Description

This vegan turkey recipe is a flavorful and hearty plant-based alternative perfect for holiday meals or any special occasion. Made with white beans, vital wheat gluten, and a savory blend of herbs and seasonings, it is stuffed, steamed, then glazed and baked to perfection. This recipe delivers a moist, tender roast with a delicious umami glaze, ideal for serving with gravy and vegetables.

Ingredients

Scale

Main Ingredients

1 15 ounce can white beans, undrained (425 g)
¼ cup vegetable bouillon (broth) or water (55 g)
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 (240 g)
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

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Instructions

Prepare the base mixture: Place white beans (with liquid), vegetable bouillon or water, nutritional yeast, garlic powder, white miso paste, chopped rosemary, chopped sage, salt, and vegan chicken bouillon cube into the bowl of a food processor. Process for about one minute until smooth.
Add vital wheat gluten: Add the vital wheat gluten flour to the food processor and pulse until combined, approximately one minute. Remove the dough and invert it onto a clean surface.
Shape the dough: Shape the dough into a long roll approximately 1 ½ inch in diameter. Fold the roll in two and twist it like a rope to develop texture.
Form the turkey roast base: Stretch the twisted dough into a rectangle about 1 inch thick. Place the vegan stuffing shaped into a roll in the center of the dough rectangle.
Assemble the turkey roast: Fold the dough over the stuffing and close it carefully to encase the stuffing fully, forming the turkey roast shape. Evenly rub the roast with 1 tablespoon of poultry seasoning.
Wrap and steam: Wrap the roast tightly in aluminum foil, folding the sides inward and securing with a rope or kitchen twine. Steam the wrapped roast for 45 minutes using an electric steamer or a pot with a steamer basket on low heat. Add water if it evaporates before cooking is complete.
Prepare the glaze: While the roast is steaming, combine melted vegan butter, soy sauce, brown sugar, and smoked paprika in a bowl. Stir and let the glaze sit to allow the sugar to dissolve.
Apply glaze and bake: After steaming, let the roast cool slightly, then remove the foil and transfer to a baking pan. Brush the roast with half of the glaze. Preheat the oven to 400°F (200°C) and bake for 20 minutes, brushing additional layers of glaze at 10 and 15 minutes during baking.
Serve: Once baked and caramelized, slice the vegan turkey and serve warm with gravy or vegetables on the side for a complete meal.
Optional variation: You can make the roast without stuffing by shaping the dough into a roll and following the same steaming, glazing, and baking instructions.

Notes

Store the vegan turkey in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or reheated in a microwave or a 350°F oven until warmed through.
The nutrition information includes the standard stuffing recipe. Omitting the stuffing reduces carbohydrates to about 27 grams and calories to roughly 299 per serving.
For freezing, store the vegan turkey in an airtight container in the freezer for up to 4 months. Thaw in the refrigerator before reheating.
If you don’t have a steamer basket, use a circular wire rack inside a pot to keep the roast elevated above the simmering water.
Make sure to secure the aluminum foil tightly to prevent water from leaking into the roast during steaming.

Nutrition

Serving Size: 1 slice (approximately 150 g)
Calories: 370 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 27 g
Cholesterol: 0 mg