The Edgy Veg

Vegan Turkey Recipe (Seitan)

Vegan Turkey Recipe (Whole Vegan Turkey Roast)

Vegan Turkey RecipeI can’t believe I made a vegan turkey you guys! Many of you requested I make a vegan turkey, so I did! The turkey body is made of seitan (vital wheat gluten), tofu, jackfruit, seasoning, rice paper, bamboo sticks and some vegan magic.

Edgy Veg Whole Vegan TurkeyThis vegan recipe is truly my greatest creation to date. Like, look at it! I’m still shocked at how much it looks, smells and mimics a turkey. A true vegan masterpiece!

A vegan turkey that looks, smells and tastes like a turkey but 100% cruelty-free.

Related Recipes: Best Vegan Thanksgiving Recipes

Vegan TurkeyVegan Turkey

This recipe is my version of a “greatest hits” album. It’s a mix of all the best Edgy Veg recipes and techniques that I’ve learned or created over the years. 

This vegan turkey is made using my vegan “chicken” seitan recipe, using rice paper, bamboo sticks, and stuffed with my vegan stuffing recipe. Make sure you serve with my vegan mashed potatoes and vegan gravy for the ultimate vegan turkey dinner!



Full Recipe Down Below

5.0 from 22 reviews
Vegan Turkey Recipe (Seitan)
Prep time
Cook time
Total time
This recipe is my version of a "greatest hits" album. It's the best of the best of years of recipe development to combine techniques I've learned or created and they've resulted in this masterpiece. A cruelty-free turkey with all the fix-ins.
Recipe type: Main
Cuisine: Vegan
Serves: 1 turkey
  1. Prepare the seitan dough according to the recipe until the kneading step. To the stand mixer, add in the shredded jackfruit and knead for 20 mins in the stand mixer.
  2. Meanwhile, prepare the baste and marinade. Set aside.
  3. After kneading is complete, divide the seitan dough into 5 pieces. 1 large piece for the body, 2 medium for the drumsticks, and 2 small pieces for the wings.
  4. Shape each wing & drumstick into its shape, and wrap tightly with foil. For the legs, I like to wrap them around small bamboo spoons to replicate "bones". This is optional.
  5. Roll out the body dough, and place the stuffing in the middle. Then, wrap the seitan dough around the stuffing, and wrap it in foil. I like to use the foil to help me shape and hold the shape in place.
  6. Place each piece into a pressure cooker, and pressure cook for 45 minutes then let the steam release naturally. I have two pressure cookers so I did them all at the same time.
  7. Remove the seitan and place them onto a wire cooling rack.
  8. You can continue onto the next steps from here, or place the seitan in the fridge overnight, or until you are ready to prepare and serve.
  9. Preheat your oven to 400F.
  10. In a large bowl, add warm-hot (not boiled) water. Place the bacon marinade into another bowl with about half of the basting liquid.
  11. In a third smaller bowl, add the basting liquid.
  12. One at a time, add a sheet of rice paper to the water until softened slightly. Allow the water to drip off and transfer to the marinade. coat the rice paper in the marinade and allow the excess to drip off.
  13. Now wrap the legs, and wings, and set aside. You may need ½-1 full sheet per item. This really all depends on how big each item is. Now repeat with the body.
  14. Attach the wings and legs to the turkey with toothpicks or skewers. I like to lay down a piece of parchment to do this on, so it's easier to transport to my roasting pan.
  15. Repeat the rice paper process again, to cover the bird completely. Ensuring to hide the toothpicks or skewers holding it all together.
  16. carefully transfer the turkey to the roasting pan. (ask for someone to grab the other side of the parchment and help you.
  17. Now add some of the basting liquid to the roasting pan (on top of the parchment).
  18. Take a pastry brush and brush some of the basting liquid onto the turkey "skin" again.
  19. Cover, and place into the oven for 20 mins, checking on it every 10 mins, and basting.
  20. Then put back into the oven and bake for 15 more min.
  21. Take it out of the oven, and brush it with marinade again.
  22. Serve. I like to remove the drumsticks and wings and serve those to whoever wants them, and then slice and serve the rest along with gravy, mashed potatoes and cranberry sauce.
NOTES: Store leftovers in a container for up to 5 days, or freeze for up to 3 months.

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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  • How long do I bake it in the oven after I’ve frozen it?

  • Hi there!
    Busy making this right now 🙂 Can I freeze the ‘turkey’ after steaming, but before the assembled and skin-on roasting? – Minimising the work to do on Christmas Day.

  • Made this and it was bomb! I really enjoyed the texture. I was reading the comments left and just had to say that… who the fuck cares what shape is created. It’s schmeagans like that… that give the rest of us a bad rap. How about you just focus on what you’re doing and leave everyone else alone… especially those who are making a conscious effort to make a difference on this planet. ROCK ON with you bad ass chef skills Edgy Veg… and thank you for sharing!

