The Quest is Over... Real Vegan Turkey is Here

Ingredients

• 2 15‑oz cans Canned Chickpeas (drained and rinsed)
• 0.5 cup Aquafaba (liquid from the canned chickpeas)
• 0.5 cup Filtered Water (to bring aquafaba up to 1 cup total)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Nutritional Yeast (adds cheesy, umami flavor)
• 1 teaspoon Mushroom Seasoning (dry powdered mushroom flavor)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 tablespoon Champagne Vinegar (adds bright acidity)
• 1.75 cup Vital Wheat Gluten Flour (also called gluten flour, provides structure)
• 2 teaspoons Methyl Cellulose (binding agent that retains juiciness)
• 1 teaspoon Psyllium Husk Powder (adds elasticity and water retention)

Instructions

1. Prepare Aquafaba

   Drain the liquid from the canned chickpeas into a measuring cup. Measure ½ cup of aquafaba and add filtered water to make a total of 1 cup.

   Time: PT5M

2. Blend Wet Base

   Place the drained chickpeas, the 1 cup aquafaba, olive oil, nutritional yeast, mushroom seasoning, salt, onion powder, garlic powder, and champagne vinegar into the blender. Blend on high until a smooth, creamy paste forms.

   Time: PT5M

3. Mix Dry Ingredients

   In a large mixing bowl combine 1 ¾ cup vital wheat gluten flour, 2 tsp methyl cellulose, and 1 tsp psyllium husk powder. Stir until evenly distributed.

   Time: PT5M

4. Form Dough

   Pour the blended wet paste into the bowl of dry ingredients. Using your hands (or a stand‑mixers paddle), mix until a shaggy dough forms, then knead briefly (about 1‑2 minutes) to bring everything together.

   Time: PT10M

5. Rest the Dough

   Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This allows the gluten to hydrate and develop elasticity.

   Time: PT30M

6. Stretch‑Break Cycle

   After resting, pull the dough apart, stretch it, then fold it back together. Repeat this stretch‑break process for about 15 minutes until the dough feels uniformly elastic and smooth.

   Time: PT15M

7. Oil Coat and Shape

   Lightly coat the dough ball with a thin layer of olive oil, rubbing it in to create a smooth surface. Then roll the dough tightly into a “burrito” shape, sealing the ends tightly.

   Time: PT5M

8. Steam the “Turkey”

   Place a steaming rack or roasting tray inside a Dutch oven. Add water just above the rack level, bring to a boil, then carefully lower the wrapped dough into the pot. Cover and steam for 2 hours.

   Time: PT2H

   Temperature: Boiling

9. Cool and Refrigerate

   Remove the pot from heat. Let the wrapped dough cool to room temperature (about 15 minutes), then transfer it to a container, keep it wrapped, and refrigerate overnight to firm up for slicing.

   Time: PT15M

10. Slice and Assemble Sandwich

    Unwrap the chilled “turkey” and slice at a slight angle using a sharp knife or deli slicer (about ¼‑inch thick). Spread vegan mayo on toasted bread, add lettuce, tomato, and the sliced turkey. Season with salt and pepper to taste.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Canned Chickpeas: cooked dried chickpeas
• Instead of Aquafaba: store‑bought aquafaba
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Nutritional Yeast: vegan cheese powder
• Instead of Mushroom Seasoning: dried mushroom powder, umami seasoning
• Instead of Onion Powder: finely minced fresh onion (reduced amount)
• Instead of Garlic Powder: fresh minced garlic (½ tsp)
• Instead of Champagne Vinegar: white wine vinegar, apple cider vinegar (½ tbsp)
• Instead of Vital Wheat Gluten Flour: seitan flour
• Instead of Methyl Cellulose: guar gum (1 tsp)
• Instead of Psyllium Husk Powder: ground flaxseed (1 tsp)

Equipment Needed

• Blender
• Measuring Cups and Spoons
• Mixing Bowl
• Plastic Wrap or Parchment Paper
• Dutch Oven with Steaming Rack
• Tongs
• Knife
• Deli Slicer (optional) (optional)
• Kitchen Scale (optional) (optional)

Critical Steps — Do Not Skip

• Blend chickpeas and aquafaba into a smooth paste
• Rest the dough for 30 minutes to develop gluten
• Stretch‑break cycle to build elasticity
• Steam the wrapped dough for 2 hours
• Refrigerate overnight for proper slice‑ability

Chef Tips from the Video

• For extra umami, add a splash of soy sauce or tamari to the wet blend (1 tsp).
• If you don’t have methyl cellulose, substitute with 1 tsp guar gum plus 1 tsp xanthan gum.
• Toast the bread lightly to add texture and prevent sogginess from the mayo.

Troubleshooting

Storage

Refrigerator: Up to 5 days, tightly wrapped

Freezer: Wrap tightly in freezer‑safe film and freeze up to 2 months

Room temperature: Not recommended; may spoil quickly

Make-Ahead Tips

• The turkey can be made up to 3 days ahead and stored in the fridge
• Freezing sliced portions works well for longer storage; thaw in the fridge before using

Frequently Asked Questions