Soy-Free Vegan Turkey Recipe
Soy-Free Vegan Turkey is tender, high-protein, and wrapped in an optional crispy rice paper “skin.” Easy to make ahead, perfect for holiday meals, and developed by a Registered Dietitian Nutritionist.
Servings: 5 people
Calories: 261kcal
Equipment
- 1 Food processor or blender
- 1 Steamer basket or colander method
- 1 Baking sheet
Ingredients
- 1 ½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed
- 1 cup vegetable broth plus more for steaming
- 2 tablespoons nutritional yeast
- 1 ½ tablespoon olive oil optional
- 2 teaspoons coconut aminos or tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ⅓ cups vital wheat gluten
- ½ teaspoon salt optional or to taste
For the glaze:
- 1 ½ tablespoons date syrup or maple syrup
- 1 tablespoon coconut aminos or tamari or soy sauce
- ½ tablespoon sriracha
- ½ teaspoon smoked paprika
For the crispy skin (optional):
- 2 rice paper wrappers (spring roll wrappers)
Instructions
- Blend batter ingredients: Add the chickpeas, vegetable broth, nutritional yeast, olive oil (if using), coconut aminos or tamari, apple cider vinegar, Dijon mustard, poultry seasoning, garlic powder, and onion powder to a food processor. Process until just combined. Transfer to a large glass bowl.
- Add the vital wheat gluten to the bowl. Fold the gluten into the chickpea mixture. Transfer to a flat nonstick surface and knead into a rough dough, about 45 seconds. Do not overwork. Shape into a wide loaf or log.
- Optional: Wrap the dough in aluminum foil, parchment, or cheesecloth. If not wrapping the roast, brush it lightly with a thin layer of oil to prevent it from sticking to the steamer basket.
- Steam: Place the wrapped dough in a large saucepan on a large steamer basket, over about 1 ½ inches of vegetable broth or water. Bring the liquid to a gentle simmer, cover, and steam for about one hour. The middle of the loaf should be just firm to the touch when the seitan is done cooking. Check the liquid level occasionally and add more as needed.
- Preheat the oven to 375ºF.
- Make the glaze: In a small bowl, whisk the date syrup, dark coconut aminos or tamari, sriracha, and smoked paprika. For more sweetness, add a little extra date syrup. For more saltiness or savory depth, add a splash of coconut aminos, tamari, or soy sauce (soy-free option: coconut aminos). Taste the glaze before using it and adjust in small amounts until the balance feels right. Add water as needed to thin. Set aside
- Unwrap the steamed turkey, if wrapped. Set aside for a few minutes to cool.
- Optional for crispy skin: Soak one rice paper wrapper as per the packet instructions. Lay it flat on a moist surface and place the turkey on top. Press the wrapper up the sides of the turkey to wrap the bottom. Soak another wrapper and wrap it over the top of the turkey. The rice paper should cover the turkey.
- Baste: Brush the turkey with about one-half of the glaze until evenly coated. Place it on a nonstick baking sheet, or place a silicone mat or parchment paper on a medium baking sheet. Roast for 5 minutes.
- Baste once more: Add some water to the glaze if it gets too stiff. Brush the turkey with the remaining glaze and bake for about 5 minutes more, or until glaze is slightly darkened and the outside is crispy.
- For serving: Once cool, slice thinly with a sharp knife for serving.
Notes
- For a low-sodium umami boost, skip the salt and add a little mushroom powder or vegetable broth powder to the blended ingredients before kneading. Shop my healthy ingredients here.
- For soy-free, use coconut aminos instead of tamari or soy sauce. Coconut aminos has a sweeter flavor profile, whereas tamari and soy sauce offer a bolder, umami-rich flavor.
- Use a glass bowl for combining the chickpea broth with the vital wheat gluten. This mixture tends to stick to plastic bowls.
- Steam the seitan until it is just cooked, for about 1 hour. The middle of the loaf should be just firm to the touch when the seitan is done cooking. Do not make the loaf too thin, or it will overcook.
- Optional for the glaze: Heat ½ tablespoon vegan butter. Add the date syrup, dark soy sauce, vegan butter, sriracha, and smoked paprika to a small saucepan. Heat over medium-high heat until just thickened before using. Or add 1 teaspoon of olive oil to the glaze for flavor and crispiness, no heating required.
- See the blog post for more detailed instructions.
Nutrition
Calories: 261kcal | Carbohydrates: 30g | Protein: 31g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 218mg | Potassium: 288mg | Fiber: 6g | Sugar: 7g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 4mg
