This soy free vegan turkey is so darn good, you’ll be gobbling it up at your next holiday celebration, pinky promise. Flavorful, moist, and easily sliceable, this meatless turkey tastes shockingly close to Tofurky and is sure to be the star of the show.
Being able to eat turkey on Thanksgiving is not only traditional, but it saves any new vegan from feeling mad FOMO. Of course, be sure to serve this turkey with my favorite creamy vegan cranberry sauce, this cornbread stuffing, and this easy vegan southern gravy for the perfect feast.
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Why this soy-free vegan turkey is the best ever
Listen, I ain’t gonna lie: there are many vegan turkeys available on the market today. From Gardein to Tofurky and even Trader Joes brand, as a vegan you really do have options when it comes to turkey.
But one thing I don’t always like is the guarantee of availability– yes, there have been times when I’ve made a special trip to the store to buy a vegan turkey, only to find a bare freezer. Anger rising.
What’s more is that even if you do find them, many times they are pretty pricey. And the portions just won’t work if you want to feed a family. Which makes buying vegan turkey cost just as much as real turkey, but with zero leftovers.
And what’s Thanksgiving without leftovers!? Anarchy.
And as for the taste, well, the flavor is out of this world amazing. You get the savory blend of herbs and seasonings that make this meatless turkey taste even better than the store-bought kind. It’s also packed FULL of “turkey meat,” and not skimp like some of the store-bought ones that use stuffing as filler.
You’ll love this vegan turkey recipe because it’s:
- Delicious. With savory herbs and meaty flavorings, this vegan turkey tastes amazing, especially when paired with classic gravy.
- Soy-free. This meatless turkey contains no soy whatsoever.
- Easy. Don’t let the cook time fool you. The preparation of this meal is EASY, and takes only a few short minutes.
- Cheap. This literally costs a fraction of what store-bought vegan turkeys cost, leaving your wallet feeling much lighter.
- Food processor or high-powered blender. To blend the base, you need mixing power. I like to use my 11 cup food processor, but any high-powered blender will do.
- Instant Pot or a large soup pot with a lid. To make this recipe super simple, I like to use my Instant Pot for the steaming, which takes 1 ½ hours. Of course, if you don’t have a pressure cooker, you can always do this old-school by using a large soup pot on the stovetop.
- Steaming rack. This helps the steaming process, and is recommended for both Instant Pot or the stovetop method.
Ingredients needed
- White beans. This adds protein and substance to your meatless turkey. Great northern beans, cannellini, or garbanzo beans all work here– just be sure to use ALL the bean liquid in the recipe.
- Water.
- Tahini paste. I like using tahini paste because it adds a little punch of flavor and is soy-free.
- Spices: onion powder, poultry seasoning, and garlic. These help bring out that “Thanksgiving feel” of traditional turkey.
- Salt. I use Himalayan pink salt.
- Vegan chicken flavored bouillon cubes. Using bouillon helps add to the flavor of this vegan turkey. I prefer using Not-Chicken bouillon cubes.
- Vital wheat gluten. You can’t skip this! This is the glue that holds it all together and is crucial to the recipe. I recommend Anthony’s premium vital wheat gluten.
How to make it
- Add undrained white beans, water, tahini paste, onion powder, poultry seasoning, garlic, salt, and vegan bouillon cubes to a food processor or high-powered blender. Blend until smooth and transfer to a medium bowl.
- Add in vital wheat gluten and mix. This will start to resemble bread dough, so mixture will become THICK. Continue to knead the dough for 5 minutes.
- Shape the dough ball into a log and transfer to a piece of tin foil. Wrap tightly.
- Steam for 1 ½ hours using one of the two methods below.
- Slice cooked turkey and serve immediately OR follow the instructions below for a roasted turkey.
Methods for steaming
There are two ways you can steam this vegan turkey. I’ve tried both, and personally I like using the Instant Pot method because it’s way easier (no need to watch it on the stove). However, either way will work.
- Instant Pot (pressure cooker) method: Add 3 cups (709 ml) of water to the Instant Pot and add steamer rack. Place foil-wrapped vegan turkey on top of rack. Secure lid and check the vent cap. Turn Instant Pot onto high pressure, normal setting and steam for 1 ½ hours (you may have to set the timer twice– one for 60 minutes and then again for 30 minutes). Do a quick release on the vent cap after the time is up. Remove roast and unwrap carefully.
- Stovetop. Using a large pot with a lid, add about 3 cups (709 ml) of water to the bottom of your pot (just be sure it’s not touching the turkey). Place steamer rack inside pot and add the foil-wrapped vegan turkey. Bring the pot water to a boil, then turn the heat down to medium low and place lid on top. Steam for 1 ½ hours, adding more water if necessary. Once the time is up, remove roast carefully and unwrap.
Oven instructions + Tips on making a vegan Thanksgiving roast
Want to make this a roast for Thanksgiving? You can make this vegan turkey 1-2 days ahead of time (following the directions all the way through steaming). Then, on Thanksgiving day, follow these simple steps:
- Preheat oven to 350° F (176° C). Place pre-steamed turkey on a non-stick baking tray (or in a greased roasting pan). To prevent sticking, you can always add a splash of water or broth in the bottom of the pan.
- Whisk together 1 tablespoon olive oil + 2 teaspoons balsamic vinegar + 2 teaspoons white wine as a turkey baste. Cover turkey with baste.
- Pop in the oven and bake for 30-45 minutes, or until the outside of the vegan turkey is nice and browned and center is heated. NOTE: if baking your turkey directly after steaming, you’ll only need to bake for 15 minutes.
- Cut into slices and serve!
NOTE: If you are having a large party, I highly suggest making two roasts!! I can fit two snuggly in my Instant Pot without a problem.
