A vegan turkey made with vital wheat gluten and chickpeas or tofu.
Add chickpeas, broth, poultry seasoning, soy sauce, nutritional yeast, melted coconut oil, garlic powder, and onion powder to a food processor or blender.
Place the wrapped "turkey" in a large steamer basket, cover, and steam for 1 hour. (You can now eat the "turkey" or you can baste and bake it for more flavor.)
Preheat the oven to 375° F
Place the steamed "turkey" in a small baking dish. (An 8 x 8-inch baking dish works well.)
Bake at 375° F for 25 minutes. (Take out of the oven 2-3 times during baking and quickly spoon the basting liquid over the tofurkey and place back in the oven.)
What if you don't have a steamer basket?
You can place jelly jar rings at the bottom of a pot and fill with enough water to reach just under the rings. This will hold the turkey out of the water. You will need to keep an eye on the water level and refill it a few times while it's steaming.
To make dark meat turkey:
Replace the chickpeas with a 14 oz block of firm tofu that has been drained and press to get out all the excess liquid. Increase the soy sauce by 1 tsp and then follow the rest of the ingredients and instructions the same.
To make drier white meat:
Omit the oil and be sure to use chickpeas and not tofu in the mixture. This will give you the same great flavor with a dryer texture.
Make it into a holiday loaf:
If you want your vegan turkey to resemble the Tofurkey or Gardien brand holiday loaves that have stuffing inside, simply press the seitan dough into a flat circle. Put a cup of vegan stove top stuffing in the center and then fold up the edges and press the seitan together to seal the stuffing inside. Wrap in foil and steam and bake as instructed above.
To make the "turkey" ahead of time:
Mix up the dough and steam it then just keep it in the foil wrapping in the fridge for up to 3 days until you are ready to baste bake it.