Vegan ‘Turkey’ & Cranberry Slices Recipe


  • 130g chickpeas – drained
  • 70g cashews – soaked overnight or in just boiled water for 15 minutes, drain off the water.
  • 100g oat flour – you can make your own flour blending 100g of oats in a blender to a fine flour.
  • 50g cranberries
  • 150ml plant milk – unsweetened
  • 120g vital wheat gluten
  • 4 tbsp olive oil
  • 4 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pink/sea salt
  • Season with black pepper


1) 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.

2) 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.

3) In a large bowl add the cranberries and dough. Knead 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.

4) Place in a steamer and steam for 1 hour and ten minutes. Serve immediately.