This Vegan Turkey Roast is a wonderful plant-based twist on a classic holiday favorite. It’s packed with flavorful herbs, spices, and savory ingredients that come together to create a roast that’s hearty and satisfying without any animal products. You’ll notice a delightfully crispy outside and a tender, well-seasoned inside that makes it perfect for special occasions or family dinners.
I love making this roast because it gives everyone at the table something delicious to enjoy, whether they’re vegan, vegetarian, or just looking for a tasty alternative. The blend of nuts, grains, and vegetables keeps it moist and full of texture, and the herbs bring that familiar holiday feeling. I usually prepare it a day ahead so the flavors really develop, and it always turns out great.
My favorite way to serve this Vegan Turkey Roast is with plenty of homemade gravy, roasted vegetables, and maybe a side of cranberry sauce for a splash of color and sweetness. It’s a comforting dish that brings people together, and I’ve found that even those who usually eat turkey love this version. It’s proof that great food can be kind, tasty, and satisfying all at once!
Key Ingredients & Substitutions
Vital Wheat Gluten: This is the base of the roast, giving it that chewy, meaty texture. If you’re gluten-free, try using mashed chickpeas and cooked quinoa as a base, but texture will differ.
Nutritional Yeast: Adds a subtle cheesy, umami flavor. You can skip it or use vegan parmesan for a similar boost.
Herbs (Sage, Thyme, Rosemary): These are classic “turkey” herbs that really give a festive taste. Use fresh if possible for brighter flavor, but dried works well too.
Soy Sauce or Tamari: Provides a salty, savory depth. Tamari is a great gluten-free option if needed.
Stuffing Ingredients: Mushrooms, lentils, and nuts add great texture and heartiness inside. Walnuts add crunch, but you can swap with pecans or sunflower seeds if allergic.
How to Roll and Seal the Vegan Roast Without Cracking?
Rolling the dough tightly with stuffing inside might feel tricky, but these steps help avoid cracks and keep everything together:
- Roll on a lightly floured surface to prevent sticking.
- Leave a 1-inch border around the edges to seal properly.
- Roll slowly and firmly, but don’t rush — gentle pressure works best.
- Pinch seams and ends tightly, pressing dough together so it sticks well.
- Wrap in foil tightly to hold shape during baking.
Taking your time here helps create a neat roast that holds its shape and looks great when sliced. If it cracks a bit, no worries — just press gently before wrapping.
Equipment You’ll Need
- Mixing bowls – I like them because they make combining ingredients easy and mess-free.
- Rolling pin – helps you stretch the dough evenly into a rectangle for wrapping.
- Sharp knife – perfect for slicing the roast cleanly after it’s baked.
- Aluminum foil – essential for wrapping the roast tightly and locking in heat.
- Baking dish or tray – sturdy and wide enough to hold the wrapped roast during baking.
- Skillet or pan – for sautéing the stuffing ingredients, making flavors develop.
Flavor Variations & Add-Ins
- Swap the herbs: Use rosemary and thyme with a dash of sage, or add parsley for freshness.
- Change the stuffing: Use cooked quinoa, diced roasted vegetables, or tofu crumbles for different textures and flavors.
- Add spices: Mix in a pinch of smoked paprika or cumin to give it a smoky or warm flavor.
- Glaze it: Brush with vegan BBQ sauce or maple syrup before baking for a sweet or tangy finish.
Vegan Turkey Roast
Ingredients You’ll Need:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 3/4 cup vegetable broth
- 1/4 cup soy sauce or tamari
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- 1 cup cooked and finely chopped mushrooms (for stuffing)
- 1/2 cup cooked lentils or chickpeas (for stuffing)
- 1/4 cup finely chopped walnuts or pecans (for stuffing)
- 1/4 cup finely chopped onion (for stuffing)
- 2 cloves garlic, minced (for stuffing)
- 1 tablespoon fresh parsley, chopped (for stuffing)
- Salt and pepper to taste (for stuffing)
- Olive oil for brushing on roast
Time Needed
This recipe takes about 20 minutes for preparation and mixing, 1 hour baking time, plus 10 minutes resting. So, around 1 hour 30 minutes total. It’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C). In a large bowl, mix vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, thyme, rosemary, black pepper, smoked paprika, and salt.
In a separate bowl, whisk vegetable broth, soy sauce, olive oil, tomato paste, and maple syrup together. Pour this wet mix into the dry ingredients and stir well. Knead the dough for 3-5 minutes until it feels stretchy and springy.
2. Make the Stuffing:
Heat a little olive oil in a skillet. Sauté the chopped onions and garlic until they soften. Add the mushrooms, cooked lentils or chickpeas, and chopped nuts. Cook for a few more minutes, then remove from heat. Stir in parsley, salt, and pepper.
3. Assemble and Bake:
On a clean surface, roll the dough into a roughly 10×12 inch rectangle. Spread the stuffing evenly over the dough, leaving about an inch clear around the edges. Roll the dough carefully into a tight log, sealing the edges and pinching the ends closed.
Wrap the roll tightly in aluminum foil and twist the ends like a wrapped candy. Place it in a baking dish and bake for 1 hour.
4. Finish and Serve:
Take the roast out and carefully unwrap the foil. Brush the outside with olive oil to give it a nice glaze. If you want a browned top, broil it for 3-5 minutes—watch closely to avoid burning! Let it rest for 10 minutes before slicing.
Serve with vegan gravy, cranberry sauce, and your favorite sides for a comforting holiday meal.
Can I Make the Vegan Turkey Roast Ahead of Time?
Yes! You can prepare the roast and stuffing a day ahead, assemble it, and refrigerate before baking. Just add a few extra minutes to the baking time if it’s chilled.
What If I Don’t Have Vital Wheat Gluten?
Vital wheat gluten is key for the texture, but if unavailable, try a blend of cooked chickpeas and breadcrumbs for a softer roast. Note that the texture will be less firm and sliceable.
How Do 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 to keep it moist.
Can I Substitute the Nuts in the Stuffing?
Absolutely! Walnuts add great texture, but pecans, sunflower seeds, or pumpkin seeds work well too and keep the filling deliciously crunchy.
