Description

Chef Brian P. McCarthy shows us how to prepare a vegan turkey loaf!

Ingredients

Scale

1 gallon water
2 1/2 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1 tsp thyme
1 tbsp onion powder
1 tsp salt
2 cups vegetable broth*
1/4 cup light olive oil
1 tbsp soy sauce**
Cheesecloth (one double thick 24-inch by 16-inch piece)
2 6-inch pieces of string
1 batch uncooked stuffing (optional)
*If using the homemade vegetable broth, you may need to add salt to this recipe.
**Substitute Bragg liquid aminos if desired.

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Instructions

In a large pot, bring 1 gallon of water to a low boil.
In a large bowl, whisk together the gluten, yeast flakes, thyme, onion powder, and salt.
Add the vegetable broth, oil, and soy sauce, stir just until combined.
Form into a loaf shape.
Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string.
Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
Preheat oven to 325.
Take roast out of water and remove cheesecloth. Place in baking dish with prepared stuffing, if desired.
Bake, covered, for 30 minutes.

Notes

*** Make stuffing while turkey is simmering in the water. Cook the stuffing in the baking dish with the turkey.

Variation: Vegan Turkey with Puff Pastry
After turkey is done boiling, remove it from the water and remove cheesecloth. Roll out a piece of puff pastry so that it will cover your turkey. Cover turkey with puff pastry. Brush puff pastry with a mixture of half ketchup and half water. Sprinkle with a little bit of thyme. Bake turkey, uncovered, at 400º F. for 25 minutes.