Vegan Turkey Roast

This vegan turkey roast is simply amazing. It’s tender and juicy, crispy on the outside, loaded with flavor and has the perfect ‘meaty’ texture. Roasted with the most delicious vegan lemon garlic butter sauce.

This vegan turkey roast has got it going on! When you want to impress your guests for Thanksgiving or Christmas (or Easter, let’s not forget Easter!) then throw this together and you’ll knock it out of the park.

When we were testing this recipe, we had some friends taste it and let’s just say, eyes went wide, mouths went quiet and then there was a lot of exclaiming about how seriously good this is.

It comes out with a gloriously crispy outside, tender and juicy on the inside with that perfect ‘meaty’ texture you know and expect from well-made seitan. The flavors complement each other to perfection and the lemon garlic butter basting sauce? Oh my, so good. I’m struggling to find words to describe just how good it is.

All this, and it’s easy too. It really, really is. It can also be prepared ahead of time so in ALL the ways this is the perfect holiday centerpiece.

For more delicious vegan roasts perfect for holiday celebrations check out our vegan nut roast and our vegan ham roast.

What Goes Into This Vegan Roast:

Ingredient Notes

• Chickpeas – we used one 15-ounce can of chickpeas (drained and rinsed). If you want to use cooked chickpeas (not canned) then the amount to use would be 1 and ½ cups.
• Vegan chicken spice – or vegan poultry seasoning. We used a local brand but just check ingredients for any chicken spice or poultry seasoning as you may find that many are vegan by ingredient even if they don’t call themselves vegan.
• Vital wheat gluten – also known as ‘seitan’. This is the crucial ingredient that creates the ‘meaty’ texture in this vegan turkey. There is no substitute for this so unfortunately this can’t be made gluten-free.
• Vegan chicken stock – or vegan chicken broth. We used a local brand but Better than Bouillon has a ‘no-chicken’ broth that is also perfect to use here. Alternatively you could use vegetable stock or broth.
• Refined coconut oil – we only use 2 tablespoons of coconut oil but nevertheless it should be refined so that you don’t have any coconut flavor coming through to clash with the other flavors. Alternatively you could use a different neutral flavored oil such as canola oil.

How To Make Vegan Turkey Roast – Step By Step

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Add chickpeas (drained and rinsed), vegan chicken stock, melted refined coconut oil, soy sauce, nutritional yeast, vegan chicken spice, dried sage, thyme, onion powder and garlic powder to a food processor and process until smooth.

• Transfer to a mixing bowl and add in the vital wheat gluten.
• Mix together until it comes together into a dough.

• Then get in there with your hands and knead the dough for a minute to a minute and a half, until the dough is soft but firm.
• Shape it into a loaf shape with your hands and place it onto foil.

• Wrap the dough up in the foil and then place it into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam it for 1 hour.

• After steaming for 1 hour, let it cool at room temperature for 20 minutes before you unwrap it from the foil.

• Add vegan butter to a microwave safe bowl and microwave in 15-30 second intervals bringing it out to stir every 15-30 seconds until melted.
• Add lemon juice, soy sauce, maple syrup, vegan chicken spice (poultry seasoning), garlic powder, dried rosemary, thyme and sage and mix together.

• Place your vegan turkey in a roasting dish.
• Pour the sauce over the top and then use a spoon to scoop up the sauce and pour it over the top again to make sure every part is well coated.

• Bake at 350°F for 25 minutes. Bring it out at the 10 minute mark and again at the 20 minute mark and use a spoon to scoop up sauce and pour it over the top again, coating it very well, and then return to the oven.
• After 25 minutes of roasting, bring it out the final time and again scoop sauce with a spoon and pour it over the top of the roast.

• Serve right away with roast veggies and fresh rosemary (for looks) and other delicious holiday sides.

Serving Suggestions

This vegan turkey roast is amazing as the centerpiece of your holiday table surrounded by vegan sides like vegan mashed potatoes, vegan mashed sweet potatoes, vegan scalloped potatoes, vegan sweet potato casserole, vegan green bean casserole, vegan cauliflower cheese, roasted butternut squash salad, vegan stuffing, vegan biscuits and vegan cornbread.

The lemon garlic butter sauce makes this roast very juicy, so it doesn’t need a gravy, but if you wanted to serve it with gravy anyway, that wouldn’t be a problem at all! Some vegan gravy or vegan mushroom gravy are always welcome additions to any holiday feast.

Make Ahead Option

Right, so for any holiday celebration one of the challenges is timing everything so that you can have everything ready at the same time!

Luckily there is a lot that can be done to get this vegan turkey roast ready ahead of time.

Prepare it up to the point that it has steamed for 1 hour. Then let it cool, unwrap it and store it in the fridge (covered) for 1-2 days.

Then you just have to whip up the lemon garlic butter sauce, roast it for 25 minutes and then serve.

Storing and Freezing

Leftovers keep very well in the fridge for up to a week. It’s delicious eaten cold and makes the best vegan turkey roast sandwiches!

It can be frozen if needed, but I recommend serving it freshly made for special occasions as the taste and texture is the best. But if you have leftovers that you want to freeze then you can definitely do it. Thaw in the fridge.

More Vegan Holiday Main Course Recipes

1. Vegan Wellington
2. Vegan Pot Pie
3. Vegan Shepherd’s Pie
4. Vegan Lasagna
5. Vegan Mac and Cheese
6. Vegan Meatloaf

Did you make this recipe? Be sure to leave a comment and rating below!