vegan holiday main

This Vegan Turkey Roast has mouthwatering savory flavors and a meaty texture, making it the perfect main dish for vegan Thanksgiving or Christmas! Stovetop and Instant Pot instructions included.

Vegan Turkey Roast

chickpeas,

chicken broth

olive oil

yeast

soy sauce

sage

thyme

rosemary

onion powder

garlic powder

vital wheat gluten

broth, for steaming

vegan butter (may also use olive oil)

In a food processor or blender, add the drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder and garlic powder and blend or process until smooth.

Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula. 

Add the vital wheat gluten and start to mix it into the wet ingredients with a spatula or spoon, then use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.

Get out a large pot with a steamer basket (flat bottom preferred, see Notes if you don&#039;t have steamer basket.) Place the loaf on the steamer basket with 3 cups of broth on the bottom for steaming.

Cover, bring to a boil, then reduce the heat so it’s simmering but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through.

Remove the pot from heat and open the lid so the loaf can cool for a few minutes.

To brown the outside, heat a large skillet over medium-high heat (you could use the same pot you used for steaming). Add the vegan butter and let it melt, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides. 

Place on a cutting board or serving platter, sprinkle with herbs and slice thinly. Serve immediately with vegan gravy and mashed potatoes.

No one will miss the meat in this savory, mouthwatering Vegan Lentil Loaf! Makes a wonderful main dish on a holiday, and is easy enough to make any day of the week.

Vegan Lentil Loaf

onion,

mushrooms, chopped small

carrot,

walnuts

green/brown lentils (*SEE NOTE)

flaxseeds

ketchup

Worcestershire sauce

breadcrumbs

maple syrup

Preheat oven to 350 degrees F and line a standard loaf pan with parchment paper, for easy removal.

Heat a large pan over medium heat. Once hot, add the olive oil, onions, mushrooms and carrots. Cook, stirring frequently for about 5 minutes until the vegetables soften and the mushrooms release their juices. Remove from heat and set aside.

In a food processor, add the walnuts and pulse a few times. They should be in small pieces, but not completely a powder. Now add the lentils and pulse a few times.&nbsp;

Dump the walnuts/lentils into a large bowl, and add the cooked vegetables, ground flaxseeds, ketchup, Worcestershire sauce, salt and dried thyme. Mix well with a wooden spoon. Now add 1/2 cup of the breadcrumbs and fold in. Add the last 1/4 cup if the mixture still seems wet, but if it's dry (this will depend on the moisture level of your lentils) don't add more. If the mixture is crumbly for some reason, add a few tablespoons of water.

Transfer to the prepared loaf pan, and press the mixture evenly and firmly into the pan. Cover with foil, and cook in the oven for 30 minutes.&nbsp;

Make the topping: Stir all topping ingredients in a small bowl to combine.

After 30 minutes, remove the foil, spread on the ketchup topping and cook uncovered for 10 more minutes. Let cool for about 15-20 minutes before slicing and serving. Enjoy!

The lentil loaf was yummy! You are my go to blogger for sure, I have tried so many of your recipes and everything has turned out sooo damn good!

I have a question about the glaze: My glaze was a bit runny even after keeping it for 10mins in the oven, what do you think could have gone wrong? Thanks!

This was THE best!! I didn’t have canned lentils so I cooked dry ones, and I doubled the topping. Everything else I followed exactly. I had to set a timer to make sure I gave it enough cool time as I wanted to eat it right out of the oven. The smells brought everyone out to see what I was making. We had roasted zucchini and mashed potatoes with it. Thank you for yet another scrumptious recipe!

We've made this several times and it's perfect every time. We didn't have mashed potatoes so I served it on a Trader Joe's hash brown and it was even better!!

Ugh, such an incredible recipe. I doubled the ketchup and worcestershire just to amp up the flavor and moisture, worked like a charm. So incredible with mashed potatoes and smothered in gravy. When I brought it to work, my coworkers thought it must have been impossible meat! I said nope, it's lentils!

Top 2 vegan holiday main recipes from across the web

The most viewed vegan holiday main recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Turkey Roast

Vegan Lentil Loaf

Top 2 vegan holiday main recipes from across the web

The most viewed vegan holiday main recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Turkey Roast

Vegan Lentil Loaf

The most viewed vegan holiday main recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine