Vegan Turkey

This simple vegan turkey recipe is a perfect Thanksgiving main dish for beginners. It must be prepared at least 24 hours in advance.

Prep Time 1 hour

Cook Time 3 hours 30 minutes

Marinating Time 8 hours

Servings servings

Calories 230kcal

Ingredients

Dry Ingredients

2 cups vital wheat gluten
1 cup soy flour
1/4 cup all-purpose flour
4 tsp onion powder
2 tsp garlic powder
2 tsp nutritional yeast flakes
2 tsp salt
1 tsp aji no moto
½ tsp dried sage powder
½ tsp dried rosemary
½ tsp dried thyme

Wet Ingredients

1.5 cups water
2 Tbsp vegetable oil

Broth Ingredients

1 gallon water
2 cups onion
1 cup carrots
2 Tbsp dried parsley
8 cloves garlic
⅓ cup nutritional yeast flakes
2 Tbsp soy sauce
4 tsp salt
2 tsp sugar
2 tsp dried thyme
2 tsp dried rosemary
1 tsp black pepper

Browning Ingredients

3 Tbsp vegan butter
1 Tbsp soy sauce
¼ cup water
1 tsp rosemary
1 tsp sage
1 tsp thyme
ground black pepper

Instructions

Preheat oven to 350° Fahrenheit.
Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.
Knead the dough for 5 minutes or process in food processor 1-2 minutes.
Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).
Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.
Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.
After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.
Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).
To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it's melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.
Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.
To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.

Notes

The Aji no Moto is optional, and can be substituted with 2 Tbsp white miso paste.

Nutrition