Serve this delicious and easy Mexican vegan turkey roast with vegan gravy, vegan cranberry sauce, vegan stuffing, and all your favorite sides for the ultimate holiday roast at your family gatherings. This recipe has a special Mexican touch you’re going to love!
Process the pinto beans, garlic, chipotle peppers, adobo sauce, soy sauce and olive oil in a food processor until smooth. You can stop to scrape down the sides if needed.
In a large bowl combine the vital wheat gluten with the nutritional yeast and poultry seasoning. Mix until well combined.
Add the wet ingredients of the pinto bean mixture to the bowl of dry ingredients and mix until well combined.
Start incorporating the vegetable broth little by little until you have a moist dough.
Knead the dough for a few minutes to make sure it’s evenly hydrated.
Transfer the dough onto the parchment paper and shape into a long roast shape. Wrap it tightly with the paper. Then place it on top of a piece of aluminum foil and again tightly wrap the loaf.
Bake the vegan turkey roast in a preheated 350F oven for 60 to 70 minutes. Rotating halfway through.
If you’d like the last 10 minute you can unwrap and bake to crisp up the outer skin. Otherwise allow to cool slightly before slicing and serving.