This Vegan Turkey Roast is a fantastic plant-based twist on a classic holiday favorite. It’s packed with hearty textures and flavors that make it feel like the centerpiece of any festive meal. Made from a blend of wholesome ingredients like nuts, grains, and vegetables, it’s golden on the outside and tender on the inside, giving you all that satisfying roast experience without the turkey.
I love making this roast when friends and family come over because it always surprises people who are expecting the usual. It’s full of cozy spices and rich notes that remind me of holiday dinners past. Plus, it’s easy to slice and serve, so I usually prepare it a little ahead of time, which helps keep things relaxed in the kitchen.
One of my favorite ways to enjoy this roast is with plenty of cranberry sauce and a side of roasted veggies. It feels just right for special occasions but is so good, I also find myself making it on quieter nights when I want something warm and comforting. Whether you’re vegan or just curious, this turkey roast is a lovely way to share a hearty meal with everyone at the table.
Key Ingredients & Substitutions
Chickpeas: These add both protein and a nice texture. You can substitute with white beans or lentils if you prefer. Canned chickpeas save time, just rinse them well.
Cashews or Walnuts: Nuts add richness and hold the roast together. Cashews give creaminess, walnuts add earthiness. If nut allergies are a concern, try sunflower seeds soaked in water.
Mushrooms: They bring moisture and umami flavor. Cremini are great, but white button or shiitake work well too. Finely chop so they blend easily into the mixture.
Flax Egg: Ground flaxseed mixed with water binds the roast like eggs do in traditional meatloaf. You can use chia seeds or store-bought vegan egg replacer instead.
Herbs & Spices: Sage, thyme, rosemary, and poultry seasoning give that classic “turkey” vibe. Feel free to adjust the amounts or use fresh herbs for a brighter flavor.
Glaze: The maple syrup and soy sauce mix adds a touch of sweetness and color to the crust. You can swap soy sauce for tamari or coconut aminos for a gluten-free option.
How Can I Get the Vegan Turkey Roast to Hold Together Well and Slice Nicely?
The key is balancing moisture and binding ingredients so the roast is firm but not dry. Here’s how I manage this:
- Use soaked nuts (cashews or walnuts) for natural creaminess and binding power.
- Pulse chickpeas and nuts in a food processor but don’t overblend — a bit of texture helps the roast hold shape.
- Add cooked rice for structure and a tender bite.
- Mix in a flax egg or another vegan binder to help everything stick together.
- Don’t skip the cornstarch or arrowroot powder; it’s essential to absorb moisture and firm up the roast.
- Press the mixture firmly into your loaf pan or shape by hand to avoid cracks.
- After baking, let the roast cool and rest about 10 minutes before slicing—it firms up and slices more neatly.
Equipment You’ll Need
- Loaf pan – I recommend a standard 9×5 inch pan to shape your roast easily and get even cooking.
- Food processor – makes pulsing chickpeas and nuts quick, so the mixture comes together smoothly.
- Large skillet – for sautéing mushrooms, onion, and garlic to deepen flavor.
- Mixing bowls – for combining all ingredients before shaping or baking.
- Brush for glazing – helps spread the maple syrup mixture over the roast for a shiny finish.
- Parchment paper or cooking spray – prevents sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Use smoked paprika and a splash of liquid smoke for a smokier flavor; perfect for a more traditional roast taste.
- Stir in sautéed spinach or kale for extra greens and color.
- Add chopped walnuts or pecans on top before baking for a crunchy crust.
- Swaps herbs: try fresh parsley, sage, or thyme for different aromatic notes.
Vegan Turkey Roast
Ingredients You’ll Need:
For The Roast:
- 1 ½ cups cooked chickpeas (or one 15 oz can, drained and rinsed)
- 1 cup raw cashews or walnuts, soaked for 2 hours then drained
- 1 cup cooked white or brown rice
- 1 cup finely chopped mushrooms (cremini or button mushrooms)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil (plus extra for sautéing)
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary, plus extra fresh sprigs for garnish
- 1 tsp poultry seasoning
- 1 tsp smoked paprika
- 1 tbsp soy sauce or tamari
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp tomato paste or vegan Worcestershire sauce (optional, for depth of flavor)
- 1 tbsp cornstarch or arrowroot powder
For The Glaze:
- 2 tbsp maple syrup
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- Fresh rosemary sprigs and a few pine nuts for garnish (optional)
How Much Time Will You Need?
You’ll spend about 20 minutes prepping the ingredients and mixing the roast. Baking takes roughly 45-50 minutes. Don’t forget to allow 10 minutes for the roast to rest before slicing, so total time is around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
2. Sauté the Veggies:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until they’re soft and translucent. Then stir in the chopped mushrooms and cook for about 5-7 minutes until the mushrooms release their water and start to brown. Remove from heat.
3. Process Chickpeas and Nuts:
Place the soaked cashews or walnuts and the cooked chickpeas in a food processor. Pulse a few times until the mixture is coarse and slightly chunky. You want some texture here, so don’t over-process.
4. Mix All Ingredients:
Transfer the chickpea-nut mixture to a large bowl. Add cooked rice, sautéed veggies, flax egg, dried herbs (sage, thyme, rosemary, poultry seasoning), smoked paprika, soy sauce, tomato paste (if using), salt, pepper, and cornstarch. Stir thoroughly until everything sticks together well.
5. Shape the Roast:
Press the mixture firmly into your prepared loaf pan or shape it into a loaf by hand on parchment paper laid on a baking sheet.
6. Bake the Roast:
Place the roast in the oven and bake for about 45-50 minutes until it is firm and nicely browned on top.
7. Prepare and Apply the Glaze:
While baking, whisk together maple syrup, soy sauce, and smoked paprika for the glaze. About 40 minutes into baking, brush the glaze evenly over the roast. Return it to the oven to finish baking and develop a shiny, tasty crust.
8. Rest and Serve:
Remove the roast from the oven and let it rest for 10 minutes before slicing. Garnish with fresh rosemary sprigs and pine nuts if you like. Serve warm with vegan gravy, cranberry sauce, and your favorite roasted vegetables.
Can I Use Frozen Chickpeas Instead of Cooked?
Yes! Just make sure to thaw and drain them well before using. Rinse if needed, then mash or process as the recipe directs.
How Can I Make This Roast Gluten-Free?
Simply use tamari instead of soy sauce to keep it gluten-free, and double-check any seasonings or sauces for hidden gluten.
Can I Prepare the Vegan Turkey Roast Ahead of Time?
Absolutely! Assemble the roast and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to baking if it’s cold from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep it moist and flavorful.
