Description
This Vegan Turkey Roast offers a deliciously savory and hearty centerpiece perfect for any vegan holiday meal. Made with chickpeas, vital wheat gluten, and a blend of aromatic herbs and spices, it has a satisfying ‘meaty’ texture that stands out as the perfect alternative to traditional turkey. The roast is steamed to tender perfection and then pan-browned for a flavorful crust, making it ideal for Thanksgiving, Christmas, or any festive occasion.
Ingredients
Scale
Main Ingredients
- 15 ounce can chickpeas, drained and rinsed
- 3/4 cup no chicken broth (vegetarian or vegetable broth can be substituted)
- 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
For Steaming and Browning
- 3-4 cups additional broth (for steaming)
- 4 tablespoons vegan butter (or olive oil as alternative)
- 1 tablespoon low sodium soy sauce (for browning)
Instructions
- Prepare the mixture: In a food processor or blender, combine the drained chickpeas, no chicken broth, olive oil, nutritional yeast, soy sauce, dried sage, thyme, rosemary, onion powder, and garlic powder. Blend or process until you achieve a smooth and uniform mixture.
- Mix in vital wheat gluten: Transfer the blended mixture to a large mixing bowl, scraping out all remaining bits. Add the vital wheat gluten and begin mixing using a spatula or spoon until it starts to come together. Then, use your hands to mix thoroughly until the dough forms.
- Knead the dough: Sprinkle some vital wheat gluten on a clean surface, place the dough on it, and knead about 10 times to develop a firm texture. Carefully shape the dough into a loaf.
- Steam the loaf: Set up a large pot with a steamer basket (preferably flat bottom). Add 3 cups of broth to the pot. Place the loaf on the steamer basket. Cover, bring the broth to a boil, then reduce the heat to a simmer. Steam the loaf for 1 hour, checking occasionally and adding more broth if it evaporates. Halfway through, you may pour some broth over the roast to keep it moist.
- Cool the loaf: Remove the pot from heat and carefully open the lid to let the loaf cool for a few minutes before handling.
- Brown the roast: Heat a large skillet over medium-high heat. Add the vegan butter and let it melt, then stir in the soy sauce. Place the steamed loaf in the pan and brown it evenly on all sides to develop a flavorful crust.
- Serve: Transfer the browned roast to a cutting board or serving platter. Sprinkle with fresh herbs if desired, then slice thinly. Serve immediately with vegan gravy and mashed potatoes or your favorite sides.
Notes
- This Vegan Turkey Roast features savory and complex flavors with a satisfying ‘meaty’ texture, making it an ideal main dish for vegan Thanksgiving or Christmas dinners.
- If you don’t have a steamer basket, you can use a heatproof rack or even crumpled aluminum foil inside a large pot to keep the loaf elevated above the broth.
- You can substitute vegetable broth for the no chicken broth to keep the recipe 100% vegan.
- For browning, vegan butter is preferred for richer flavor, but olive oil works well as a substitute.
- Foil wrapping the loaf before steaming can help retain moisture, though it is not required.
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