    • Amber! You seriously ROCK! You are my kind of vegan. I’ve been a Vegan all my life and I get so fed up with all the nonsense! Your comments made my day! Sending love!

  • This is sooooo yummy. I made a gravy with the extra baste liquid in the pan….mmmmmmm. I will make again and again and again.

  • what can I use if I dont have an instapot

  • Made this recipe for this year’s Thanksgiving and I’ll definitely be making it again! Flavour was great, even though I skipped the miso paste since I didn’t have any. Used the leftovers to make Turkey sandwiches and they were so good! My turkey came out a little rubbery but I think it’s because the vital wheat gluten I used said it was only 80%. Highly recommend for holiday meals 🙂

  • Hugh Morgan says:

    I don’t think it mattered if you left the seeds in because I did and I think they cooked and became soft. At no time while I eating this turkey I came across any seed.

  • Hugh Morgan says:

    I have been watching your turkey video for sometime now because I decided to make it for Christmas 2021. I have to admit, I tried making the chicken leg recipe with tofu skin and it was a challenge for me. I bought 16 oz and used 8 oz the first day and thought the skin was a little too hard. The next day I tried it again and boiled it and soaked it longer and I still did not like. Anyhow I could not wait to try this turkey. Christmas eve I made the dough and wrapped in foil and put in the fridge overnight and it did not fit in my pressure cooker so I boiled on the stove for 3 hours. First of all I realized I did no take out the seeds as instructed to do and I figure I would be picking them out while eating. After Boiling and allow time for cooling, I was delighted how the main body, the wings and legs look. I had some 6″ wooded spikes which I used to hold everything together, It looked real, even better after putting the skin on. I took pictures and sent it to all my family telling them this was not real, I made this up from flour. I got quite a few calls asking me to explain why it wasn’t real. Everyone was amazed and it was delicious. I would love to send you a photo but I don’t really understand where to send it.

  • Cathy Hoyt says:

    How do you cook it If you don’t have a pressure cooker?

  • Etta Kemp says:

    I made this roast for Thanksgiving and it was amazing!! A few days later I made chicken breast logs for other recipes. Can I freeze the logs for future meals?

  • Taylor Sheridan says:

    I forgot to add a rating in my last comment 😅

  • Taylor Sheridan says:

    I made this for thanksgiving yesterday and it was truly beautiful! The skin was flawless and the texture was perfect. I loved the flavor profiles of the miso, smoke, bullion, tahini and seasonings. My only complaint (and the consensus of the table) was that it was way too salty, next time I will omit the added salt, there is enough salt from the miso, bullion, stuffing and skin. If you are considering making this I would at the very least cut the added salt in half.

    Thanks for another gem Edgy Veg, we love your recipes!

  • I made this for Thanksgiving! Even the meat eaters were impressed!

    Thanks so much for this stunning centerpiece.

  • Jenna Orlowski says:

    This graced our table this year! Seasoning is spot on. It smelled deceptively like a real turkey. One thing I’d change, perhaps take the seeds out of the jackfruit before using it. I’m looking forward to pan-frying the leftovers up tomorrow for open-faced sandwiches.

  • Francia Burg says:

    What’s basting liquid?

  • I made this for thanksgiving and the flavour and texture was so on point. I shaped it differently to save time but it was so great. the meat eaters tried it too and thought it was yummy

  • I saw this go viral on tik tok and had to make it, it’s insanely good!

  • I love your chicken so this should also be great. Too much food. Can I have it for just the body part? How any servings does tis recipe make?

    Thanks Candice and Happy Thanksgivng!

  • What are the quantities of ingredients in measurements? Would love to try but need the amounts! Looks amazing!❤️

  • Catie Ryan says:

    Any ideas on how I could roast without a roasting pan?

  • Katherine says:

    Can this be made without the jackfruit? Or would that ruin the whole thing? Thanks!

  • Felicitas Dieterle says:

    I made your Turkey yesterday and it was awesome beyond belief ! A really mindblowing recipe !

  • Do you have any advice for someone who doesn’t have a stand mixer…? Is it possible to make this recipe without one?

    I have an InstantPot, oven/stove, and a Vitamix 5200 at my disposal.

    If the ingredients be kneaded or stirred using traditional methods, would this (negatively) affect the texture of the turkey? Thanks in advance for any tips!

    • You can absolutely knead with your hands! It may take some time, so it helps to have a friend to take turns with the kneading.

  • Hugh Morgan says:

    I am definitely going to try this turkey for thanksgiving.

