Homemade Vegan Holiday Roast | Gluten-Free

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This Vegan Holiday Roast is cozy, hearty, and full of juicy flavor! Gluten-Free and made with only 10 ingredients, it’s the perfect holiday centerpiece.
This post is sponsored by Nasoya.

Why yes, you can make a homemade holiday roast that’s vegan, gluten-free, and delicious. And it’s a lot easier than you’d think! 

This Vegan Holiday Roast makes the perfect centerpiece at any holiday feast. The outer “meaty” portion has a browned crust and firm bite – you almost won’t believe it’s gluten-free! You can make this roast without a stuffing, or choose to fill it with your favorite stuffing recipe or some roasted veggies.

photo of slice of holiday roast on plate with mashed potatoes, gravy, green bean casserole, and stuffing


Not everyone has access to the store-bought holiday roasts, which is why I wanted to make this recipe – the ingredients are also pantry-friendly and a lot more affordable. As an added bonus, it’s also gluten-free!

  • Nasoya Extra-Firm Tofu: is simply the best, in my opinion. Nasoya’s Extra-Firm Tofu has the ideal consistency for making vegan meat replacements and will give us just the right amount of hearty texture we need, plus it’s vegan-friendly, organic, and non-gmo! Click here to find a store that carries Nasoya near you ????
  • Chickpea Flour: helps bring more density and “meaty” texture, as well as helping to keep everything together and uniform. 
  • Juicy “Turkey” Flavor: Tamari, Tomato Paste, Garlic, Poultry Seasoning, Vegan Chicken-flavored Bouillon, a bit of Oil, and a baste of Balsamic Vinegar (that caramelizes as it cooks!) bring all the tasty holiday “turkey” flavor, no bird necessary!
  • Stuffing: Anything goes here—you can use a traditional bread-based stuffing, pre-cooked roasted veggies, or simply not stuff it at all. If you prefer to not stuff it, see my recipe notes.


This may seem like the kind of recipe that will take a lot of time and effort, but don’t worry—the prep only takes about 15 minutes! The remaining time is spent in the oven, with a bit of basting in between.


hands pressing tofu in nut milk bag over glass bowl next to bowl of pressed tofu

If you’re like me, you always forget to press your tofu ahead of time – luckily with this recipe, we’re taking the quick press method! Cut each block of tofu in half, then use a nut milk mag or clean kitchen towel to squeeze the extra liquid out; I find that working with 1/2 a block at a time makes it easier to handle.

You want the tofu to be as dry as possible, but don’t waste too much time here. For reference, I was able to squeeze just over 1 cup of liquid out of my tofu.


food processor filled with ingredients before blending next to food processor of ingredients after blending

Toss the pressed tofu into a food processor along with the tamari, garlic, tomato paste, oil, poultry-seasoning, and chicken-flavored bouillon and give it a good blend. Once the mixture is fully combined, add the chickpea flour and blend again until a thick, uniform batter forms.  


using a spatula to fill the mould next to mould filled with stuffing next to mould topped with remaining turkey filling

For this step, you’re going to transfer about 2/3 of the mixture to your loaf pan and evenly spread a thick layer across the bottom of the pan. Then you will create a well for the stuffing by pressing the base layer up the sides of the loaf pan using a spatula. Be sure you have at least 1/2” of “batter” on all sides of the pan, then add your choice of stuffing to the center and press down firmly.

Use the remaining 1/3 of your tofu mixture to evenly cover the stuffing. The easiest method here is to drop several dollops over it and then use a clean, slightly damp spatula to carefully spread the “batter” evenly across and seal the top to the sides. Make sure there’s no stuffing peeking through before placing it in the oven to bake.


photo of loaf after basting with balsamic vinegar next to photo of fully cooked loaf

Once you’re ready to bake, place the roast in the middle rack of the oven for 30 minutes at 375F, then remove and reduce the temperature to 350F. Flip the roast onto a parchment-lined baking sheet and use a pastry brush to lightly baste the entire surface with balsamic vinegar. You can also give it a quick spray with some non-stick oil to help caramelize and brown the crust even more. Return the roast to the middle rack of the oven on the parchment-lined baking sheet and bake again for about half an hour until it feels firm to the touch and the exterior is nicely crisp and browned.


