Servings: 8 to 10

1 15.5 fl oz can chickpeas, rinsed and drained 1 15.5 fl oz can chickpeas, rinsed and drained
3/4 cup water ¾ cup water
2 tablespoons sesame oil, toasted or regular (1/2 Tbls Sesame, 1 1/2 Tbls Olive Oil) 2 tablespoons sesame oil, toasted or regular (½ Tbls Sesame, 1 ½ Tbls Olive Oil)
2 tablespoons Braggs Liquid aminos (2 Tbls Tamari) 2 tablespoons Braggs Liquid aminos (2 Tbls Tamari)
1 tablespoon Better Than Bouillon Vegetarian No Chicken Soup Base 1 tablespoon Better Than Bouillon Vegetarian No Chicken Soup Base
3 tablespoons nutritional yeast 3 tablespoons nutritional yeast
1/2 teaspoon poultry seasoning ½ teaspoon poultry seasoning
1 teaspoon granulated onion 1 teaspoon granulated onion
1/2 teaspoon granulated garlic ½ teaspoon granulated garlic
1/2 teaspoon fresh rosemary, finely chopped (1/2 tsp Dried Rosemary) ½ teaspoon fresh rosemary, finely chopped (½ tsp Dried Rosemary)
1/4 teaspoon dried thyme ¼ teaspoon dried thyme
1/2 Tablespoon Liquid Smoke ½ Tablespoon Liquid Smoke
1/4 teaspoon pepper ¼ teaspoon pepper
1 and 1/2 cups Vital Wheat Gluten 1 and ½ cups Vital Wheat Gluten
About 1 cup of water for the Instant Pot About 1 cup of water for the Instant Pot
 
FOR STEAMING: subheading: FOR STEAMING:
3 cups vegetable stock ( for steaming roast on the stove.) 3 cups vegetable stock ( for steaming roast on the stove.)

Start by adding all the ingredients (except vital wheat gluten) to your food processor: chickpeas, water, bouillon, Braggs, seasonings, sesame oil, and nutritional yeast. Process until smooth.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won’t stick to your hands) Then kneed the dough 10 to 15 times.
Shape into a log.
Place the trivet inside the Instant Pot and place the turkey roll onto the trivet then fill the base of the Instant Pot with the water.
Lock cover and set to sealing. Set Instant Pot to Steam and cook for 1 hour. Natural Release for 10 minutes.
Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve, or cool completely, refrigerate and slice as deli meat. Enjoy!
Delicious served with mushroom gravy, mashed potatoes, vegan stuffing, and Mac and Cheese! Or in your favorite sandwich or wrap!
Alternative cooking instructions in the ‘Notes’ section

If for some reason all the vital wheat gluten doesn’t all mix into the dough, don’t sweat it, just keep mixing and kneading per recipe instructions. It will still work!  If for some reason all the vital wheat gluten doesn’t all mix into the dough, don’t sweat it, just keep mixing and kneading per recipe instructions. It will still work!
If you don't have an Instant Pot you can use a large pot with a steamer insert. Steam for the same length of time basting the loaf at 30 minutes. Make sure and check the water level while steaming.  If you don't have an Instant Pot you can use a large pot with a steamer insert. Steam for the same length of time basting the loaf at 30 minutes. Make sure and check the water level while steaming.
If you don’t have a steamer insert use a steamer basket in a pot and cover with a piece of parchment paper then add the vegan roast.  If you don’t have a steamer insert use a steamer basket in a pot and cover with a piece of parchment paper then add the vegan roast.
This recipe works in the oven also: add a steamer basket with a piece of parchment paper to a Dutch Oven or casserole dish with the veggie stock, cover, and bake for 1 hour at 350°.  This recipe works in the oven also: add a steamer basket with a piece of parchment paper to a Dutch Oven or casserole dish with the veggie stock, cover, and bake for 1 hour at 350°.
If you don’t have a steamer insert or a basket you can make a tinfoil boat and place the roast on it, place in a Dutch Oven or casserole dish. Pour the veggie stock underneath the foil in the pot. Cover and bake at 350° for 1 hour. The stock might bubble up into the foil boat but it still works and tastes delish!  If you don’t have a steamer insert or a basket you can make a tinfoil boat and place the roast on it, place in a Dutch Oven or casserole dish. Pour the veggie stock underneath the foil in the pot. Cover and bake at 350° for 1 hour. The stock might bubble up into the foil boat but it still works and tastes delish!