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The Unturkey Roast

This mighty roast is enough to feed the family and still have leftovers, as is traditional. The roast may be cut into thin or thick slices. If desired, let cool, then bake the slices in broth until heated. The slices may also be wrapped in puff pastry with sautéed mushrooms, greens, or cooked crumbled vegan sausages and bread cubes. Follow the package directions to bake the wrapped unturkey. Serve with gravy.

The Unturkey Roast

This Recipe is :



2 pound roast


The Roast

  • 8 ounces extra-firm tofu, drained
  • 1/2 cup dry white wine
  • 1/2 cup vegetable broth, more if needed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon light miso
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried mustard
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground white pepper
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon celery seed
  • 2 1/4 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1/4 cup chickpea flour or soy flour
  • 2 tablespoons Instant Tapioca, such as Minute Brand
  • 2 teaspoons toasted sesame oil

Cooking Broth

  • 3 cups vegetable broth
  • 1/2 onion, peeled and quartered
  • 1 carrot, peeled and quartered
  • 2 cloves garlic, peeled and cut in half
  • 2 sprigs fresh parsley
  • 2 sprigs fresh thyme


  1. Preheat the oven to 300 °F.
  2. Combine the tofu, wine, broth and onion powder through (and including) the celery seed in a blender. Process until smooth.
  3. Stir together the vital wheat gluten, nutritional yeast, chickpea flour, and tapioca in a large bowl. Pour the blended ingredients into the dry ingredients and mix well with a fork. Add an extra tablespoon of liquid or vital wheat gluten to make a soft, workable dough. Knead for a few minutes, squeezing to be sure all ingredients are combined. Shape the mixture into a symmetrical log about 7 to 8 inches long. Wrap the log in a 12 x 16-inch piece of cheesecloth. Tie the ends of the log with twine.
  4. Heat the sesame oil in a large skillet over medium heat. Cook the log until browned on all sides, turning occasionally. Transfer to a 9 or 10-inch covered casserole pan. Pour the broth over the roast and add the remaining ingredients. The broth should cover the roast about halfway. Cover and bake for 2 hours, turning every 30 minutes. Remove from the oven and cut the cheesecloth from the roast. Strain the liquid and discard the solids. Keep the broth to use as a base for gravy, if desired.




Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami is the author of American Vegan Kitchen. Starting out as a baker for a local vegetarian café in the early ‘80s, Tami’s love of cooking is her way of expressing her compassion and nurturing for all beings and our planet. She believes that sharing the fantastic flavors of wonderful vegan foods is best way to encourage others toward veganism.



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3 comments on “The Unturkey Roast”

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Vegetarian Food & Wine
1 Years Ago

I've been hunting for a good veg 'roast' recipe to go with a big red wine. I look forward to trying this one. Thanks!

Mrs. Bass
2 Years Ago

I made this two days ahead for Thanksgiving. I omitted the wine and used 1/2 cup more vegetable broth in its place, and I used canola oil instead of sesame oil. I also added celery to the cooking broth. Otherwise, I followed the recipe exactly. It turned out very good, and I will be making this again. Thank you for publishing this.

2 Years Ago

What is the purpose of the tapioca? Could I leave it out? Thanks : )

01 Jan 2015

I wonder if it is used like an egg replacement . A binder ?

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