Recipe

Warm and Cozy Vegan Turkey Roast

A tender, savory seitan-style roast with crispy edges, herby gravy, and holiday vibes any night of the week.

By Matt Campbell

•

4.8

A sliced vegan turkey-style roast on a wooden cutting board with rosemary, roasted garlic, and a small pitcher of brown gravy

If you want the warm, cozy, turkey-ish experience without the turkey, you are in for a good night. This seitan-style roast hits the big notes: a savory, herby center that slices clean, a glossy glaze that bakes into crisp edges, and a quick gravy that tastes like you worked harder than you did.

This is my kind of “special” recipe for real life. The ingredients are mostly pantry stuff, the steps are clear, and the whole thing is forgiving. Make it for a holiday table, meal prep it for sandwiches, or just because it is cold outside and you deserve something that feels like a hug.

A close-up of a knife slicing a vegan turkey-style roast with a browned crust and juicy interior

Why It Works

Meaty, sliceable texture from vital wheat gluten, with chickpeas for tenderness so it is not rubbery.
Big roast flavor from poultry-style herbs (sage, thyme, rosemary), miso, and nutritional yeast.
Crisp edges and a glossy finish thanks to a simple maple-mustard glaze.
No weird specialty shopping beyond vital wheat gluten, which is often available online or in many natural/health food sections.
Leftovers that actually get better for sandwiches, bowls, and quick weeknight dinners.

Pairs Well With

Creamy Vegan Mashed Potatoes
Sheet Pan Crispy Brussels Sprouts
Cranberry Orange Sauce
Skillet Herb Stuffing

Storage Tips

Cool it first. Let the roast cool briefly (about 20 to 30 minutes), just until it is no longer steaming, then refrigerate.

Fridge

Store sliced roast in an airtight container for 4 to 5 days.
Keep gravy separate in a jar or container for 3 to 4 days.

Freezer

Freeze slices (best for quick thawing) for up to 2 months.
Wrap tightly or use a freezer bag with parchment between slices so they do not weld together.

Reheat

Best: Warm slices in a covered skillet with a splash of broth for 2 to 4 minutes per side.
Oven: 325°F, covered, 10 to 15 minutes with a little broth or gravy.
Microwave: Works, but keep it gentle and add moisture so it stays tender.

Leftover move: Thin-slice it, toast some bread, add cranberry sauce, a swipe of mayo, and a little arugula. You just built a top-tier sandwich.

Common Questions

Is this actually “turkey” flavored?

It is turkey vibes, not a magic trick. The herbs, savory umami from miso, and the gravy do a lot of the heavy lifting. If you want it even closer, add 1 to 2 teaspoons poultry seasoning to the dough.

Can I make it gluten-free?

This specific roast is built around vital wheat gluten, so it is not gluten-free. For a gluten-free option, look for a lentil and mushroom loaf style roast instead.

Why did my roast turn out rubbery?

Most commonly: too much kneading, or it baked too long. Mix until combined, then knead briefly. Also, if the dough feels unusually stiff or dry, it may need a splash more broth. A too-high gluten-to-moisture ratio can make things bounce back like a stress ball.

Finally, let it rest 15 minutes before slicing so the texture relaxes.

Can I make it ahead?

Yes. Bake it, cool it, refrigerate overnight, then reheat covered at 325°F with a splash of broth. The slices usually get even cleaner on day two.

Do I need a loaf pan?

Nope. You can shape it into a log and wrap it tightly in foil. A loaf pan just helps it keep a neat shape.

Any sodium tips?

This one is proudly savory. If you are salt-sensitive, use low-sodium broth and low-sodium soy sauce, and start with the smaller amount of miso. You can always salt at the table with gravy.

Allergen note?

Contains wheat/gluten. Often contains soy if using soy sauce and miso.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Food processor or blender (helpful for smooth chickpea base, optional)
Cutting board and sharp knife
Loaf pan or baking sheet
Aluminum foil
Small saucepan (for gravy)
Whisk

The first time I tried making a vegan “turkey” roast, I went in way too confident and ended up with something that chewed like a stress ball. Still ate it. Still dipped it in gravy like it owed me money. But I learned the lesson: seitan wants respect, not over-kneading.

This version is my cozy, weeknight-friendly redemption arc. It is herby, savory, and sliceable without being fussy. Also, the glaze is the fun part. Brush it on, watch it turn glossy, and suddenly your kitchen smells like you have been hosting holidays since birth.

Warm and Cozy Vegan Turkey Roast

(4.8 Reviews)

Prep Time 20 mins

Cook Time 60 mins

Total Time 1 hr 20 mins

Servings 6

Ingredients

For the roast

1 (15-ounce) can chickpeas, drained and rinsed
3/4 cup vegetable broth (use low-sodium if you like)
2 tablespoons olive oil
2 tablespoons soy sauce or tamari (low-sodium is fine)
1 tablespoon white or chickpea miso
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary (crush it between your fingers)
1/2 teaspoon black pepper
1 3/4 cups vital wheat gluten (spoon and level, do not pack)

For the glaze

2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon apple cider vinegar

Quick herby gravy

2 tablespoons vegan butter or olive oil
2 tablespoons flour
2 cups vegetable broth (warm, if possible)
1 tablespoon soy sauce
1 teaspoon miso (optional, but great)
1/2 teaspoon dried thyme
Black pepper, to taste

Optional add-ins: 1/2 cup finely chopped mushrooms sautéed until dry (fold into dough for extra savory depth) or 1/3 cup diced sautéed onion.

Instructions

Make the roast

Heat the oven to 350°F. Lightly oil a loaf pan, or set a baking sheet aside.
Blend the base. In a food processor or blender, combine chickpeas, broth, olive oil, soy sauce, miso, nutritional yeast, onion powder, garlic powder, smoked paprika, thyme, sage, rosemary, and black pepper. Blend until mostly smooth. A few tiny bits are fine.
Mix the dough. Pour the chickpea mixture into a large bowl. Add vital wheat gluten. Stir with a spoon until it turns into a shaggy dough.
Knead briefly. Knead for 1 to 2 minutes, just until it firms up. Do not overdo it, this is the biggest “keep it cozy” rule. If it feels dry or hard to bring together, wet your hands and knead in 1 to 2 teaspoons broth.
Shape and wrap. Form into a tight loaf or log. Wrap it snugly in foil like a little loaf-shaped sleeping bag.
Bake (wrapped) for 45 minutes. Place the foil-wrapped loaf seam-side down. If you are using a loaf pan, set it in the pan. If you are using a baking sheet, set it directly on the sheet.
Glaze and finish. While it bakes, whisk glaze ingredients together. After 45 minutes, carefully unwrap the foil and brush glaze all over. Bake uncovered for 10 more minutes, then glaze again and bake 5 minutes more for shine and crisp edges.
Check doneness. It should feel firm, look well browned at the edges, and be steaming hot through the center. If your oven runs cool, add 5 more minutes.
Rest. Let the roast rest 15 minutes before slicing. This is not optional if you want clean slices.

A vegan turkey-style roast wrapped in foil on a baking sheet before going into the oven

Make the gravy

Make a roux. In a small saucepan over medium heat, melt vegan butter. Whisk in flour and cook for 1 to 2 minutes, until it smells a little toasty and turns pale golden.
Whisk in broth. Slowly whisk in broth until smooth. Simmer 3 to 5 minutes until thickened.
Season. Stir in soy sauce, miso (if using), thyme, and black pepper. Taste and adjust. If it gets too thick, splash in more broth.

Serve it up: Slice thick for dinner plates, thin for sandwiches, or cube it for bowls with roasted veggies and a drizzle of gravy.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes