Step 1

Preheat oven to 350° Fahrenheit.

Step 2

Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.

Step 3

Knead the dough for 5 minutes or process in food processor 1-2 minutes.

Step 4

Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).

Step 5

Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.

Step 6

Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.

Step 7

After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.

Step 8

Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).

Step 9

To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it's melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.

Step 10

To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.