Description
This vegan turkey recipe offers a flavorful, plant-based alternative perfect for holiday meals or special occasions. Made with white beans, vital wheat gluten, and seasoned with fresh herbs and poultry seasoning, it features a savory stuffing center and a deliciously glazed crust. Steamed and then baked to perfection, this turkey roast is hearty, moist, and satisfying for vegan and vegetarian diets.
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)
- 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 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 the mixture is smooth.
- Add vital wheat gluten: Add the vital wheat gluten flour to the bean mixture and pulse until combined, approximately one minute, to form a dough.
- Shape the dough: Invert the dough onto a working surface and shape it into a long roll approximately 1 ½ inches in diameter. Fold the roll in half and twist it like a rope to develop its texture.
- Prepare the dough for stuffing: Stretch the twisted dough into a rectangle 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 completely, forming a roast shape.
- Season and wrap: Evenly rub the entire roast with 1 tablespoon of poultry seasoning. Wrap it tightly with aluminum foil, folding the sides inward toward the bottom, and secure the package with string or rope.
- Steam the roast: Steam the wrapped roast for 45 minutes. If you do not have an electric steamer, fill a medium pot with 3 inches of water, place a steamer basket or wire rack inside, cover, and bring to a simmer over high heat. Reduce to low heat and place the foil-wrapped roast on the basket or rack. Steam for 45 minutes, adding an extra cup of water if necessary during cooking.
- Prepare the glaze: While the roast is steaming, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir to dissolve sugar and let the glaze sit.
- Glaze and bake: After steaming, let the roast cool slightly, remove 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 the roast for 20 minutes, applying additional glaze at 10 and 15 minutes into baking.
- Serve: Remove from the oven and let rest briefly. Slice and serve the vegan turkey with gravy or vegetables on the side. Optionally, the roast can be shaped without stuffing and prepared using the same steaming and glazing steps.
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 in a 350ºF oven until warmed through.
- The nutritional information includes the calories and carbohydrates of the stuffing. Without the stuffing, the turkey has approximately 27g carbohydrates and 299 calories per serving.
- To freeze, wrap the vegan turkey tightly in an airtight container. It will keep for up to 4 months. Thaw in the refrigerator before reheating.
- Use fresh herbs for best flavor, but dried rosemary and sage may be substituted using 1/3 of the fresh quantity.
- If you don't have a steamer basket, a circular wire rack placed inside a pot works well for steaming.
- Ensure the foil wrap is tightly sealed to prevent water from entering during steaming.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of roast)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 0 mg
