Roast Turkey

Roast Turkey

Roast Turkey

How to cook a perfect plant-based roast “turkey” this holiday season without the turkey! My plant-based Roast “Turkey” is flavorful, has great texture, and pairs well slathered in my homemade mushroom gravy. Whether you decide to stuff it with my Pecan and Pear-Bourbon Stuffing or not, your family and guests will surely be impressed!

Roast Turkey

Yields 5 servings


1 (8 oz. can) chickpeas, rinsed and drained

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. Braggs liquid aminos

1-1/4 tsp. onion powder

1 tsp. garlic, minced

2 tsp. parsley, chopped

3/4 tsp. poultry seasoning

1/2 tsp. rosemary, chopped

1/2 tsp. smoke flavoring

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/4 cup nutritional yeast

1/4 cup oat flour


  1. Preheat oven to 300 degrees F.
  2. In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
  3. In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
  4. On a large piece of tin foil, scoop and shape into an even loaf. Wrap in tin foil and place on a baking sheet.
  5. Bake for 80 minutes; allow to cool for 10 minutes.
  6. Slice and serve immedietly with mushroom gravy.


Chef’s tip: If you would like a more firm roast, cook for an additional 30 minutes.

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