Vegan Gobbler Slices (Nut-Free, Soy-Free Homemade Vegan Turkey!)


It’s hard to believe it, but Thanksgiving is right around the corner! Thankfully, there are lots of options for wonderful store-bought vegan roasts now. But in case you want to make your own, we’ve got you covered with this vegan turkey recipe. It’s from the whimsical cookbook, Vegan Sandwiches Save the Day.

Vegan Gobbler Slices - Faux Vegan Turkey RecipeFor Thanksgiving or other holiday feasts, cut thick slices, and pan-fry or roast them in the oven in a little broth before slathering with gravy and serve with mashed potatoes.

For daily enjoyment, thinner slices make incredible sandwiches. You can slather it with leftover cranberry sauce and vegan mayo for a somewhat traditional treat. But really, no matter how you serve it, you can’t go wrong.

Lovely photo courtesy of Celine Steen, the co-author and photographer for Vegan Sandwiches Save the Day

Special Diet Notes: Vegan Turkey Slices

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, plant-based, vegan, and vegetarian.

Vegan Gobbler Slices (Soy-Free Faux Vegan Turkey)
Prep time
Cook time
Total time
This recipe is reprinted with permissions from Vegan Sandwiches Save the Day.
Serves: 4 servings
  1. In a blender, combine the navy beans through (and including) the celery seed. Blend until smooth.
  2. In a medium bowl, combine the gluten, yeast, garbanzo flour, and tapioca.
  3. Pour the liquids into the dry ingredients and mix with a fork. Add an additional tablespoon of broth (15 ml) or gluten (9 g) if needed to make a soft, workable dough.
  4. Knead a few minutes, squeezing to be sure all ingredients are combined.
  5. Transfer to the foil. Form into a roll about 6-inches (15-cm) long.
  6. Roll the foil around the mixture, twisting the ends to enclose the mixture.
  7. Prepare a steamer and steam the roll for 1 hour 15 minutes.
  8. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion.
  9. Store leftovers tightly wrapped in the fridge, for up to one week or freeze airtight.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Vegan Sandwiches Save the Day! Cookbook Review - Go Dairy Free

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