Remove from the oven and let it sit for several minutes before slicing. Serve as desired and enjoy!

sliced holiday roast on white serving plate surrounded by other thanksgiving side dishes

I’d suggest serving this with my favorite Tahini Gravy, which my friends and family joke that they could drink on its own, so it might be safe to say it’s pretty darn good ???? This roast is perfect for sharing with friends and family at holiday get-togethers and is so delicious alongside all of the beloved holiday side dishes.

While nobody is going to think this recipe is actually turkey, it does make a great holiday main for the plant-based eaters at any gathering. It’s meant to imitate a store-bought holiday roast, and I think it *definitely* delivers on that! This roast is best served fresh, but if you have any leftovers they will keep in the fridge for up to 5 days. I haven’t tried freezing it, but if you do and it works, leave a comment below to let everyone know!

sliced vegan holiday roast on white speckled tray

If you’re looking for more recipes for the holidays, you’ll also love this Easy Vegan Stovetop Stuffing, this Healthy Sweet Potato Casserole, and these Stovetop Candied Pecans!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Homemade Vegan Holiday Roast

This Vegan Tofu “Turkey” is cozy, hearty and full of juicy flavor! Gluten-Free and made with only 10 ingredients, it’s the perfect holiday centerpiece.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 65 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6 to 8 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 2 14-ounce packages Nasoya Extra-Firm Tofu*
  • 1/4 cup (60 ml) low-sodium tamari
  • 35 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons neutral-flavored oil (I used avocado oil)
  • 1 tablespoon + 1 teaspoon poultry seasoning
  • 1 teaspoon vegan chicken-flavored bouillon
  • 1 cup (105 g) chickpea flour
  • 1 1/22 cups of prepared stuffing*
  • 1 tablespoon balsamic vinegar
  • Nonstick cooking spray (Optional)


  1. Prep: Preheat the oven to 375F and line a 8×4 inch loaf pan with parchment paper (or nonstick cooking spray).
  2. “Press” the Tofu: Cut each block of tofu in half. Working with one piece of tofu at a time, place the “block” in a fine mesh bag, or in the center of a clean kitchen towel. Use your hands to vigorously squeeze as much liquid as possible out of the tofu – it’s okay if you crush it, as it will be blended later. Repeat with the remaining blocks of tofu; I was able to squeeze just over 1 cup (240 ml) of liquid out of my tofu.
  3. Make the “Turkey”: add the pressed tofu to a food processor along with the tamari, garlic, tomato paste, oil, poultry seasoning, and chicken-flavored bouillon. Blend for a full 60 seconds, pausing about halfway to scrape the sides of the food processor. Once the wet mixture has fully combined, add the chickpea flour to the mix and process for an additional 45-60 seconds, until a thick and uniform mixture forms.
  4. Fill the Mould: Transfer 2/3 of the tofu mixture to the loaf pan; I find it easiest to evenly spread the mixture across the bottom of the pan first, then to use a spatula to press/scoop the base layer up the sides of the loaf, to create a well. There should be at least 1.5″ of “batter” on all sides of the pan above the base – this forms a well for the stuffing. Once you have your well, add the stuffing to the center of the mould and press it firmly down.
  5. Cover & Bake: cover the stuffing with the remaining tofu mixture – it’s best to drop it in 1-2 tablespoon sized “dollops”, so it covers more surface area. Then, take a clean and slightly damp spatula and carefully spread the mixture evenly, sealing the top with the sides of the tofu mixture. If the spatula starts to stick, clean it off again. The top doesn’t have to be perfectly smooth, but there should be no stuffing peeking through. Once sealed, place the pan in the middle baking rack for 30 minutes.
  6. Flip, Baste, & Bake: Remove the “turkey” from the oven and reduce the temperature to 350F. Flip the pan onto a parchment-lined baking sheet. Use a pastry brush to lightly cover the top and sides of the “turkey” in balsamic vinegar. Lightly spray the outside of the “turkey” with nonstick cooking spray (optional) to help caramelize and brown the exterior. Return to the middle rack of the oven and bake for an additional 30-35 minutes, until the exterior has browned and the “turkey” feels firm to the touch.
  7. Set, Slice, & Serve: remove from the oven and let sit for at least 5 minutes to set before slicing. Serve as desired; leftovers will keep in the fridge for up to 5 days.


