Vegan Turkey Roast

square image of vegan turkey loaf on white plate

4.99 stars (63 ratings)

This Vegan Turkey Roast has mouthwatering savory flavors and a meaty texture, making it the perfect main dish for vegan Thanksgiving or Christmas! Stovetop and Instant Pot instructions included.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 193kcal

Author: Nora Taylor

Ingredients

For the Loaf

15 ounce can chickpeas, drained and rinsed
3/4 cup no chicken broth I used Better Than Bouillon, may use veg. broth
2 tablespoons olive oil
1/4 cup nutritional yeast
2 tablespoons low sodium soy sauce
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups vital wheat gluten
3-4 cups additional broth, for steaming

For browning

4 tablespoons vegan butter may also use olive oil
1 tablespoon low sodium soy sauce

US Customary - Metric

Instructions

In a food processor or blender, add the drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder and garlic powder and blend or process until smooth.
Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula.
Add the vital wheat gluten and start to mix it into the wet ingredients with a spatula or spoon, then use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.
Get out a large pot with a steamer basket (flat bottom preferred, see Notes if you don't have steamer basket.) Place the loaf on the steamer basket with 3 cups of broth on the bottom for steaming.
Cover, bring to a boil, then reduce the heat so it’s simmering but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through.
Remove the pot from heat and open the lid so the loaf can cool for a few minutes.
To brown the outside, heat a large skillet over medium-high heat (you could use the same pot you used for steaming). Add the vegan butter and let it melt, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides.
Place on a cutting board or serving platter, sprinkle with herbs and slice thinly. Serve immediately with vegan gravy and mashed potatoes.

Notes

If you can I highly recommend using Better Than Bouillon's No Chicken Base for the broth. It has a wonderful flavor for this recipe and is lighter in color than most broths, which will give you a lighter colored roast.
If you don't have a flat steaming basket or insert, you can make your own by placing a few balls of foil on the bottom of a large pot, then add a heat safe plate that the loaf can sit on. It works quite well in a pinch!
Instant Pot: Steam the loaf in your IP by placing a trivet in the pot, as well as the broth for steaming. Seal, and cook for 50 minutes, then let pressure come down naturally for 10 minutes. Release any remaining pressure, carefully remove the loaf, then sauté to brown in the vegan butter/soy sauce.
Make a day or two ahead of time: Prepare it up until the point it has steamed for an hour. Let it cool, then refrigerate wrapped in plastic or in a large container. When ready to serve, remove from the refrigerator and wrap in foil. Place in the oven at 350 degrees for 20-30 minutes to warm, then transfer to the skillet for browning with the vegan butter/soy sauce. Slice and serve.
The loaf can be frozen if needed, but I recommend serving fresh for special holidays as it will taste better.

Nutrition