2 questions
What shuffling would you suggest?
When do you put the stuffing in. Do you steam first and then dig out centre and put in stuffing to bake or put in before steaming.
Looks delicious can’t wait to try
Thanks so much
Alison🌻
Monica says
Hi Alison, If I want a quick and easy stuffing, I usually use Pepperidge Farm's cornbread stuffing since it's vegan and easy to find. I also make my own from a loaf of bread too. Here is the link: https://thehiddenveggies.com/vegan-stuffing/
You will want to make a stovetop version of the stuffing and then put it in the center of the raw dough. Steam the "turkey" with the stuffing sealed inside of it and follow the rest of the instructions the same. Enjoy! 🙂