Turkeyless Roast

I made this roast for our Thanksgiving entrée. It's really delicious with brown gravy over the top!! Also makes good sandwiches with vegan mayo, pickle relish and cranberry sauce. I'm including a pic of my Thanksgiving lunch plate since the stand alone pic wasn't the best. This takes almost 2 hours to make and cook but most of that is hands off time; letting the roast steam and then bake in the oven. 

Turkeyless Roast:

• 1 15-ounce can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 2 tablespoon nutritional yeast
• 1 tablespoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons reduced sodium soy sauce
• 1/2 teaspoon black pepper
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 1//2 cups vital wheat gluten

All all the turkeyless ingredients, except for the vital wheat gluten, into a food processor or blender. Blend until smooth. Add this to a large bowl.

Add the vital wheat gluten and stir. 

Once it get's mixed. Use your hands to be sure it's all mixed well and knead 1-2 minutes. 

Shape into a loaf on a sheet of parchment paper.

Add the loaf to a sheet of aluminum foil and twist the ends. Add to a steamer basket over boiling water and steam for 1 hour.

Basting mixture:

• 1/2 cup vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon dried rosemary

While the roast steams add of the basting ingredients to a measuring cut and stir well. Set aside.

Remove roast from steamer basket and allow to cool.

Preheat oven to 350F. Place the roast in an oven safe dish.

Pour the basting mixture over the roast.

Cook for a total of 25 minutes. Removing roast from the oven every 10 minutes to baste.

Remove from oven and let rest 5 minutes before slicing with a serrated knife.

I sliced mine into about 1/2 inch slices.

Serve with brown gravy, mashed potatoes, peas or whatever veggies you enjoy!