Add 1 ½ cups chickpeas, 1 cup broth, 2 tbsp nutritional yeast, 2 tbsp melted coconut oil, 2 tsp poultry seasoning, 2 tsp soy sauce, ½ tsp salt, ¼ tsp garlic powder, and ¼ tsp onion powder to a food processor or blender.

Blend for about 30 seconds until you have a thick liquid. (It's okay if there are still a few chunks of the beans in it.)

Pour the liquid into a glass bowl (gluten will stick to plastic) sprinkle ¾ cup of gluten flour over it and fold it in with a silicone spatula.

Sprinkle the remaining gluten flour over it and continue to fold it in. Once it gets firm, use your hands to knead the dough for about 30 seconds until all of the gluten is incorporated.

Form the dough into one large loaf and wrap it tightly and completely in foil.

Place the wrapped "turkey" in a large steamer basket, cover, and steam for 1 hour and 15 minutes. (You can now eat the "turkey" or you can baste and bake it for more flavor.)

Preheat the oven to 375° F (190° C).

Place the steamed "turkey" in a small baking dish. (An 8 x 8-inch baking dish works well.)

Mix ½ cup broth, 2 tbsp oil, 1 tsp soy sauce, 1 tsp oregano, and ¼ tsp black pepper and pour over the turkey.

Bake at 375° F (190° C) for 25 minutes. (Take out of the oven 2-3 times during baking and quickly spoon the basting liquid over the tofurkey and place back in the oven.)

Server hot and slice with a serrated knife.