Thanksgiving Vegan "Turkey" Roast

 Being a vegan or vegetarian means you usually rely on the side dishes to take part in the festivities. Of course, that does not mean we don't attempt to make or buy a "turkey substitute," a central roast that is high in protein and has the same satiating quality a turkey would. Here is my recipe for an easy vegan Thanksgiving roast for anyone interested in having a plant-based element in their feast! 

Vegan Thanksgiving roast with a Maple Dijon glaze

Roast:

2 cups vital wheat gluten

4 oz super firm tofu

1/2 cup nutritional yeast

1 tbsp smoked paprika

1 cup vegan chicken broth (or veggie broth) warmed

1 tbsp apple cider vinegar

1 tbsp poultry seasoning

2 tsp salt 

1 tbsp oil

2 tsp thyme

2 tbsp corn starch

 

Glaze: 

1/2 cup maple syrup

2 tbsp soy sauce

1 tbsp dijon mustard

1 tbsp toasted sesame oil (or canola oil if not available)

1. Crumble up your super firm tofu into a blender. Add all your other ingredients into your blender EXCEPT for vital wheat gluten and corn starch. Blend all your ingredients until smooth and pureed. 

2. Pour your puree into a large mixing bowl. Then create a corn starch slurry (equal parts corn starch and water) and pour into the puree. This is to prevent the corn starch from becoming clumpy. 

3. After you have stirred the corn starch into puree, pour in your vital wheat gluten slowly while mixing. This will turn into the dough for your roast. 

4. Once the gluten has fully been mixed in, use your hand to knead the dough for 10 minutes for the gluten to create strands. 

5. Shape the dough with your hand into an oblong shape. Then wrap tightly in aluminum foil. Place the roast in a steamer and steam for 30 minutes. Then flip over and steam again for another 30 minutes. 

6. Once it has steamed for an hour, place the entire roast in the fridge for another hour so that it becomes more firm. Then remove the roast from its foil and place in a casserole dish or baking sheet. Preheat the oven to 350℉.

7. Dice up some root veggies to place around the roast. I used carrots and potatoes. Then create the glaze and spread about half the glaze over your roast. 

8. Place in the oven for 30 minutes. Then remove, flip the roast over, pour the spread the other half of the glaze, and bake for another 20 minutes. This should allow the roast and veggies to cook thoroughly. Serve and enjoy!