Vegan Gobbler Slices (Soy-Free Faux Vegan Turkey)

Ingredients

• 1/2 cup (91 g)cooked navy beans
• 1/2 cup (120 ml)dry white wine
• 1/2 cup (120 ml)vegetable broth
• 2 tablespoons (30 ml)fresh lemon juice
• 2 tablespoons (30 ml)olive oil
• 2 teaspoonsonion powder
• 1 teaspoongarlic powder
• 1 teaspoondried parsley
• 3/4 teaspoondried sage
• 1/2 teaspoonmustard powder
• 1/2 teaspoondried rosemary
• 1/2 teaspoonblack pepper
• 1/2 teaspoonfine sea salt
• 1/4 teaspooncelery seed
• 1 1/4 cups (180 g)vital wheat gluten
• 1/4 cup (30 g)nutritional yeast
• 2 tablespoons (15 g)garbanzo bean flour or soy flour (not soy-free)
• 2 tablespoons (24 g)instant tapioca
• One 12-inch (30-cm) piecefoil

Instructions

1. 1

   Blend the liquids

   Put the navy beans, wine, broth, lemon juice, olive oil and all the seasonings through the celery seed in a blender. Blend until smooth.

2. 2

   Mix the dry ingredients

   In a medium bowl, stir together the vital wheat gluten, nutritional yeast, garbanzo bean flour or soy flour, and instant tapioca.

3. 3

   Make the dough

   Pour the blended mixture into the dry ingredients and mix with a fork. If needed, add 1 tablespoon (15 ml) more broth or 9 g more vital wheat gluten to make a soft, workable dough.

4. 4

   Knead the mixture

   Knead for a few minutes, squeezing the dough to make sure all the ingredients are incorporated.

5. 5

   Shape the roll

   Transfer the dough to the foil and shape it into a roll about 6 inches (15 cm) long.

6. 6

   Wrap the roll

   Roll the foil around the mixture and twist both ends to enclose it.

7. 7

   Steam until set

   Prepare a steamer and steam the wrapped roll for 1 hour 15 minutes.

8. 8

   Cool and slice

   Leave the roll to cool completely. Using a sharp, serrated knife, slice it thinly with a seesaw motion.

9. 9

   Store the slices

   Keep leftovers tightly wrapped in the fridge for up to one week, or freeze them in airtight packaging.

What are vegan gobbler slices?

These slices are a seitan-style meat alternative: vital wheat gluten forms the dough, while beans and seasonings give it flavour and body. They are designed to stand in for sliced turkey in sandwiches or on a savoury plate.

This version comes from Vegan Sandwiches Save the Day and uses a blend of familiar poultry-style herbs, white wine and lemon. Steaming the wrapped roll cooks it gently and helps it hold together for slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 36g protein, 21g carbs, 8g fat.

Vital wheat gluten supplies most of the protein, while the beans, flour and tapioca contribute carbohydrates. Olive oil accounts for much of the fat; serve a portion with vegetables and a starchy side such as potatoes or bread to make a balanced plate.

Building the flavour

Herbs and spices: sage, rosemary, parsley, onion, garlic, mustard and celery seed create a layered savoury flavour. Blend them with the beans and liquids so they are distributed through the dough.

Liquid base: wine, broth and lemon juice bring moisture and sharpness, while olive oil adds richness. Use the listed amounts first, then adjust the dough only as directed if it is difficult to work.

Getting the dough right

Dry mixture: vital wheat gluten provides the structure, while nutritional yeast and flour contribute savoury depth. Tapioca is included in the dry mixture to help the roll hold together.

Texture check: the dough should be soft and workable rather than crumbly or runny. Add just 1 tablespoon (15 ml) broth or 9 g gluten if needed, then knead until the ingredients are combined.

Why the roll is wrapped

Foil wrap: shape the mixture into a 15-cm roll before wrapping it, then twist the ends closed. A close wrap helps keep the shape during steaming.

Steaming: cook the wrapped roll for the full 1 hour 15 minutes. The method relies on steaming rather than browning, so leave the roll enclosed while it cooks.

Slicing it neatly

Cooling: let the roll cool completely before cutting. Slicing it while warm can make it harder to get thin, tidy pieces.

Knife technique: use a sharp serrated knife and a gentle seesaw motion. Thin slices work well for sandwiches; thicker slices can be served as part of a meal.

Serving ideas

Sandwiches: layer the slices with crisp lettuce, tomato or other sandwich fillings, and add a spread of your choice. Their savoury herb flavour also suits a warm sandwich.

On a plate: serve with potatoes or grains and a vegetable side for a more substantial meal. The recipe is prepared ahead, so slice and serve it chilled or warm it gently.

Recipe notes & tips

• Blend the bean mixture until smooth so the seasonings are evenly distributed.
• Mix the dough with a fork first, then knead it until no dry pockets remain.
• Use only the extra broth or gluten if the dough needs adjustment.
• Twist the foil ends firmly to keep the roll enclosed during steaming.
• Cool the roll completely before slicing for neater pieces.
• Use a serrated knife with a seesaw motion rather than pressing straight down.

Variations

• Use garbanzo flour: choose it instead of soy flour to keep the recipe soy-free.
• Change the herbs: adjust the sage or rosemary slightly to suit your preferred savoury profile.
• Serve in a sandwich: pair the slices with lettuce, tomato and a spread.
• Make a plated meal: serve thicker slices with potatoes and vegetables.
• Freeze extra slices: portion them into airtight packaging for later use.

Common mistakes to avoid

• Lumpy bean mixture: blend the beans and liquids until completely smooth before combining them with the dry ingredients.
• Dry, crumbly dough: add 1 tablespoon (15 ml) broth if needed, rather than pouring in extra liquid freely.
• Sticky, overly soft dough: add 9 g gluten if needed to make it workable.
• Loose foil: twist both ends closed so the roll stays enclosed during steaming.
• Slicing while warm: cool the roll completely first for cleaner, thinner slices.
• Ragged slices: use a sharp serrated knife and a gentle seesaw motion.

How to store

Keep the cooked roll or slices tightly wrapped in the fridge for up to one week. For longer storage, freeze airtight; thaw in the fridge and serve cold or warm gently.

Frequently asked questions