Description
This vegan turkey recipe offers a flavorful and satisfying plant-based alternative to traditional turkey, perfect for holiday meals or any special occasion. Made with white beans, vital wheat gluten, fresh herbs, and a savory stuffing, it combines steaming and baking techniques to create a tender roast with a delicious glaze.
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 with their liquid, vegetable bouillon or water, nutritional yeast, garlic powder, white miso paste, chopped fresh rosemary and sage, salt, and vegan chicken bouillon cube into the bowl of a food processor. Process for about one minute until the mixture is smooth and well combined.
- Add vital wheat gluten: Add the vital wheat gluten flour to the food processor and pulse until combined, about one minute, forming a dough.
- Shape the dough roll: Invert the dough onto a clean surface and shape it into a long roll approximately 1 ½ inches in diameter. Fold the roll in two and twist it like a rope, then stretch out the dough into a rectangular shape about 1 inch thick.
- Add stuffing and form roast: Shape the vegan stuffing into a roll and place it in the center of the dough rectangle. Fold the dough over the stuffing and close it securely, forming a turkey roast shape.
- Season and wrap: Rub the entire roast evenly with one tablespoon of poultry seasoning. Wrap the roast tightly in aluminum foil, folding the sides inward toward the bottom and secure the foil with a rope or kitchen twine.
- Steam the roast: Steam the foil-wrapped roast for 45 minutes. If you do not have an electric steamer, place a steamer basket or wire rack inside a pot filled with about 3 inches of water, bring to a simmer, then reduce to low heat. Place the wrapped roast in the steamer basket or on the rack, cover, and steam for 45 minutes, adding more water if needed.
- Prepare the glaze: While the roast steams, combine vegan butter, soy sauce, brown sugar, and smoked paprika in a small bowl. Stir well and let it sit to allow the sugar to dissolve.
- Glaze and bake: Once steaming is complete, let the roast cool slightly, then remove the foil and transfer the roast to a baking pan. Brush half of the glaze over the roast. Preheat your oven to 400°F (200°C). Bake the roast for 20 minutes, removing it at 10 and 15 minutes to brush more glaze on each time.
- Serve: Remove from the oven once done, slice, and serve with gravy or vegetables. Optionally, you can make the roast without stuffing, following the same steaming and glazing steps.
Notes
- Store the vegan turkey in an airtight container in the fridge for up to 3 days. It can be enjoyed cold or reheated in a microwave or a 350ºF oven until warmed through.
- The nutrition information includes the vegan stuffing; without stuffing, each serving contains approximately 27 grams of carbohydrates and 299 calories.
- To freeze, wrap the vegan turkey tightly in an airtight container and store for up to 4 months. Thaw in the refrigerator before reheating.
- If you lack a steamer basket, a circular wire rack placed inside a pot works well for steaming.
- This recipe can be shaped and cooked without stuffing if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 0 mg
