Festive Not-Turkey Roast
8
servings15
minutes1
hour10
minutes1544
kcal1
hour25
minutesI can’t get enough of this faux turkey. You and your guests will find it so savory, so meaty, so holiday picture perfect that no one will be asking about a bird!!
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Ingredients
- For the Turkey Loaf
15 oz can chickpeas, drained and rinsed
3/4 cup vegetable broth
2 tbsp Better Than Bouillon vegetable base, or 2 crumbled vegetable bouillon cubes
2 tbsp extra virgin olive oil
1/3 cup nutritional yeast
2 tbsp soy sauce or 4T white miso paste
2 tsp onion powder
2 tsp garlic powder
1 tsp dried sage
1/2 tsp dried thyme
1/4 tsp dried rosemary
1 1/2 cups vital wheat gluten
4 cups additional broth, for steaming
- For the Turkey Rub
1 tbsp extra virgin olive oil
1 tsp paprika
1 tsp ground black pepper
1/2 tsp dried sage
1/4 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp onion powder
- For Browning
3 tbsp vegan butter or extra virgin olive oil
2 tbsp soy sauce
- For Serving
fresh parsley or herbs of choice
Instructions
- In a food processor or blender, combine all turkey loaf ingredients except the vital wheat gluten and the additional 3-4 cups of broth. Blend until smooth.
- Add the vital wheat gluten and blend into the wet ingredients using pulse until a dough forms. Use a spatula to scrape down the sides of the blender as needed. Sprinkle a little vital wheat gluten on your hands, remove the dough and knead about 10 times. Shape it into a loaf.
- Pour 3 cups of broth on the bottom pot for steaming. Place the loaf in the steamer basket lined with parchment paper.
- Cover, bring to a boil, then reduce the heat so it’s simmering. Steam for 1/2 hour, and then check the bottom to make sure the broth hasn’t evaporated too much. Pour the last cup of broth over the roast, and add water as needed to the pot if the broth level is too low. Steam for another ½ hour.
- Remove the basket from the pot and allow the loaf to cool for a few minutes.
- Rub 1T of olive oil all over the loaf, followed by the turkey rub mixture. Coat all sides evenly.
- Melt the vegan butter in a frying pan, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides for about 10 minutes.
- Place on a cutting board or serving platter, sprinkle with fresh parsley and slice. Serve immediately. This pairs wonderfully with our Vegan Gravy and Scalloped Potatoes!
Notes
- Make ahead of time: After steaming the loaf for an hour, let it cool, then place it in an airtight container, or wrap it in plastic wrap and put in a ziplock bag. It will stay in the refrigerator for 3 days. When ready to serve, remove from the refrigerator and wrap in foil, then warm it in the oven at 350 degrees for 20 minutes. Then follow the steps above to brown it in a skillet.
- Freezing is not recommended.
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 8
- Calories: 193kcal
- Carbohydrates: 9g
- Protein: 19g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 426mg
- Potassium: 101mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 314IU
- Calcium: 43mg
- Iron: 12mg
