Yummy
Homemade VEGAN Turkey
recipe.
Great sliced thin in
sandwiches!
I actually find this
"turkey" even better
the next day!
Try to make ahead if
possible!
DRY
MIX:
Combine:
2
c. pure gluten powder
(not just high gluten
flour! Look for it in
health food
stores!)
1/2
c. soy flour or
chickpea flour
1/2
c. nutritional yeast
flakes
2
tsp. onion powder
1
tsp. garlic powder
1/4
tsp. pepper
WET
MIX: Blend
together
12
oz. firm regular tofu
1
1/2 c.
broth
3
T. soy sauce
1
T. olive oil
Mix dry with
wet.
Knead well, about 10
minutes.
Let rest about 1
hour.
Form into 2
loaves
Place in 2 greased
loaf pans.
Top with half of the
basting broth
and cover with
foil.
BASTING
BROTH:
2
c. Vegi
broth
2
T. oil
4
cloves garlic,
crushed
2
T poultry seasoning
(sage, thyme,
rosemary), crushed
well
Place in 300
degree oven for 2
hours.
Remove and turn
loaves over.
Cover with remaining
broth.
Do not cover with
foil.
Return to oven for 30
more minutes
The loaves should
absorb all the
liquid.
If not, keep in oven
until they do.
Optional
STUFFED
"TURKEY"
Use your favorite
stuffing
recipe .
Before you form the
loaves, divide into 4
parts.
Flatten slightly and
spoon about 2 cups of
stuffing into center
of each.
Tightly seal,
pinching all edges
very well, so no
stuffing can possibly
leak out.
Place sealed side
down in loaf pans and
proceed as above.
Works well in
bundt/tube pans.
Optional "SKIN"
on
"Turkey"
To be done AFTER
baking is
finished
On
cookie sheet or
pan:
Brush your
prebaked "turkey"
with sesame or olive
oil.
Either
purchase YUBA or use
homemade: Yuba is the
"skin" that forms on
the top of soymilk.
Usually purchased
dried. (Visit
www.TOFUTIPS.com
for more info on
Yuba)
Soak
several sheets
of the dried
beancurd skin in warm
water for about a
minute just to
soften. (If you leave
it in the water too
long, it will fall
apart.)
or make fresh and
place directly on
cooked "turkey"
Cover with moist
Yuba sheets and brush
or spray with
oil.
Bake at
350, 45 minutes to an
hour, basting
with oil every 15
minutes.,
until golden brown
and crispy.
