Vegan Turkey Roast
This vegan turkey roast is simply amazing. It's tender and juicy, crispy on the outside, loaded with flavor and has the perfect 'meaty' texture. Roasted with the most delicious vegan lemon garlic butter sauce.
Servings: 8
Calories: 277kcal
Ingredients
- 15 ounce Can Chickpeas Drained and Rinsed
- 1 cup Vegan Chicken Stock (240ml) or Better Than Bouillon, No Chicken Base
- 2 Tablespoons Refined Coconut Oil Melted
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Nutritional Yeast
- 2 teaspoons Vegan Chicken Spice or Poultry Seasoning
- 1 teaspoon Dried Sage
- 1 teaspoon Thyme
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 ½ cups Vital Wheat Gluten (225g)
Lemon Garlic Butter Sauce:
- ½ cup Vegan Butter (112g)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vegan Chicken Spice or Poultry Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Dried Sage
Instructions
- Add chickpeas (drained and rinsed), vegan chicken stock, melted refined coconut oil, soy sauce, nutritional yeast, vegan chicken spice, dried sage, thyme, onion powder and garlic powder to a food processor and process until smooth.
- Transfer to a mixing bowl and add in the vital wheat gluten. Mix together until it comes together into a dough.
- Then get in there with your hands and knead the dough for a minute to a minute and a half, until the dough is soft but firm.
- Shape it into a loaf shape with your hands. Wrap the dough up in foil and then place it into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam it for 1 hour.
- After steaming for 1 hour, let it cool at room temperature for 20 minutes before you unwrap it from the foil.
- Preheat the oven to 350°F (180°C).
- Add vegan butter to a microwave safe bowl and microwave in 15-30 second intervals bringing it out to stir every 15-30 seconds until melted.
- Add lemon juice, soy sauce, maple syrup, vegan chicken spice (poultry seasoning), garlic powder, dried rosemary, thyme and sage and mix together.
- Place your vegan turkey in a roasting dish. Pour the sauce over the top of the vegan turkey and then use a spoon to scoop up the sauce and pour it over the top again to make sure every part is well coated.
- Bake for 25 minutes. Bring it out at the 10 minute mark and again at the 20 minute mark and use a spoon to scoop up sauce and pour it over the top again, coating it very well, and then return to the oven.
- After 25 minutes of roasting, bring it out the final time and again scoop sauce with a spoon and pour it over the top of the roast.
- Serve right away with roast veggies and fresh rosemary (for looks) and other delicious holiday sides.
Notes
- Chickpeas - we used one 15-ounce can of chickpeas (drained and rinsed). If you're using cooked chickpeas (not canned) then the amount to use would be 1 and ½ cups.
- Vegan chicken stock - or vegan chicken broth. We used a local brand but Better than Bouillon has a 'no-chicken' broth that is also perfect to use here. Alternatively you can use vegetable stock or broth.
- Refined coconut oil - it needs to be refined so that you don't have any coconut flavor coming through. Alternatively you could use a different neutral flavored oil such as canola oil.
- Vegan chicken spice - or poultry seasoning. We used a local brand but just check ingredients for any chicken spice or poultry seasoning as you may find that many are vegan by ingredient even if they don't call themselves vegan.
- Gluten-free: Unfortunately there is no option to make this gluten-free as the vital wheat gluten is an essential ingredient.
- Make ahead: Prepare it up to the point that it has steamed for 1 hour. Then let it cool, unwrap it and store it in the fridge (covered) for 1-2 days. Then you just have to whip up the lemon garlic butter sauce, roast it for 25 minutes and then serve.
- Storing: Leftovers keep very well in the fridge for up to a week.
- Freezing: It can be frozen if needed, but I recommend serving it freshly made for special occasions as the taste and texture is the best.
Nutrition
Serving: 1Serving | Calories: 277kcal | Carbohydrates: 16g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 541mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg