Description
This Vegan Turkey Roast is a delicious, plant-based alternative perfect for holiday gatherings and special occasions. Made with chickpeas, vital wheat gluten, and a blend of savory herbs and spices, this roast offers a hearty, meaty texture and rich flavor. Steamed to perfection and then pan-browned for a beautifully crispy exterior, it pairs wonderfully with vegan gravy and mashed potatoes for a satisfying festive meal.
Ingredients
Scale
For the Loaf
- 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 Wet Ingredients: 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. Process or blend until smooth.
- Mix and Knead Dough: Transfer the blended mixture to a large mixing bowl, scraping all residue with a spatula. Add the vital wheat gluten and mix with a spatula or spoon until it begins to come together. Sprinkle vital wheat gluten on a clean surface, transfer the mixture, and knead about 10 times. Shape into a loaf carefully.
- Steam the Loaf: Place the loaf in a steamer basket within a large pot with 3 cups of broth at the bottom. Cover and bring to a boil, then reduce heat to maintain a gentle simmer. Steam the loaf for 1 hour, adding more broth if necessary to prevent evaporation. Pour additional broth over the roast halfway through steaming for moisture.
- Cool the Loaf: Remove the pot from heat and open the lid to let the loaf cool for a few minutes before browning.
- Brown the Loaf: 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 skillet and brown on all sides to develop a crispy, flavorful crust.
- Serve: Place the browned loaf on a cutting board or serving platter, sprinkle with herbs if desired, slice thinly, and serve immediately with vegan gravy and mashed potatoes.
Notes
- Use Better Than Bouillon’s No Chicken Base for a lighter, more flavorful broth that enhances the roast’s taste and color.
- If you don’t have a flat steaming basket, create one by placing foil balls in the pot bottom and a heat-safe plate on top to hold the loaf.
- For Instant Pot cooking, place the loaf on a trivet with broth inside the pot; seal and cook on high pressure for 50 minutes, followed by 10 minutes natural release. Then brown in a skillet as directed.
- This roast can be prepared up to steaming, then refrigerated for 1-2 days. Reheat wrapped in foil at 350°F for 20-30 minutes before browning.
- The loaf can be frozen, but fresh preparation is recommended for best flavor.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 180
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
