Description
This vegan turkey recipe offers a delicious plant-based alternative to traditional holiday roasts, combining white beans, vital wheat gluten, and herbs to create a savory and satisfying centerpiece. Steamed and baked to perfection with a flavorful glaze, it's perfect for festive meals and pairs wonderfully with gravy and vegetables.
Ingredients
Scale
Main Ingredients
- 1 15 ounce can white beans, undrained (425g)
- ¼ cup vegetable bouillon (broth) or water, 55g
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 tablespoon white miso paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- ½ teaspoon salt
- 1 vegan chicken bouillon cube
- 1 ½ cup + 2 tablespoons vital wheat gluten flour, 240g
- 2 packed cups vegan stuffing
- 1 tablespoon poultry seasoning
For the Glaze
- 3 tablespoons vegan butter, melted
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon smoked paprika
Instructions
- Prepare the bean mixture: Place white beans, vegetable bouillon (broth), nutritional yeast, garlic powder, white miso paste, chopped rosemary and sage, salt, and vegan chicken bouillon cube into the bowl of a food processor.
- Process until smooth: Process the mixture for about one minute until smooth and well combined.
- Add vital wheat gluten: Add the vital wheat gluten flour and pulse in the processor until combined, about one minute.
- Shape the dough: Invert the dough onto a work surface and shape it into a long roll about 1 ½ inches in diameter. Fold the roll in two and twist it like a rope to develop texture.
- Roll out the dough: Stretch the twisted dough into a rectangle about 1 inch thick.
- Add stuffing: Shape the vegan stuffing into a roll and place it in the center of the dough rectangle.
- Form the roast: Fold the dough over the stuffing and seal to form a turkey roast shape. Rub the outside evenly with 1 tablespoon of poultry seasoning.
- Wrap and steam: Wrap the roast tightly in aluminum foil, folding the sides inward and securing with kitchen twine. Steam in a steamer basket over simmering water for 45 minutes. Keep water topped up if necessary.
- Prepare the glaze: While steaming, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl and stir until sugar dissolves.
- Glaze and bake: Remove the roast from the steamer and let it cool slightly. Remove foil and transfer to a baking pan. Brush the roast with half of the glaze. Preheat the oven to 400°F (200°C) and bake for 20 minutes, brushing with remaining glaze at 10 and 15 minutes during baking.
- Serve: Slice the vegan turkey roast and serve with gravy and vegetables as desired.
- Optional variation: The roast can be made without stuffing by shaping it into a roll, steaming, and glazing using the same instructions.
Notes
- Store the vegan turkey in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or reheated in the microwave or oven at 350°F until warmed through.
- Calorie and carbohydrate counts include the stuffing; without stuffing, the roast has approximately 299 calories and 27g carbohydrates per serving.
- Freeze the vegan turkey roast for up to 4 months in an airtight container. Thaw in the refrigerator before reheating following the instructions above.
- Ensure the water in the steamer does not completely evaporate during steaming; add additional hot water as needed.
- Use fresh herbs for best flavor, or substitute with 1 teaspoon each of dried rosemary and sage if fresh is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 0 mg
