Description

This Vegan Turkey Roast is a hearty, flavorful plant-based alternative perfect for holiday gatherings or special dinners. Made from chickpeas, vital wheat gluten, and a blend of savory herbs and spices, this roast is steamed to perfection and browned in vegan butter for a delicious crust. Serve it alongside your favorite vegan gravy and mashed potatoes for a comforting, festive meal.

Ingredients

Scale

For the Loaf

15 ounce can chickpeas, drained and rinsed
3/4 cup no chicken broth (Better Than Bouillon recommended, 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 as alternative)
1 tablespoon low sodium soy sauce

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Instructions

Blend the Ingredients: In a food processor or blender, combine the drained chickpeas, 3/4 cup broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder, and garlic powder. Blend until the mixture is smooth and well incorporated.
Mix with Vital Wheat Gluten: Transfer the blended mixture to a large mixing bowl, scraping down the sides with a spatula to get all the mixture. Add the vital wheat gluten, mixing initially with a spatula or spoon. Then use your hands to bring the dough together.
Knead the Dough: Sprinkle some vital wheat gluten on a clean surface, transfer the mixture onto it, and knead about 10 times. Shape the dough carefully into a loaf form.
Prepare to Steam: Place a steamer basket inside a large pot with about 3 cups of broth in the bottom. Put the loaf on the steamer basket. Cover the pot and bring to a boil.
Steam the Loaf: Once boiling, reduce the heat to a simmer—not a hard boil—and steam the loaf for 1 hour. Keep an eye on the broth level and add more if it evaporates. Optionally, pour some broth over the loaf halfway through steaming.
Cool the Loaf: Remove the pot from heat and open the lid to let the loaf cool for a few minutes.
Brown the Loaf: Heat a large skillet over medium-high heat or reuse the steaming pot. Add the vegan butter and let it melt. Stir in soy sauce. Place the steamed loaf in the skillet and brown on all sides to develop a crust.
Serve: Transfer the browned roast to a cutting board or platter. Sprinkle with herbs if desired, slice thinly, and serve immediately with vegan gravy and mashed potatoes.

Notes

For best flavor, use Better Than Bouillon’s No Chicken Base for the broth; it gives a lighter color and superior taste to the roast.
If you don’t have a flat steamer basket, create a makeshift one by placing foil balls at the bottom of a large pot and a heat-safe plate on top for the loaf to rest on.
Instant Pot alternative: Place the loaf on a trivet inside the pot with broth. Seal and pressure cook for 50 minutes, followed by a natural pressure release of 10 minutes. Then brown in vegan butter and soy sauce.
Make ahead: Prepare and steam the loaf up to 1 hour ahead, cool, then refrigerate wrapped. To serve, warm in a 350°F oven for 20-30 minutes wrapped in foil, then brown as usual.
The roast can be frozen but tastes best fresh for special occasions.

Nutrition

Serving Size: 1 slice (approx. 125g)
Calories: 220
Sugar: 2g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: Twenty-five g
Fiber: 6g
Protein: 21g
Cholesterol: 0mg