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. Wrap the dough up in 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.
Preheat the oven to 350°F (180°C).
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 of the vegan turkey 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 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.