I found this roast to have a nice texture and to be a tasty meat replacement. This recipe was adapted from Nora Cooks Vegan Turkey Roast. I made a few changes to the seasonings and adapted her recipe to make it oil free.
Ingredients
- 1 ½ cups chickpeas, canned or home cooked, (256 g/9oz)
- ¾ cup water*
- 1/3 cup raw cashews, (60 g/2 oz)
- 2 Tbsp chickpea miso
- ¼ cup nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 ¼ tsp poultry seasoning
- 1 ½ cups vital wheat gluten
Instructions
- Add to a small bowl and whisk together the vital wheat gluten, poultry seasoning, garlic powder, onion powder and nutritional yeast. Set this aside.
- Add to a powerful blender like a VitaMix, the chickpeas, water, cashews, and miso. Blend until smooth.
- Taking care to scrape out the contents of the blender, transfer mixture to a large mixing bowl.
- Add the dry ingredients to the wet ingredients and mix well. As the mixture comes together, it’s easier to switch to using your hands. Knead dough until all ingredients are thoroughly combined and some elasticity begins to develop in the dough then shape dough into a slightly oval loaf.
- Wrap loaf in parchment paper then wrap it in foil. (The parchment paper is an option to avoid direct contact with the aluminum foil). If you are planning to cook the roast in the Instant Pot be sure that when wrapped it will fit in the Instant Pot liner.
- Add several inches of water to a large pot with a steamer basket and bring water to boil. Be sure the roast will be sitting above the water.
- Once boiling, add the roast, cover with a tight-fitting lid and steam for 50 minutes. Keep an eye on the evaporation and be prepared to had more water if needed. If you need to add water make sure to add boiling water.
- When the roast is cool enough to handle, unwrap it and if desired, rub soy sauce on the outside. This will darken the roast leaving a contrast color around the edges of the slices. To avoid drying out, wrap it back up and leave wrapped until ready to serve.
- Serve with mashed potatoes and gravy. Leftovers can be enjoyed warmed up or left cold. It can also be diced and added casseroles or sliced for sandwiches. Leftovers can be frozen.
Instant Pot
- This roast can be cooked in an Instant Pot. Add steamer rack to Instant Pot then add about 1½ to 2 cups water. Be sure the roast will not be resting in the water. Set pressure to manual for 50 minutes. Let pressure drop naturally.
Notes
- If desired use the cooking water from the chickpeas and add enough water to make the amount needed in the recipe.