Name: Vegan Stuffed Turkey Roast Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 15 ounce can white beans, undrained (425g); ¼ cup vegetable bouillon (broth) or water (55g); 2 tablespoons nutritional yeast; 2 teaspoons garlic powder; 1 tablespoon white miso paste; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh sage; ½ teaspoon salt; 1 vegan chicken bouillon cube; 1 ½ cup + 2 tablespoons vital wheat gluten flour (240g); 2 packed cups vegan stuffing; 1 tablespoon poultry seasoning; 3 tablespoons vegan butter, melted; 2 tablespoons soy sauce; 1 tablespoon brown sugar; ½ teaspoon smoked paprika

There’s something truly comforting about a beautifully crafted roast, and this Vegan Stuffed Turkey Roast Recipe hits all the right notes without any turkey involved. It’s a fantastic centerpiece for holiday dinners or anytime you want to impress guests with a plant-based feast that actually tastes amazing.

A shiny brown rolled loaf with a crispy outer layer is sliced open to reveal a soft, crumbly orange-brown filling inside, placed on a white, slightly oval plate. The plate is decorated with fresh green rosemary sprigs, deep red cranberries, and dark purple grapes spread around the loaf. The plate sits on a wooden board over a white marbled surface. Nearby, there is a white bowl filled with roasted yellow and orange root vegetables and another bowl with green beans. A bright lemon wedge and part of a striped cloth napkin are also visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Stuffed Turkey Roast Recipe
Top Tip
How to Serve Vegan Stuffed Turkey Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Stuffed Turkey Roast Recipe

Why You'll Love This Recipe

I’ve made this vegan stuffed turkey roast for several holidays now, and it never fails to wow everyone at the table—even the biggest carnivores! The texture is delightfully meaty, the herbs and spices bring that classic roast flavor, and the stuffing tucked inside adds an extra layer of cozy goodness.

Rich, meaty texture: Thanks to vital wheat gluten, it mimics turkey’s chewiness surprisingly well.
Flavor-packed stuffing inside: It keeps each slice interesting and bursting with savory notes.
Perfect for special occasions: Impresses guests who don’t eat meat without sacrificing taste or presentation.
Simple steaming and baking method: Makes it approachable even if you're new to vegan roasts.

A white plate holds two thick slices of roasted stuffing roll with a browned outer crust and a textured inner filling of bread and vegetables. Behind the slices are bright yellow potato wedges and orange carrot sticks, both roasted and speckled with seasoning. To the right on the plate, there is a small pile of green edamame pods. A golden spoon is pouring smooth, light brown gravy over the two slices, making it shine and drip onto the plate. A sprig of fresh rosemary lies beside the stuffing roll. The scene is set on a white marbled surface with a white bowl of edamame and a wooden board holding grapes and cherries in the background. A striped cloth napkin and golden cutlery rest beside the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This vegan stuffed turkey roast leans on ingredients that come together beautifully to build both flavor and texture. I love how the beans and miso add umami, while the vital wheat gluten gives it that “meaty” bite.

Flat lay of a small white ceramic bowl filled with smooth white beans with some bean liquid visible, a small white ceramic bowl with golden vegetable bouillon broth, a small white ceramic bowl holding bright yellow nutritional yeast flakes, a small white ceramic bowl containing pale beige white miso paste, fresh sprigs of green rosemary and sage placed next to each other, two whole brown eggs with clean shells, a neat pile of light tan vital wheat gluten flour, a small white ceramic bowl with golden melted vegan butter, a small white ceramic bowl containing dark soy sauce, a small white ceramic bowl with rich brown sugar, and a small white ceramic bowl with vibrant red smoked paprika powder, fresh green chopped rosemary and sage sprinkled lightly around for accent, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White beans: Provide creaminess and protein, holding the roast together while keeping it moist.
Vegetable bouillon or broth: Adds depth and savory notes that act like a flavor base.
Nutritional yeast: Brings that cheesy, nutty richness that helps mimic poultry flavor.
Garlic powder: A classic aromatic that perks up every bite.
White miso paste: This ingredient is a secret weapon for umami and that “roasty” depth.
Fresh rosemary and sage: Essential herbs for capturing that traditional holiday roast vibe.
Salt and vegan chicken bouillon cube: I always recommend adding some bouillon for boosting savory complexity.
Vital wheat gluten flour: The magic that gives structure and that perfect chewiness resembling turkey meat.
Vegan stuffing: Tucked inside, it adds both flavor and texture, making every slice interesting.
Poultry seasoning: A blend of herbs that ties the whole roast together in authentic turkey style.
For the glaze (vegan butter, soy sauce, brown sugar, smoked paprika): This glaze caramelizes beautifully during baking, creating a lovely golden crust with a smoky-sweet finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or what I have in the pantry. It’s super forgiving, so don’t hesitate to experiment to suit your taste buds!

Variation: One year, I swapped out the rosemary and sage for thyme and sage, which gave it a slightly earthier twist that everyone really liked.
Gluten-Free option: If you need to avoid gluten, try leaving out the vital wheat gluten and adding extra mashed beans and maybe some gluten-free flour, but expect a different texture.
Stuffing Alternatives: Use chestnut or cornbread stuffing for a seasonal flair, or make your own herb-and-nut stuffing for a personal touch.
Spice it up: Add a little smoked chipotle powder in the glaze for a subtle smoky heat — it’s delightful.

