Start by adding all the ingredients (except vital wheat gluten) to a 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 10-15 times. Shape into a log.
Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour.
Baste the roast after 30 minutes with a ⅓ cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
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!
Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth. Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add extra broth if needed.
