Easy Vegan 'Turkey' Roast
Easy to make and perfect to prep in advance for the holidays, this vegan turkey roast packs 12 grams of protein per slice! (gluten-free + soy-free option)
Servings: 8 slices
Calories: 145kcal
Ingredients
- 14 ounces super firm tofu
- ¼ cup vegetable broth
- ½ cup chickpea flour or arrowroot starch/ cornstarch
- 3 tablespoons potato starch
- 2 tablespoons tamari or soy sauce if not GF
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried poultry seasoning or 1 teaspoon dried oregano + 1 teaspoon dried thyme
- 2 teaspoons dijon mustard
- 3 garlic cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F then line a baking sheet with parchment paper.
- In a large food processor, combine the tofu with ¼ cup vegetable broth, ½ cup chickpea flour, 3 tablespoons potato starch, 1 tablespoon nutritional yeast, 1 tablespoon extra virgin olive oil, 2 tablespoons tamari, 2 teaspoons dried poultry seasoning, 2 teaspoons dijon mustard, 3 garlic cloves, and ½ teaspoon salt. Blend until smooth and evenly combined. You may need to scrape the sides in between blending to help everything incorporate evenly.
- Transfer the mixture to the parchment lined baking sheet. Using your hands, form the mixture into about a 5x12-inch roast.
- Bake in the oven for 30 minutes, until firm and light brown. Allow to cool for 15-20 minutes before slicing. Slice, serve with desired gravy/sauce and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Highly recommend my Vegan Porcini Gravy for serving!
Nutrition
Calories: 145kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 456mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 1mg