Description
This delicious vegan turkey roast features a savory blend of white beans, vital wheat gluten, and aromatic herbs, perfectly seasoned and steamed to tender perfection. Finished with a flavorful glaze, it's a perfect plant-based centerpiece for holiday meals or special occasions.
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
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 mixture: Place white beans, vegetable bouillon or water, 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 for about one minute until smooth.
- Add vital wheat gluten: Add the vital wheat gluten flour and pulse until combined, approximately 1 minute, forming a dough.
- Shape the dough: Invert the dough onto a work surface and shape it into a long roll about 1 ½ inch in diameter. Fold the roll in two and twist it like a rope.
- Stretch and fill the dough: Stretch the twisted dough into a rectangle about 1 inch thick. Shape the vegan stuffing into a roll and place it in the center of the dough rectangle.
- Form the roast: Fold and close the dough around the stuffing to form a turkey roast shape. Evenly rub the outside with 1 tablespoon of poultry seasoning.
- Wrap and steam: Wrap the roast tightly with aluminum foil, folding the sides inward toward the bottom and securing it with a string. Steam the wrapped roast for 45 minutes using an electric steamer or a pot with a steamer basket over simmering water. If water evaporates, add more to maintain steam.
- Prepare the glaze: While the roast steams, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir and let it sit to dissolve the sugar.
- Glaze and bake: After steaming, allow the roast to cool slightly, then remove the 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 the glaze again after 10 minutes and once more after 15 minutes.
- Serve: Remove from oven and slice the vegan turkey roast. Serve with gravy or vegetables as desired.
- Optional variation: You can shape the dough into a roll without the stuffing, then steam and glaze it using the same instructions for a simpler version.
Notes
- Store the vegan turkey in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated in a microwave or oven at 350ºF until warmed through.
- The recipe’s nutrition includes the stuffing; without stuffing, each serving has approximately 299 calories and 27g carbohydrates.
- Freeze the vegan turkey for up to 4 months in an airtight container. Thaw in the refrigerator before reheating.
- Ensure to keep an eye on the water level during steaming to prevent drying out.
- Use fresh herbs for best flavor, but dried herbs can be substituted at half the quantity if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 770 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 0 mg
