This Vegan Turkey Roast is a wonderful plant-based twist on a classic holiday centerpiece. It’s packed with hearty textures from ingredients like lentils, mushrooms, and nuts, all seasoned with traditional herbs like sage and thyme to bring that familiar comforting flavor. The outside gets nicely browned to give you that satisfying roast look and a bit of crispiness.
I love making this roast when friends or family come over because it feels like you’re serving up something special and thoughtful, even if no one eats meat. It also reheats beautifully, so I can enjoy the leftovers for days without losing any of that flavor or texture. A little tip I’ve learned is to not skip the basting step—it really helps keep the roast moist and tasty.
When I serve this roast, I usually put it on a big platter surrounded by roasted veggies and a rich gravy. It makes for a warm, inviting meal that everyone can enjoy together, whether they are vegan or not. Making this vegan turkey roast always reminds me that sharing good food is what really brings people closer around the table.
Key Ingredients & Substitutions
Lentils: These add great protein and a soft bite. Brown or green lentils work best for texture. If you don’t have lentils, cooked beans like black beans or kidney beans can also work, but the texture will change.
Mushrooms: Mushrooms add moisture and an umami boost. I like cremini or button mushrooms, but shiitake or portobello give a deeper flavor. If mushrooms aren’t your thing, try finely grated zucchini for moisture.
Walnuts: They provide a pleasant crunch and nuttiness. You can swap with pecans or almonds if you prefer. For nut-free, try sunflower or pumpkin seeds instead.
Flax egg: This plant-based binder keeps the roast together. You can substitute with chia eggs or a commercial egg replacer if you don’t have flaxseed.
Glaze: The maple syrup and Dijon mustard combo gives a nice sweet-savory finish. Feel free to adjust the maple syrup amount if you prefer it less sweet or swap with agave nectar.
How Do I Make Sure My Vegan Turkey Roast Holds Together?
Keeping this roast shaped and firm can be tricky. Here’s how I make it work:
- Use a binding mix like flax egg and mash the chickpeas well so they stick the ingredients together.
- Add vegetable broth slowly, just enough to moisten but keep a firm mix. Too wet and it won’t hold, too dry and it crumbles.
- Press the mixture firmly into shape on your pan, don’t just drop it in.
- Don’t skip letting the roast rest after baking. This helps it firm up and makes slicing easier without falling apart.
Equipment You’ll Need
- Mixing bowls – I use a few to hold different ingredients and keep everything organized during assembly.
- Skillet or frying pan – for sautéing the onions, garlic, and mushrooms; I like a sturdy non-stick for easy cooking.
- Baking sheet or roasting pan – to shape and bake the roast; I recommend lining it with parchment for easy cleanup.
- Measuring cups and spoons – to measure ingredients accurately; essential for proper texture and flavor.
- Spatula or spoon – for mixing ingredients thoroughly and shaping the roast; a silicone spatula is my favorite.
- Pastry brush – for applying the glaze evenly over the roast; it helps achieve a beautiful finish.
Flavor Variations & Add-Ins
- Try adding chopped fresh herbs like rosemary or thyme into the mix for extra fragrant flavor.
- Include finely grated carrots or zucchini to boost moisture and add subtle sweetness.
- Switch out walnuts for pecans or sunflower seeds if you have nut allergies or prefer a different crunch.
- Add chopped sundried tomatoes or olives into the mixture for a Mediterranean twist.
Vegan Turkey Roast
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 cups cooked lentils (brown or green)
- 1 cup mushrooms, finely chopped
- 1/2 cup walnuts, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup nutritional yeast
- 1/2 cup cooked or canned chickpeas, mashed
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
- 1 tsp dried thyme
- 1 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tbsp olive oil (plus extra for roasting)
- 1 cup vegetable broth
- 1/4 cup ground flaxseed mixed with 3/4 cup water (flax egg)
- Salt and pepper to taste
For the glaze:
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and around 45-55 minutes to bake. Allow an extra 10 minutes for resting the roast before slicing. So in total, expect about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Base Mixture:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a roasting pan. In a skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened and fragrant, about 5 minutes. Then add the chopped mushrooms and cook until they release their moisture and begin to brown, about 7-8 minutes. Remove from heat and let cool slightly.
2. Mix the Roast Ingredients:
In a large bowl, combine cooked lentils, mashed chickpeas, sautéed mushroom mixture, walnuts, breadcrumbs, nutritional yeast, parsley, sage, thyme, soy sauce, tomato paste, and flax egg. Stir everything well to combine. Gradually add vegetable broth to help bind the mixture, but keep it firm enough to hold shape. Season generously with salt and pepper.
3. Shape and Glaze the Roast:
Transfer the mixture onto the prepared baking sheet. Shape it firmly into a roast about 8-9 inches long and 4-5 inches wide. In a small bowl, mix together maple syrup, Dijon mustard, soy sauce, and smoked paprika to make the glaze. Brush the glaze evenly over the top and sides of the roast.
4. Bake and Rest:
Bake the roast for 45-55 minutes in your preheated oven. Baste with more glaze every 15 minutes to keep it moist and shiny. Once baked, remove the roast from oven and let it rest for 10 minutes before slicing. This helps it set and makes slicing easier.
5. Serve and Enjoy:
Slice your vegan turkey roast and serve with vegan gravy, cranberry sauce, and your favorite sides like roasted vegetables or mashed potatoes. Enjoy your warm, comforting, and flavorful plant-based holiday centerpiece!
Can I Use Canned Lentils Instead of Cooked Lentils?
Yes, canned lentils work just fine! Just be sure to drain and rinse them well to remove excess liquid before using, so your roast doesn’t get too wet.
How Do I Store Leftovers?
Store any leftover roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Freeze the Vegan Turkey Roast?
Absolutely! Wrap the cooled roast tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Walnuts if I Have a Nut Allergy?
You can replace walnuts with sunflower seeds, pumpkin seeds, or even finely chopped oats to keep that nice texture without the nuts.