Description
This Vegan Turkey Roast offers a savory, meaty texture perfect for festive occasions like Thanksgiving or Christmas. Made with chickpeas, vital wheat gluten, and a blend of herbs and spices, it is steamed to perfection and then browned in a skillet for a delicious outer crust. A hearty, flavorful plant-based main dish that’s ideal for vegans seeking a traditional holiday centerpiece.
Ingredients
Scale
Blend Ingredients
- 15 ounce can chickpeas, drained and rinsed
- 3/4 cup no chicken broth (vegetable broth may 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
Main Dough
- 1 1/2 cups vital wheat gluten
For Steaming
- 3-4 cups additional broth (for steaming)
Browning
- 4 tablespoons vegan butter (or olive oil as an alternative)
- 1 tablespoon low sodium soy sauce
Instructions
- Blend Wet Ingredients: In a food processor or blender, add drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, dried sage, dried thyme, dried rosemary, onion powder, and garlic powder. Blend until smooth and well combined.
- Mix and Knead Dough: Transfer the blended mixture to a large mixing bowl using a spatula to get every bit. Add the vital wheat gluten gradually and mix with a spatula or spoon until the dough begins to form. Then knead on a lightly floured surface with vital wheat gluten about 10 times until it comes together into a loaf shape.
- Prepare for Steaming: Place a steamer basket in a large pot and pour 3 cups of broth into the bottom. Position the shaped loaf on the steamer basket. Cover the pot and bring the broth to a boil, then reduce to a simmer ensuring it does not boil too vigorously.
- Steam the Loaf: Steam the loaf for 1 hour, adding more broth as needed to prevent evaporation and optionally pouring additional broth over the roast halfway through to keep it moist.
- Cool the Roast: Remove the pot from heat and carefully open the lid to let the loaf cool for a few minutes while releasing steam.
- Brown the Roast: Heat a large skillet over medium-high heat. Melt vegan butter in the pan, add soy sauce, and stir. Place the steamed loaf in the skillet and brown on all sides until a golden crust forms.
- Serve: Transfer the browned loaf to a cutting board or serving platter. Sprinkle with herbs, slice thinly, and serve immediately with vegan gravy and mashed potatoes.
Notes
- This roast has a savory flavor and a meaty texture, making it a perfect vegan main dish for holiday dinners.
- If you don’t have a steamer basket, you can use a heatproof rack or place the loaf on a folded clean kitchen towel in the pot above the broth for steaming.
- Using low sodium soy sauce helps control the salt level while imparting rich flavor.
- You can substitute olive oil for vegan butter if preferred for browning.
Nutrition
- Serving Size: 1 slice (1/8th 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
