Description

This Vegan Turkey Roast delivers a savory, meaty texture perfect for plant-based holiday meals like Thanksgiving and Christmas. Made primarily from chickpeas and vital wheat gluten, it is seasoned with herbs and nutritional yeast for rich flavor. The roast is steamed to perfection and then pan-browned for a crisp exterior, making it a hearty and satisfying centerpiece.

Ingredients

Units Scale

Main Ingredients

15 ounce can chickpeas, drained and rinsed
3/4 cup no chicken broth (vegetable broth can be used)
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

3-4 cups additional broth (vegetable or no chicken broth)

For Browning

4 tablespoons vegan butter (or olive oil)
1 tablespoon low sodium soy sauce

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Instructions

Blend chickpeas and seasonings: In a food processor or blender, combine drained chickpeas, 3/4 cup broth, olive oil, nutritional yeast, soy sauce, dried sage, thyme, rosemary, onion powder, and garlic powder. Blend until smooth to create the wet mixture.
Mix in vital wheat gluten: Transfer blended mixture to a large bowl, scraping all contents out. Add the vital wheat gluten and mix initially with a spatula or spoon, then use hands to thoroughly combine until dough starts forming.
Knead the dough: Lightly dust a clean work surface with vital wheat gluten. Place dough on the surface and knead about 10 times to develop the texture. Shape the kneaded dough into a loaf form.
Steam the loaf: Prepare a large pot with a steamer basket (preferably flat-bottomed). Add 3 cups of broth to the pot. Place the shaped loaf on the steamer basket, cover, and bring broth to a boil. Reduce heat to a simmer and steam the loaf for 1 hour, adding extra broth as needed to prevent drying. Optionally, pour additional broth over the roast halfway through steaming.
Cool the loaf: Remove the pot from the heat and carefully uncover. Let the loaf rest and cool slightly for a few minutes.
Brown the outside: Heat a large skillet or the steaming pot over medium-high heat. Add vegan butter and allow it to melt, then stir in soy sauce. Place the steamed loaf in the pan and brown it evenly on all sides for a flavorful crust.
Serve: Transfer the browned roast to a cutting board or serving platter. Optionally sprinkle with herbs, slice thinly, and serve immediately with vegan gravy and mashed potatoes.

Notes

This roast provides a savory, meaty texture with rich herbal flavors, making it ideal as a vegan main dish for holiday gatherings.
If you do not have a steamer basket, you can improvise by placing a heat-safe rack or inverted plate inside the pot above the broth.
Steaming gently cooks the roast, while pan browning creates a tasty, firm crust.
Using low sodium soy sauce keeps sodium levels moderate, and nutritional yeast adds umami depth without dairy.
For additional flavor, serve with vegan gravy and traditional sides like mashed potatoes.

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