This Vegan Turkey Roast is a wonderful plant-based twist on a classic holiday favorite. It’s packed with hearty textures from lentils, nuts, and grains, all seasoned with herbs that give it that familiar, comforting flavor you expect from a traditional turkey roast. The outside crisps up nicely while the inside stays moist and flavorful.
I love making this roast when I have guests who are either vegan or just looking to try something a little different. It’s always a hit because it feels special without being complicated. Plus, I find it’s a great way to get creative with vegetables and spices, and everyone appreciates a good plant-based alternative that stands up on its own.
When I serve this roast, I usually pair it with classic sides like mashed potatoes and cranberry sauce. It’s especially nice with a rich gravy made from mushrooms or herbs. This recipe also reheats well, so leftovers make a quick and tasty lunch or dinner the next day. It’s become a favorite in my kitchen for holiday meals or anytime I want something comforting and filling without meat.
Key Ingredients & Substitutions
Lentils: Lentils give the roast a great protein base and a meaty texture. Brown or green lentils work best because they hold their shape well. If you’re in a pinch, cooked chickpeas can be mashed and used instead.
Walnuts: These add crunch and richness. If you’re allergic or want a different flavor, try pecans, sunflower seeds, or even pumpkin seeds.
Grains (Brown rice or quinoa): They help bind and add texture. Quinoa adds a bit of nuttiness, while brown rice is more neutral. Cooked oats or barley could work too.
Nutritional Yeast: This ingredient adds a cheesy, umami flavor that boosts depth. You can skip it if needed, but the roast will lose some of its rich taste.
Flax egg: This plant-based binder keeps the roast together. If you don’t have flaxseed, chia seeds mixed with water work similarly.
Herbs and spices: Rosemary, sage, thyme, and smoked paprika create that classic “turkey” flavor. Feel free to adjust amounts to your liking or replace with fresh herbs if you have them.
How Do You Get the Vegan Turkey Roast Firm but Moist?
Balancing moisture and firmness is key for slicing this roast nicely. Here’s what I do:
- Cook lentils just until tender but not mushy. Overcooked lentils can make the mixture too wet.
- Sauté vegetables to remove excess moisture before mixing. Mushrooms especially release water, so cooking them down well is important.
- Use the flax egg as a binder to hold everything together without drying it out.
- Add bread crumbs gradually. They absorb moisture and help firm the loaf. Don’t add too much or it can become dry.
- Press the mixture tightly into the pan to compact it before baking. This helps it hold shape after baking.
- Finally, let the roast cool for 10-15 minutes before slicing. This resting time allows it to set and reduces crumbling.
Equipment You’ll Need
- Loaf pan – I use it because it gives the roast a nice shape and cooks evenly.
- Large skillet – perfect for sautéing vegetables and bringing out their flavors.
- Medium saucepan – for cooking the lentils until tender.
- Mixing bowls – to combine all the ingredients smoothly.
- Whisk or fork – for mixing the flax egg and glaze ingredients.
- Parchment paper or cooking spray – to line or grease the loaf pan so the roast comes out easily.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or sunflower seeds for a different crunch and flavor.
- Add sautéed spinach or kale into the mixture for extra greens and color.
- Incorporate different herbs like parsley, thyme, or marjoram for unique flavor twists.
- Glaze with vegan BBQ sauce or balsamic glaze instead of the tomato-based glaze for a smoky or tangy finish.
Vegan Turkey Roast
Ingredients You’ll Need:
Main Ingredients:
- 1 cup dry green or brown lentils
- 3 cups vegetable broth or water (for cooking lentils)
- 1 cup cooked brown rice or quinoa
- 1 cup walnuts, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- ½ cup carrot, grated
- 2 tbsp olive oil, plus more for roasting
- ¼ cup nutritional yeast
- 2 tbsp soy sauce or tamari
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary, crushed
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- ¼ tsp ground allspice or nutmeg (optional)
- ¼ cup bread crumbs (use gluten-free if desired)
For the Glaze:
- 3 tbsp tomato paste
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp smoked paprika
- 1 tsp soy sauce or tamari
Time Needed
This recipe takes about 45 minutes to prepare and cook, plus about 15 minutes extra to let the roast cool before slicing. Plan for roughly 1 hour total from start to finish.
Step-by-Step Instructions:
1. Cook the Lentils:
Rinse the lentils well. In a medium saucepan, combine lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer until lentils are tender but still hold their shape, about 25–30 minutes. Drain any excess liquid and let cool slightly.
2. Sauté Vegetables:
While lentils cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Then add chopped mushrooms and grated carrot, cooking until moisture evaporates and vegetables begin to brown, about 5–7 more minutes. Remove from heat.
3. Mix Ingredients:
In a large bowl, combine the cooked lentils, cooked brown rice or quinoa, sautéed vegetables, chopped walnuts, nutritional yeast, soy sauce, smoked paprika, thyme, sage, rosemary, black pepper, salt, optional allspice or nutmeg, and bread crumbs.
In a small bowl, prepare the flax egg by mixing ground flaxseed with water and letting it rest for 5 minutes until thick. Add the flax egg to the bowl with the lentil mixture.
Mix everything well until the mixture holds together but is slightly sticky. Add more bread crumbs if too wet, or a little vegetable broth/soy sauce if too dry.
4. Form & Bake the Roast:
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with olive oil. Firmly press the lentil mixture into the loaf pan.
Whisk together glaze ingredients (tomato paste, maple syrup, apple cider vinegar or lemon juice, smoked paprika, soy sauce). Brush generously over the top and sides of the loaf.
Bake for 50–60 minutes, optionally brushing with more glaze halfway through. The roast is ready when firm and nicely browned on top.
5. Rest and Serve:
Remove the roast from the oven and let it cool in the pan for about 15 minutes. Carefully lift it out, slice, and serve warm. This roast pairs wonderfully with roasted veggies, vegan gravy, or cranberry sauce.
Can I Use Frozen Lentils for This Vegan Turkey Roast?
It’s best to use dry lentils for this recipe since they hold their shape well after cooking. If you only have frozen lentils, thaw and drain them thoroughly before use, but be aware the texture might be softer, which can affect the roast’s firmness.
Can I Make the Vegan Turkey Roast Ahead of Time?
Yes! You can prepare the mixture and bake the roast a day in advance. Store it covered in the fridge and gently reheat it before serving. Leftovers keep well and taste great the next day.
What Can I Substitute for Walnuts if I Have a Nut Allergy?
You can replace walnuts with seeds like sunflower or pumpkin seeds for crunch. Toast them lightly first for extra flavor. Alternatively, finely chopped mushrooms can add moisture and texture without nuts.
How Should I Store Leftovers?
Place any leftover slices in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave, covering to retain moisture and prevent drying out.