Vegan Turkey Roast

A delicious and hearty vegan turkey roast made with tofu, vital wheat gluten, and flavorful spices. Perfect for holiday gatherings or a comforting meal. The crispy rice paper skin adds a delightful texture, making this roast a satisfying plant-based alternative to traditional turkey.

Ingredients

For the vegan turkey: - 1 (14 oz/ 396 g) package firm tofu, drained - 3 tablespoons nutritional yeast - 2 tablespoons water, (plus more if needed) - 1 tablespoon white miso paste - 2 teaspoons onion powder - 2 teaspoons vegetable broth powder, vegetable instant stock mix powder, or 1 vegetable bouillon cube - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon dried thyme leaves - 1/4 teaspoon ground sage - 1 1/2 cups vital wheat gluten For the crispy skin: - 1/4 cup vegan butter, melted - 4 cloves garlic, minced or pressed - 1 1/2 teaspoons soy sauce or 1/2 teaspoon salt - 1/2 teaspoon dried thyme leaves - 1/4 teaspoon black pepper - 1 sheet rice paper

Instructions

To make the seitan: 1. Food processor method: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen quickly, but if not, ensure the ingredients are mixed well, and then form the dough into a ball by hand. Do not knead the dough, as kneading will make it tough and rubbery. If needed, add more water 1 tablespoon at a time until you make a soft smooth dough. 2. By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten until smooth. In a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well until a ball forms (you may need to use your hands as well). Do not knead the dough. Add more water 1 tablespoon at a time if needed until you make a soft smooth dough. 3. Place your ball of seitan on a sheet of aluminum foil. Pat the ball into the desired shape, slightly oval. Wrap the foil around the ball securely but not too tightly. Use a double layer of foil to ensure it is wrapped well. 4. Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket, cover, and steam for 1 hour, or until the internal temperature reaches at least 160°F (71°C). The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture, let the seitan cool overnight in the fridge. Store the seitan covered in the fridge for up to 3 days or freeze it for later. For the crispy skin and to finish the roast: 1. Preheat your oven to 400°F (200°C). Lightly grease a baking tray. 2. In a small bowl, mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper. 3. Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter garlic mix. Run the rice paper underwater and allow it to sit on a clean surface for about 30 seconds until it begins to soften. Place the rice paper over the roast, brushing the butter garlic mixture over the rice paper to stick it to the roast. The rice paper will continue to soften with the added moisture. 4. Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. Enjoy hot or cold.

External Recipes

• Vegan Turkey Roast with Stuffing (Health Score: 80)

Allergens

Soy, Gluten