  • Hello, I do not have a pressure cooker. What do you recommend or how do I know it’s done/ready?

    • You can steam it in a large pot with a small amount of water under a steam basket. You’ll know its done when it expands and the texture is slightly bouncy

  • Heather Baldwin says:

    This was soooo good! This is the second year in a row that I’ve made one of your recipes for the first time for Christmas (last year was the jackfruit chicken with rice paper skin) and again you did not disappoint!!! I worried the seitan might be a bit bland but it was super flavorful and poultry-esque. And the skin was crispy and delicious.

    I don’t have an instant pot or pressure cooker so I wrapped it tightly in baking paper and foil and baked covered in a roasting dish with some marinade (about a cup of apple juice, cup of ‘chicken’ broth, some canola oil, Italian herbs, soy sauce, liquid smoke, maple syrup) for about an hour, turning halfway. Then baked uncovered for about 20 min. I also only did 2x the original recipe and skipped making the legs, and it was still pretty massive.

    Definitely worth the time, it’s so much better and cheaper than a storebought roast. My brother, who is also vegan, said he’d never buy a roast again!

  • Peggy Sturman says:

    I made this for Christmas yesterday and it was amazing! So delicious!

  • Sandy Kelston says:

    We made it for Christmas plus your Liquid Gold Gravy and your Brussel Sprouts from your cookbook
    Amazing!! So delicious!

    • Gina Overshiner says:

      We made this for Christmas. So good and so much fun. We served with mashed potatoes, corn, veganized green bean casserole, cranberry sauce. It was a classic Christmas meal and no one had to die. Love this recipe and will definitely be making this one again. Thanks for creating and sharing this recipe.

  • THIS RECIPE IS AMAZING! Not going to lie, I was really put off by the look at first. I understand why you wanted to try and recreating it but I had to convince myself to try it out, I’m so glad I did! Definetely the best seitan roast I’ve ever made, has already become a family favourite. Thank you!

  • Hi hi! If I don’t have an instant pot or pressure cooker, what would be the next best way to cook it?? Thank you!

  • Hey, exactly how long do I cook this for and what temperature? Thank you!

  • Makes a mockery of your belief in veganism when you have to make artificial meat taste/look alike substitutes. You don’t want to eat animal products yet you try and make substitutes that look and taste the same.

    • No turkeys were harmed in the making of this recipe. But we all got to enjoy the smells, tastes and even appearance of tradition on our table. Every one of my senses was fulfilled without hurting any animals. To me, that’s the main goal of veganism

      • It is recreating the flavours and image of what many of us grew up eating and making it into something that doesn’t harm animals. It also makes for an easier transition when Covington meat eating friends to try things I’d it resembles what they’re accustomed to… So please tell me what the real issue is

    • You’re a fucking idiot, the purpose and the whole idea of veganism is to enjoy similar products but without inhumane harm to animals. Of course people will innovate and imitate meat and other products, why would you not? In other words, you don’t understand the big picture, and Vegan = eat without hurt.

    • Gina Overshiner says:

      I understand where you’re coming from and I beg to differ. I’m from the middle of the Midwest and though we’re seeing more plant milks and faux meats in the stores, people still think vegans are pretty weird. My husband and I are the only vegans in a family of hardcore meat eaters. I try to see everyone as pregans…pre-vegans…and I try to meet them where they are. We always bring vegan options to family gatherings to share – burgers for July 4, seitan for thanksgiving and Christmas, ‘egg’ salad on Easter, and of course lots of vegan cakes and cookies. Our family will try things and say they’re tasty but then it’s always “I could never go vegan because…”. Or “ Oh are you still vegan?” Or “ I’m just worried about your health, you really can’t survive eating like that”. I even have a young nephew who doesn’t want to eat animals and loves vegetables but his mon sneaks chicken into his food because she’s afraid he’ll die without it. We do all we can to share info and introduce vegan foods to the family in a kind way. This year when they saw the vegan turkey and experienced how familiar vegan food can really be, it was another small step towards getting them rethink their meat consumption and when you’re talking about eight family members each eating a little less meat… it’s not perfection but it’s definitely progress. I hope you have a happy holiday season this year.

  • Did you double the chicken recipe when making the turkey ? In the recipe it calls for 1 3/4 cup vwg but the video you say adding vwg a cup at a time and it looked like a lot more tofu then one block

  • Is this a triple recipe of the Seitan ?

  • Sandy Kelston says:

    We are going to do this for Christmas!

    Are you doubling the Best Vegan Chicken recipe?
    If it doesn’t fit in my instant pot, how do I cook it?

    Thanks so much!

  • This is blasphemy! Can’t wait to try this!!

  • Michele Bishop says:

    That vegan turkey looks amazing – a work of art!


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