Description
This Vegan Turkey is a delicious plant-based alternative perfect for festive meals or any time you crave a hearty, savory roast. Made from white beans, vital wheat gluten, herbs, and vegan stuffing, it offers a flavorful and protein-rich centerpiece. The roast is steamed to perfection, glazed with a sweet and smoky vegan butter mixture, and finished in the oven to achieve a beautiful crust.
Ingredients
Scale
Base
- 1 15 ounce can white beans, undrained (425g)
- ¼ cup vegetable bouillon 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)
Stuffing
- 2 packed cups vegan stuffing
- 1 tablespoon poultry seasoning
Glaze
- 3 tablespoons vegan butter, melted
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon smoked paprika
Instructions
- Prepare the base: Place white beans, vegetable bouillon or water, nutritional yeast, garlic powder, miso paste, chopped rosemary and sage, salt, and vegan chicken bouillon cube into the food processor bowl.
- Blend the mixture: Process for about one minute until smooth and well combined.
- Add vital wheat gluten: Add vital wheat gluten flour and pulse the mixture until incorporated, about one minute, forming a dough.
- Shape the dough: Invert the dough onto a table or working board and shape it into a long roll approximately 1 ½ inches in diameter. Fold the roll in half and twist it like a rope.
- Form rectangle: Stretch the twisted dough into a rectangle about 1 inch thick.
- Prepare stuffing: Shape the vegan stuffing into a roll and place it in the center of the dough rectangle.
- Encase stuffing: Fold and close the dough around the stuffing, forming a turkey roast shape.
- Season the roast: Evenly rub the roast with 1 tablespoon of poultry seasoning.
- Wrap for steaming: Wrap the roast tightly with aluminum foil, folding the sides inward and secure with a rope.
- Steam the roast: Steam the wrapped roast for 45 minutes. If using a stovetop steamer, fill a pot with 3 inches of water, place a steamer basket or wire rack, cover, and bring to simmer. Place the roast on the basket, lower heat to simmer, and steam 45 minutes. Add more water if evaporated before cooking ends.
- Prepare glaze: Combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir and let sit while steaming to dissolve sugar.
- Glaze and bake: After steaming, let the roast cool slightly. Remove foil and transfer to a baking pan. Brush with half of the glaze.
- Preheat oven: Heat oven to 400°F (200°C).
- Bake with glaze: Bake the roast for 20 minutes, brushing with glaze at 10 and 15 minutes intervals to build a beautiful crust.
- Serve: Let the roast cool slightly, slice, and serve with gravy or vegetables.
Notes
- Store the vegan turkey in an airtight container in the fridge for up to 3 days. It can be eaten cold or reheated in the microwave or oven at 350ºF until warmed through.
- The nutritional info includes the stuffing. Without stuffing, the roast has approximately 299 calories and 27g carbohydrates per serving.
- For freezing, wrap the vegan turkey tightly and store in an airtight container for up to 4 months. Thaw in the refrigerator before reheating.
- You can omit the stuffing and shape the dough into a roll, then steam and glaze as directed for a simpler version.
- If you don’t have a steamer basket, use a wire rack or other heatproof raised surface inside the pot for steaming.
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 0 mg
