Home » 01 January » Vegan “Turkey” Roast

Vegan “Turkey” Roast

Here it is, the time of year when I start thinking of something vegetarian for Christmas. This year I am following up on last years’ Vegetarian Sausage with a vegetarian “turkey” roast, also based on gluten flour and legumes. (Or it’s a “chicken” roast, if you want to think of it that way.) I’m planning to use this mixture to make “chicken” nuggets; when and if I get to it I will post on how that works.

I’m not sure this tastes convincingly of turkey or chicken – and my vegetarian guest may actually prefer that – but it makes a nice sturdy, chewy protein dish that looks very impressive and I think will hit the spot nicely. Especially with some gravy, and Vegetarian Mushroom Gravy should go with this really well.

If you had a stand mixer or a bread machine, this might be a good item to be kneaded mechanically; however be sure not to over-do it. Chewy is one thing, tough is something else.

I’ll note that while this is really very easy to make, you need to have your poultry seasoning, mock chicken stock, and beans ready to go in advance. In the instructions I go straight from steaming to baking the roast, but there could very reasonably be quite a gap there. If it is refrigerated before baking, bring it up to room temperature before it goes in the oven. You may need to add a little time, but be sure not to let it dry out too much.

Leftover slices reheated in a lightly oiled pan very nicely, although they browned a little which made them look less realistic. They also made a fine “turkey” sandwich. It’s probably a good idea to plan for leftovers, is what I’m saying.

6 to 8 servings
2 hours – 1/2 hour prep time
PLUS time for advance preparations

Vegan Turkey Roast with Brussels Sprouts and Carrots

Get Started:
1 small onion OR 2 medium shallots
1 medium carrot
1 tablespoon mild vegetable oil
2 to 3 teaspoons Poultry Seasoning
1 cup well-mashed cooked white beans

Note that in advance you should make the mock chicken stock, mix the poultry seasoning, and drain and mash the beans. It does not hurt to do these a day ahead. If you are cooking your own beans, they definitely should be cooked a full day in advance.

Peel and mince the onion or shallots. Peel and very finely grate the carrot.

Heat the oil in a medium skillet over medium-high heat. Cook the onion/shallots and carrot, stirring frequently, until softened and reduced in volume. Mix in the poultry seasoning for the last minute or so of cooking. Remove the pan from the heat and mix in the mashed beans. Set aside to cool.

Mix, Knead, & Cook:
1 1/2 cups Mock “Chicken” Stock
3 tablespoons soy sauce
3 tablespoons mild vegetable oil
2 1/4 cups gluten flour
1/3 cup nutritional yeast
2 teaspoons mild vegetable oil
1/2 teaspoon sweet Hungarian paprika

Measure the mock “chicken” stock and mix in the soy sauce and vegetable oil. In a mixing bowl, measure the gluten flour and nutritional yeast.

Mix the liquid into the dry ingredients until completely blended. Turn the mixture out onto a clean counter or board and knead for 2 or 3 minutes. Begin mixing in the cooled beans and veggies, about 1/3 at a time. Add each new batch after kneading/working the mixture for about a minute. Overall, by the time you are done, the mixture should have been kneaded for 5 or 6 minutes.

Use 1 teaspoon of oil to oil a sheet of parchment paper. Form the mixture into a neat, flattish loaf on it and wrap it up. Put it in the upper part of a steamer over boiling water, and steam for 1 hour. It is a good idea to check it half way through the cooking time to ensure the water is sufficient; if you think it is not add some more boiling water to top it up.

Ten minutes before it is done, preheat the oven to 350°F. Oil a baking tray with the last teaspoon of oil. Unwrap the “roast” and put it in the baking dish. Sift the paprika over the top and bake it for 30 minutes. Slice and serve, quite possible with Vegetarian Mushroom Gravy.

Last year at this time I made Sweet Potato Rotis.

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