‘Turkey’ & Cranberry Slices


‘Turkey’ & Cranberry Slices

A traditional roast has the meat as the centre piece. I always worried my roasts lacked the wow factor but now this is a great addition to your roast/Christmas dinner.
Course lunch, Main Course, Snack
Keyword vegan christmas, vegan roast, vegan turkey


  • 130 g chickpeas drained
  • 70 g cashews soaked over night in water or 15 minutes in just boiled water. Drain before use.
  • 100 g oat flour I make my own by blending 100g oats in my blender to a fine flour.
  • 50 g dried cranberries
  • 150 ml plant milk unsweetened
  • 120 g vital wheat gluten amazon or health stores
  • 4 tbsp nutritional yeast
  • 4 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pink/sea salt
  • season with black pepper
  • 2 tbsp chicken seasoning available from most supermarkets.


  • To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.

    Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.

    In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.

    Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.




TIP: Once the joint is steamed you can serve it straight away or cut into slices and shallow fry for a crispier texture. The leftovers will be great for salads or in sandwiches.
Author: Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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