Description
This Vegan Turkey Roast is a flavorful and hearty plant-based main dish perfect for Thanksgiving or Christmas. Made with chickpeas, vital wheat gluten, and a blend of savory herbs and spices, it offers a meaty texture and rich taste. Steamed to perfection and then browned in a skillet, it pairs wonderfully with vegan gravy and mashed potatoes.
Ingredients
Scale
Main Ingredients
- 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
- 4 tablespoons vegan butter (or olive oil)
- 1 tablespoon low sodium soy sauce (for browning)
Instructions
- Blend Base Mixture: In a food processor or blender, combine the drained chickpeas, 3/4 cup broth, olive oil, nutritional yeast, soy sauce, dried sage, thyme, rosemary, onion powder, and garlic powder. Blend until the mixture is smooth and well combined.
- Mix with Vital Wheat Gluten: Transfer the blended mixture to a large mixing bowl, scraping down the sides to get all the mixture. Add the vital wheat gluten and stir initially with a spatula or spoon. Then, use your hands to thoroughly mix until the dough starts to come together.
- Knead the Dough: Sprinkle some vital wheat gluten on a clean surface. Transfer the dough onto it and knead about 10 times to develop the texture. Shape the dough carefully into a loaf form.
- Prepare Steaming Setup: Use a large pot with a flat-bottom steamer basket. Pour 3 cups of broth into the bottom of the pot and place the loaf on the steamer basket above the liquid.
- Steam the Loaf: Cover the pot and bring the broth to a boil, then reduce heat to simmer. Steam the loaf for 1 hour. Monitor the broth level and add more broth as needed to prevent drying out. Optionally, pour some additional broth over the loaf halfway through steaming for moisture.
- Cool the Loaf: Remove the pot from heat and open the lid carefully to allow the loaf to cool for a few minutes before handling.
- Brown the Loaf: Heat a large skillet over medium-high heat. Add vegan butter and let it melt, then stir in 1 tablespoon soy sauce. Place the steamed loaf in the skillet and brown it on all sides to develop a flavorful crust.
- Serve: Transfer the browned loaf to a cutting board or serving platter. Sprinkle with fresh or dried herbs if desired, then slice thinly. Serve immediately with vegan gravy and mashed potatoes for a festive meal.
Notes
- This roast has a hearty, meaty texture and rich savory flavors, making it ideal for holiday meals like Thanksgiving or Christmas.
- If you don’t have a steamer basket, you can improvise by placing the loaf on a heat-safe rack or an inverted plate above the broth in the pot to keep it from touching the liquid.
- Keep an eye on the broth while steaming and add more as needed to prevent the roast from drying out.
- For browning, vegan butter adds richness, but olive oil can be used as a substitute.
- The recipe offers stovetop steaming, but Instant Pot steaming could be used as an alternative method with adjusted timing.
Nutrition
- Serving Size: 1 of 8 servings
- 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
