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Savory Vegan Chickpea “Tofurky” Roast — No Gluten Needed!

November 6, 2025 /

Looking for a satisfying, plant-based centerpiece without seitan or vital wheat gluten? This chickpea-based vegan roast is a hearty, wholesome alternative that’s full of flavor and perfect for the holidays — or any time you’re craving a cozy, meatless meal. It’s packed with protein, seasoned with herbs, and wrapped around a delicious homemade stuffing.

Why Chickpeas?

Canned chickpeas are affordable, easy to work with, and packed with plant-based protein and fiber. Blending them with oats and spices creates a firm, sliceable texture that’s perfect for roasting. No need for seitan, and no kneading required.

Ingredients

For the Roast:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1/2 cup rolled oats (gluten-free if needed)
  • 2 tbsp nutritional yeast
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tbsp soy sauce or tamari
  • 1 tbsp olive oil
  • 1 tsp liquid smoke (optional, for depth)
  • Salt & pepper to taste

For the Stuffing:

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 2 celery stalks, diced
  • 1 clove garlic, minced
  • 1 cup cubed bread (stale or lightly toasted)
  • 1/2 cup vegetable broth
  • 1/2 tsp sage
  • Salt & pepper to taste

For the Glaze:

  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp rosemary

Instructions

1. Make the Stuffing

Sauté the onion, celery, and garlic in olive oil over medium heat for 5–7 minutes. Add sage, salt, pepper, and bread cubes. Stir in broth to moisten. Set aside to cool slightly.

2. Blend the Roast Mixture

In a food processor, blend the chickpeas, oats, nutritional yeast, spices, soy sauce, oil, and liquid smoke until mostly smooth but with a bit of texture. The mix should hold together when pressed — add a tablespoon of water if too dry, or oats if too wet.

3. Assemble the Roast

Place a large sheet of parchment paper on the counter. Flatten the chickpea mixture into a rectangle, about 1/2 inch thick. Spoon the stuffing down the center, then gently fold the edges over the stuffing and seal the seams. Shape into a loaf or log.

4. Bake

Transfer the loaf (still on the parchment) onto a baking tray. Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil, brush with half the glaze, and bake uncovered for another 15 minutes. Brush again before serving.

Serving Ideas

Serve your chickpea roast sliced with roasted vegetables, vegan gravy, or cranberry sauce. Leftovers are great in sandwiches, wraps, or even crumbled into salads or bowls.

Tips

  • Make it ahead: Chill the shaped roast in the fridge for a few hours before baking to help it firm up.
  • Customize the stuffing: Add cranberries, walnuts, mushrooms, or apple chunks to change up the flavor.
  • Use a silicone loaf pan if you want a more uniform shape.

This chickpea-based “Tofurky” roast is a flavorful, comforting addition to any plant-based feast — with no gluten, no fuss, and all the heart. Give it a try!

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