Description
This delicious vegan turkey recipe offers a flavorful plant-based alternative perfect for holiday meals or special occasions. Made with white beans, vital wheat gluten, and aromatic herbs, it features a savory stuffing and a rich glaze, resulting in a tender, satisfying roast that pairs wonderfully with traditional sides.
Ingredients
Scale
Main Ingredients
- 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)
- 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 Base: Place white beans, vegetable bouillon or water, nutritional yeast, garlic powder, miso paste, chopped rosemary, chopped sage, salt, and the vegan chicken bouillon cube into the bowl of a food processor. Process for about one minute until the mixture is smooth.
- Add Vital Wheat Gluten: Add the vital wheat gluten flour to the food processor and pulse until combined, approximately one minute.
- Shape the Dough: Invert the dough onto a clean surface and shape it into a long roll about 1 ½ inches in diameter. Fold the roll in half and twist it like a rope.
- Form the Dough Rectangle: Stretch the twisted dough into a rectangle approximately 1 inch thick on the work surface.
- Add Stuffing: Shape the vegan stuffing into a roll and place it in the center of the dough rectangle.
- Form the Turkey Roast: Fold the dough over the stuffing and close it completely, forming a roast shape. Evenly rub the outside with 1 tablespoon of poultry seasoning.
- Wrap and Steam: Wrap the shaped roast tightly with aluminum foil, folding the sides inward toward the bottom, and secure with kitchen twine. Steam the wrapped roast for 45 minutes. If using a stovetop steamer, fill a pot with 3 inches of water and bring to a simmer, then reduce heat to low and place the roast in a steamer basket or on a wire rack above the water. Ensure water doesn’t fully evaporate; add more if necessary.
- Prepare the Glaze: While the roast steams, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir and let sit for the sugar to dissolve.
- Glaze and Bake: After steaming, let the roast cool slightly, remove the foil, and transfer to a baking pan. Brush half of the glaze evenly over the roast. Preheat the oven to 400°F (200°C). Bake the roast for 20 minutes total, removing at 10 and 15 minutes to brush on additional layers of glaze.
- Serve: Remove from the oven, slice, and enjoy with gravy or your favorite vegetables. Optionally, prepare the roast without stuffing, following the same steaming and glazing 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 a microwave or a 350ºF oven until warmed through.
- Calories and carbohydrates include the stuffing; without stuffing, the roast contains approximately 299 calories and 27g carbohydrates per serving.
- Freeze the vegan turkey for up to 4 months in an airtight container. Thaw in the refrigerator before reheating as instructed.
- Make sure to check the water level when steaming and add more if it evaporates before cooking completes to avoid burning or uneven steaming.
- You can customize the herbs in the recipe to your taste, substituting rosemary and sage with thyme or marjoram if preferred.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 446 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 0 mg
