This Vegan Turkey Roast is a delightful plant-based twist on a classic holiday favorite. It’s packed with hearty textures and savory flavors that remind you of the traditional roast, but made entirely from wholesome, vegan ingredients like lentils, mushrooms, and a variety of herbs. You get that same satisfying, comforting feel without any meat involved.
I love making this roast for family gatherings because it’s a real crowd-pleaser—even the biggest meat eaters are often surprised by how rich and flavorful it is. One of my favorite things is how easy it is to slice into perfect pieces that hold together beautifully, making it great for stacking on plates or using in hearty sandwiches the next day.
Serving this roast with classic sides like mashed potatoes, cranberry sauce, or roasted vegetables takes it to the next level. I often drizzle a simple homemade gravy over the top to keep things cozy and inviting. This dish feels special enough for a holiday but simple enough to enjoy anytime you want a warm, satisfying meal.
Key Ingredients & Substitutions
Chickpeas and Lentils: These give the roast a hearty texture and plenty of protein. You can swap chickpeas for white beans or even mashed sweet potatoes for a different flavor and moisture level.
Walnuts: They add crunch and richness. If you’re allergic, try sunflower seeds or pumpkin seeds ground up as a nut-free option.
Mushrooms: I like using cremini or button mushrooms because they add umami and keep the roast moist. If fresh mushrooms aren’t available, rehydrated dried mushrooms work well too.
Flax Egg: This binds everything together instead of eggs. A chia egg (chia seeds + water) is a great substitute if you don’t have flaxseed.
Herbs: Fresh sage, thyme, and rosemary are classic and bring that “turkey” flavor. Feel free to use dried herbs if that’s what you have – just use less (about 1/3 the amount).
Puff Pastry: Wrapping the roast in vegan puff pastry is optional but adds a crispy, golden crust. If you want to skip it, just bake the loaf as is and brush with oil for browning.
How Do You Make Sure the Vegan Turkey Roast Holds Its Shape and Slices Well?
It’s all about the right balance of moisture and binders! Here’s what I do:
- Use mashed beans and lentils to create a thick base with texture, not too mushy or watery.
- Mix in breadcrumbs to absorb excess moisture; add more if the mixture feels too wet.
- Add a flax egg so everything sticks together as it bakes and cools.
- Chill the mixture in the fridge for 30 minutes before shaping, if you have time; it firms up and is easier to handle.
- Shape into a tight loaf on a flat surface; press gently but firmly.
- If using puff pastry, wrap tightly and seal edges well to keep the shape during baking.
- Let the roast rest after baking; this helps it set before slicing.
Equipment You’ll Need
- Mixing bowls – To combine the ingredients smoothly and easily.
- Skillet – For sautéing onions, garlic, and mushrooms, which develop flavor.
- Measuring cups and spoons – To ensure accurate ingredient measurements.
- Food processor or potato masher – For mashing chickpeas and beans to the right consistency.
- Baking sheet with parchment paper – To bake the loaf without sticking and easy cleanup.
- Rolling pin (if wrapping in puff pastry) – To roll out pastry for an even wrap.
- Small bowl and whisk – For preparing the flax egg.
Flavor Variations & Add-Ins
- Swap walnuts for sunflower seeds or pepitas if you need nut-free options.
- Add sautéed spinach or cooked carrots for extra veggies and color.
- Mix in vegan sausage or crumbles for a more savory, meaty flavor.
- Sprinkle smoked paprika or a pinch of cumin into the mixture for a different spice profile.
Vegan Turkey Roast
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chickpeas or white beans (mashed)
- 1 cup cooked lentils
- 1 cup breadcrumbs (use gluten-free if desired)
- 1 cup walnuts, finely chopped or ground
- 1/2 cup cooked or sautéed mushrooms, finely chopped
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1/2 cup cooked brown rice or quinoa
- 1/4 cup nutritional yeast
- 3 tbsp ground flaxseed mixed with 9 tbsp water (flax egg)
- 2 tbsp soy sauce or tamari
- 2 tbsp olive oil or vegan butter
- 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1 tbsp maple syrup or agave nectar (optional, for slight sweetness)
Optional:
- 1 sheet large vegan puff pastry or vegan pie crust (to wrap the roast for a crisp outer layer)
- Fresh parsley or thyme for garnish
Time Needed
About 15 minutes of active prep time, 45-50 minutes baking time, and 10 minutes resting. Total time is around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Flax Egg:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl, mix ground flaxseed with water and let sit for 5-10 minutes until it turns gelatinous – this is your flax egg.
2. Sauté the Vegetables:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic and mushrooms, cooking until the mushrooms release their moisture and it evaporates, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3. Mix the Vegan Turkey Roast Base:
In a large bowl, mash the chickpeas or beans until mostly smooth with some texture left. Add the cooked lentils, sautéed onion, garlic, mushrooms, chopped walnuts, breadcrumbs, cooked rice or quinoa, nutritional yeast, herbs (sage, thyme, rosemary), smoked paprika, salt, pepper, soy sauce, maple syrup, and the flax egg. Stir everything well until the mix is moist and can hold its shape. Add more breadcrumbs if too wet, or a splash of vegetable broth or soy sauce if too dry.
4. Shape and Wrap the Roast:
On a clean surface, shape the mixture into a dense loaf that looks like a turkey roll. If you’re using vegan puff pastry or pie crust, roll it out and wrap it around the loaf, sealing the edges well.
5. Bake the Roast:
Place the shaped loaf (or wrapped roast) on the prepared baking sheet. Brush the outside with the remaining olive oil or vegan butter. Bake for 45-50 minutes until golden brown on top and firm when touched. If wrapped in pastry, the crust will be crisp and nicely browned.
6. Rest and Serve:
Let the roast rest for 10 minutes before slicing. Garnish with fresh parsley or thyme and serve with your favorite roasted veggies and vegan gravy for a festive meal.
Can I Make the Vegan Turkey Roast Ahead of Time?
Yes! You can prepare the mixture and shape the loaf up to a day in advance. Cover and refrigerate it, then wrap and bake when ready. This makes holiday prep much easier!
What Can I Use Instead of Flax Eggs?
If you don’t have flaxseed, chia seeds mixed with water work just as well as a binder. Simply combine 1 tablespoon chia seeds with 3 tablespoons water and let it gel for 5-10 minutes.
How Should I Store Leftovers?
Store any leftover roast in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. You can also freeze slices for up to 2 months—thaw overnight in the fridge before reheating.
Is Wrapping the Roast in Puff Pastry Necessary?
Not at all! Wrapping in vegan puff pastry adds a crispy, golden crust but you can bake the loaf on its own for a simpler, crust-free version. Just brush with oil to help it brown nicely.
