Vegan Turkey Roast

5 from 10 votes

This vegan turkey roast is tender on the inside & crispy on the outside with a meaty herb-roasted flavor! It's easy to make and it can be parbaked ahead of time for a fuss-free thanksgiving. Even meat eaters will devour this one!

Prep Time15

Cook Time1 25

Total Time1 40

Course: Main Course, mains

Cuisine: American, Vegan

Diet: Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 325kcal

Author: Anjali Shah

Equipment

Ingredients

Turkey Ingredients

15 oz can chickpeas drained and washed
1 cup vegan chicken broth or vegetable broth
2 tbsp nutritional yeast
2 tbsp coconut oil melted
2 tsp vegan poultry seasoning
½ tsp garlic powder
½ tsp onion powder
1½ tbsp soy sauce reduced sodium
⅛ tsp salt
¼ tsp pepper
1 tsp rosemary dried
1 tsp thyme dried
1½ cup vital wheat gluten

Basting Ingredients

½ cup vegan chicken broth or vegetable broth
2 tbsp vegan butter melted
2 tbsp soy sauce
½ tsp vegan poultry seasoning
1 tsp garlic powder
1 tsp thyme dried
1 tsp rosemary dried

Instructions

Place all “Turkey” ingredients, except for the vital wheat gluten, into a high-speed food processor and blend until smooth.
Add this mixture to a mixing bowl and stir through the vital wheat gluten, using your hands to bring the dough together and knead for 1-2 minutes. Shape into a loaf.
Wrap the loaf in foil and place in a steamer basket over boiling water. Steam for 1 hour.
Remove foil and allow to cool.
Preheat the oven to 350 degrees F / 180 C.
In a small bowl whisk together all basting ingredients.
Place the “turkey” into an oven dish and pour the basting liquid over it. Use a spoon to scoop up the sauce and cover the “turkey” with the liquid.
Cook in the oven for a total of 25 minutes, removing from the oven every 10 minutes to scoop and coat with the sauce.
Remove from the oven, allow to rest for 5 minutes before slicing with a serrated knife.
Serve with your favorite roasted vegetables.

Video

https://youtu.be/zAJJWaeVNLA

Notes

‘Turkey’ can be made ahead of time by preparing up until step 4, then store it in an airtight container in the fridge for up to 2 days before continuing as per the recipe.
Knead the dough 1-2 minutes to bring everything together but do not over knead it otherwise it will become rubbery.
Unfortunately, there is no good substitute for vital wheat gluten, which means this seitan recipe can't be gluten-free.
The seitan just gets better as it sits in the fridge so making it ahead is a no-brainer! Plus it frees up valuable time for side dishes. If you can, serve it fresh (from the fridge or freshly made), as it will taste just a little better than after it's been frozen and defrosted (although, the defrosted version still tastes pretty good!)
The best vegan chicken broth I've found is Better Than Bouillon's No Chicken Base - it adds a really rich flavor (more so than vegetable broth)
If you don't have a steamer basket, you can make your own by rolling up 5-6 balls of foil, placing them in the bottom of your pot, and then adding an oven-safe plate on top of the balls that your seitan loaf can sit on.

Nutrition