  • Tofu: it helps to leave the tofu on the counter to come to room temperature before pressing, as it won’t feel too cold on your hands. If you cut the tofu ahead of time, it will also naturally release more liquid, making your pressing job easier later!
  • Stuffing: you can put anything in the center of your “turkey”,  be it traditional stuffing or pre-cooked, roasted vegetables. Alternatively, you can choose not to stuff the “turkey” — if you do this, simply transfer all of the tofu mixture into the loaf pan. Keep an eye on the “turkey” for the second bake time, as it will cook faster than if it was stuffed.

Keywords: vegan turkey, vegan tofurky, gluten free tofurky, vegan thanksgiving recipes, vegan tofu turkey

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi Caitlin, I want to make this voor Christmas, but how much stuffing shall I make? I do want to make It with stuffing. Kind regards Anita

  2. I made this for the first time the other day, but I need to tweak my approach. I made it without stuffing in the middle and I could not get it to cook all the way through. It was very soft in the middle. Should I press more water out of the tofu? I have a tofu press that I use regularly. Or can I add something to make it more dry, like nutritional yeast? Or just back it longer?

    1. Did you cut each block of tofu in half before squeezing the liquid out with the fine mesh bag? I would try that if you haven’t already. And be sure to use extra firm tofu if you can. If it’s still soft in the middle, you can pop it back in the oven in 5-10 minute increments until cooked through 🙂

  3. So excited to try this for Thanksgiving!
    Two questions: Does the recipe call for chicken flavored bouillon or actually bouillon concentrate? Also, do you think it will work with filling it with mashed potatoes?

    1. This recipe calls for chicken flavoured bouillon like a bouillon cube or paste. I’d be concerned about the moisture content of the mashed potatoes being to high to allow the centre to cook through properly, though feel free to try it out! I’d love to hear how it goes 🙂

  4. Hello! Is there a good substitute for the chickpea flour? I am on a low FODMAP diet and I can’t handle the chickpeas 🙁

    1. I cannot recommend any other flours as I have only tested this with chickpea flour, however you can try another gf flour without chickpea flour, or another bean flour like lentil flour if you can tolerate it. I would love to hear how it goes if you try it!

  5. Excited to try this recipe for Thanksgiving this year as one of my kids was recently diagnosed as gluten intolerant. I am curious if it is possible to prep the loaf the night before and then bake it the day of serving?

    1. Hi Adra, this should keep well overnight before baking as long as it’s kept in the fridge. Let me know if you try it!

      1. FYI I did prep the loaf the night before Thanksgiving, wrapped the top with foil, and left it in the fridge overnight. I baked it per the recipe instructions the next day. It turned out AMAZING!! My family raved about it and said I’m on the hook to make it every Thanksgiving 🙂 It is so much better than the store bought roasts and very easy to make. I stuffed it with this wild rice stuffing recipe and it paired perfectly: https://detoxinista.com/wild-rice-mushroom-stuffing-vegan-gluten-free/

  6. Made this for Canadian Thanksgiving and it was delicious! It seemed like a daunting recipe at first glance but came together super easily. I made a very simple bread stuffing to go with it. The taste and texture were great – I followed the recipe as written. Thanks for sharing!

  7. Have made this for four holidays now and I LOVE it!!! It is easy and delicious. I make my own gluten free stuffing which is also easy. I have put the stuffing inside the roast and tried it without. I like it both ways.

  8. This is amazing and so easy to make! Thank you for creating and sharing this. Every roast that is commercially available contains wheat and I just can’t eat them. Thank you for making this a simple and pretty inexpensive recipe. I made it for Thanksgiving and Christmas 2020, which I ate alone LOL But it’s great for leftovers!

  9. The best roast for the holidays! Even my non-vegan family members grabbed a slice and loved it!

  10. Made this for Thanksgiving this year – amazing!!! Had many non-veg family members comment on how delightful it was, will definitely be making again and enjoying the leftovers for the rest of the week 🙂 I followed another commenters regimen of cooking it one day in advance for 40 mins and then 20 mins the day of, turned out great. Make it, you won’t be disappointed!