Dad. At Home.

Turkey Roast (Vegan)

Ben Hartung

Turkey Roast (Vegan)

From VEGANFOODANDLIVING.COM Magazine Serves 10 | Prep 10 mins | Cook 50 mins F
Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

Turkey
  • 3 cups silken tofu (625g)
  • 2⅔ cups vital wheat gluten (320g)
  • 2½ tablespoon nutritional yeast
  • 1½ tablespoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon sea salt
  • 1 tablespoon white miso paste
  • 2 tablespoon warm water
Roast Skin
  • 3 pieces rice paper
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon paprika
  • 1/8 teaspoon red chilli flakes
  • 6 garlic cloves lightly smashed
  • 3 bay leaves
  • 2 sprigs of rosemary or sage or 10 sprigs of fresh thyme

Method
 

Turkey Roast
  1. Using a food processor with the blade attachment, add the wheat gluten, nutritional yeast, onion powder, garlic powder and salt. Pulse until combined, about 3-5 pulses. Add the silken tofu and pulse until combined. Mix the miso paste with the warm water until dissolved and add to the mixture. Pulse until the dough comes together, about 5-8 pulses.
  2. Remove the dough from the processor and shape it into a oval loaf by folding it over on itself just like you would bread.
Cure the Loaf
  1. Steam the loaf to cure the vital wheat gluten. Over medium-high heat, add 2 cups of water and 3 bay leaves to the bottom of a large steamer.
  2. Place the loaf in the steamer and cover. Steam for 30 min, adding extra water as necessary. The loaf is cured when middle is not gummy when cut.
    3. If you are using a smaller steamer, place 4 steaks on the bottom, then add a played or parchment paper on top and place 4 more steaks. Rotate steaks after 20 minutes to ensure they cook evenly.
    If you don't have a steamer, use a large sauté pan or dutch oven. Place a wire rack on the bottom of the pan and be sure that the steaming water does not touch the top of the wire rack.
  3. Remove roast from the steamer.
Roast Skin
  1. Preheat the oven to 400℉
  2. Add 1/4 cups of tap-hot water to a dinner plant. Submerge one sheet of rice paper for 7 seconds. Place the wet rice paper onto of the roast and wrap around the roast. Repeat two more times.
  3. Lightly brush the rice paper skin with olive oil all over. Sprinkle with salt, poultry seasoning, paprika and chilli flakes. Use your hand and rub it all over the roast to create an even coverage, making sure to get the sides as well.
  4. Place the roast in an oven-safe dish. Lightly oil the bottom dish and place the herbs and garlic in the middle. Put the vegan 'turkey' roast on top.
  5. Roast in the oven for 25-30 minutes until golden crispy. Remove from the oven and allow to cool for a few minutes, then transfer to a serving dish. Discard the garlic and herbs that might be sticking underneath the roast.