Homemade Vegan Turkey Roast
A tender, sliceable seitan roast made with vital wheat gluten and chickpeas, seasoned with poultry herbs and finished with a savory maple glaze.
Ingredients
Dry ingredients
- 2 cups vital wheat gluten 280 g
- ¼ cup nutritional yeast 15 g
- 2 tbsp chickpea flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1½ tsp poultry seasoning
- ½ tsp salt
Wet ingredients
- 1 cup canned chickpeas 165 g, drained and rinsed
- 1 cup low-sodium vegetable broth 240 ml
- 2 tbsp olive oil
- 1 tbsp white miso paste
- 1 tbsp low-sodium soy sauce
Glaze
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp low-sodium soy sauce
- ½ tsp smoked paprika
Instructions
- Whisk all the dry ingredients together in a large bowl.
- Blend the chickpeas, broth, olive oil, miso and soy sauce until smooth.
- Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead on the counter for 2–3 minutes, just until it feels springy.
- Shape the dough into a tight log about 8 inches long. Roll it tightly in a large sheet of foil and twist the ends like a candy wrapper.
- Steam the wrapped roast in a steamer basket over simmering water, covered, for 60 minutes, turning it halfway. Add water to the pot as needed.
- Heat the oven to 400°F (200°C). Unwrap the roast, place it in a baking dish and brush it all over with the mixed glaze.
- Roast for 15–20 minutes, brushing with glaze once more halfway through, until golden. Rest for 15 minutes, then slice thinly.
Notes
This roast contains wheat gluten and is not gluten-free. You can steam it up to 3 days ahead, then glaze and roast it for 20–25 minutes on the day. Nutrition values are estimates.