Description
A savory and hearty Vegan Turkey Roast made from chickpeas, vital wheat gluten, and aromatic herbs, steamed to perfection and browned for a flavorful crust. Ideal as a plant-based centerpiece for holiday meals like Thanksgiving or Christmas, this recipe delivers a satisfying meaty texture and rich taste, complemented by vegan butter and soy sauce browning.
Ingredients
Scale
Main Ingredients
- 15 ounce can chickpeas, drained and rinsed
- 3/4 cup no chicken broth (Better Than Bouillon or vegetable broth)
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups vital wheat gluten
- 3-4 cups additional broth, for steaming
For Browning
- 4 tablespoons vegan butter (or olive oil)
- 1 tablespoon low sodium soy sauce
Instructions
- Blend Chickpea Mixture: In a food processor or blender, add the drained chickpeas, 3/4 cup broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder, and garlic powder, then blend or process until smooth and well combined.
- Combine with Vital Wheat Gluten: Transfer the blended mixture to a large mixing bowl, scraping all residue from the processor using a spatula. Add the vital wheat gluten to the bowl and mix initially with a spatula or spoon.
- Knead the Dough: Sprinkle some vital wheat gluten onto a clean surface. Transfer the mixture onto it and knead about 10 times with your hands until it starts to come together and forms a dough. Shape carefully into a loaf.
- Steam the Loaf: Place a steamer basket inside a large pot and add 3 cups of broth at the bottom. Set the loaf onto the steamer basket, cover the pot, and bring the broth to a boil. Reduce heat to a simmer and steam the loaf for 1 hour, ensuring to add more broth if it evaporates early. Optionally, pour some additional broth over the roast halfway through steaming for moisture.
- Cool the Loaf: After steaming, remove the pot from heat and open the lid, allowing the loaf to cool for a few minutes while uncovered.
- Brown the Loaf: Heat a large skillet over medium-high heat and add vegan butter. Once melted, stir in soy sauce. Place the steamed loaf in the skillet and brown on all sides to develop a crispy, flavorful crust.
- Serve: Transfer the roast onto a cutting board or serving platter, sprinkle with herbs if desired, and slice thinly. Serve immediately with vegan gravy and mashed potatoes for a delicious plant-based holiday meal.
Notes
- This Vegan Turkey Roast offers rich, savory flavors and a satisfying meaty texture, perfect as a vegan main dish for holiday celebrations like Thanksgiving or Christmas.
- If you don’t have a steamer basket, use a heatproof plate or foil to hold the roast above the broth level in the pot.
- Use low sodium soy sauce to control saltiness in the dish.
- You can substitute vegan butter with olive oil for browning if preferred.
- Adding broth over the roast halfway during steaming helps keep it moist and flavorful.
Nutrition
- Serving Size: 1 slice (1/8 of roast)
- Calories: 193 kcal
- Sugar: 1 g
- Sodium: 426 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 0 mg
