Vegan Turkey

This turkey roast is 100% plant-based, and is moist and flavourful. It's the perfect item to headline a vegan holiday feast.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 389

Author Jessica Hylton

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
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

Place white beans, vegetable bouillon (broth), nutritional yeast, garlic powder, miso paste, chopped rosemary and sage, salt and vegan chicken bouillon cube to the bowl of the food processor.
Process for about one minute until smooth.
Add vital wheat gluten flour and pulse until combined, this will take about 1 minute.
Invert the dough onto a table or working board and shape into a long roll about 1 ½ inch diameter. Fold the roll in two and twist like a rope.
Now stretch the dough into a rectangle, about 1 inch thick.
Shape the stuffing into a roll in the middle of the dough rectangle.
Fold and close the dough, forming your turkey roast.
Now evenly rub the roast with 1 tbsp of poultry seasoning.
Wrap with aluminum foil, fold the sides inward toward the bottom and secure it with a rope.
Steam for 45 minutes. If you don't have an electric steamer: Fill a medium pot with 3 inches of water. Place a steamer basket into the pot, cover, and bring water to a simmer over high heat. Turn the heat to low and place your wrapped turkey to the basket. Steam for 45 minutes. If all of the water evaporates before the cooking ends add one more cup. If you don't have a steamer basket, you can place like a circular wire rack in the pot and place it on top of it.
Combine all ingredients for the glaze, stir and let it sit while the roast is steaming to let the sugar dissolve.
After 45 minutes let the turkey cool down slightly, remove foil and transfer to a baking pan. Brush with half of the glaze.
Preheat the oven to 400°F/200℃ and bake for 20 minutes, removing after 10 and 15 minutes to add another layer of glaze.
It’s ready to slice and enjoy with gravy or veggies on the side.
You can also shape it into a roll without stuffing, steaming and glazing with the same instructions

Video

Notes

To store: Store the plant-based turkey in an airtight container in the fridge for up to 3 days. You can eat it cold, or reheat it in your microwave or a 350ºF oven until warmed through.

The recipe includes the calories and carbs for the stuffing (a standard stuffing recipe). Without it it is 27g carbs and 299 calories per serving, roughly.

To freeze: This vegan turkey recipe will last in the freezer for up to 4 months. Store it in an airtight container, and thaw in the fridge before reheating according to the instructions above.

Nutrition