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Roasted vegan turkey sliced on a white plate with gravy and fresh thyme.
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5 from 8 votes

Easy Vegan Turkey

Easy Vegan Turkey is moist on the inside with an irresistible crispy skin on the outside. Even non-vegans love this Thanksgiving turkey recipe. Plus, it's budget-friendly, high in protein, and healthy.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4 people
Calories: 374kcal

Ingredients

  • 15 ounces chickpeas canned, drained and rinsed
  • 1 cup vegetable broth plus more for steaming
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 ⅓ cups vital wheat gluten

For the glaze:

  • 2 tablespoons maple syrup
  • ½ tablespoon soy sauce or tamari
  • ½ tablespoon vegan butter
  • ½ tablespoon sriracha
  • ½ teaspoon smoked paprika

For the crispy skin (optional):

  • 2 rice paper wrappers (spring roll wrappers)

Instructions

  • Blend batter ingredients: Add the chickpeas, vegetable broth, nutritional yeast, neutral oil, soy sauce, apple cider vinegar, Dijon mustard, poultry seasoning, garlic powder, and onion powder to a food processor. Process until just combined. Transfer to a large glass bowl.
  • Add the vital wheat gluten to the bowl. Fold the gluten into the chickpea mixture. Transfer to a flat nonstick surface and knead into a rough dough, about 45 seconds. Do not overwork. Shape into a wide loaf or log.
  • Wrap the dough in aluminum foil or cheese cloth (optional).
  • Steam: Place the wrapped dough in a large saucepan on a large steamer basket, over about 1 inch of vegetable broth (or water). Bring the broth to a gentle simmer, cover, and steam for one hour. Check the liquid level occasionally and add more as needed.
  • Preheat the oven to 375ºF.
  • Make the glaze: Add the maple syrup, dark soy sauce, vegan butter, sriracha, and smoked paprika to a small saucepan. Heat over medium-high heat until just thickened. Set aside.
  • Wrap (optional): Unwrap the steamed turkey. Set aside for a few minutes to cool. Soak one rice paper wrapper as per packet instructions. Lay it flat on a moist surface and place the turkey on top. Press the wrapper up the sides of the turkey to wrap the bottom. Soak another wrapper and wrap it over the top of the turkey. The rice paper should cover the turkey.
  • Baste: Brush the turkey with about one half of the glaze until evenly coated. Place it on parchment paper on a medium baking sheet and roast for 5 minutes.
  • Baste once more: Add some water to the glaze if it gets too stiff. Brush the turkey with the remaining glaze and bake for about 5 minutes more, or until glaze is slightly darkened and the outside is crispy.
  • For serving: Slice thinly with a sharp knife for serving.

Video

Notes

  • Use a glass bowl for combining the chickpea broth with the vital wheat gluten. This mixture tends to stick to plastic bowls.
  • Steam the seitan until it is just cooked, and no more than 1 hour. The middle of the loaf should be just firm to the touch when the seitan is done cooking. Do not make the loaf too thin or it will overcook.
  • Storage: Refrigerate any remaining Easy Vegan Turkey in an airtight container for 4 to 5 days. Reheat at 325ºF for about 10 minutes, or until warmed through. Add gravy for serving as desired.
  • To make ahead: I recommend making a little extra glaze and basting the turkey again before reheating for serving. 

Nutrition

Calories: 374kcal | Carbohydrates: 33g | Protein: 38g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 236mg | Potassium: 346mg | Fiber: 6g | Sugar: 9g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 5mg