Add undrained white beans, water, tahini paste, onion powder, poultry seasoning, garlic, salt, and vegan bouillon cubes to a food processor or high-powered blender. Blend until smooth and transfer to a medium bowl.

Add in vital wheat gluten and mix. This will start to resemble bread dough, so mixture will become THICK. Continue to knead the dough for 5 minutes.

Shape the dough ball into a log and transfer to a piece of tin foil. Wrap tightly.

Steam for 1 ½ hours using one of the two methods below.

Slice cooked turkey and serve immediately OR follow the instructions below for a roasted turkey.

Steaming Instructions: Instant Pot (pressure cooker) method: Add 3 cups of water to the Instant Pot and add steamer rack. Place foil-wrapped vegan turkey on top of rack. Secure lid and check the vent cap. Turn Instant Pot onto high pressure, normal setting and steam for 1 ½ hours.

Do a quick release on the vent cap after the time is up. Remove roast and unwrap carefully.

Stovetop: Using a large pot with a lid, add about 3 cups of water to the bottom of your pot. Place steamer rack inside pot and add the foil-wrapped vegan turkey. Bring the pot water to a boil, then turn the heat down to medium low and place lid on top. Steam for 1 ½ hours, adding more water if necessary. Once the time is up, remove roast carefully and unwrap.

Roasting Instructions: Preheat oven to 350° F. Place pre-steamed vegan turkey on a non-stick baking tray. Whisk together olive oil, balsamic vinegar, and white wine. Spread baste over turkey with a basting brush.

Pop in the oven and bake for 30-45 minutes, or until the outside of the vegan turkey is nice and browned and center is heated.