Description
A delicious and savory vegan turkey roast made with white beans, vital wheat gluten, and flavorful herbs and spices, perfect for holiday meals or special occasions. It features a savory stuffing, a flavorful glaze, and is steamed before being baked to perfection.
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 dough: Place white beans, vegetable bouillon, nutritional yeast, garlic powder, 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.
- Combine dry ingredients: Add the vital wheat gluten flour and pulse until combined, which will take about one minute.
- Shape the dough: Invert the dough onto a table or working board and shape into a long roll about 1 ½ inch in diameter. Fold the roll in two and twist it like a rope.
- Prepare the stuffing: Stretch the dough into a rectangle about 1 inch thick. Shape the vegan stuffing into a roll in the middle of the dough rectangle, then fold and close the dough around it forming the turkey roast.
- Season and wrap: Evenly rub the roast with 1 tablespoon of poultry seasoning. Wrap the roast tightly with aluminum foil, folding the sides inward toward the bottom and secure with a rope.
- Steam the roast: Steam the wrapped roast for 45 minutes. If you don't have an electric steamer, fill a medium pot with 3 inches of water, place a steamer basket inside, cover, and bring to a simmer over high heat. Turn heat to low and place the wrapped turkey on the basket. Steam for 45 minutes, adding water as needed to avoid drying out.
- Prepare the glaze: While steaming, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir and let it sit to allow the sugar to dissolve.
- Glaze and bake: After steaming, let the turkey cool slightly, remove the foil, and transfer it 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, removing at 10 and 15 minutes to brush on additional glaze layers.
- Serve: Once baked, slice the vegan turkey and serve hot with gravy or vegetables.
- Optional: You can also shape the dough into a roll without stuffing and follow the same steaming and glazing instructions.
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 a microwave or 350°F oven until warmed through.
- Nutrition facts include the standard stuffing. Without stuffing, each serving contains approximately 27 g carbohydrates and 299 calories.
- To freeze, store the vegan turkey in an airtight container for up to 4 months. Thaw in the refrigerator before reheating.
- Ensure to add water if steaming over the stovetop and the water level drops before cooking is complete to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 0 mg