Step-by-Step: How I Make Vegan Stuffed Turkey Roast Recipe

Step 1: Blend the Base Ingredients Smooth

I start by dumping the white beans (with their liquid), bouillon or broth, nutritional yeast, garlic powder, miso paste, fresh rosemary, sage, salt, and vegan chicken bouillon cube into my food processor. I pulse it all for about a minute until it’s smooth and creamy. This gives a solid flavor base and ensures everything mixes well.

Step 2: Knead in the Vital Wheat Gluten

Adding vital wheat gluten is the secret to that chewy texture. I sprinkle it over the mixture and pulse to combine, then dump the dough onto a clean surface. Kneading it a bit by hand helps develop the gluten and makes the dough elastic — almost like bread dough.

Step 3: Shape and Stuff the Roast

Next, I roll the dough into a long log, about 1½ inches across. Then I fold it in half and twist it like a rope — this adds nice texture inside. After that, I stretch it out into a rectangle roughly an inch thick. I roll the stuffing into a log and place it in the center, then carefully fold the dough around it, sealing those edges as best as I can to keep the stuffing inside for steaming.

Step 4: Season, Wrap, and Steam

After shaping the roast, I rub it evenly with poultry seasoning for that classic flavor. Wrapping it tightly in foil and securing it with kitchen twine helps keep its shape. If you don’t have a steamer, a simple pot with a steamer basket or wire rack works great—I’ve done it tons of times. Steam it for 45 minutes, keeping an eye on the water level to make sure it doesn’t dry out.

Step 5: Glaze and Bake to Golden Perfection

While the roast steams, I mix up a glaze with melted vegan butter, soy sauce, brown sugar, and smoked paprika. Once steaming is done, I transfer the roast to a baking pan, brush on half the glaze, and bake it at 400°F (200°C) for 20 minutes. I reapply the glaze twice more during baking to build up a gorgeous glossy crust that tastes amazing.

Top Tip

Making this vegan stuffed turkey roast perfectly takes a bit of practice, but here are some tips I’ve picked up from trial and error that make a huge difference!

Don’t skip kneading: Spending extra time kneading develops the gluten for that chewy, turkey-like texture.
Seal the stuffing well: When folding the dough around the stuffing, pinch edges firmly to avoid leaks during steaming.
Steam gently: Keep your steamer water at a gentle simmer, not a rolling boil, to cook evenly without drying the roast.
Layer the glaze: Multiple brush-ons create a beautiful, sticky crust that tastes irresistible—so don’t skim on this step!

How to Serve Vegan Stuffed Turkey Roast Recipe

Vegan Stuffed Turkey Roast - Serving Suggestion

Garnishes

I like to garnish slices of this roast with fresh thyme sprigs or a sprinkle of chopped parsley. The green contrast makes it pop on the plate while adding a fresh herbal aroma that pairs well with the rich flavors.

Side Dishes

Roasted root vegetables, mashed potatoes with vegan gravy, and cranberry sauce are my go-to sides. They balance the savory roast perfectly and create a classic holiday vibe that anyone will love.

Creative Ways to Present

At a recent holiday dinner, I sliced the roast onto a large wooden board surrounded by colorful roasted veggies and small bowls of gravy and chutneys. It made serving easy and looked like a festive feast straight out of a magazine!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover vegan stuffed turkey roast in an airtight container in the fridge where it keeps well for up to three days. It’s lovely both cold and reheated, which makes for great sandwiches or quick dinners.

Freezing

I’ve frozen this roast successfully for up to four months. Wrap it tightly in foil and place it in an airtight container or freezer bag. Thaw overnight in the fridge before reheating to keep it moist and tender.

Reheating

To reheat, I prefer the oven at 350°F (175°C) wrapped in foil to gently warm through without drying it out. You can also zap slices in the microwave for a faster option, just be careful not to overdo it and dry the roast.

Frequently Asked Questions:

Can I make this vegan stuffed turkey roast without a food processor?

Absolutely! If you don’t have a food processor, you can mash the beans very well with a potato masher or fork and mix everything by hand, though it will take a bit more elbow grease to get a smooth texture before adding the vital wheat gluten.

What if I don’t want to stuff the roast?

You can definitely skip the stuffing and just shape the dough into a roll. The steaming and glazing steps remain the same. It will still be delicious and a bit simpler to prepare.

Can I prepare this vegan turkey roast in advance?

Yes! You can assemble the roast and refrigerate it wrapped in foil for up to 24 hours before steaming and baking. This makes your holiday prep much easier.

How do I make gluten-free vegan stuffed turkey roast?

Making this gluten-free is tricky because the vital wheat gluten provides the stretchy, chewy texture essential to the roast. If you need gluten-free, consider using firm tofu, seitan alternatives made from gluten-free binders, or various vegetable-based roasts instead, but note the texture and flavor will differ from this recipe.

Final Thoughts

This Vegan Stuffed Turkey Roast Recipe has become one of my favorite go-to dishes whenever I want something festive yet plant-based that everyone enjoys. It’s approachable, flavorful, and makes a stunning centerpiece without any actual turkey. Give it a try—you might just find your new holiday tradition right here in your own kitchen.