Best Vegan Turkey Roast (perfect for Thanksgiving)

Best Vegan Turkey Roast (perfect for Thanksgiving)

from itdoesnttastelikechicken.com
110 min

The perfect centerpiece for Thanksgiving of a holiday meal. Easy to make, and most of it can be made ahead of time, so it's a great stress-free option. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! You and your family will be amazed at how delicious it is!

Ingredients

  • 1 (14 oz/ 396 g) package firm tofu (drained)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons water ((plus more if needed))
  • 1 tablespoon white miso paste
  • 2 teaspoons onion powder
  • 2 teaspoons vegetable broth powder (vegetable instant stock mix powder, vegetable bouillon base, or 1 vegetable bouillon cube)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon ground sage
  • 1 ½ cups vital wheat gluten
  • 1/4 cup vegan butter (melted)
  • 4 cloves garlic (minced or pressed)
  • 1 1/2 teaspoons soy sauce or 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1 sheet rice paper

Directions

  1. 1

    Food processor method: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.

  2. 2

    Preheat your oven to 400°F (200°C). Lightly grease a baking tray.