Storage + Reheating
This vegan turkey is ready to eat once steamed, which makes it perfect for ANY day of the week. Layer slices on bread with lettuce, tomatoes, and vegan cheese for the ultimate vegan sandwich.
Or, here are some storage tips for leftovers:
- Refrigerator: Keep steamed turkey roast in the fridge for 1-2 days before roasting. Sliced vegan turkey will last up to 7 days in an air-tight container.
- Freezer: You can store an unsliced roast in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap or tin foil. To defrost, place in fridge overnight.
For reheating:
- This vegan turkey is delicious as cold deli meat, but for hot slices cook in a non-stick skillet on medium heat, for 2-3 minutes on each side.
- Or bake slices in an oven-safe dish with a splash of broth or water. Bake at 350° F (176° C) for 10-12 minutes.
- For a whole roast, follow the oven instructions above.
Frequently Asked Questions
This homemade vegan turkey is made from a combination of white beans and a blend of spices, such as onion powder, poultry seasoning, and garlic. It is held together by vital wheat gluten.
This homemade vegan turkey is a healthier version of the store-bought vegan turkeys, which typically contains soy and other preservatives. On a day like Thanksgiving, this is the perfect choice for a meat-free alternative!
Just think of it as a super flour that is mostly gluten and little starch. It’s made from wheat flour, and processed to extract all the gluten. Wheat gluten is crucial for this recipe, and it’s what provides this vegan turkey with texture + holds it all together.
Since one of the main ingredients is vital wheat gluten, this does mean that this turkey loaf is definitely not gluten-free. So those with gluten sensitivities or celiac disease should not consume this roast. However, I’m determined to come up with a gluten-free vegan turkey as soon as possible!
Allergy Information + Substitutions
- This turkey roast is 100% vegan, meaning it is meat-free, dairy-free, and egg-free. It is also naturally nut-free, oil-free, and soy-free.
- If you can’t find vegan bouillon cubes, swap the water for a vegetable broth of your choice. Mushroom broth would work well here too!
What to serve with vegan turkey
Best Soy Free Vegan Turkey
This vegan turkey is flavorful, moist, and tastes shockingly close to Tofurky. It’s also easily sliceable, so you can enjoy thick cuts of vegan turkey on your plate, turkey sandwiches, and more. Pop it in the oven for the ultimate meat-free Thanksgiving roast.
Ingredients
For the baste (roasting directions only):
Instructions
To make the vegan turkey:
-
Add undrained white beans, water, tahini paste, onion powder, poultry seasoning, garlic, salt, and vegan bouillon cubes to a food processor or high-powered blender. Blend until smooth and transfer to a medium bowl.
-
Add in vital wheat gluten and mix. This will start to resemble bread dough, so mixture will become THICK. Continue to knead the dough for 5 minutes.
-
Shape the dough ball into a log and transfer to a piece of tin foil. Wrap tightly.
-
Steam for 1 ½ hours using one of the two methods below.
-
Slice cooked turkey and serve immediately OR follow the instructions below for a roasted turkey.
Steaming Instructions:
-
Instant Pot (pressure cooker) method: Add 3 cups (709 ml) of water to the Instant Pot and add steamer rack. Place foil-wrapped vegan turkey on top of rack. Secure lid and check the vent cap. Turn Instant Pot onto high pressure, normal setting and steam for 1 ½ hours (you may have to set the timer twice– one for 60 minutes and then again for 30 minutes). Do a quick release on the vent cap after the time is up. Remove roast and unwrap carefully.
-
Stovetop. Using a large pot with a lid, add about 3 cups (709 ml) of water to the bottom of your pot. Place steamer rack inside pot and add the foil-wrapped vegan turkey. Bring the pot water to a boil, then turn the heat down to medium low and place lid on top. Steam for 1 ½ hours, adding more water if necessary. Once the time is up, remove roast carefully and unwrap.
Roasting Instructions:
-
Preheat oven to 350° F (176° C). Place pre-steamed vegan turkey on a non-stick baking tray (or in a greased roasting pan). To prevent sticking, you can always add a splash of water or broth in the bottom of the pan.
-
Whisk together olive oil, balsamic vinegar, and white wine. Spread baste over turkey with a basting brush.
-
Pop in the oven and bake for 30-45 minutes, or until the outside of the vegan turkey is nice and browned and center is heated. NOTE: if baking your turkey directly after steaming, you’ll only need to bake for 15 minutes.
-
Cut into slices and serve!
Notes
- If you are having a large party, I highly suggest making two roasts!! I can fit two snuggly in my Instant Pot without a problem.
- For the food processor, I use an 11 cup (affiliate).
- If you can’t find vegan chicken bouillon cubes, vegetable bouillon works here too.
Storage tips for leftovers:
- Refrigerator: Keep steamed turkey roast in the fridge for 1-2 days before roasting. Sliced vegan turkey will last up to 7 days in an air-tight container.
- Freezer: You can store an unsliced roast in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap or tin foil. To defrost, place in fridge overnight.
For reheating:
- This vegan turkey is delicious as cold deli meat, but for hot slices cook in a non-stick skillet on medium heat, for 2-3 minutes on each side.
- Or bake slices in an oven-safe dish with a splash of broth or water. Bake at 350° F (176° C) for 10-12 minutes.
- For a whole roast, follow the oven instructions above.
Nutrition Information
Calories: 271kcal | Carbohydrates: 24g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 633mg | Potassium: 407mg | Fiber: 4g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 5mg
The Lord is my strength and my shield; my heart trusted in him, and I am helped: therefore my heart greatly rejoiceth; and with my song will I praise him.
Psalm 28:7 KJV
