Bring this year onto your table a vegan meat alternative that is also suitable for your gluten and soy free guests: this turkey(less) roast is as aromatic, flavourful and meaty as the real thing, just minus the cruelty!
Please NOTE: If you make this recipe or any other inspired by the ingredients used DON’T FORGET to link and quote “a Veg Taste from A to Z” on your blog or social media posts.
If you don’t like, you can’t eat, or you are just bored of seitan search no more, you’ve just found the perfect recipe for the holidays or your Sunday roast, if you are a British fellow.
It is super easy to make and you can prep it and shape it up to 3 days ahead, leave it in the fridge, then cook it on the day, or even in advance.
It’s also way cheaper to make than any store bought pre-made vegan roasts that serves only a few people, and is a great alternative to Thanksgiving or Christmas turkey!
Perfect to be served with this Red Wine, Onion and Shiitake Gravy and crunchy and fluffy roasted potatoes, a vegan green bean casserole, some roasted Mediterranean Veggies, or this Easy Romanesco Stew, Bell Peppers and Jackfruit and a refreshing Vegan Coleslaw on the side, I’m sure this vegan “turkey” loaf will bring a big smile to everyone (vegans, gluten free and not) around your table.
Apart from eating it whole and accompanying it with vegetables and gravy, there are hundreds more uses for this turkey(less) loaf. You can:
– wrap it in (gluten-free) pastry and upgrade it to a Wellington;
– dice it or tear it and use in stews, stir fry, pasta dishes, casseroles, curries and so on;
– slice it thinly and turn it into deli slices to be served on a vegan charcuterie board or in a sandwich;
– slice it thicker for steaks;
– mince it (just roughly chop and pulse blend);
– use the leftovers or off cuts for pies and many other fillings.
How to Make this Turkey(less) Roast
For this completely vegan friendly, soy and gluten free version we are going to need (and maybe invest) in some products that are the best ally in making meat (and fish) substitutes that are also suitable for those that are allergic to gluten and soy.
First we have Pea Protein Isolate. The main ingredient also used in the Beyond Meat products, very familiar to those that regularly enjoy protein shakes. You can purchase this essential ingredient online or in health shops. When purchasing pea protein isolate, make sure to get the unflavoured version, as many can be added with vanilla or cocoa.
Konjac Powder (or flour). Also known as glucomannan, konjac is an herb that grows in parts of Asia used in Western continents as a weight loss supplement (is very rich in dietary fiber that keeps you full for longer) or to help lower cholesterol. In cooking, especially plant based, it is both used as a gelatin substitute and to thicken or add texture to foods. The last is the reason why we are using konjac in this recipe. I also tried agar agar instead of it, but it doesn’t work as well I’m afraid. As well as pea protein, you can buy it both online or in health shops.
Kappa Carrageenan. You might already have discovered this ingredient if you followed my Vegan Mozzarella recipe. It is another thickener An additive, natural ingredient that comes from red seaweed used to thicken, emulsify, and preserve foods and drinks. In this recipe it is essential to achieve a solid and firm texture.
When purchasing this ingredient make sure to look for Kappa Carrageenean. You can buy it online here, and it will last months or even years.
Tapioca Flour (or starch). Delivers an extra chewy texture to the loaf.
Nutritional Yeast. Our beloved nooch for flavour depth. Don’t worry, the loaf will not taste “cheesy” because of it!
Liquid Smoke. For a smoke-y flavour. You can substitute it with smoked paprika if you don’t want to use it.
Maple Syrup. Or any other syrup or sugar. It gives more character, helps with the caramelization and gives a nuttier flavour. It won’t make the loaf taste sweet though, don’t you worry!
Spices and Seasonings. The spice mix used in this recipe delivers a turkey-like flavour. However you can play around and personalize the loaf with your favourite spices and aromas.
Now that we understood all the ingredients going into this loaf, let’s see how to actually make it.
Making it is not that far away from a seitan loaf made with Vital Gluten.
However, this requires even less effort, as it doesn’t need any kneading (no gluten needs to be developed here) and also less cooking time.
All we need to do is to weight the dry and the liquid ingredients separately, and then pour the liquids on the dry ones.
Mix together until it comes together into a (rather sticky) dough, wrap and boil.
Easy peasy, isn’t it?
I would say that the only down side of this recipe is to actually invest in what I am aware are not day-to-day ingredients in anyone’s pantry.
But on the bright side, considering the actual amount going into the recipes, it is only a small investment that will yield pounds and pounds of products, that singularly they will cost you only a bunch of cents!
If you want to discover more recipes with this ingredient combo, stay tuned as I will be posting all of my latest experiments, that I’ve been perfectioning in the last couple of years, like my Ultimate Vegan Pepperoni (that actually took me 2+ years of trials and fails to nail!!!) coming next on the blog.
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Turkey(less) Roast | Vegan & Gluten Free Recipe
Ingredients (for about 1/2 kilo-1 pound loaf):
350 g vegetable stock (or water + 1/2 tbsp bouillon)
60 g Pea Protein Isolate
15 g Tapioca
15 g Konjac Powder
10 g Kappa Carrageenan
1 1/2 tbsp Nutritional Yeast
1 1/2 tbsp Liquid Smoke
1 tbsp Maple Syrup
1 tbsp Sage
1/2 tbsp Onion Powder
1/2 tbsp Garlic Powder
1/2 tbsp “Chicken” Seasoning
1/2 tbsp Sea Salt
1/4 tbsp Celery Salt
1. Measure the dry and the liquid ingredients in two separate bowls, and mix the content of each bowl well.
2. Pour the liquids on the dry ones and combine until they come together into a (rather sticky) dough.
3. Bring at least 1 liter of water to a boil.
4. Wrap the dough tight into some cling film within the desired shape.
5. Boil for 30-45 minutes in water.
6. Turn off the heat and allow the loaf to cool completely in the water. It will be still soft to the touch at this point but don’t worry, it will thicken as it cools down.
7. Once the turkey(less) loaf is at room temperature, remove from the film and slice or use as you please.
Turkey(less) Roast | Vegan & Gluten Free
- 350 g (1.48 cups) Water
- 60 g (0.56 cups) Pea Protein Isolate
- 15 g (1.01 tbsp) Tapioca
- 15 g (1.01 tbsp) Konjac Powder
- 10 g (2.03 tsp) Kappa Carrageenan
- 1 1/2 tbsp Nutritional Yeast
- 1 1/2 tbsp Liquid Smoke
- 1 tbsp Maple Syrup
- 1 tbsp Sage
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1/2 tbsp "Chicken" Seasoning
- 1/2 tbsp Sea Salt
- 1/4 tbsp Celery Salt
- Measure the dry and the liquid ingredients in two separate bowls, and mix the content of each bowl well.
- Pour the liquids on the dry ones and combine until they come together into a (rather sticky) dough.
- Bring at least 1 liter of water to a boil.
- Wrap the dough tight into some cling film within the desired shape.
- Boil for 30-45 minutes in water.
- Turn off the heat and allow the loaf to cool completely in the water. It will be still soft to the touch at this point but don't worry, it will thicken as it cools down.
- Once the turkey(less) loaf is at room temperature, remove from the film and slice or use as you please.